Mindy's favorite slow cooker vegetarian chili

Ingredients:

2 cups of mixed dried beans (navy, black, great northern, pinto, whatever you have hanging around in your cupboards)
1/2 cup lentils
1 red pepper, seeded and diced
1 green pepper, seeded and diced
1 onion, diced
3 cloves garlic, minced
1 - 28 oz. can of stewed or diced tomatoes (or 3 large fresh tomatoes, diced)
2 tablespoons oregano
2 teaspoons cumin
1 tablespoon chili powder
1/4 teaspoon coarse black pepper or Mrs. Dash
1 teaspoon sea salt
1/4 teaspoon ground chipotle pepper
4 vegetable bouillon cubes (or 4 teaspoons vegetable broth base)
1/4 pound salt pork (optional for "truly" vegetarian)
water, for soaking and cooking

Instructions:

1. Rinse beans and pick over for nasty ones or stones.
2. Cover beans with about 5 cups of cold water and soak over night (or at least 6 hrs.) in your 6-quart slow cooker crock.
3. Add bouillon cubes, tomatoes, both peppers, onion, garlic, and seasonings -- stir.
4. Add cold water to cover ingredients, if needed.
5. Cover, cook on low setting for 6-8 hours.
6. Halfway through cooking process add lentils and top with more water, if needed.

Crustless Zucchini Quiche

2 lg or 3 sm zucchini (grated or chopped)
1/4 cup dried chives
1 teaspoon onion powder
5 eggs
1/2 cup Parmesan cheese
1 teaspoon dried parsley flakes
1/2 cup grated feta cheese
1/2 cup grated cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon baking powder
1 cup oat, ww, or brown rice flour (or a combination thereof)
paprika or Louise's Rub

1. beat eggs
2. add remaining ingredients (except for paprika)
3. pour mixture into a greased casserole dish 13"X9"
4. sprinkle with paprika or rub 
5. bake @ 350 degrees for about 30 minutes or until a knife tests clean.

NOTES: Okay to substitute broccoli or spinach for zucchini

Pumpkin Crisp

Title: PUMPKIN Crisp
  Categories: Desserts
       Yield: 12 servings
  
       4    Eggs, beaten
   1 1/2 c  Sugar
       1 ts Salt
       2 ts Cinnamon
       1 ts Nutmeg
     1/2 ts Cloves
       2 c  Cooked pumpkin
      12 oz Can of Evaporated Milk or Half & Half
       1    Yellow cake mix
     1/2 c  Chopped pecans (opt.)
       2    Sticks of melted margarine
  
   1. Mix first 8 ingredients together.  Pour into a 13x9 inch pan.
   2. Sprinkle cake mix evenly over pumpkin mixture.  Sprinkle chopped
   pecans over the cake mix, then pour melted margarine evenly over the
   cake mix. 

3. Bake at 350 degrees for 1 hour (or more). Serve with Cool Whip on top.

Grand Champion Pumpkin Bread

Title: GRAND CHAMPION PUMPKIN BREAD
  Categories: Breads, Fruits, Vegetables
       Yield: 10 servings
 -------------------------------------- 
   3 1/3 c  Unbleached flour; sifted
       2 t  Baking soda
   1 1/2 t  Salt
     2/3 c  Cooking oil
       2 c  Pumpkin; mashed, canned, 1cn
     2/3 c  Chopped dates
       4 t  Pumpkin pie spice
       1 t  Baking powder
   2 2/3 c  Sugar
       4 ea Eggs; lg
     2/3 c  Water
------------------------------ 

1. Stir the flour, pumpkin pie spice, baking soda, baking powder, and salt together in a small bowl and set aside. 

2. Beat the sugar and oil together in a medium mixing bowl, using an electric mixer set on high, until light and fluffy.  Add the eggs, one at a time beating well after each addition, and then beat in the pumpkin. 

3. Add the dry ingredients alternately with the water to the sugar mixture, beating well after each addition, using a mixer set on low speed.  Stir in the dates and pour the batter into 2 greased 9 X 5 X 3-inch loaf pans. 

4. Bake in a preheated 324 degree F. oven for 55 minutes or until a cake tester or wooden pick inserted in the center comes out clean.  Cool in the pans on wire racks for 10 minutes, then remove from the pans and continue cooling on the racks.

 

Stuffed Pumpkin

Stuffed Pumpkin
By Louise

1 medium sugar pumpkin
1 lb. hamburger
1 lb. ground pork
1 onion, chopped
6 stalks of celery, chopped
2 teas. salt
1/4 teas. pepper
1/4 teas. cloves
1/8 teas. cinnamon
1/8 teas. nutmeg
1-2 cups dried bread cubes

1. Clean out pumpkin (reserve seeds and toast with a little butter and salt for a yummy treat).
2. Make stuffing by cooking the remaining ingredients (use a little broth or water if too dry) in the order given.
3. Place stuffed pumpkin in a pyrex baking dish and bake at 350 until nicely browned.

NOTE:  A great Halloween Meal served with crusty bread and a salad.

Split Pea with Ham Soup

Autumn Brings Soup!

Split Pea with Ham Soup
Recipe By : Louise
Serving Size : 8
Categories : Soup
-----------------
1 cup ham cubes -- meaty
2 cups split peas -- green or yellow
1/2 cup onion -- chopped
2 bay leaves
1 teaspoon salt
1/4 teaspoon celery seed
1/4 teaspoon marjoram -- dried
1/8 teaspoon thyme -- dried
2 quarts hot water
------------------------------
1. Combine all ingredients and simmer until peas are tender.