• 1 can (15-oz) kidney beans
• 1 can (15-oz) pinto beans
• 1 can (15-oz) black beans
• 1 large carrot
• 1 stalk celery
• 1 medium onion
• 1 garlic clove
• 2 green chili peppers (optional)
• 1 tsp cumin
• 1/4 tsp kelp
• 1 tsp chili powder
• 1/8 tsp thyme
• 1 tsp vegetable seasoning
• Dash of cayenne pepper
• 1 can (5-oz) tomato juice

Place the carrot, celery, onion, garlic, chili peppers, and tomato juice in a blender, and blend well. Combine the three cans of beans into a large skillet and mash them. Pour the blended ingredients into the beans, mixing them together with the beans. Add the rest of the ingredients, again mixing them well. Simmer over low heat for 10 to 15 minutes, or until the mixture is warmed to your liking, stirring occasionally.

This meat sauce recipe makes for an excellent spaghetti sauce, sloppy joe filling, or “meat pie” filling.

• 1 pound ground turkey or beef
• 1 small onion
• 1 small bell pepper (optional)
• 1 can tomato soup
• 1 or 2 tsp sugar
• 1 tsp basil
• 1 tsp oregano
• 1 tsp dried parsley
• 1 tsp Italian seasoning
• 1/8 tsp garlic powder
• 1 Tbsp olive oil
• 1 Tbsp Worcestershire sauce
• 1/2 tsp salt
• Pepper
• Ketchup
• Grated Parmesan cheese

Mince both the onion and bell pepper. In a skillet, combine the olive oil, minced onion, bell pepper, and meat, and brown over medium-high heat. Once the meat is fully browned, reduce the heat to simmer. Add the can of tomato soup and, using the same can, 1/2 a can of water (don’t add the water if you want a thicker sauce). Add the Worcestershire sauce, sugar, and a good squeeze (or dollop) of ketchup. Mix the ingredients together well. Now add the spices: basil, oregano, dried parsley, Italian seasoning, garlic powder, about 1/2 tsp salt, and ground pepper. Shake Parmesan cheese over the top of the sauce, and mix everything together well. Taste the sauce; more salt and pepper may be desired.

Dry Ingredients

• 1-1/4 cup all-purpose flour
• 2 Tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Wet Ingredients

• 1 egg
• 1-1/3 cup buttermilk
• 1 Tbsp vegetable oil

In a bowl, stir together the dry ingredients. In a suitable measuring cup, measure out the buttermilk. Add the egg and vegetable oil to the measuring cup, and mix together well (beating the egg in the process). Pour the wet ingredient mixture into the dry ingredients, stirring until blended, but slightly lumpy. Add additional buttermilk to thin the batter as needed (not too thick, and not too thin). Pour 1/4 cup of batter onto a lightly oiled (e.g. PAM cooking spray), 325 degree griddle. Cook until the pancakes are golden brown on the bottom, turning them over when the surface shows bubbles and the sides are slightly dry. Makes around 10 large pancakes.