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Aunt Jane's Eggs Monterey

    You can add different vegetables, breakfast meats or protein substitutions for variations.

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    Ingredients:

    • 10 eggs

    • 1 lb grated Monterey Jack cheese

    • 1 small can green chiles

    • 24 oz cottage cheese

    • 1 stick butter

    • ½ c flour

    • 1 t baking powder

    • salsa

    Instructions:

    1. Beat eggs and chiles in a blender.

    2. Stir in all other ingredients.

    3. Bake in a greased 3-quart casserole for 15 minutes at 400°, or 30 minutes at 350°.

    4. Top with heated salsa.

    Notes:

    • You can add different vegetables, breakfast meat or protein substitute for variations.

    • This dish can be frozen and reheated in the microwave oven.

    • Vegetarian friendly

    Contributed by Corinne Cargnoni (member)

    Bean Salsa

      This recipe is great as a leftover!

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      Ingredients:

      • 15-oz can black beans, rinsed and drained

      • ¼ c thinly sliced green onions

      • ½ c chopped red bell pepper

      • 2 T chopped cilantro

      • 1 c Pace thick and chunky salsa

      • 1 ½ T lemon juice

      • ¼ t minced garlic or garlic powder

      • ¼ t ground cumin

      • 1 small chopped avocado (for garnish right before serving)

      Instructions:

      1. Combine beans, onion, bell pepper and cilantro in a bowl.

      2. Add salsa.

      3. Cover and chill for 2 hours or overnight.

      4. Add avocado just before serving.

      Notes:

      • You can easily double or triple this recipe

      • Vegetarian friendly

      • Vegan friendly

      Contributed by Linda Gordon (member)

      Raisin and Carrot Salad

        You can make this lovely salad ahead of time, and easily adapt it for vegan guests.

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        Ingredients:

        • 1 ½ c grated carrots

        • 1 c raisins (golden add a pretty color)

        • ½ c thinly sliced celery

        • ½ c chopped walnuts

        • 1/3 c light or low-fat mayonnaise (Vgn: substitute a vegan mayonnaise)

        Instructions:

        1. Combine carrots, raisins, celery and walnuts.

        2. Stir in mayonnaise and mix well.

        3. Cover and refrigerate until chilled.

        Notes:

        • Makes 6 to 8 servings

        • Vegetarian friendly

        • Adaptable to vegan friendly

        Contributed by Joan Skerry (member)

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