Sunday, July 16, 2006

Red Beans and Rice

1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
2 cloves of garlic, chopped
2 15 oz cans kidney beans
1/2 pound of "bacon" crumbles
1 8 oz can tomato sauce
1 tsp vegetarian worcestershire sauce
1/4 tsp ground pepper
1/4 tsp tabasco or other hot sauce
1 1/2 cups rice, cooked (3cups of cooked rice)
Hot Pepper sauce to taste

Saute onion, celery, green pepper and garlic. 2-3 minutes
Add beans, crumbles, tomato sauce, worcestershire sauce, Tabasco, and ground pepper.
Reduce heat cover and simmer 15 minutes.

Serve over rice.

Six servings

spinach dip

1 10 oz pkg frozen spinach, thawed
1 1/2 cups sour cream
1 pkg. Vegetable Soup Mix (dry)
1 cup mayonnaise
1 cup sliced water chestnuts
2 green onions, finely chopped
1 round bread loaf
Cut veggies: carrots, celery, green peppers ... for dipping.

Squeeze excess water from spinach.

In a bowl, combine ingredients in the order listed.

Slice the top off the round bread loaf, leaving it in one piece to form a cap that can be replaced after filling. Scoop out the center bread, leaving a 1 1/2 inch crust and an empty center.

Put the spinach mixture inside the bread "bowl".

Break up the bread you removed from the center.

Serve on a large plate with the bread in the center surrounded with the bread pieces and various pieces of vegetables for dipping.