Recipe from Michele Shiamone of Warren, Ohio 1 lb bacon 1 large onion 1 cup ketchup 1/4 cup brown sugar 1 tablespoon vinegar 1 tablespoon Worcestershire sauce 5-6 cans french cut green beans In Recipe from Michele Shiamone of Warren, Ohio Recipe from June Eldridge of Tennessee 1/2 lb. bacon 1/2 lb ground meat 1 onion, chopped 1 2lb can of pork n beans 1 can kidney beans 1 can butter beans 1/4 cup molasses 1/2 cup brown sugar 1/2 Recipe from June Eldridge of Tennessee Recipe from Victoria Farrish of Virginia Recipe from Angela Wilson of Town Creek, Ala. Recipe from Aaron Siegel of Charleston, S.C. Source: National Institutes of Health Source: SNAP-Ed Connection http://www.nhlbi.nih.gov/health/public/heart/hbp/dash/recipes.html Source: http://www.nhlbi.nih.gov/educational/hearttruth/downloads/pdf/factsheet-recipes.pdf ½ c butter 1 c onion, diced 1 c celery, diced 2 cloves garlic, minced 16 c herb stuffing mix (not instant – use the bags of stuffing) OR substitute 16 c of cubed, stale French bread 1 tsp each Recipe from Bill Carville of Louisiana Recipe from Peggy Bryan of Tennessee 2 T butter 1 ½ c onion, diced 1 c green bell pepper, diced ½ c celery, diced 2 cloves garlic, minced 16 c herb stuffing mix (okay to substitute cubed, stale bread) ½ c water 1 T dried parsley 1 4 T flour 4 T olive oil 2 c onions, diced 2 c celery, diced 1 cup green pepper, diced 2 cloves garlic, minced 1 pound hot Italian sausage (I use turkey) 1 pound lean ground beef ½ tsp ground Recipe from Sandra Freeman of Alabama 1½ tablespoons minced fresh cilantro 1 tablespoon chopped fresh parsley 1 tablespoon fresh lime juice ¼ teaspoon salt ¼ teaspoon black pepper ¼ teaspoon cumin 1 (15-ounce) can black beans, Recipe from Flemings Prime Steakhouse and Wine Bar in Madison, Wis. Source: National Institutes of Health Source: USDA, adapted from California Health Department-Los Angeles County http://www.bestbonesforever.gov/recipes_main/lunch_dinner.cfm Source: Heart Healthy Home Cooking - African American Style http://www.nhlbi.nih.gov/health/public/heart/other/chdblack/cooking.pdf Recipe from Angie Thurman of Indianapolis, Ind. Recipe from Andrea Kelley of Hilham, Tenn. Recipe from Julie Gray of Milan, Ind. Stone fruits work well in sweet and savory dishes. Try them on the grill or in salads as well as in desserts or fruit salads for a refreshing treat. 2 Tbsp. canola oil 2 Tbsp. cumin seeds 1/2 Tsp. curry powder 4 cups water 2 cups basmati rice 2 Tsp. salt 1. In 3-quart saucepan over medium heat, heat canola oil until very hot, but not smoking. Recipe from Nancy Buckley of San Miguel, Calif. Recipe from Robin Mattox of South Carolina Recipe from Bonnie Saucier of Moss Bluff, La. Recipe from Freda Jones of North Carolina Recipe from Leigh Davis of Georgia Recipe from Shannon Wood of Kentucky Recipe from Angel Petty of Alabama Recipe from Sandy Erickson of Nevada Recipe from Pam Richards of North Carolina. Recipe from Linda Ginther of St. Helens, Ore. Recipe from Claire LeMoine of Denham Springs, La. Recipe from Anita Nadeau of Ware, Mass. Recipe from Mary Ann B. of Ore. Recipe from Georgene Trewatha of Mo. Prepare this delightful combination of potatoes and vegetables on the grill or in the oven. It can be made ahead of time and served at room temperature or reheated. - 3 to 4 California kiwifruit, peeled and diced (1 1/2 cup) - 2 medium tangerines or 1 orange, peeled and diced - 1 cup peeled and diced jicama - 1/2 cup diced sweet red or yellow bell pepper - Mustard greens are the most pungent of the cooking greens and lend a peppery flavor to food. Recipe from Wanda Dixon of Tennessee Recipe from Joyce Guffey of Poplar Bluff, Mo. Recipe from Cori Loughman of Greenfield, Ind. Recipe from Carolyn Davis of Pride, La. Recipe from Rolando Parra of Texas Recipe from Janet W. of Iowa Tomatoes are here in abundance and are perfect for sauces, side dishes, salads and toppings. 