BOB’S BLACK-BEAN-STUFFED PEPPERS IN SLOW COOKER

Margie Mills of Amelia Court House

INGREDIENTS:

	1 medium onion, finely chopped
	¼ t cayenne pepper
	¼ t dried oregano
	¼ t ground cumin
	¼ t chili powder
	15-oz. can black beans, rinsed and drained
	6 tall green bell peppers, tops removed, seeded and cored
	1 cup shredded Monterey Jack cheese
	1 cup tomato salsa
	½ cup fat-free sour cream
	Chopped fresh chives (optional)

DIRECTIONS: Spray a medium skillet with cooking spray and sauté onion until golden. Add seasonings and remove from heat. Mash half of the black beans with the cooked onion in a mixing bowl; stir in remaining beans. Place green peppers in a slow cooker. Spoon bean mixture into peppers and sprinkle cheese over. Pour salsa over cheese. Cover and cook on low heat for 6-8 hours, or high heat for 3-4 hours. Serve each pepper with a dollop of sour cream and sprinkle of chives. 

KIDNEY BEAN DELIGHT

Jean Brydge of Lyndhurst

INGREDIENTS:

	1½ T sugar
	½ t salt
	½-3⁄4 cup mayonnaise
	15½-oz. can kidney beans,             rinsed and drained
	11⁄3 cup chopped lettuce
	½ cup chopped celery
	¼ cup chopped onion (purple or Vidalia)
	2 chopped hard-boiled eggs

DIRECTIONS: Mix sugar, salt and mayonnaise and combine with all ingredients in a large mixing bowl. Refrigerate if not serving immediately. The amounts of any ingredients can be varied according to taste.

GRILLED PORTOBELLO MUSHROOMS

Daria Kiselica of Charlottesville

INGREDIENTS:

	1⁄3 cup wine vinegar
	1⁄3 cup olive oil
	½ t salt
	½ t sugar
	1 small onion, finely chopped
	1 t minced garlic
	4 large portobello mushrooms, cut into ½-inch slices

DIRECTIONS: Combine marinade ingredients. Add mushrooms and turn to coat with marinade. Marinate at least one hour, and up to several hours. Grill mushroom slices until edges just begin to char.  

ZUCCHINI BAKE

Wendy Lankford of Red Oak

INGREDIENTS:

	5 cups thinly sliced zucchini
	2 sweet peppers, chopped
	1 cup chopped onion
	1 clove minced garlic
	½ t salt
	¼ t pepper
	3 T olive oil
	3 eggs
	½ cup mayonnaise
	4 oz. grated Romano cheese
	8 oz. shredded mozzarella,            divided
	12 Ritz crackers, crushed

DIRECTIONS: Preheat oven to 350 degrees. Grease 3-qt. rectangular baking dish and set aside. In 12" skillet cook zucchini, peppers, onion, garlic, salt, and pepper in hot oil over medium-high heat 10-15 minutes or until tender, stirring occasionally. Meanwhile, in extra-large bowl whisk together eggs and mayonnaise until combined. Stir in Romano cheese and half the mozzarella. Add cooked vegetables and toss to combine. Evenly spread mixture into prepared dish and top with remaining mozzarella and cracker crumbs. Bake, uncovered, 20-25 minutes or until top is lightly browned and knife tests done. Let stand 10 minutes before serving. 

SPINACH CHEESE PIE

Ida Goering of Dayton

INGREDIENTS:

	10-oz. pkg. frozen chopped spinach
	2 T butter
	2 T finely chopped onion
	3 T finely chopped red bell pepper
	1 cup shredded Swiss cheese
	3 eggs
	1½ cups milk
	¾ cup biscuit baking mix
	1 t salt
	¼ t pepper
	¼ t ground mustard
	¼ cup cooked chopped bacon (optional)

DIRECTIONS: Cook spinach according to package directions and drain well. Sauté onion and bell pepper in butter. Combine with spinach and cheese, then transfer to greased 9" pie plate. In a blender, mix remaining ingredients, except bacon, and process until smooth. Pour over spinach mixture. Sprinkle with bacon, if used. Bake at 350 degrees for 45-50 minutes or until set.