• 1 lb ground beef
• 2 cans Del Monte® Petite Cut Tomatoes
• 1 can refried beans
• 1 tsp chili powder
• 1 can whole kernal corn
• 1 1/2 cups grated cheddar cheese

• 1 pkg(8 oz.) cream cheese, softened
• 1 cup shredded cheddar cheese
• 1 cup chunky salsa
• tortilla chips

• 1 lb of boudan sausage
• 1/4 cup onion
• 1/8 cup cilantro and jalapenos to taste
• 2 lbs Velveeta cheese

• 2 Tbsp lemon juice
• 2 tsp olive oil or cooking oil
• 1 tsp sugar
• 1/4 tsp salt
• Dash of ground black pepper
• 1 small onion, cut up
• 4 large red,green,yellow or orange sweet peppers, cut up
• 1 8-oz pkg cream cheese
• 1/4 cup mayonnaise or salad dressing
• 1 tsp prepared horseradish
• few dashes bottled pepper sauce
• 2 or 3 red, yellow, or orange sweet peppers, tops removed and seeded.
• assorted vgetable dippers and/or breadsticks

In a blender or food processor combine lemon juice, oil, sugar, salt and black pepper. Add the onions and about one-third of the cut-up sweet peppers. Cover and blend or process until smooth. Transfer mixture to a medium bowl. Cover and let stand at room temperature at least two hours.

Place pureed vegetable mixture into a sieve and press gently to drain off excess liquid. In a medium bowl, combine cream cheese,mayonnaise, horseradish, and hot pepper sauce. Stir in pureed vegetable mixture. Cover and chill at least two hours or up to 3 hours.

Spoon cheese mixture into whole sweet peppers shells. Place filled peppers in the center of a serving platter, surround with vegetable dippers and/or breadsticks. If desired, garnish with fresh herbs. Makes about 2 cups. *to avoid getting tough pepper skins in the dip, cook quarted sweet peppers in boiling water for a few seconds. When cool enough to handle, peel off skins with a small knife and cup peppers into pieces.

• 1 1/2 lb potatoes, peeled and quartered
• 1 1/2 lb. zucchini, sliced
• 3/4 lb. okra, soaked in vinegar and rinsed
• 1 eggplant, peeled and cubed
• 16 oz. can diced tomatoes
• 1 bunch parsley, chopped
• salt and pepper to taste
• 1/2 cup olive oil
• 2 large onions, chopped
• 2–3 cloves garlic, minced

• 1 pint grape tomatoes (use a mixture of red and yellow foor added interest), halved
• 1 6-oz container bocconcini (small fresh mozzorella balls), drained
• 1 paper thin slice proscuitto ham, finely chopped
• 1/3 cup pitted Kalamata olives, drained
• 1 tbsp capers, drained

Dressing:

• 1/4 cup white wine vinegar
• 2 tsp Dijon mustard
• 1/8 tsp black pepper
• pinch of sugar
• 3/4 cup Crisco ®Extra Virgin Olive Oil
• 2 tbsp chopped chives
• 1 tbsp choped fresh oragano

Recipe from Crisco.

• 1/4 cup loosely packed fresh parsley sprigs
• 2 Tbsp salad oil
• 2 Tbsp white wine vinegar
• 2 Tbsp water
• 1 to 2 cloves garlic
• 1/2 tsp dry mustard
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 2 oz. dried linguine or fettucine, broken
• 1 large carrot, cut into thin strips
• 1 small turnip or parsnip,cut into thin strips
• 1 small zucchini, cut into thin strips
• 1/2 cup chopped red sweet pepper
• 1/2 cup cubed mozzarella, Gruyère, or Swiss Cheese

For dressing, in a blender or food processor combine the parsley sprige, oil, wine vinegar, the waer, garlic, dry mustard, salt, and black pepper. Cover and blend well combined; set aside.
In a large saucepan cook pasta according to package directions, adding carrot and turnip for the last 3 or 4 minutes of cooking. Drain pasta and vegetables. Rinse with cold water; drain again.
In a large salad bowl combine cooked pasta and vegetables, zucchini, sweet pepper, peas, and cheese. Add dressing and toss lightly to coat. Makes 5 side-dish servings.

Taken from the Better Homes and Gardens- All Time Favorite Cookbook, Vol. 2.

• 1 head Broccoli Flowerets
• 1 small Purple Onion -- chopped
• 1/2 cup Raisins -- (optional)
• 1/2 cup Pecans -- chopped
• 1 pound Bacon -- cooked and crumbled

• 1 cup Mayonnaise
• 1/2 cup Splenda -- (or Sugar)
• 2 tablespoons Vinegar
• 2 tablespoons Milk

Toss the first five ingredients together in a large bowl; set aside. Mix dressing ingredients together in a small mixing bowl, then pour over first mixture and toss together. Toss again just before serving. Refrigerate until served.

• 6 cups watermelon
• 1 cup water
• 1/3 cup sugar
• 1/2 cup lemon juice

Remove as many seeds as you can from the watermelon flesh. Place watermelon & water in a blender & blend until smooth. Strain liquid into a pitcher, along with sugar and lemon juice. Stir until all the sugar is dissolved.

• 4 cups water
• 1 1/2 cups sugar
• 6 lemons of juice and zest
• 1/2 cup blackberries
• 1/2 cup blueberries