Black-Eyed Pea Dip

Submitted by Michelle Holmes

  • 2 (15.8 ounce) cans black-eyed peas, drained
  • 1 (14.5 ounce) can of petite-diced tomatoes, drained
  • 2 fresh medium jalapenos, stemmed, seeded and minced(canned jalapenos work too)
  • 1 small onion, diced
  • ½ yellow pepper, stemmed, seeded and cut into small pieces
  • ¼ cup chopped fresh cilantro
  • 6 tbsp. red wine vinegar
  • 6 tbsp. olive oil
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • ½ tsp. garlic powder
  • 1 tsp. dried oregano
  • 1 ½ tsp. ground cumin

Mix all ingredients in medium bowl; cover and refrigerate 2 hours or up to 2 days. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper.

Transfer to serving bowl. Serve with corn tortilla chips.

*I learned how to create this really popular appetizer at the Loretta Paganini School of Cooking.  It is a healthy and tasty dish!*

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Easy Vegetable Soup

Submitted by Christine Hales

  • 1 chopped yellow onion
  • 2 zucchini, cut into small pieces
  • 2 carrots, cut into small pieces
  • 2 stalks of celery, chopped
  • 3 or 4 cups of chicken (or vegetables) stock
  • 2 cans (15oz. each) of diced tomatoes
  • 1 can (15oz.) of tomato sauce
  • 1 potato, peeled and cut into small cubes
  • Salt, pepper, and oregano to taste

Sauté onion, zucchini, carrots and celery in olive oil for about 10 minutes.  Add chicken stock, diced tomatoes and the can of tomato sauce.  Bring to a boil.  Add cut up potato and simmer for another 10 minutes until potatoes are soft.  Add salt, pepper and oregano to taste.  Serve with salad and loaf of crusty bread.

(Note: You can use any veggies you like in this recipe.  Green beans, garbanzo beans, corn and small pasta like ditalini are also great).

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Spinach Balls

Submitted by Lisa Thaler

  • 2 10-ounce boxes frozen chopped spinach (thawed and cooked)
  • 3 cups Pepperidge farm stuffing mix (one box)
  • 1 large onion chopped fine
  • 6 eggs
  • ¾ cup melted butter
  • ½ cup Parmesan cheese
  • 1 tsp garlic salt
  • ½ tsp thyme

Squeeze water from cooked spinach and mix with remaining ingredients.

Form into bites size balls. Bake 350 degrees for 15 minutes or until lightly browned.  May be frozen and baked later.

Makes about 100 small balls.

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Sausage (Turkey) Dip

Submitted by Annie Corrao

  • 1 lb. Original Bob Evans Sausage (or 1 lb ground turkey)
  • 2 Cans Rotel Tomatoes, drained (these are at the Solon Giant Eagle with the canned tomatoes, top shelf)
  • 2 packages light cream cheese, softened

Brown the meat; drain.  This can be done the day ahead.

Spread the cream cheese on the bottom of an oven-proofed casserole dish.  Add tomatoes.  Top with meat.  Bake 350 for 25 minutes. Serve with pita chips!

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Salsa

Submitted by Lisa Thaler

  • 2 cups corn
  • 2 cans Hunts Tomatoes diced
  • 1 can black beans drained and rinsed
  • 1 can black eyed peas drained and rinsed
  • ¼ cup sliced green onions
  • ½ yellow bell pepper
  • ¼ cup balsamic or red wine vinegar
  • 2 tablespoons fresh cilantro finely chopped
  • 2 tablespoons fresh parsley finely chopped
  • ½ teaspoon cumin powder
  • 1 tablespoons lime or lemon juice
  • ¼ teaspoon black pepper
  • 3 cloves garlic
  • Minced Jalapenos chopped
  • ¼ cup olive oil

Mix well. Makes 10 cups.

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Brie with Sun Dried Tomatoes

Submitted by Kelley Obert

  • Sun Dried Tomatoes in Olive Oil (6.5oz)
  • Garlic 8-10 cloves
  • Fresh basil, parsley (season for taste)
  • Fresh grated Parmesan cheese (in tub)
  • 3 Tbsp. Pine Nuts

Blend above in food processor. Take 3-4 bricks of Brie cheese.
Place in casserole dish, top with tomato mixture.

Bake at 325 for 20 min.  Serve with French bread.

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Apple Crisp

  • ½ cup oats
  • ½ cup packed brown sugar
  • ¼ cup floor
  • ½ tsp cinnamon
  • ¼ cup butter/margarine
  • Dash salt
  • 6 med/lg apples (can use sam or mixed varieties) (or 2 ½ lbs. pecans)
  • 2 tbsp sugar
  • (can serve with vanilla ice cream – optional)

Preheat oven to 350 degrees.  Combine oats, brown sugar, flour, cinnamon and dash of salt.  Cut in butter/margarine until mixture resembles coarse crumbs (set aside).  Peel, core & slice or dice fruit to make 6 cups.  Spray butter flavored Pam in bottom of baking dish 10” x 6” x 2”.  Place fruit in baking dish & sprinkle with granulated sugar.  Sprinkle crumb mixture all over.  Bake 350 degrees for 40 – 45 minutes.  Serve warm.

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