1 can Del Monte Chili style tomato
1 can diced tomato (I really love tomatoes)…

1/3 cup water
1 onion, chopped…

1/3 Cup brown rice — uncooked
1 Cup lentils — uncooked…

Serve the stew on rice or with a fresh crusty bread.

This spicy bean stew reheats well so it can be made ahead and refrigerated until needed for mealtime.

Linda Arcadia of Moscow, Idaho, created this spicy soup with the rich flavors of autumn. She suggests that for a festive fall meal, you can serve this in a scooped out pumpkin.

Use fire-roasted crushed tomatoes, if available, to give this recipe a robust smoky taste. If time permits, make it in advance. It tastes even better the second day.

1 onion, minced
2 stalks celery, diced…

A simple, yet flavorful recipe that is the perfect side dish for any meal.

This dish can easily be made in a slow cooker. Add all ingredients at once and cook on the high heat setting for 8 to 10 hours. Be sure to soak the beans overnight before you begin.

Mirletons (also spelled “mirlitons”) are a favorite vegetable in south Louisiana. The mirleton is also known as the Chayote, Alligator Pear, Mango Squash and Vegetable Pear. This recipe may also be used to stuff peppers or other vegetables.

3 cups sliced raw potatoes — (15 ounces)
3 cups sliced carrots…

I’m not sure this qualifies as hash browned potatoes, but I do diced potatoes in the oven and we eat them like hash browns…

1 medium onion, chopped
2 medium carrots, thinly sliced…

4 can Black eyed peas
1 Onion; chopped…