Lentil Roast

2 c. cooked lentils

1/4 c. chopped nuts

1 egg

3/4 c. milk

1/2 c. oil

3 c. corn flakes

1 t. sage

1 medium onion

2 t. salt

bake 45 min at 350 degrees

Corn Ranch Pudding

4 c. cream corn (2 cans)

1-1/2 c. cornmeal

4 eggs, well beaten

1/2 c. oil

1 t. baking powder

1 t. salt

1 can green chilies

1 onion, chopped

1/2 lb grated cheddar chees

combine and place in greased casserole

bake 40 min at 350 degrees

Bean and Vegetable Burritos

1 t. vegetable oil

2 med onions chopped

3 cloves garlic

1 sweet pepper chopped

1 c. finely diced zucchini

1 lg carrot in thin strips

2 t. chili powder

1 t. each oregano and cumin

1 can refrieds combined with 1-1/2 c. salsa

shredded cheddar cheese

Curried Sweet Potatoe and Lentil Stew

2 T. oil

1 lg onion chopped

1 T. curry powder

2 T. flour

14 oz vegetable broth

3/4 c. dry lentils

simmer 20 min

1/2 t. salt

1/2 c. apple juice

3 c. sweet potatoes cubed

1 c. frozen green beans

simmer 15-20 min.

Tamale Pie

2 T. vegetable oil

1 lg onion diced

2 T. chili powder

2 cloves of garlic

1 can tomatoes (14 oz)

1 15 oz can of black beans

1 lb ground beef

1/2 t. salt

1 c. cheese

2 T. fresh cilantro

3/4 c. cornmeal

3/4 c. flour

3 T. sugar, 1/2 t. salt, 3/4 t. baking powder, 1/4 t. baking soda

3/4 c. buttermilk, 1 egg, 3 T. melted butter - combine and stir into dry ingredients 'til just combined

1. Heat oven to 450 degrees

2. heat oil over med heat, add onion and chili powder, saute for 5 min then add garlic for 30 sec

3. Add tomatoes, beans, beef, and salt - simmer 8-10 min.

4. Add cheese and cilantro

5. Top with cornbread mixture - dollop on

6. Bake 10-15 min at 450 degrees

***use skillet that can be transferred to oven

** "30 min recipe"

Macaroni Overnight Dish

1-1/2 c. macaroni uncooked

2 cans mushroom soup

2 c. milk

1 can fri chik and gravy

1 onion diced and microwaved 1-2 min with a bit of butter

1/2 t. seasoning salt

2 c. cheese

combine and bake in 2-1/2 qt casserole uncovered 1.5 hours at 350 degrees