3 cans (16 ounces/454 g each) kidney beans, rinsed and drained
1 cup frozen corn, thawed
1 medium onion, chopped
1 small green pepper, chopped
1 carrot, peeled and chopped
2 ribs celery, chopped
2 teaspoons sugar, optional
1 teaspoon salt
1/2 teaspoon garlic salt
2 1/2 cups whole tomatoes
1 cup tomato sauce
1 cup grated cheddar cheese
In a large pan, mix together all the ingredients except the cheese.
Bring the mixture to a boil, reduce the heat, cover, and simmer for 35 minutes. Top individual servings with grated cheese.
1 1/2 cups frozen unsweetened raspberries, thawed
1 carton (8 ounces/227 g) raspberry yogurt
1/2 cup whipping cream
1 tablespoon sugar
2 apples cut in wedges
1 banana, peeled and sliced
In a medium bowl, mash the raspberries with a fork, then stir in the yogurt.
Whip the cream with the sugar until stiff. Fold it into the yogurt mixture.
Serve the dip with the cut-up fruit.
1 1/2 cups cornmeal
1/2 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
1 1/2 tablespoons molasses
1 egg, beaten
Mix the dry ingredients together.
Slowly stir in the buttermilk and the molasses, mixing well. Add the egg and beat hard for two minutes.
Pour into a greased 9″ (23 cm) square pan. Bake at 425° F (220° C) for 25–30 minutes.