Spaghetti sauce

2 onions
2 heads garlic
3 stalks celery

Fry until golden

Add:

1 pack meatless(mexican)
some ground beef

cook

Add:

fresh bsail
5 or 6 mushrooms
whole red pepper

1/2c V8
whole large cann of crushed tomatoes
1/2c red whine viniger
some water
1/2 can kidney beans
salt
pepper
aras moms herbs
seasoning salt
chili peppers

simmer until cooked

Zuchinni, potato, yam fries

Chop veggies into long pieces

Mix up:

1 egg

milk

tandoori
garlic powder
rosemary
ginger

Dip veggies in batter and put on oiled pan

bake

Banana Nut Bread

1 tablespoon white vinegar
milk
1/4 cup sugar
1/3 yogurt (vanilla)
3 medium ripe bananas,
each cut into 1-inch (2.54 cm) pieces
2 cups all-purpose flour*
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts
a few choc chips
1 tsp vanilla

Add vinegar to measuring cup. Fill to 1/4 mark with milk.
Set aside for 5 minutes.
2. Using a food processor with knife blade in place, add sugar,
butter or margarine and bananas to processor bowl.
3. Process to blend.
4. Add dry ingredients and milk mixture; process to blend.
5. Stop and stir down sides of bowl if necessary and process for
5 more seconds.
6. Add half of batter to Baking Pan. (Remember, since the batter
is already mixed, it’s not necessary to use the mixing
paddle.)
7. Sprinkle half the nuts over batter. Repeat layers.
8. Insert Baking Pan securely into unit; close lid.
9. Select the BAKE setting. Then enter 300°F (154°C) for the
temperature and 1:00 for the time.
10. The Complete Signal will sound when the bread is done.
11. Using a pot holder, remove Baking Pan from the unit and
allow bread to cool in pan for 30 minutes. Then carefully
turn bread out of Baking Pan.
12. Allow to cool before slicing.