Ingredients 1 1/2 lbs boneless beef chuck cut in 1" cubes 2 large onions, chopped 3 celery stalks, sliced into 1" pieces 1 large green pepper, coarsely chopped 1 large red pepper, coarsely chopped 1 cup sliced fresh mushrooms 2 jalapena peppers, seeded and chopped 4 garlic cloves, minced 3 tbsps olive oil 2 tbsps cocoa 2 tbsps chili powder 1 tsp ground cumin 1 tsp dried oregano 1 tsp paprika 1 tsp ground turmeric 1 tsp salt 1/2 tsp ground cardamom 1/4 tsp pepper 2 tsps molasses 1/2 cup dry red wine 2 16 oz cans whole tomatoes, undrained and chopped 1 16 oz can kidney beans, drained 1 16 oz can chick peas, drained Directions Cook the first eight ingredients in olive oil in a large Dutch oven over medium-high heat, stirring constantly, until the meat browns. Drain and return the meat mixture to the Dutch oven. Stir in cocoa and remaining ingredients. Bring mixture to a boil; cover, reduce heat and simmer 1 1/2 hours, stirring occasionally. Serve with favourite chili condiments. Yields 12 cups.

Ingredients 1 tsp sugar 1/2 cup hot water 1 pkge dry yeast 1-1/2 cups all-purpose flour 1-1/2 cups whole wheat flour 1 tsp salt 1-1/4 cups warm water 1/4 cup honey 2 tbsps vegetable oil 1/2 cup raisins 1/2 cup rolled oats 1/3 cup walnuts or pecans, chopped 1/3 cup sunflower seeds, toasted, unsalted 1 tbsp sesame seeds 1 tsp caraway seeds (optional) Glaze 1 tbsp honey 1 tbsp hot water 1 tbsp rolled oats Directions Dissolve sugar in 1/2 cup hot water, (115-120 degrees). Sprinkle yeast over top. Allow to rest for 10 minutes, or until doubled in volume. Meanwhile, combine all-purpose flour, whole wheat flour and salt. In another bowl, combine 1-1/4 cups hot water, 1/4 cup honey and oil. Stir yeast mixture down and combine with honey water. Stir in flour mixture and then add extra all-purpose flour until very soft dough is formed. Knead for 5 minutes in mixer, 10 minutes by hand or 1 minute in food processor. Stir in raisins, 1/2 cup rolled oats, walnuts, sunflour seeds, sesame seeds and caraway seeds. Add more flour if necessary. Dough should be soft, but not sticky. Place dough in large oiled bowl and cover with oiled plastic wrap. Allow to rise in warm spot for 1 hour, or until doubled. Punch dough down and divide in two. Roll each half in rope about 2" in diameter and cut into 3" lengths. Place on parchment paper-lined baking sheet. Cover loosely with oiled plastic wrap and allow to rise until doubled, about 15 minutes. To make glaze, combine honey with hot water; brush gently on rolls and sprinkle rolled oats on top. Bake in pre-heated 350 degree oven for 20-25 minutes. Cool on rack.

Ingredients Dry infredients to mix in large bowl 2 cups all-purpose flour 2 tsps baking soda 1-1/4 cups white sugar 2 tsps cinnamon 1/2 tsp salt Then stir in 2 cups grated carrot 1/2 cup raisins 1/2 cup nuts of choice 1/2 cup coconut 1 apple, peeled, cored and grated In a separate bowl beat 3 eggs 1 cup salad oil 2 tsps vanilla Directions Add the wet to the dry ingredients. Mix well and drop into large muffin cups. Bake at 350 degrees for 20 minutes.

Ingredients 2 tsp olive oil 1 onion, chopped 2 cloves garlic, finely chopped 1/2 tsp ground cumin pinch hot red pepper flakes 2 cups cooked chickpeas or one 19 oz can, drained 4 cups chicken stock or 1 can chicken broth plus water 1/2 cup small, pasta shells 10 oz fresh spinach, chopped 1/4 tsp pepper salt to taste 2 tbsps chopped parsley Directions Heat oil in large saucepan. i Add onion, garlic, cumin and hot pepper flakes. Cook gently until tender. Add chickpeas and stock and bring to boil. Reduce heat and simmer for 10 minutes. Add pasta and cook for 5 minutes, or until almost tender. Add spinach, pepper and salt and cook for about 3 minutes. Taste and adjust seasonings, if necessary. Sprinkle with parsley. Makes 6 servings.

