• 1 each Red Bell Pepper — Small
• 1 each Yellow Bell Pepper — Small
• 1 pound Pork; Boneless Loin — *
• 1/2 pound Chorizo Sausage — Bulk
• 1 cup Onion; Chopped — 1 Large
• 2 each Cloves Garlic — Finely Chopped
• 1 cup Beef Broth
• 1 tablespoon Basil Leaves — Dried
• 1 tablespoon Cilantro Leaves — Dried
• 2 teaspoons Red Chiles — Ground
• 1 cup Corn — Whole Kernel
• 1 cup Tomato; Chopped — 1 Medium
• 1 each Squash; Small — **
• 2 1/4 ounces Sliced Ripe Olives — Drained

—–CORN BREAD TOPPING—–

• 1 1/2 cups Cornmeal — Yellow
• 1/2 cup Unbleached Flour
• 1 cup Dairy Sour Cream
• 2/3 cup Milk
• 1/4 cup Vegetable Oil
• 2 teaspoons Baking Powder
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1 each Egg — Large

—–GARNISH—–

• Fresh Tomato Salsa — ***

Directions:

* Meat should be cut into 1-inch cubes.

** Use 1 small butternut or acorn squash, pared and cut into 1/2-inch.

Seed peppers and cut 5 thin slices from each pepper and reserve. Chop remaining bell peppers (about 1/2 cup each).
Cook pork, sausage, onion and garlic in 4-quart Dutch oven over medium heat, stirring occasionally, until pork is no longer pink; drain. Stir in chopped bell peppers, broth, basil, cilantro and ground red chiles.

Heat to boiling; reduce heat. Cover and simmer 30 minutes, stirring occasionally. Stir corn, tomato, squash and olives into meat mixture; cook another 15 minutes.

Heat oven to 425 degrees F. Prepare Cornbread Topping. Pour meat mixture into ungreased rectangular baking dish, 13 X 9 X 2-inches, or 3-quart shallow casserole. Pour Corn Bread Topping over meat mixture; carefully spread to cover, sealing to edge of dish.

Arrange reserved bell pepper slices on top. Bake until topping is golden brown, 15 to 20 minutes.
Serve with Fresh Tomato Salsa.

CORN BREAD TOPPING: Mix all ingredients; beat vigorously for 30 seconds.

• 3 1/2 c Flour
• 1/2 c Powdered milk
• 2 pkg Active dry yeast
• 2 tbsp Shortening
• 1 tsp Salt
• 1 Egg
• 1/2 c Sugar
• 1 1/4 c Warm tap water

—–TOPPING—–

• 1/2 c Butter
• 1 tsp Ground cinnamon or vanilla
• 1/2 c Sugar
• 2/3 c Flour
• 1 Egg yolk

Directions:

Stir together 1 C of the flour, the yeast, salt, sugar and powdered milk. Add shortening, egg and hot water. Beat at medium speed for 2 minutes.

Add another cup of flour and beat at high speed for 2 minutes. Stir in remaining flour and mix well.

Turn onto lightly floured board. Dough will be soft and sticky. Do not knead but gently turn dough several times with a spatula to lightly coat with flour. Cover loosely with plastic wrap and allow to rest 20 minutes. Meanwhile grease 2 baking sheets and make topping.

TOPPING:

Cream butter and sugar. Add egg yolk and cinnamon and blend. Add flour and mix well. Mixture will be crumbly.
With floured hands, divide dough into 12 pieces and shape into round flat buns.

Place on greased baking sheets. Sprinkle equal amounts of topping over each bun and press lightly into dough.
Loosely cover rolls with plastic wrap and refrigerate 4-24 hours. Remove from refrigerator, uncover and let stand while preheating oven to 400 F. Bake 15 minutes.

• 1 cup cornmeal
• 1 cup flour
• 2 tablespoons sugar
• 4 teaspoons baking powder
• 1/2 teaspoon chili powder
• 2 eggs — beaten
• 1/2 cup milk
• 1/2 cup butter — melted
• 1 tablespoon jalapeno pepper — chopped
• 1/2 cup sweet red peppers — chopped
• 1/2 cup onion — chopped
• 1 can creamed corn
• 1 cup Monterey jack cheese — shredded

Directions:

Sift dry ingredients together. Beat together milk and eggs. Beat in melted butter. Add to dry ingredients. Stir in remaining ingredients. Mix thoroughly. Pour into a greased 8″ or 9″ square pan. Bake 30 minutes at 400 degrees.

• 3 egg whites, whipped.
• ½ cup of applesauce, room temperature.
• ½ cup of orange juice, room temperature.
• 1 teaspoon of orange extract.
• 2 teaspoons of vanilla.
• 2 cups of zucchini, grated.
• 1 cup of carrot, grated.
• 3 cups of flour.
• ½ cup of sugar.
• 1 tablespoon of cinnamon.
• ½ teaspoon of salt.
• ½ teaspoon of baking powder.
• ½ teaspoon of baking soda.

