Ingredients:

2 c Red kidney beans, soaked
1 c Diced green bell pepper
2 Bay leaves
1 ts Salt
1 1/2 c Onion, chopped
2 tb Red miso
1/2 ts Thyme
4 c Freshly cooked brown rice
3 Garlic cloves, minced
Chopped scallions to garnish
3/4 c Fresh parsley, minced

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Rinse beans & drain well. Cook in 5 cups of water for 50 minutes or until tender, with the bay leaves. Add onion, thyme, garlic, parsley, green pepper & salt to pot, simmer over medium low heat for 15 to 20 minutes. Add miso & simmer for another 5 minutes. Remove bay leaves.
Serve over hot rice, garnished with scallions.
“Quick & Natural Rice Dishes”

Ingredients:

5 tb Mayonnaise, (heaping)
1 ts Louisiana hot sauce
2 tb Yellow mustard (heaping)
2 tb Ketchup
2 tb Olive oil
1 tb Wine vinegar
1 ts Garlic salt
1 tb Lea & perrins
1 ea Juice of mediums size lemon
3 ts Salt (to taste)
4 ea Bell peppers, sliced
2 ea Onions, medium, shredded
1 ea Large cabbage, shredded

Method:

Put mayonnaise and mustard in a bowl large enough to hold complete mixture, but shaped so that the mixture can be beaten with a fork. Beat mayonnaise and mustard until combined. Add olive oil slowly, beating all the time. Beat until mixture has returned to the thickness of original mayonnaise. Add Louisiana hot sauce, continuing to beat. Add ketchup and keep beating. Add salt and garlic salt, beating all the time. Add wine vinegar (this will thin the sauce down). Beat this thoroughly, adding the lemon juice as you do so. Taste for salt and pepper. Place shredded cabbage, peppers, and onions in a large salad bowl. pour sauce over and toss well. This should be done about an hour before serving. Tastes even better the next day.

Ingredients:

4 c Finely shredded cabbage
Dash pepper
1 Chopped onion
1/2 c Miracle whip
1/2 c Chopped green pepper
2 tb Tarragon vinegar
1 ts Celery seed
1 tb Prepared mustard
1 ts Salt
2 tb Sugar

Method:

Combine chilled vegetables. Combine remaining ingredients, stirring to dissolve sugar. Pour dressing over vegetables and toss lightly. Refrigerate before serving for several hours to let flavors mix.

Ingredients:

1/4 c Currants
1/2 lg Pepper
1/4 c Low Cal. Mayonnaise
1/4 c Cider Vinegar
1/4 ts Celery Seeds
4 ts Low Cal. Mayonnaise
1/8 ts Pepper
1 tb Minced Onion
4 c Shredded Green Cabbage (About 10 Oz.)
2 ts Lemon Juice
2 ts Sugar
1/2 c Shredded Carrot (1 Medium)
1/4 ts Celery Seed
1/2 c Finely Slivered Green
1/8 ts Salt
Pepper Pepper To Taste

Method:

1. in A Small Bowl Combine Cabbage, Carrot & Green Pepper.2. in A Small Bowl, Combine Vinegar, Mayonnaise, Minced Onion, Lemon Juice, Sugar, Celery Seed, Salt (If Desired) & Pepper.Mixing Them Well & Pour Dressing Over Cabbage Mixture. Toss The Slaw And Chill It For At Least 2 Hours, Tossing It Again Just Before Serving. Dressing Is Excellent With Other Salads.

Ingredients:

1 lg Can kidney beans
1 lg Sweet onion
1 pk Bacon
Salt and pepper, to taste

Method:

Put onion in fridge. Put beans in pot and lots o bacon cover with water salt and pepper to taste. Add Texas Pete for a good kick. cook forever. and then some… (4-5) hours at a simmer till reduced and thickened. If its going to fast add more water. Chop cold onion and serve on side to go over beans.