Ingredients:

• 12 medium peaches, peeled and sliced
• 1/3 cup all-purpose flour
• 1/4 cup honey
• 3 tablespoons lemon juice
• 1/4 teaspoon salt
• 3 cups fresh blackberries
• TOPPING:
• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/3 cup cold butter
• 1-1/4 cups buttermilk
• 1 tablespoon coarse sugar

Directions:

In a large bowl, combine the peaches, flour, honey, lemon juice and salt; let stand for 15 minutes. Fold in blackberries. Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray.
For topping, in a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in butter until crumbly. Make a well in the center; pour in buttermilk. Stir just until a soft dough forms. Drop by tablespoonfuls over fruit mixture; sprinkle with coarse sugar.
Bake at 400° for 40-45 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. Serve warm.

Yield: 12 servings.

Ingredients:

• 2 medium yellow summer squash, thinly sliced
• 2 medium zucchini, thinly sliced
• 1 cup chopped celery
• 1 cup chopped red onion
• 1/2 cup each chopped green and sweet red pepper

Dressing:

• 3/4 cup sugar
• 1/2 cup cider vinegar
• 1/4 cup olive oil
• 2 tablespoons ranch salad dressing mix
• 1/4 to 1/2 teaspoon pepper
• 1/8 teaspoon salt

Directions:

In a large salad bowl, combine the yellow squash, zucchini, celery, onion and peppers.

In a jar with a tight-fitting lid, combine the dressing ingredients; shake well.

Drizzle over vegetables and toss to coat. Chill until serving. Serve with a slotted spoon.

Yield: 7 servings.

via

Ingredients
The extra virgin olive oil in this pasta dish is the mainstay of the Mediterranean diet, which is associated with a low risk of heart disease.

2 cups loosely packed cilantro leaves, washed and chopped
6 ounces angel hair pasta
1/4 cup extra virgin olive oil
4 cloves garlic, peeled and minced
2 small chili peppers, seeded, deveined, and minced
12 ounces shelled and deveined shrimp
2 cups frozen small peas

Directions
1. Fill a large pot with water and set on high heat to bring to a boil. Meanwhile, chop the cilantro leaves into small pieces.

2. When the water is boiling, add the pasta and cook according to package directions.

3. As the pasta cooks, place the olive oil in a large skillet over medium heat; add the garlic and chili peppers and cook for 1 minute. Add the shrimp and peas, and cook for about 4 more minutes, stirring frequently, until the shrimp turns opaque. Stir in the cilantro and remove from heat.

4. When the pasta is done to your liking, drain and quickly return it to the pot. Reduce the heat to medium and continue to cook the pasta for no more than 1 minute, stirring it with a wooden spoon. (This prevents any remaining water from diluting the pasta sauce.)

5. Divide the pasta among 4 individual bowls and top with the shrimp mixture.

Nutrition Facts
395 calories, 28% fat (12 g; 1.7 g saturated), 43% carbs (42 g), 29% protein (29 g), 4.78 g fiber, 68.5 mg calcium, 5.66 mg iron, 279 mg sodium.

via: Natural Health Magazine

Ingredients
1/4 cup butter or margarine
1 cup chopped onions
1 clove garlic, crushed
1 teaspoon curry powder
1/2 teaspoon salt
1/8 to 1/4 teaspoon ground coriander
1/8 teaspoon cayenne pepper
3 cups chicken broth
1 (16-ounce) can solid-pack pumpkin (1 3/4 cups)
1 cup half-and-half

Instructions
In large saucepan, melt butter. Sauté onions and garlic until soft. Add curry powder, salt, coriander and cayenne pepper. Cook for 1 minute. Add broth. Boil gently, uncovered, for 15 to 20 minutes. Stir in pumpkin and half-and-half. Cook for 5 minutes.

Pour soup into blender. Cover and blend until creamy. Serve warm. Garnish individual servings with a dollop of sour cream and chopped chives, if desired.

Serving quantity: Makes 6 cups.

Spinach boosts the flavor and nutrients in this speedy version of the Italian classic. Serve with plenty of crusty bread.

Ingredients
1 tablespoon olive oil
3 slices bacon, diced
2 carrots, sliced
2 celery ribs, sliced
1 large onion, chopped
1 tablespoon garlic, minced
1 (48-ounce) can chicken broth
2 cups water
1/4 teaspoon Italian seasoning
1/4 teaspoon black pepper
1 teaspoon salt
1 cup uncooked elbow macaroni
1 can Great Northern beans, drained and rinsed
1 (10-ounce) package frozen spinach, thawed
Parmesan cheese (optional)

Instructions
Heat olive oil in large pot. Add bacon; cook 5 minutes or until browned. Remove bacon with slotted spoon. Set aside.

Add carrots, celery, onion and garlic to pot. Cook, stirring often, until veggies are tender.

Add bacon, chicken broth, water, Italian seasoning, pepper and salt. Bring to a boil; reduce heat, cover and simmer 10 minutes.

Add macaroni; cook 8 minutes or until macaroni is slightly underdone. Stir in beans and spinach; return to simmer and cook 2 minutes, or until hot. If desired, serve with Parmesan cheese.

