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
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
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: 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
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.
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.