Ingredients Refried bean layer 1 14 oz can refried beans 1/4 cup sour cream 1/2 tsp chili pepper 1/2 tsp salt 1/4 tsp ground cumin Guacomole layer 2 ripe avocadoes, peeled, pitted and chopped 1/3 cup onion 1/4 cup mayonnaise 1 tbsp lemon juice Pinch of cayenne pepper Garnish 3/4 cup sour cream 2 cups shredded Cheddar or Monterey Jack cheese 5 green onions, sliced 1/2 cup olives, pitted and sliced 2 tomatoes, chopped Tortilla chips Directions In a 12" round platter, blend refried bean layer ingredients and spread over bottom of tray. In food processor, blend together guacomole layer and spread over refried bean layer. Spread sour cream evenly over guacomole. Heap chopped tomatoes in the centre. Sprinkle cheese in a circle around edge followed by a ring of green onions, then a ring of olives. Cover and refrigerate up to 4 hours. Serve with Tortilla chips. Make 8-10 servings

Ingredients 1-1/2 lbs boneless, skinless chicken breast, cut into 2" sq 1/4 cup olive oil 2 tbsps lemon juice 1 tsp dried oregano 1/2 tsp cumin 1/2 tsp ground coriander 1/2 tsp salt 1/4 tsp pepper 1/4 tsp hot pepper flakes 2 cloves garlic, minced 8 pita breads Directions Rinse and pat chicken dry before cutting. In bowl, combine oil, lemon juice, oregano, cumin, coriander, salt, pepper, hot peper flakes and garlic. Add chicken and marinate in refrigerator for 1-2 hours. Thread chicken pieces onto skewers. Broil or grill on medium-high heat for 10-12 minutes or until no longer pink inside, turning skewers every 3 or 4 minutes. Slide chicken off skewers into halved pita breads and top with favourite sauce. Source Canadian Living August 1990

Ingredients 3 cups peeled, cubed pumpkin or squash 3 cups peeled, sliced carrots 1 cup peeled, cubed potato 1 cup diced onion 2 tbsps olive oil 3 cups chicken stock 2 tbsps dijon mustard Directions In saucepan, combine pumpkin, carrots, potato and onion with hot oil. Cook over low heat 10 minutes. Pour in stock. Cover and simmer, stirring occasionally, 25 minutes or until vegetables are very tender. If stock simmers down, add water to reach original level. Puree in batches in food processor. Return to saucepan, stir in mustard and season with salt and pepper. Serve in heated bowls and garnish with parsley. Makes 8 cups.

Ingredients 3 tbsps olive oil 2 onions, chopped 3 garlic cloves, chopped 2 hot red chili peppers, crushed 4-6 large sweet red peppers, chopped 3 or more fresh or canned tomatoes, chopped salt and pepper to taste 1 lb linguini or penne Directions Cook onion and garlic until they begin to change colour. Add chili, red peppers and tomatoes; cook until soft and blend. Salt and pepper to taste. Check seasoning and add cayenne if too bland. Add cooked pasta to sauce and mix thoroughly.

Ingredients 12-3/4 cup hot water 1 tsp salt 3 tbsps sugar 3 tbsps butter or margerine 1 scant tbsp yeast 1 egg well beaten 2-3/4 cups flour 3 tbsps powdered milk Directions Combine 1/4 cup water, 1 tbsp sugar and yeast in a measuring cup. Measure flour, dry milk, remaining sugar and salt into work bowl and mix thoroughly. Beat egg well and add to mixture along with the yeast mixture. Allow mixer to knead the dough very well. Add more flour, if necessary, enough to make the flour easy to handle. Turn it out onto floured surface. Shape into ball and place in greased large bowl. Cover with oiled cling wrap and place in oven warmed to 85 degrees for 1-1/2 hours. Turn onto floured board, roll 1/2" thick and cut with 2-1/4" cookie cutter. Arrange on oiled cookie sheet and make a crease just off-centre with the back of a knife. Cover and place in oven for 30-40 minutes. Remove cookie sheet and preheat oven to 325 degrees. Bake buns for 15-20 minutes. Makes 15-18 buns

Ingredients 1/2 lb smoked salmon 1 pkge light cream cheese 2 tbsps light mayonnaise 1 tbsp lemon juice 1/4 cup chopped green onions 1 tbsp chopped fresh dill 1/4 tsp pepper Directions In food processor, puree salmon, cream cheese, mayonnaise and lemon juice until smooth. Mix in onions, dill and pepper. Makes about 2 cups and can be kept in refrigerator up to 2 days.