Serving quantity: Serves 6 to 8.

by Lisa L., Conroe, Texas, via: recipebox

Chunks of beef, chickpeas, pasta and plenty of veggies make this minestrone-style soup truly a meal in a bowl.

Ingredients
1 tablespoon olive oil
2 1/2 pounds beef stew meat, cut into 3/4-inch pieces
1 teaspoon salt
1 teaspoon dried Italian seasoning
1/2 teaspoon pepper
2 (14- to 14 1/2-ounce) cans beef broth
1 (15- to 16-ounce) can chickpeas, drained
1 (14 1/2-ounce) can diced tomatoes with garlic and onion, undrained
1 cup water
2 cups frozen mixed vegetables
1 cup uncooked ditalini or other small pasta
Shredded Romano cheese (optional)

Instructions
Heat olive oil in a Dutch oven over medium heat until hot. Brown 1/2 of beef; remove from Dutch oven. Repeat with remaining beef. Pour off drippings.

Return all beef to Dutch oven; sprinkle with salt, Italian seasoning and pepper. Add broth, chickpeas, tomatoes and water; bring to a boil. Reduce heat; cover tightly and simmer for 1 hour, or until beef is almost tender.

Stir in mixed vegetables and pasta. Continue simmering, covered, for 10 to 15 minutes, or until beef and pasta are tender. Stir occasionally. Serve with cheese, if desired.

Notes: The soup tastes even better if made and refrigerated a day ahead, but don’t add the pasta until you’ve returned it to a boil, then cook as directed.

Serving quantity: Serves 6 to 8.

by Galelah D., Fairland, OK, via: homecookingrecipebox

Because the rich beef broth must be refrigerated overnight, you’ll need to plan ahead to prepare this recipe. But after that you can just add the vegetables and forget it–thanks to the slow cooker.

Ingredients
3 pounds beef short ribs, cooked, reserving broth
Water
1 large onion, chopped
2 to 3 potatoes, cubed
1/4 head cabbage, thinly sliced
1 (28-ounce) can chopped tomatoes
Salt and pepper to taste
1 can beef broth, if needed

Instructions
Cover meat with water and cook until tender. Separate meat from broth; refrigerate broth overnight. Next morning, dip fat from broth; put broth in a slow cooker. Trim fat from meat and put meat in the slow cooker. Add onion, potatoes, cabbage, tomatoes, salt, pepper and beef broth; cook on high for several hours.

Serving quantity: Serves 6.

by Helen H., Ethel, MI, via: homecookingrecipebox

We add tart apples to this silky-smooth soup to complement the natural sweetness of the squash. Serve as a first course or a light supper with a tossed salad and warm crusty bread.

Ingredients
6 cups (about 3 pounds) butternut squash
1 tart green apple, peeled and coarsely chopped
1 cup chopped onion
4 1/2 cups chicken broth
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup heavy cream or half-and-half
Chopped fresh parsley for garnish

Instructions
Peel squash and seed it. Cut into chunks. Combine squash, apple, onion, chicken broth, salt and pepper. Bring to a boil and simmer, uncovered, 45 minutes.

Puree soup in blender. Return mixture to saucepan and bring to boiling point. Reduce heat. Before serving, add cream and sprinkle with parsley.

Serving quantity: Makes 2 quarts.

via: homecookingrecipebox

Add a crusty bread for a hearty mid-winter supper.

Ingredients
1 pound ground round
2 medium diced onions
4 medium diced tomatoes
2 tablespoons garlic salt
1 tablespoon fresh basil, crushed
12 cups water
1 (16-ounce) bag frozen mixed vegetables
4 bay leaves
1 teaspoon Worcestershire sauce
1/2 teaspoon pepper
1 (11-ounce) box quick-cooking barley

Instructions
In large Dutch oven, brown meat. Add the onions, tomatoes, garlic salt and basil; cook 5 minutes.

Add water, mixed vegetables, bay leaves, Worcestershire sauce, pepper and barley; bring to a boil. Reduce heat, cover and simmer 25 minutes. Remove bay leaves before serving.

Serving quantity: Serves 8.

by Alise S., Brevard, N.C. via: homecookingrecipebox

A buttery jacket of macadamias complements salmon perfectly.

Ingredients

4 salmon steaks, about 1 inch thick
1/2 teaspoon salt
1/2 teaspoon pepper
2 egg whites
1 cup chopped macadamia nuts
1/4 cup oil
4 tablespoons butter
4 tablespoons minced fresh parsley
2 teaspoons lemon juice
Hot cooked rice

Instructions

Sprinkle salmon steaks with salt and pepper. In a shallow bowl, whisk egg whites until frothy. Dip salmon in egg whites; gently pat nut mixture onto salmon to coat.

In a skillet, cook salmon in oil over medium heat for 6 to 8 minutes on each side, or until fish flakes easily with a fork.

Meanwhile, melt butter. Stir in parsley and lemon juice. Drizzle over fish. Serve with rice.

Serving quantity: Serves 4.

by Pat H., Spearville, KS, Via: Home Cooking