Drain the liquid from the tomatoes into a medium sauce pan. Add ½ cup of water and bouillon cube. Heat until the bouillon cube has dissolved.
In a frying pan, cook the bacon until crisp. Remove and drain on paper towels and dice when cool. In the same pan sautee the onion and serranos until the onion is transparent.
In a blender or food processor place 1 cup of the black beans, the tomato liquid, onions, serranos, garlic and oregano. Blend until smooth. Pour the mixture into a saucepan.
Again in the blender place the second cup of beans, half of the stewed tomatoes and blend until smooth. Pour into the saucepan. Stir over medium heat until hot (save remaining tomatoes for other uses).
Serve with sour cream, bacon, lime and a hot sauce of your choice.

We only use dolphin safe tuna!

Preheat oven to 350 degrees
Cut broccolli into long spears, trim and peel the ends. Steam for 12 to 15 minutes or until tender.
In a saucepan, melt the butter, stir in the flour and add the milk a little at a time, stirring rapidly. Add the lemon juice, the hot sauce (I prefer about a tsp. of Tabasco Habanero) and black pepper.
Stir until thickened and then add the swiss cheese, a little at a time until thouroughly melted. Remove from heat.
In a lightly oiled shallow baking dish lay the steamed broccoli crossways in a single layer on the bottom of the dish. Drain the tuna and spread evenly over the broccoli. Sprinkle the cheddar cheese over the tuna. Pour the white sauce over the casserole and sprinkle with the parmesan cheese. Bake uncovered for 25 minutes.
Serves 4.

Preheat oven to 325 degrees.
Spray a skillet with cooking oil. Spray both sides eggplant with oil and brown about 1½ minutes on each side. Set aside.
Spray skillet again with oil. Crumble sausage into pan and cook until browned. Add spaghetti sauce and simmer until thoroughly heated.
In a mixing bowl, lightly beat the egg and set aside.
In a sauce pan, melt butter, add flour and stir until lightly browned. Slowly add milk, stirring constantly until thickened. Continuing to stir add salt, pepper, and half the parmesan cheese. Remove from heat and stir the mixture into the beaten egg.
Lightly spray a baking dish with cooking oil. Arrange ½ of the eggplant in the baking dish. Pour all of the spaghetti sauce over the eggplant. Sprinkle with ½ of the Mozzerella and part of the remaining parmesan. Top with the rest of the eggplant. Pour on the white sauce, and top with the rest of the cheeses. Bake uncovered at 325º for 40 minutes.
Serves 4

Preheat oven to 350 degrees.
For the sauce: In a 2 quart bowl combine, tomato sauce, paprika, ¼ cup red wine, ginger, cayenne, turmeric, cloves, cinnamon, nutmeg, allspice and cardamom. Set the sauce aside.
In a large Dutch Oven heat 1 tbsp of cooking oil. Add chicken pieces half at a time, cooking about ten minutes per batch. Remove chicken and set aside 'til cool enough to handle. Drain all but 1 tbsp of grease from the pan. Add the onion and garlic and saute until tender but not brown. Remove the chicken skin if so desired and return the chicken pieces to the Dutch Oven. Add the sauce and stir until chicken is well coated. Cov er and cook for 30 minutes. Stir in the remaining ¼ cup red wine, cover and cook an additional 15-30 minutes until the chicken is done. Serve with flour tortillas and plenty of napkins.
Serves:4-6

Pre heat oven to 350. Fry bacon in oil until crisp. Remove and drain on paper towels. Crumble into small pieces.
Saute onion in remaining oil until transparent. Add bacon and onions to the potatoes.
For the Sauce:
In the same pan, heat 1 tsp cooking oil. Turn the heat to low and stir in the flour. Stirring canstantly, slowly add the vinegar and water. Add the mayonnaise and yoghurt cheese a little at a time. Stir in the sugar,salt and pepper. Mix the sauce in with the potatoes.
Cut the dogs in half crossways. In a 4 qt. casserole, stand the dogs up around the sides. Fill in the center with the potato salad. Bake covered for 20 minutes. Garnish with quartered eggs.
Serves 4-6

In a covered casserole, combine all ingredients except the cheese.
On the stove top, bring the casserole to a boil, reduce the heat and simmer for 45 minutes to 1 hour.
Pre heat the oven to 350 degrees.
Remove the casserole from the stovetop and stir in the shredded swiss cheese and lay the strips of swiss cheese on the top of the casserole to form a star.
Bake in the oven just until the cheese on top is melted and bubbly.
Serves 4.

Marinate the chicken wings in 1 cup of Teryaki. Bake the wings for 30 minutes turning once half way through the bake time.
Combine the rest of the ingredients in a small wok or frying pan. When the wings are done, heat the sauce, place the wing
portions in the sauce and stir over low heat until the sauce has glazed the wings. Serve with your favorite coolant!!