Directions:

Preheat your oven to 350°F (175°C).

Prepare pans with cooking spray and flour.

In a suitably sized mixing bowl, combine the egg whites, applesauce, orange juice, orange extract, vanilla, grated zucchini and grated carrots.

In another mixing bowl, combine the flour, sugar, cinnamon, salt, baking powder and baking soda.

Mix wet ingredients with dry ingredients just until moistened.

Pour the batter into your pan and bake for 60 minutes.

• ½ cup of water.
• 1 1/3 cups of white bread flour.
• 2/3 cup of wheat bread flour.
• 2 teaspoons of dry milk.
• 1 teaspoon of salt.
• 2/3 cup of grated carrots.
• 1 tablespoon of honey.
• 2 tablespoons of plain yoghurt.
• 1 tablespoon of molasses.
• 2 tablespoons of walnuts chopped.
• 1 teaspoon of fast rise yeast OR 2 teaspoons of active dry yeast.

Directions:

Place all of the ingredients in your bread machine, in the order recommended in your bread machine manual; then press Start or On.

• 4 medium eggs.
• 2 ½ cups of flour.
• 2 cups of carrots, shredded finely.
• 1 ½ cups of sugar.
• 1 ¼ cups of corn oil.
• 2 teaspoons of cinnamon.
• 2 teaspoons of baking powder.
• 1 ½ teaspoons of baking soda.
• ¼ teaspoon of salt.

Directions:

Preheat your oven to 350°F (175°F).

Cream the corn oil and sugar.

Add each of the four eggs one at a time, beating thoroughly after each is added.

Blend in the flour, cinnamon, baking powder, baking soda and salt.

Fold in the shredded carrot.

Bake in a greased loaf pan for about 90 minutes.

Allow to cool on a wire rack.

• 4 medium eggs.
• 4 cups of all purpose flour.
• 3 cups of sugar.
• 2 cups of cranberries (fresh or frozen).
• 2 cups of pumpkin (cooked or canned).
• 1 cup of vegetable oil.
• 2 tablespoons of pumpkin pie spice.
• 2 teaspoons of baking soda.
• 1 teaspoon of salt.

Directions:

In a suitably sized mixing bowl, beat the eggs and sugar.

Add the pumpkin and vegetable oil and mix throughly.

Add all of the dry ingredients and stir until just moistened.

Fold in the fresh or frozen cranberries.

Spoon into suitably sized loaf pans.

Bake at 350°F (175°C) for 60 minutes.

Allow to cool for 10 minutes, then remove to wire racks.

• 2 teaspoons of yeast.
• ¾ teaspoon of salt.
• 2 tablespoons of sugar.
• 2 tablespoons of non-fat dry milk powder.
• 3 ¼ cups of bread flour.
• ½ cup of cranberry juice.
• 2 tablespoons of applesauce.
• 1/3 cups of dried cranberries.

Directions:

Place ingredients into a bread machine as recommended in its manual and process.

• 75 gm finely chopped mushrooms.
• 1 egg.
• 4 teaspoons of Skimmed milk.
• 1 rasher of back bacon, without rind.
• 25 gm margarine.
• 4 slc granary or wholemeal bread.
• pepper to taste.

Directions:

Whisk the egg and mix with the milk, season with pepper.

Remove any fat from the bacon and cut the bacon into small pieces and add to the egg and milk.

Heat approximately a third of the margarine in a non-stick frying-pan and cook the mushrooms over a moderate heat for about 10-15 minutes.

Allow the mushrooms to cool slightly.

Preheat the oven to a moderate heat.

Remove the crusts of the bread and using a rolling pin, roll the bread out so it is slightly thinner and larger, spread both sides of the bread with the rest of the margarine.

Push the bread slices into four 8cm tartlet tins.

Trim off any excess bread with a sharp knife.

Add the mushrooms to the egg mixture and pour into the cases.

Cook in the oven for about 20-25 minutes, or until set.

• 8 oz of crushed pineapple (drain most of the juice off).
• 3 medium eggs.
• 3 cups of flour.
• 2 cups of sugar.
• 2 cups of zucchini, grated.
• 1 cup of oil.
• ½ cup of chopped nuts.
• 3 teaspoons of vanilla.
• 1 teaspoon of salt.
• 1 teaspoon of soda.
• 1 teaspoon of baking powder.

Directions:

With a mixer, cream together the eggs, sugar, oil and vanilla.

Add the grated zucchini and blend.

Mix the flour, salt, soda and baking powder together and add this to the other mixture.

Add the pineapple and chopped nuts and blend again.

Grease and flour two loaf pans.

Divide the dough evenly between the two pans. Bake at 350°F (175°C) for 60 minutes or until done.

Allow to cool for 10 minutes before removing from pan.