SPECIAL EDIBLE OF THE MONTH
Submitted by Debra Williamson, Mother of Alex Oliver
BLACK BEAN SOUP WITH SWEET POTATOES AND KALE
2 Tablespoons EVOO (extra virgin olive oil)
½ cup chopped onion
½ cup chopped red and green bell peppers
cloves garlic, chopped
1 (15 oz.) can black beans, drained and rinsed
1 cup water or chicken broth
1 teaspoon oregano
½ teaspoon chipotle pepper
½ teaspoon curry powder
¼ teaspoon cinnamon
1 Tablespoon white vinegar
1 large sweet potato, chopped in ½ inch chunks
1 cup chopped kale
Twist of lemon, salt and pepper to taste
Saute the oion, peppers and garlic over medium heat until soft. Add drained beans, water, spices, vinegar, and sweet potato. Cover and cook over medium low heat for 20 minutes, then remove lid and add chopped kale. Cook until wilted – about 5 minutes. Then add lemon and seasoning and serve. Add extra water as needed during cooking. Makes 4
Paper Plates
Paintbrush
Paper
Various fruits and vegetables:
Oranges
Apples
Lemons
Grapefruit
Cabbage
Peppers
Carrots
Potatoes
Cut vegetables and fruits in half. Pour a little poster paint onto a paper plate. Spread it evenly over the bottom of the plate with a paint brush. Press fruit or vegetable over the bottom of the plate. Lift the fruit or vegetable onto drawing paper. Lift and see the beautiful design. You can also carve designs on the surface of the cut potato for another interesting effect.
________________________________________________________
Gazpacho Soup
Family of David Karadzas
2 Red bell Peppers
1 red onion
2 cloves of garlic
Splash of sherry vinegar (optional)
1 slice of white bread crusts trimmed
1 small can of tomato sauce
Salt and Pepper ( to taste)
Mix all but 1/4 of the red onion in the blender for 30 seconds or until blended.
Place in bowl and refrigerate, covered for 1 hour. ( serve chilled)
Garnish with 1/4 of remaining onion.
ENJOY!!!
_____________________________________________________
EASY PUMPKIN PIE
1 (9 inch) unbaked pastry shell ( Pillsbury or another brand thaw out if frozen)
1 (16 oz.) can pumpkin
1 (14 oz.) can Eagle Brand sweetened condensed milk
2 eggs
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. nutmeg
Preheat oven to 425 degrees. Combine ingredients in large bowl, pour into shell, bake 15 minutes, reduce oven temperature to 350 degrees and continue baking 35-40 minutes until knife inserted in center comes out clean.
_____________________________________________________________
+ 
= 
Directions:
1. Stir boiling water and gelatin in bowl for 2 minutes.
2. Combine ice and cold water to measure up to cup.
3.Add gelatin and stir until ice melts.
4. Stir with a wire whisk until well blended.
5.Refrigerate for 15 - to 20 minutes until thick.
6. Spoon into graham pie crust and refrigerate for at least 4 hours.
Enjoy!