2 medium avocados 2 tsp lemon juice 1 pint cherry tomatoes 1/4 medium Vidalia onion; chopped 3 tbsp rice vinegar 1 tbsp olive oil Salt and pepper to taste Peel and pit avocados. Cut into Colorful and full of crunch, this salad will please even the non-veggie people. Recipe from Angie Cox of Mo. Recipe from Jose Manuel Garcia Recipe from Susie Smith of Va. Recipe from Virginia Fisher of Independence, La. Smooth and richly flavored from roasting, these sweet potatoes are delicious served with pork, poultry, or veal. Recipe from Wendy Causey of Ga. Recipe from Candace N. Sakuda Recipe from Olean Brown of Oaklandon, Ind. Recipe from Don Kuhn of Saginaw of Mich. Recipe from Italian Cooking & Living Magazine Recipe from Tracy Knight of Winnsboro, TX Recipe from Vanishree Shashank of Ore. Recipe from Verna Bryant of Miss. Recipe from Betty Chester of Tenn. Recipe from Amanda Gaddy of Shawnee, Okla. Recipe from Carol Benoit of Morgan City, La. Recipe from James Patterson of Madison, Wis. Recipe from Michelle Johnson of Louisiana Recipe from Samantha Roberts of Roanoke, Va. Recipe from Ruthie Huckaby of DeRidder, La. Recipe of Steve McRae of San Diego, Calif. Recipe from Vickie Yeiser of Mt. Sterling, Ky. Looking for a great addition to your Thanksgiving feast? Hit the market for a few simple ingredients to liven up your holiday meal. Recipe from Cyril Robinson of Carbondale, Ill. This colorful salad makes a gorgeous platter at any buffet. Top with basil and mozzarella for ultimate flavor. Recipe Provided By: Janet Glazier of Thomson, IL With Thanksgiving only a week away it's time to get out the recipes and start preparing for the big day! Recipe from Elizabeth LeClerc of Wolcott, Conn. Recipe from Candy McMenamin of Lexington, S.C. Recipe from Shirley Ridiner of Fayetteville, Tenn. Recipe from Chirs Carroll of Chicago, Ill. Recipe from Brandy Girdner of Stilwell, Okla. Recipe from
Marianne Knuts
of Pierre, Louisiana Recipe from Kirk Duvall of Tenn. This year for St. Patrick's Day, try making cabbage a different way! Use it a in a soup, salad or even stuffed. Recipe from Jenny Facer-Marsh of Ohio Recipe from Brenda Conner of Jackson, Ky. Recipe from Kim Harville of Clarkston, Mo. Recipe from Jeannie of Ala. Recipe from Connie Parker of Ind. Recipe from Valerie Moore Recipe from Kitty Glabis of Lithuania Recipe from Brandi Sutherland of Knoxville, Tenn. Recipe from Sharon Logan of OH Recipe from Ann Johnson, Ind. Recipe from Viveca Wallingford of N.C. Recipe from Amanda Osborn, Mo. Recipe from Deborah Russell of Ala. Recipe from Tiffany Wolfe of Ill. Recipe from Hope Gaskill of TX Recipe from Kelley McNair of Huntsville, Ala. Recipe from Beth Carley of La. Recipe from Diane Rock of Providence Forge, Va. Recipe from Julianne Vooys of Schenectady, N.Y. Recipe from Kay Greer of Ind. Recipe from Donna Mallott of Kennett, Mo. Recipe from Jo Cuka of Meckling, S.D. Recipe from June Eldridge of Tenn. Recipe from Jennifer Smith of Va. Recipe from John Johnson of Nev. Recipe from Robyn Amos of Mocksville, N.C. Recipe from Kenya Tranquillo of Grandy, N.C. Recipe from Panny Millikan of Ind. Recipe from Georgene Trewatha of Campbell, Mo. Recipe from Thea Franklin of Reno, Nev. If you like risotto, but don't want all the work, you'll love this recipe!
Try these Ingredient Substitutions when you're in a bind! Try these Ingredient Substitutions when you're in a bind! Simple solutions for healthier cooking. Substituting a few siple ingredients in your recipes will go a long way to making them - and you - significantly more healthy! A pinch of this, a dab of that... click here for a printable conversion chart. Keep this posted on your refrigerator for easy reference! Money saving ideas to bet on.
