Adapted from My New Roots and Whole Family Fare
Yields 3-4 cups of hummus (a lot!)
Ingredients:
• 2 medium sweet potatoes
• 3 tablespoons olive oil
• 2 cups chickpeas
• 3 tablespoons tahini
• 3 cloves garlic, peeled
• juice of 1 lemon
• zest of 1/2 lemon
• ground sea salt, to taste
• 1 1/2 teaspoon cayenne pepper
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cumin

Directions:
1. Preheat oven to 400 degrees Fahrenheit. Bake the sweet potatoes on the middle oven rack or in a baking dish for 45 minutes to an hour. They should yield to a gentle squeeze when they’re done baking.
2. While the sweet potatoes are cooling, toss all of the other ingredients into a food processor. Once the sweet potatoes have cooled enough to handle, use a knife or your fingers to peel the skin off of them. Add the sweet potatoes to the food processor.
3. Blend well, and serve! I garnished mine with a light sprinkle of cayenne pepper and sesame seeds.
This hummus makes a great appetizer or snack with pita wedges or pita chips and raw veggies like broccoli and strips of red bell pepper. This hummus is also delicious on whole wheat bagels, or grilled in between tortillas as a vegan quesadilla. Enjoy!

Deb Kortyna

2 tbsp. butter
1 c. sugar
1 c. Karo syrup (light)
1 c. peanut butter
6 c. crispy rice cereal

In a large pot - melt butter. Add Karo syrup and sugar - on low to medium heat. When most of the sugar has dissolved - add peanut butter and stir. When everything is creamy remove from heat. Add rice cereal and stir - coat well. Then pour into 9 X 13 pan (sprayed with vegetable oil). Press down to make even. Cover, let cool. Cut into squares.

1 c. coconut, shredded
1 c. crushed pineapple (with juice)
1 c. mandarin oranges (drained)
1 c. miniature marshmallows
1 c. of sour cream

Stir together and refrigerate

1 Lb Stew Meat
1 Onion chopped
3 Large potatoes, peeled and cubed
1 Sm Package Baby Carrots
1 14 ½ oz Can stewed tomatoes
6 Beef bullion cubes
¼ Cup Oil
1 Cup Flour
Water

Coat stew meat w/ flour. Brown stew meat in oil with onion and add to Crock-pot.

Combine remaining ingredients and add water to cover. Cook in crock-pot on low for 6-8 hours. If thicker stew is desired, mix ½ cup water and 1 tablespoon flour and stir into stew before serving.

Shred a head of Slaw
1 cup of finely chopped carrots
1/8 cup of onion

Now comes the easiest part. Mix a package of Good Seasons Salad Dressing Mix according to the recipe on the back of the package. Mix in with slaw and chill. Walla! Another party favorite.

An outdoor favorite from Bob Rill

Choose your favorite Italian Sausage (8) either Mild or Hot
Slice 4 Medium onions, separate circles
Slice 2 Green bell peppers cored and seeded
Do the same with 1 red pepper and 1 yellow pepper
¼ cup of red wine
Other ingredients: Olive oil, celery salt, Pepper

Pre-cook the raw sausages in a covered skillet ¼ filled with water (about 10 minutes or so). Next sauté onions and peppers in a skillet with a dash of olive oil in the bottom of the pan. Season lightly with celery salt, pepper and even some oregano until onions start to become transparent (3-4 minutes). Now add ¼ cup of red wine and simmer until moisture is absorbed. All this can be done the day before if you like. The next day fire up the grill and finish cooking the sausage and heat up the onions and peppers wrapped in foil on the top of the grill. Served with a rapid fix Cole Slaw and you have food fit for a hungry crew.

Menu enjoyed by Casas Adult Road Rally outing.

1 Large Can refried beans
4-6 ripe Avocados (mashed)
16 oz container Sour Cream
*1 Packet Taco Seasoning (mixed w/ sour cream)
2 Cups Shredded Cheese
2-4 Tomatoes diced
1 Can Sliced Black Olives
4-6 Green Onions Chopped

Using 9 X 13 glass dish, layer ingredients in order. Topping w/ green onions. Serve with Corn Chips.

Recipe submitted by Stacey and Kimberly Walker.