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With the price of groceries, especially meats, increasing almost daily, it is a good time to plan on having a meatless dinner once or twice a week. Beans, lentils, rice and other grains, when combined, are complete proteins and are healthy and filling meals. With all the fresh vegetables now available locally to add to the menu hopefully all you steak and potato lovers will not feel too deprived. BLACK BEANS WITH RICE 1 lb. dried black beans 1 large onion, chopped 1 green pepper, chopped 6 cloves of garlic, minced 1 4oz. Jar of pimiento peppers, drained 1/4 cup olive oil 5 cups water 1 6oz. Can tomato paste 1 tablespoon vinegar 2 teaspoons salt 1 teaspoon sugar 1 teaspoon black pepper hot cooked rice chopped fresh tomato chopped green onion shredded cheddar cheese sour cream Sort and wash the beans, put into a large Dutch oven, cover with water and soak overnight. In the morning, drain well. Saute onion, garlic, pimiento, and green onion in olive oil in medium skillet until vegetables are barely tender. In the Dutch oven combine the drained beans, sauted vegetables, 5 cups water, tomato paste, salt, pepper, vinegar and sugar. Bring to a boil, reduce heat, cover and simmer 1 and 1/2 hours, until the beans are tender, stirring occasionally. Add a small amount of boiling water if needed. When beans are done serve over rice, topped with the tomatoes, green onions, cheese and sour cream if desired. VEGETABLE LASAGNA 2 chicken flavored bouillon cubes 1/4 cup water 1/2 cup butter 1/3 cup all purpose flour 1/2 teaspoon salt 1/4 teaspoon dried Italian seasoning Dash of garlic powder Dash of ground nutmeg 1/4 teaspoon pepper 1/4 teaspoon lemon pepper 1 cup heavy cream 1 cup half and half 3/4 cup chopped onion 1 tablespoon melted butter 2 ten oz. pkgs. frozen spinach, thawed 1 egg, slightly beaten 1 1/2 cups shredded mozzarella cheese 1 8oz. carton sour cream 9 lasagna noodles 1/2 teaspoon salt 1/2 cup grated parmesan cheese Dissolve bouillon cubes in water, set aside. Melt ? cup butter in a heavy saucepan over medium heat. Add the flour and the next 6 ingredients, stirring until smooth . Cook l minute, stirring constantly. Gradually add the bouillon cube mixture, cream and half and half. Cook, stirring until mixture boils and is thickened . Remove from heat and set aside . Saute onion in 1/2 cup butter until tender, Drain and squeeze dry the spinach. Combine the onion, spinach, egg, sour cream, and mozzarella cheese, mix well and set aside. Cook noodles according to package directions, adding 1/2 teaspoon salt. Drain well. Layer three noodles in a 12x8x2 inch greased baking pan, Spread with one third the spinach mixture, repeat with 3 noodles, spreading with spinach mixture, top with half the cream sauce. Repeat with last 3 noodles, the rest of the spinach mixture and last of the cream sauce. Sprinkle with parmesan cheese. Bake, uncovered at 350 degrees for 30 minutes, until hot and bubbly. Makes 6 generous servings. CHEESE STUFFED SHELLS 8 oz. jumbo pasta shells 1 8oz. pkg. cream cheese, softened 1 cup small curd cottage cheese 1 cup shredded mozzarella cheese 1 egg, beaten 1/2 cup grated parmesan romano cheese 2 tablespoons chopped fresh parsley 2 teaspoons dried basil 1/2 teaspoon each dried oregano and thyme 1/8 teaspoon grated lemon rind Pinch of ground nutmeg Cook pasta shells according to package directions, drain and set aside. Combine cheeses, parsley, egg, herbs, lemon rind and nutmeg . Mix well. Spoon cheese mixture into cooked and cooled shells. Arrange into a greased 12x8x2 inch baking pan. Cover and bake in pre-heated 350 degree oven for 25 minutes, or until thoroughly heated. Meanwhile make a sauce of 1 med. can stewed tomatoes, undrained 1 8oz. can tomato sauce 1 cup white wine, if desired 1 8 oz . can mushroom stems and pieces, drained 1 teaspoon each dried oregano and thyme 1 clove of garlic, minced Puree tomatoes and combine with all other ingredients. Simmer in a medium sauce pan, uncovered and stirring often until sauce is thickened, 20 minutes or so. Spoon sauce onto serving plates and top with pasta shells to serve .

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