Split Pea Soup

Put 1 1/2  cups dried green split peas in a wire strainer and rinse with cool water.  Put the peas in a 4-quart pot with 6 cups water.  Add 3 slices of diced bacon, 1 cup diced potatoes, 3/4 cup diced carrots, 3/4 cup onion, 3/4 cup chopped onion, 3/4 cup celery, 2 tsps. instant chicken bouillon granules, 1 1/2 tsps. crushed garlic, 1 1/2 tsps. Italian dried herb mix, and 1/4 tsp. ground black pepper.  Bring to a boil, then reduce heat to low, cover and simmer for about 1 1/2 hours or until peas are soft and liquid is thick.  Makes 7 servings.

Savory Black-Eyed Peas

Put 1 1/2 cups dried black-eyed peas in a 3-quart pot with 4 cups water.  Add 2 1/2 tsps. instant vegetable or 1 1/2 tsp. chicken bouillon granules, 3/4 cup diced turkey or lean ham, 1/2 cup chopped onion, 1 tsp. sage and 1/4 tsp. black pepper.  Bring to a boil, then reduce heat to low, cover and simmer for about an hour or until the beans are soft and the liquid is thick.   For vegetarians, omit the meat and chicken granules.  Makes 6 servings.

Chicken Rice Crock Pot Casserole

4 boneless chicken breast halves, halved; 1 10 oz. can cream of onion soup; 10 oz. 1% low-fat milk; 1 lb. baby carrots; 2 cups chicken broth; 1 cup brown rice.  Place all ingredients in crock pot, except chicken. Stir until mixed.  Add chicken breasts, stir.  Cook on high all day until liquid is absorbed and chicken is fully cooked. 

Basic Fried Rice - With Variations

4 cups brown rice, cooked, cold; 2 green onions, chopped; 2- 4 Tbsp oil; 2 Tbsp soy sauce; 1/2 tsp salt; 1/2 tsp sugar; 1 tsp sherry wine; 2 beaten eggs.  Meat Choices [use 1 cup]: roast pork, roast beef, roast turkey, roast chicken, boiled ham, pan fried bacon, sausage.  Seafood Choices [use 1 cup]: flaked crabmeat, cooked shrimp.  Vegetable Choices [use 1 cup]: bamboo shoots, bean sprouts, blanched celery, parboiled peas, cucumbers [add at the very end], lettuce [add at the very end], mushrooms, onions, bell peppers, pimentos, scallions, parboiled string beans, peeled tomatoes [add at the very end], water chestnuts.  Miscellaneous Choices: 1 Tbsp blanched chopped almonds, 1 Tbsp chopped peanuts, 1 Tbsp chopped walnuts, 1 Tbsp raisins. 

Directions: 1.Dice or shred meat and vegetables.  2.Heat oil in wok, stir-fry green onions.  3.Add fresh vegetables and stir-fry to soften.  4.Add canned vegetables and meat; stir-fry to heat and blend flavors.  5. Remove from wok.  6.Heat some more oil if needed, to smoking.  7.Add rice and heat through completely.  8. Return vegetables and meat to wok, add soy sauce, salt, sugar and sherry.  9.Fold in eggs and turn off heat just as they begin to set.  10.Suggested combinations: 11.Beef, onions and green pepper;  12.Bacon, onions, lettuce and tomatoes.  13.Chicken, onions and bean sprouts.  14.Chicken, bamboo shoots, mushrooms and cucumber.    Makes 4 servings.

 Warm Kidney Bean Salad

1/2 pound dry kidney beans [about 1 3/4 cups]
2 Tbsp. extra-virgin olive oil
2 cups slivered onion
1 tsp. dried oregano
1/4 cup cider vinegar or red wine vinegar
1 tsp. salt
1 cup chopped flat-leaf parsley
1/4 cup green pimento-stuffed olives, sliced in half

Place kidney beans in a large dutch oven.  Cover with water to 2 inches above beans.  Bring to a boil.  Remove from heat and let stand, covered for 1 hour.  Drain beans and put back in pot.  Cover with cold water and bring to a boil, then simmer covered and cook until tender, 45 minutes to 1 hour.  Drain beans.

Heat olive oil in a large pot over medium heat.  Add onion and saute.
Add oregano, vinegar and beans.  Cook over low heat until beans are warm.  Remove from heat and stir in salt, parsley and olives.
Serve warm or room temperature.  Serves 6.

Nutrition Facts: 200 calories, 6 g fat, 0 mg cholesterol, 10 g protein, 29 g carbohydrates, 11 g fiber, 440 mg sodium.