2 cups dry black beans, soaked overnight
1 onion, chopped
1 green bell pepper, chopped
5 cloves garlic, chopped
2 bay leaves
1 tablespoon salt
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 cup white cooking wine
1/4 cup distilled white vinegar
1/4 cup olive oil

1 tablespoon olive oil
4 skinless, boneless chicken breast halves – cubed
1 onion, chopped
1 1/4 cups chicken broth
1 (4 ounce) can diced green chiles
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried cilantro
1/8 teaspoon cayenne pepper
1 (15 ounce) can cannellini beans, drained and rinsed
2 green onions, chopped
2 ounces shredded Monterey Jack cheese

1 1/2 cups chicken broth
1 cup water
1 green bell pepper, chopped
3/4 (14.5 ounce) can diced tomatoes, drained
3/4 (15 ounce) can whole kernel corn, drained
1/2 teaspoon garlic salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 tablespoon vegetable oil
1 leek, chopped
1 clove garlic, chopped
1/2 (15 ounce) can black beans

3 (15 ounce) cans French cut green beans, drained
1 (10.75 ounce) can condensed cream of mushroom soup
salt and pepper to taste
1 (5 ounce) jar bacon cheese spread
1 (6 ounce) can Cheddar-flavored French fried onions (such as French’s(r))

2 pounds ground sirloin
4 large onions, peeled and diced
1 pound frozen green beans, thawed
1 head cauliflower, chopped
8 ounces shredded Cheddar cheese
2 (10.75 ounce) cans condensed cream of mushroom soup
12 potatoes, peeled and diced
4 ounces cream cheese, softened
1/4 cup butter, softened
1/2 cup milk
1/8 teaspoon garlic powder
1 tablespoon dried chives
salt and pepper to taste

4 skinless, boneless chicken breast halves
1 tablespoon chicken bouillon
1 cup chicken broth
1 cup chopped onion
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup diced red bell pepper
1 (14.5 ounce) can diced tomatoes with green chile peppers
2 (8 ounce) cans chili beans, drained
12 (8 inch) flour tortillas
3 cups shredded Colby-Monterey Jack cheese

1 1/2 cups uncooked rotini pasta
5 (1 1/2 inch thick) boneless pork chops, cut into bite size pieces
1 1/2 cups crispy rice cereal
1 teaspoon seasoned salt
1 teaspoon garlic powder
1 teaspoon onion powder
2 (10.75 ounce) cans condensed cream of mushroom soup
2 (15 ounce) cans green beans
1/2 cup mayonnaise
2 cups shredded Cheddar cheese, divided

1 tablespoon all-purpose flour
1/2 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon ground cumin
1/8 teaspoon pepper
1/2 pound boneless beef round steak, cut into 1-inch cubes
1 tablespoon vegetable oil
3/4 cup thinly sliced celery
1 medium onion, chopped
1/2 cup water
1/4 cup chili sauce
1 medium carrot, cut into 1/2-inch slices
1 small green pepper, cut into 1 1/2 -inch strips
3/4 cup kidney beans, rinsed and drained
Hot cooked rice

1 (8 ounce) package rigatoni pasta
2 (15 ounce) cans cannellini beans
4 tomatoes, chopped
8 ounces fresh mushrooms, sliced
1 clove garlic, minced
2 green onions, chopped
1/2 teaspoon dried basil
1 tablespoon olive oil
3/4 cup tomato juice
ground black pepper to taste
2 tablespoons grated Parmesan cheese

1 pound ground beef
1 medium onion, chopped
1/2 pound sliced bacon, cooked and crumbled
1 (28 ounce) can baked beans
1 (16 ounce) can kidney beans, rinsed and drained
1 (14.5 ounce) can wax beans, drained
1 (14.5 ounce) can cut green beans, drained
1/2 cup packed brown sugar
1/2 cup ketchup
3 tablespoons honey
2 tablespoons cider vinegar