VEGETABLE BEAN SOUP

VEGETABLE BEAN SOUP

Ingredients

• 1 cup sliced carrots
• 1 cup thinly sliced green pepper
• 3/4 cup chopped onion
• 1/2 cup chopped sweet red pepper
• 1 tablespoon olive oil
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (16 ounces) chili beans, undrained
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 can (14-1/2 ounces) stewed tomatoes, cut up
• 1 cup frozen corn
• 4 teaspoons ground cumin, cayenne
• 3 cups water
• 2 tablespoons minced fresh cilantro

Directions

• In a large saucepan saute the carrots, green pepper, onion and red pepper in oil until crisp-tender. Add the water, beans, tomatoes, corn, cumin and cayenne; bring to a boil.
• Reduce heat; simmer, uncovered, for 30-35 minutes or until vegetables are tender, stirring occasionally. Stir in cilantro.

BANANA WALNUT CAKE WITH WHEAT FLOUR

Banana Walnut Cake with Wheat Flour

Ingredients

• 1/3 cup vegetable oil
• 1/2 cup honey
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup mashed bananas
• 1 3/4 cups whole wheat flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/4 cup hot water
• 1/2 cup chopped walnuts

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, beat the eggs. Add oil and honey together, and mix well. Stir in bananas and vanilla. Stir in flour and salt.
3. Add baking soda to hot water, stir to mix, and then add to batter. Blend in chopped nuts.
4. Spread batter into a greased 9x5 inch loaf pan.
5. Bake for 55 to 60 minutes. Cool on wire rack for 1/2 hour before slicing.

STRAWBERRY CHEESECAKE

StrawBerry Cheesecake

Crust:

• 1 1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup unsalted butter or margarine, melted

Strawberry sauce:

• 2 (10 ounce) packages frozen sweetened strawberries, thawed

(If box of fresh strawberries are used- add 1tsp of sugar)

• 1 tablespoon cornstarch

Cheesecake:

• 3 (8 ounce) packages cream cheese, softened at room temperature
• 1 (14 ounce) can sweetened condensed milk
• 1/4 cup lemon juice
• 3 eggs
• 1 tablespoon water

Directions

Crust:

Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased pan. Refrigerate for 30 minutes.

Strawberry sauce:

In a blender or food processor, combine strawberries and cornstarch; process until smooth. Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes.

Set aside 1/4 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.

Cheesecake Batter:

1.In a mixing bowl, beat cream cheese until light and fluffy.

2.Gradually beat in milk. Add lemon juice; mix well. Add eggs, beat on low  just until combined.

3.Pour half of the cream cheese mixture over crust. Drop half of the reserved strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer. 

4.Carefully spoon remaining cream cheese mixture over sauce. Drop remaining strawberry sauce by 1/2 teaspoonfuls on top. With a knife, cut through top layer only to swirl strawberry sauce.

Bake at 300 degrees F for 45-50 minutes or until center is almost set. Check by poking a toothpick in the center.

Once baked remove from oven and Cool  for 10 minutes.

Carefully run a knife around edge of pan to loosen; cool for another 1 hour. Refrigerate overnight. Remove side of pan.

Thin chilled strawberry sauce served with the cheesecake.

Store in the refrigerator.