Basic Black Bean Dip

Serves 12 (as appetizer)

1 black beans, canned (15 oz.), drained
1 can green chili peppers, drained
1/4 cup salsa, use what you have
2 teaspoons cumin
1 teaspoon garlic, pressed
1 squeeze lime or lemon

Dump it all into a food processor and whir like mad. When it's done, plop it into a bowl and serve with chips and/or veggies.

Cucumber, Tomato and Mozzarella Salad

1 Serving
This simple salad is a version of an Italian standard. You'll find fresh, white mozzarella cheese in most delis or supermarkets - it's very different from the pale yellow, packaged mozzarella.

Ingredients:
1 tbsp balsamic vinegar
1/2 tbsp extra-virgin olive oil
1 clove garlic, minced
1/2 cucumber, peeled and seeded
1 large Roma tomato, sliced
1 oz fresh mozzarella cheese
3 leaves fresh basil, chopped

Instructions:
Mix the balsamic vinegar, olive oil and garlic in a small bowl. On a salad plate, layer slices of the cucumber, tomato and cheese. Drizzle with the dressing. Sprinkle with the chopped fresh basil.

Asian Noodle Soup

4 oz shiitake mushrooms, stems removed

2 cans ready-to-serve chicken or vegetable broth (14 1/2 oz each)

3 T soy sauce

2 t finely chopped garlic

2 t finely chopped fresh ginger (or 1 t ground dried ginger)

1 C angel hair pasta broken in pieces

3/4 C cooked, shredded chicken or cubed tofu (about 4 oz)

1/2 cup thinly sliced carrots

1/2 t Asian sesame oil

Thinly slice shiitake caps (makes about 2 1/2 cups). In a medium saucepan, over medium heat, combine chicken broth with 1 1/2 C water, the soy sauce, garlic and ginger; bring to a simmer.

Add mushrooms, pasta, chicken (or tofu) and carrot; simmer until mushrooms are soft, about 5 minutes. Stir in sesame oil and, if desired, 1/4 C thinly sliced green onions.

Yield: 4 portions (about 5 3/4 cups)

French Country Cassoulet

Ingredients:

I use leftover cooked chicken (about 1 cup) from something else that i have
made--like grilled chicken, a roasted chicken bought at the store, etc.

1 cup of cooked ground breakfast sausage

I can white beans drained

small onion chopped (or 1/2 cup -2/3 cup frozen chopped)

1 can tomatoes - do not drain (I use the one with green chilies)

A couple of chopped cloves of garlic

2 - 3 tsp. Tony Chachere's Original Creole Seasoning (this is a very important
ingredient--really gives it flavor.) You have to play around with amount on
this--more makes it spicier.

Directions:

Layer it all in a casserole dish (I use a covered 8 inch square ceramic one)
in the order above and bake for about 30 minutes at around 375. It should
be bubbly all over. I have done this many times--but I don't measure
ingredients, so if it doesn't turn out let me know and I will try to be more
careful about measuring next time I make it and let you know.

--Courtesy of Debra Woodward

Baked Potstickers with Sweet Asian Dipping Sauce

1 can (10 ounces) chunk white chicken
1 can (8 ounces) water chestnuts
½ cup thinly sliced green onions with tops
¼ cup grated carrot
fresh gingerroot
1 tablespoon reduced-sodium soy sauce
1 egg white
¼ cup mayonnaise
1 garlic clove, pressed
24 square wonton wrappers
Pantry Basil Oil from Pampered Chef

Dipping Sauce
½ cup red jalapeño jelly
¼ cup rice vinegar
2 tablespoons reduced-sodium soy sauce

Preheat oven to 425ºF. For potstickers, in large bowl, combine chicken,
water chestnuts, green onions, carrot, gingerroot, soy sauce, egg
white, mayonnaise and garlic pressed with Garlic Press; mix well.

To assemble potstickers, place 12 wonton wrappers onto smooth surface.
Lightly brush edges of each wonton with water. Using Small Scoop, place
a mounded scoop of filling onto center of each wonton. For each
potsticker, fold one point over filling and overlap with the opposite point.
Repeat with remaining two points, folding envelope style. Place
potstickers on Large Round Stone; lightly spray with oil using Kitchen
Spritzer. Repeat with remaining wontons. Bake 12-15 minutes or until edges of
potstickers are golden brown; remove from oven.

For dipping sauce, place jelly in small bowl. Microwave on HIGH 30-40
seconds or until warm; add vinegar and soy sauce. Whisk until well
blended. Transfer potstickers to serving platter; serve with dipping sauce.

Yield: 24 potstickers