• 1 lb dry black beans
• 1 lb ground beef
• 2 Vidalia or spanish onions, medium size
• 3 oz olive oil
• 2 italian peppers
• 2 jalapeno peppers
• 3 lbs tomatoes (ripe)
• 1 tbs salt
• 2 tbs ground cumin
• 1 tbs hot sauce (Tabasco®)
• 5 oz balsamic vinegar
• 1/3 tsp ground sage
• 1 tsp cornstarch (optional)

Soak beans in 4 cups water overnight. Put beans in a large pot and add two more cups of water, cover, bring to a boil, reduce heat and cook for 50 minutes. Set aside.

Put olive oil into a large pot and heat. Dice onions, add to pot, turn heat high. Mince ground beef into onions, stir. Add salt, cumin, hot sauce and sage. Stir. Dice italian peppers and jalapeno peppers and add to pot. Stir. Continue heating until beef is brown and onions are transparent, approximately 7 minutes, depending on heat output of your range. Liquify tomatoes and balsamic vinegar in Cuisinart or blender and add to pot. Stir. Cover, bring mixture to a boil. Drain beans and add to pot. Stir. Add cornstarch, stir, cover and reduce heat to simmer. Simmer for 40 minutes. Serve over rice.

• 2 ¼ cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 sticks butter at room temperature (soft)
• ¾ cup sugar
• ¾ cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 eggs at room temperature
• 12-ounce package semi-sweet chocolate chips
• 1 cup chopped walnuts

Preheat oven to 375. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in mixing bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

• 2 cups sugar
• 1 ¾ cup flour
• ¾ cup cocoa
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Preheat oven to 350. Grease and flour two 9 inch cake pans. Combine dry ingredients in mixing bowl. Add eggs, milk, oil and vanilla; beat for two minutes. Stir in boiling water (batter will be thin). Pour into pans. Bake for 30 to 35 minutes or until a wooden toothpic inserted in the center comes out clean. Cool 10 minutes, remove to wire racks to cool completely.

• 1 oz. olive oil
• 1 large Vidalia onion or 2 small ones
• 3 cloves garlic
• 1 lb. ground beef
• 1 package fresh basil
• 2 oz. balsamic vinegar
• ground thyme, ground sage, ground cayenne, salt, et. cetera to taste
• 1 package fresh mushrooms
• 2 small zuchinis
• 1 can crushed tomatoes
• 1 can diced tomatoes

Pour oil into large saucepan and heat. Chop onions into small pieces and heat in pan. Mince garlic or use press and add to onions. Break up meat and add to mixtures. Brown. Wash basil, remove stems, chop and add to mixture. Add balsamic vinegar. Add spices. Stir thoroughly. Chop mushrooms into 3/16" slices, add. Dice zucchini, add. Add crushed tomatoes. Drain diced tomatoes, add. Simmer for 30 minutes. Serves 6.

• 16oz. package macaroni
• 1 stick butter
• ½ cup flour
• salt & pepper
• 5 cups milk
• 16 oz. shredded cheddar

Bring 5 quarts water and 1 tablespoon of salt to a rapid boil, add pasta, stir, return to boil, cook 7 minutes. Shred cheese. Preheat oven to 350. Drain pasta, rinse with cold water, set aside. In a big pot over medium heat, melt the butter. Blend in the flour, salt and pepper then gradually stir in milk. Stir constantly until sauce thickens and begins to boil. Add cheese, stir until cheese is melted. In a three quart casserole, stir together pasta and cheese sauce. Bake 30 minutes or until bubbly. Serves 4.