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Beer Bread 3 C. self-rising flour (this is the key: the flour must be SELF-RISING) ½ C. sugar 1 12-oz.

can or bottle of beer (a light beer will yield a light bread; a dark beer will produce a heavier, more flavorful bread) Combine dry ingredients in a bowl. Add beer. Mix dough until all dry ingredients are incorporated; dough will be sticky. Pour dough into greased bread pan. Bake at 190 C for 45 min or until lightly browned. Brush your loaf with butter when it first comes out of the oven. Break into pieces and serve with dips and spreads.

Hearty Meatless Chili 1 packet dry onion soup mix 4 C water 1 can garbanzo beans (rinsed and drained) 1 can kidney beans (rinsed and drained) 1 can diced tomatoes 1 C lentils (drained) 1 rib celery (chopped) 1 Tbsp. chili powder 2 tsp. cumin 1 tsp. Tabasco sauce (add more if a spicier chili is desired) 1 clove garlic (chopped) Combine all ingredients in a stock pot and bring to a boil. Reduce heat to low, cover, and simmer until lentils are tender and water has been absorbed, stirring occasionally. Black Bean Quesadillas 6 large flour tortillas 1 C shredded Cheddar cheese 3/4 C black beans (rinsed and drained) ½C diced tomatoes (rinsed and drained) 3 green onions with tops, sliced 1/3 C chopped fresh cilantro 1 tsp. lime juice 1 tsp ground cumin Combine black beans, onions, cilantro, lime juice and cumin. Spoon into tortillas and roll. Place tortillas in greased glass pan. Sprinkle with diced tomatoes and top with Cheddar cheese. Bake in preheated oven at 425 until cheese starts to brown.

Remove cover and bake until cheese starts to brown. spinach and artichokes and heat through. Top with 3 noodles and ¾ C cheese. Repeat with 2 remaining layers. Let set 5 minutes before cutting. . Spread ¼ of the sauce on the bottom of greased 9x13 baking dish. chopped 2 Tbsp.*************************** Spinach & Artichoke Lasagna 9 lasagna noodles (uncooked) 1 large onion. Bake covered at 350 for 40 minutes. divided Cook lasagna noodles according to package. extra virgin olive oil 1 can artichoke hearts (drained and chopped) 1 package frozen spinach (thawed and squeezed) 1 jar Alfredo sauce 3 C mozzarella cheese. Saute onion and garlic in olive oil until tender. Add Alfredo sauce. chopped 3 cloves garlic.