The light herb flavoring of this rice means it will go with anything. HERBED RICE (Pantry Cooking II) 2 cups water1/2 teaspoon salt1-1/2 teaspoons herb …
Warm Vinegar and Dill Potato Salad
With this recipe, you can have potato salad ready to serve in about 30 minutes. Great for a busy day or busy time of year. …
Crockery Lentils
Like baked beans baked in a slow-cooker but made with lentils. CROCKERY LENTILS (Pantry Cooking: Unlocking Your Pantry’s Potential, page 78) 3 cups water1 pound …
Apricot Almond Clusters
I enjoy making candies for the holidays. For one thing, it’s the time of year when it’s cool enough in the South for the candy …
Black Beans and Rice
So simple to fix and extremely easy to adjust the number of servings. BLACK BEANS AND RICE (Pantry Cooking with Home Preserved Foods) Chunky salsaCooked …
Cranberry Walnut Clusters
Fall and winter are a perfect time to make homemade chocolate clusters. Remember to chop the chocolate bar, if you use one, and don’t overheat …
Black Bean Dip
Cut the calories even more in this low-fat bean dip by using evaporated skim milk. Flavors will develop more the longer you refrigerate it. BLACK …
Pickled Cabbage Slaw
Take advantage of Fall cabbage and carrot harvest to make pickled slaw to use any time of year. Even if you don’t like traditional coleslaw, …
Twelve Bean Soup Mix
This has become my favorite bean mix for soups. The Mayocoba and Flor de Mayo beans are smooth and creamy and worth the effort to find them.
Black Bean Brownie Fudge Brownies
A cross between fudge and a brownie but low in fat and high in flavor. There are no eggs so you can store all the ingredients in your pantry.