Mango Black Bean Salad 2. Zippy Meat Pie 2. Herb-Roasted Mushrooms 3. Minestrone Soup with Pasta, Beans and Vegetables 3.

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1 Mango Black Bean Salad 2 Zippy Meat Pie 2 Herb-Roasted Mushrooms 3 Minestrone Soup with Pasta, Beans and Vegetables 3 Meat Loaf 4 Mac and Cheese 4 Mushroom Appetizer with Shrimp 4 Monkey Bread 5 Trifle 5 1

2 Mango Black Bean Salad 1-15 oz. can black beans, thoroughly rinsed 1 mango, diced 1 jalapeno pepper, minced 1 medium zucchini, quartered lengthwise & thinly sliced 1/4 c. coarsely chopped cilantro 1 tbsp. olive oil juice from 1 lime salt and pepper to taste I added a small amount of red onion and an avocado Stir together all ingredients in a large bowl. (Really, that's it!) Betty Zippy Meat Pie 1 lb ground beef 1/2 c. chopped onion 1 minced clove garlic 1 can condensed bean/bacon 2 t. oil soup 1/2 soup can of water 1 slightly beaten egg 1 diced tomato 1/2 c. diced cheese 1 1/2 t. chili powder 1/2 t. salt unbaked pie shell & top crust Heat oil in skillet. Cook onion & garlic till clear. Add ground beef & cook till meat loses its color. Stir in remaining ingredients. Turn into pie shell. Top with top pie crust. Makes slits in crust or do cutouts. May also use lattice pastry roller. Bake at 425 for 20 minutes then reduce heat to 350 and bake for 30 more minutes. Remove from oven. Cool about 15 minutes before slicing. *As alternative, may leave off the top crust & decorate with cheese slices cut in flower shapes Vincy 2

3 Herb-Roasted Mushrooms Start to finish: 30 min. Makes: 4 servings 1/2 lb. fresh white mushrooms 1/2 lb. baby Portobello mushrooms 5 oz. fresh shiitake mushrooms, stems removed 2 Tbsp. olive oil 2 Tbsp. minced fresh basil 1 Tbsp. minced fresh oregano 1 Tbsp. minced fresh rosemary 1/4 tsp. salt 1/4 tsp. pepper 2 Tbsp. balsamic vinegar Cut mushrooms into quarters; place in a large bowl. Add oil, herbs, salt and pepper; toss to combine. Place on two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray. Bake, uncovered, at 425 for 9-11 minutes or until tender. Transfer to a bowl. Drizzle with vinegar; toss to coat. Nutrition Facts: 3/4 cup equals 104 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 154 mg sodium, 8 g carbohydrate, 2 g fiber, 4 g protein Donna Minestrone Soup with Pasta, Beans and Vegetables 3 cups reduced-sodium vegetable or chicken broth 1 (28-ounce) can diced tomatoes 1 (15-ounce) can white (cannellini or navy) beans, drained 2 carrots, peeled and chopped 1 celery stalk, chopped 1 cup onion, chopped 1 teaspoon dried thyme 1/2 teaspoon dried sage 2 bay leaves Salt and ground black pepper 2 cups cooked ditalini pasta 1 medium zucchini, chopped 3

4 2 cups coarsely chopped fresh or frozen spinach, defrosted 4 tablespoons grated Parmesan or Romano cheese Basil sprigs, garnish, optional 5 Italian Sausages (Etta added) In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and sprinkle parmesan cheese over top. Garnish with basil, if desired. Meat Loaf Mac and Cheese Mushroom Appetizer with Shrimp Penny made the following changes to this recipe: Shrimp is chopped with some being saved to decorate the appetizer. She also exchanged chopped sweet onion for celery for a slight change and stuffed the mushrooms with this mix. 12 uncooked shell-on jumbo shrimp (about 1 pound) 1/2 teaspoon chicken bouillon granules 1 tablespoon hot water 3/4 cup soft bread crumbs 2 tablespoons finely chopped fresh mushrooms 2 tablespoons finely chopped celery 1 teaspoon reduced-fat butter 1/4 teaspoon garlic powder 4 drops hot pepper sauce Peel and devein shrimp, leaving the tails on. Butterfly each shrimp along the outside curve. Open shrimp flat and place with tails up in an 8-in. square baking dish coated with cooking spray. In a small bowl, dissolve bouillon in hot water. Stir in the remaining ingredients. Spoon about 1 teaspoon onto each shrimp. Bake at 375 for 5-8 minutes or until shrimp turn pink. Serve warm. Yield: 1 dozen. 4

5 Monkey Bread 1/2 cup chopped pecans (optional) frozen dinner rolls (18 work better in Bundt pan and 24 have more room in an angel food cake pan) 1 small box butterscotch pudding and pie filling (not instant) 1/2 cup butter, melted 3/4 cup brown sugar 2 Tbsp. milk Butter a bundt pan or angel food cake pan and sprinkle the pecans over the buttered surface. Put frozen dinner rolls in pan. Sprinkle on the dry pudding mix. Melt butter and stir in brown sugar and milk. Pour over rolls. Cover with a light dishtowel. Let thaw and rise during the night. Bake at 350 degrees for minutes. Cool in pan for 5 minutes. Flip over onto serving plate. Serve warm if possible. Best if you just tear off pieces, but it can be cut if cool. Trifle 5

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