BLACK BEAN DIP
Michele Paynter Paise, St. Elizabeth Orthodox Church, Murfreesboro, Tennessee

1 can black beans, drained & rinsed
1 can white shoepeg corn, drained
1 sm. can Rotel
1 c. chopped fresh tomatoes
A few chopped scallions
1 sm. can chopped black olives
1 envelope Italian dressing mix
1 T. olive oil
2 T. vinegar

Mix all ingredients well and chill for several hours or overnight. Serve with crackers or tortilla chips. During feasting seasons, add 1 cup grated mozzarella or fresh Parmesan cheese.

VANILLA LATTE SMOOTHIE
Angela Hays, St. Elizabeth Orthodox Church, Murfreesboro, Tennessee

1 1/2 c. (12 oz) vanilla-flavored soy milk, almond milk or rice milk
2 tsp. instant ground coffee granules
1 T. vanilla-flavored syrup (regular or sugar-free)
1 to 2 T. vanilla-flavored protein powder (opt.)

Place each of the ingredients into a blender. Blend for 30 second or until the
coffee and protein powder are completely dissolved. Pour into a drinking
glass. Makes one 12-oz drink. To make a Mocha Latte Smoothie, add 2
teaspoons Nesquik powder.

Note: An on-the-go breakfast. Use a combination of soy milk and almond milk
for the best balance of flavor and protein. Find the vanilla-flavored syrup in the coffee aisle. If syrup is not available, substitute 2 tsp. sugar and 1/2 teaspoon vanilla extract.

TACO SALAD
Anne Marie McCollum, St. Ignatius Orthodox Church, Franklin, Tennessee

2 to 3 cans kidney beans, drained
1/2 bottle Catalina salad dressing
1 head lettuce, torn or chopped
1 can sliced black olives, drained
2 to 3 fresh tomatoes, chopped or grape tomatoes, halved
Tortilla chips or Fritos, crumbled

Toss all ingredients together with dressing.
Note: Serve with Spanish rice and corn for a complete meal.

SHEPHERD’S PIE
Photini McClain, St. Elizabeth Orthodox Church, Murfreesboro, Tennessee

2 (15.5-oz.) cans kidney beans, rinsed and drained
1 (16-oz.) jar thick and chunky salsa
1 c. frozen whole kernel corn
1 med. carrot, chopped
1 1/2 c. cubed, boiled potatoes
Chopped fresh chives or parsley (opt.)

In a 10-inch nonstick skillet, heat beans, salsa, corn and carrot to boiling;
reduce heat to low, cover and simmer about 15 minutes, or until chopped carrot is tender. Spoon potatoes onto bean mixture around edge of skillet.
Cover and simmer 5 minutes. Sprinkle with chives or parsley.

PUMPKIN APPLE SPICE BREAD
Photini McClain, St. Elizabeth Orthodox Church, Murfreesboro, Tennessee

2 1/2 c. pumpkin puree
1 tsp. nutmeg
3/4 c. applesauce
1 tsp. cloves
2 1/2 c. sugar
1/4 tsp. allspice
3 c. flour
1/4 tsp. ginger
3/4 tsp. salt
2 lg. Granny Smith apples, peeled and chopped
2 tsp. baking soda
1 1/2 tsp. cinnamon
1 c. pecans, chopped

Preheat oven to 350°. Coat 2 bread pans with cooking spray. In a large bowl
mix together the pumpkin, applesauce and sugar with an electric mixer. In a
separate bowl, mix together the dry ingredients: flour, salt, baking soda,
cinnamon, nutmeg, cloves, allspice and ginger. Stir the dry ingredients into
the wet ones and mix them with a spoon. Fold in the apples and pecans. Pour
the batter into the prepared bread pans and top it all with the topping mixture
found below. Bake the bread for approximately 60 minutes, until a toothpick
inserted in the center of the bread comes out clean.