COWPOKE PINTOS

VEGETARIAN

Ingredients

1 pound dried pinto beans soaked overnight
8 cups water 12 ounces Coca-Cola
1 (14
1/2 ounce) can whole tomatoes undrained
1 1/2 medium onions chopped
1/4 to
1/2 cup tomato-based barbecue sauce
2 to
3 slices slab bacon chopped
3 tablespoons chili powder
2 tablespoons Worcestershire sauce
4 garlic cloves minced
3 to
4 fresh serranos or
2 to
3 jalapenos minced
2 teaspoons cumin seeds toasted and ground
1 teaspoon salt or more to taste

Instructions

In a Dutch oven or heavy stockpot combine all except salt. Bring
to a boil over high heat then reduce to a simmer. Cook slowly
stirring up from the bottom occasionally for at least 2 hours
adding more water if the beans begin to seem dry. Stir in the
salt the last few minutes of cooking. The beans should hold their
shape but be soft and just a little soupy. Serve in bowls with a
bit of the cooking liquid.

LUANNS FAJITA PIZZA

VEGETARIAN

Ingredients

2 pizza crusts (I used whole wheat)
1 teaspoon olive oil
4 sweet peppers (1 each of green red orange cup and yellow) cut in strips
2 medium onions sliced
1 teaspoon minced garlic (2 cloves)
4 teaspoons fajita seasoning mix (homemade preferred see recipe below)
1 (16 ounce) jar salsa
1 (15 ounce) can corn (no salt preferred)
1 (15 ounce) can black beans rinsed and drained
1 (8 ounce) package reduced fat cheddar cheese (I used 1 cup each cup soy and light Monterey jack-colby combination) 2 cups shredded

Instructions

Homemade Fajita Seasoning Mix 1 tablespoon chili powder 1
1/2 teaspoon ground cumin 1/2 teaspoon oregano 1/2 teaspoon
garlic powder 1/4 teaspoon "Bakon Seasoning" (hickory
smoke style) Preheat oven to 425 degrees F. Set out pizza shells
on pizza pans. In a large skillet with lid heat oil over
medium-high heat; saut? peppers onions and garlic until tender-
crisp. Stir in fajita seasoning mix (see recipe); cook an
additional 1 - 2 minutes. Remove from heat. Meanwhile in a mixing
bowl stir together salsa corn and black beans. Spread half of
sauce mixture on each pizza shell. Top each with half the saut?ed
pepper and onion mixture and half the cheese. Bake in the
preheated oven for 15 to 20 minutes or until crust is crisp and
cheese is melted and just beginning to brown. If desired top with
guacamole and fat free or soy "sour cream." (Not
included in nutrition analysis). Yield: 2 pizzas Per Serving
(excluding unknown items): 154 calories; 2g fat (11.5% calories
from fat); 10g protein; 25g carbohydrate; 6g dietary fiber; 3mg
cholesterol; 328mg sodium Exchanges: 1 grain (starch); 1
lean meat; 1 vegetable; 0 fat; 0 other carbohydrates

DILLED GREEN BEANS

VEGETARIAN

Ingredients

2 quarts water
2 pounds fresh green beans washed and trimmed
1 teaspoon salt
2 teaspoons mustard seed
2 teaspoons dried dill weed
1 teaspoon red pepper flakes
1 teaspoon dill seed
4 cloves garlic minced
2 cups distilled white vinegar
2/3 cup white sugar
2 cups water

Instructions

Bring 2 quarts of water to boil. Add green beans and boil for 5
minutes or until beans are just tender. Plunge the beans in cold
water to set their color drain well. In a large bowl combine salt
mustard seed dill weed chiles dill seed and garlic. Mix. Add
cooled beans to the bowl and stir. In a small saucepan bring 2
cups water vinegar sugar and salt (to taste) to boil. Pour this
mixture over the beans and spices. Mix well. Chill the beans in
an airtight container at least overnight before eating. The beans
are best if given a week to marinate refrigerated before eating.
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GRILLED CORN

VEGETARIAN

Ingredients

Soak corn husks in water before grilling or they will burn.

Instructions

6 tablespoons unsalted butter (at room temperature) 1 tablespoon
chopped cilantro leaves 1/4 teaspoon chili powder 1/8 tablespoon
ground cumin 8 ears corn Combine the butter cilantro chili powder
and cumin. Reserve. Carefully peel back corn husks to within 1
inch of bottom of the cob. Discard the silks. Rub ears of corn
evenly with the reserved butter mixture. Rewrap corn husks and
tie at the top with kitchen string. Soak covered in cold water
for 20 minutes. Preheat the grill to medium-high. Grill the corn
5 inches above the heat source for 15 minutes turning
occasionally. Remove from the heat and serve.

FRIED OKRA

VEGETARIAN

Ingredients

4 cups fresh okra sliced
Salt
Pepper
1/2 to 3/4 cup yellow cornmeal
1/4 cup all-purpose flour
1 to 2 cups vegetable oil

Instructions

Rinse okra and slice. Lightly salt and pepper okra. Add cornmeal
and flour. Mix well. Heat vegetable oil in cast iron skillet
until very hot. Add 1/2 okra mixture. Cook until light brown
about 5 or 6 minutes. Remove to platter with paper towels for
draining. Add next batch of okra mixture. Cook the same as above.