Pesto-Cashew-Pineapple Pizza

Pre heat oven to 450 Degrees.
In a blender or food processor, add the Basil, Onion, Garlic, Olive Oil, and Cashews. Blend until smooth.
Spread the pesto sauce over the pizza crust, add cheeses and the rest of the toppings.
Bake on a pizza pan, screen or stone for 10-15 minutes.

Add the spice boil to a pot of boiling water for 5 minutes. Add the shrimp and cook until opaque and pink, do not cook more than 3 minutes. Drain the shrimp and place in cold water to stop the cooking process. When cool, remove tail, peel and devein.
In a medium saucepan, heat cooking oil and butter. Add the onion and green pepper and saute until tender but not brown. Lower the heat and slowly stir in the File Gumbo powder. Stirring constantly, slowly drain the liquid from the stewed tomatoes into the vegetable/File mixture. Continuing to stir, add the tomato juice, the stewed tomatoes, herbs, and sugar.
Cook over low heat for about 15 minutes. Add the shrimp and heat briefly and serve immediately over the rice.
Serves 4.

In a large saute pan, heat the cooking oil. Add onion, green papper and garlic. Saute over medium heat until the onion is transparent. Add mushrooms and stewed tomatoes, chopping them into small pieces with a spoon. Add the remaining ingredients, mix well and simmer for 20 to 30 minutes.
For a variation you can add 1lb cooked meat of your choice.
Serves 4.

Spinach Lasagna

Preheat oven to 350 degrees.
Thouroughly rinse the spinach and remove the stems. In a large skillet, with ¾ cup water, steam the spinach unstil just wilted. Drain, lightly press the water out, reserving ¼ cup of the liquid, and set aside.
In a medium bowl, combine the Ricotta (or Cottage Cheese), 1 cup of the mozzerella, Parmesan, spinach, egg, and Parsley. Mix well.
Spread ½ cup of the spaghetti sauce in the bottom of a 9"x13" baking pan(preferably glass). Place 3 uncooked noodles on top of the sauce. Spread the noodles with ½ of the cheese mixture followed by 1/3 of the remaining sauce. Repeat this layer. Top with 3 noodles and the last 1/3 of the sauce. Pour the ¼ cup of spinach liquid around the edges.
Securely cover with foil and bake for one hour. Remove the foil and top the lasagna with ½ cup Mozzerella and return to the oven for 15 minutes. Let stand 15 minutes before serving.
Serve with a salad and garlic bread.
Serves 6-8.

In a 5 to 6 quart sauce pan, brown the bacon in oil. Remove bacon and drain on paper towels. Finely dice bacon when cooled.
To sauce pan, combine celery, onion, garlic, bay leaf, and ½ cup water. Cover and simmer rapidly for 10 minutes. Uncover, turn heat to high, and stir often until water evaporates and browned bits stick in the pan. Deglaze the pan by adding 1/3 cup water and stirring to scrape the brown bits free. Stir often until liquid evaporates and browned bits form again. Repeat glaze deglaze step several more times until the vegetables are a rich brown. About 30 minutes total.
Ass to pan, split peas, the 7 cups of water/broth mixture and bacon. Bring to a boil on high heat. Reduce heat, cover and simmer until peas mash easily. About one hour. Discard the bay leaf and mash the peas to the desired consistency.
Serve with black pepper and Red or Green Tabasco or the hot sauce of your choice.
Variations: Substitute 1 cup celery with 1 cup carrots, grated or finely chopped. Substitute bacon with cooked turkey Kielbasa cut into ½ inch slices or cooked ham, diced.
Serves 5-8.

Drain the tuna well. In a bowl, mix together tuna, cream of celery soup, onion, worcestershire sauce and lemon juice. Gradually add bread crumbs until the mixture is firm enough to hold a shape. Roll the mixture into 2" balls. Roll these in the crushed bread or cracker crumbs to coat.
Pre heat oil to 350 degrees. Deep fry the croquettes a few at a time until they are a medium brown. Drain on paper towels. Keep croquettes warm in a low oven until ready to serve. Makes 16 croquettes
Serves 4-6

Preheat oven to 345 degrees. Mix together all of the above ingredients adding enough bread crumbs so the mixture holds a shape. Form a loaf and place in a lightly oiled loaf pan. Bake covered for 40 minutes. Bake uncovered for an additional 20 minutes. If desired, add a coating of catsup or tomato paste to the top of the loaf for the last 10 minutes.
Serves 4-6

Remove and discard tips from the chicken wings. Cut wings into two pieces at the joint. Heat oil to 350 degrees. Deep fry wings in small batches for 8 minutes. Drain wings on paper towels. In a sauce pan or wok melt butter and stir in remaining ingredients. Add chicken wings to the Tabasco/butter mixture and stir thouroughly to coat. Remove wings and serve with celery and carrot sticks with blue cheese dressing as a dip for the vegetables.