MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow-Cooked Bean Medley
Categories: Vegetbles, Beans, Sauces
Yield: 12 servings

1 1/2 c Ketchup
2 Celery ribs; chopped
1 md Onion; chopped
1 md Bell pepper; chopped
1 md Red bell pepper; chopped
1/2 c (packed) brown sugar
1/2 c Water
1/2 c Italian salad dressing
2 Bay leaves
1 tb Cider vinegar
1 ts Ground mustard
1/8 ts Pepper
16 oz Can kidney beans; rinsed,
- drained
15 1/2 oz Can black-eyed peas; rinsed,
- drained
15 1/2 oz Can great northern beans;
- rinsed, drained
15 1/4 oz Can whole kernel corn;
- drained
15 1/4 oz Can lima beans; rinsed,
- drained
15 oz Can black beans; rinsed,
- drained

In a 5 qt. slow cooker, combine the first 12
ingredients. Stir in the remaining ingredients. Cover
and cook on low for 5-6 hours or until onion and peppers
are tender. Discard bay leaves.

Peggy Gwillim, Strasbourg, Saskatchewan

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roasted Asparagus & Tomatoes
Categories: Vegetables, Citrus, Cheese, Nuts
Yield: 8 servings

1 1/2 lb Fresh asparagus; trimmed
1 1/2 c Grape tomatoes; halved
3 tb Pine nuts
3 tb Olive oil; divided
2 cl Garlic; minced
1 ts Kosher salt
1/2 ts Pepper
1 tb Lemon juice
1/3 c Grated Parmesan cheese
1 ts Grated lemon zest

Set oven @ 400ºF/205ºC.\

Place asparagus, tomatoes and pine nuts on a foil-lined
15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic,
salt and pepper; add to asparagus and toss to coat.

Bake 15-20 minutes or just until asparagus is tender.
Drizzle with remaining 1 tablespoon oil and lemon juice;
sprinkle with cheese and lemon zest. Toss to combine.

Jannine Fisk, Malden, Massachusetts

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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