2 T butter
 3 cloves garlic, chopped
 1 onion, chopped
 2 cups fresh chopped spinach
 2 cups fresh mushrooms, diced
 1 (6 ounce) package feta, crumbled
 1 (8 ounce) package shredded Cheddar cheese
 2 (9 inch) unbaked deep dish     pie crusts

1 pkg. diced ham
 8 eggs, beaten 

Season with pinch of oregano, basil, paprika
 
Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
3. In a medium bowl, whisk together eggs. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
4. Cover loosely with tin foil. Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.

Tomato, Beef and Vegetable Soup with V8 
2 tablespoons oil
1 pound beef stew meat 
1 large onion, diced
3-4 cloves garlic, minced
2 quarts stewed tomatoes
1 large can of Spiced V8 Juice
4 medium carrots,  diced
2 celery ribs,dliced
6-8 portabello mushrooms, diced
2 cups fresh broccoli chopped
2 cups fresh cauliflower chopped
2 T barley
salt & pepper (to taste)
 1 teaspoon dried basil
 1 teaspoon dried thyme
 2 teaspoon dried oregano
1. Heat oil in a large pot. Add the beef and brown on all sides.
2. Add the onion and garlic, and sauté until golden.
3. Add all of the remaining ingredients except for the corn and the kale.
4. Simmer gently, with the lid partially open, for 2- 2 ½ hours until the beef is tender.

Some more things you can add or substitute:  Corn, kale, potatoes, okra, brussel sprouts, cabbage, beans, peas, spinach... it all depends on your taste.

This recipe simmers for a long time, enabling the flavors to combine and compliment each other.

From www.hub911.com

Sherry Wood

www.essentialnow.com

Ingredients

• 2 tablespoons dark brown sugar
• 1/2 cup cider vinegar (or white distilled)
• 2 tablespoons Worcestershire sauce
• 1 tablespoon prepared yellow mustard
• 2 tablespoons honey
• 2 cups tomato ketchup
• 2 tablespoons 14-spice dry rub mix (for recipe, go to www.TheYummyLife.com/recipes/69)
• FOR VARIATIONS*:
• Cayenne pepper
• Liquid Smoke
• Garlic
  

Directions: Combine all ingredients in large saucepan. Stir well. Over medium heat, bring to boil; reduce heat and simmer uncovered for 60 minutes. Stir occasionally as it cooks. Store in refrigerator. This recipe keeps for several weeks!

*VARIATIONS:
--Sweet and Tangy. Use the original recipe described above.
--Smoky. Add 1/2 teaspoon liquid smoke per 1 cup of sauce.
--Spicy. Add 1/4 to 1 teaspoon ground cayenne pepper per 1 cup of sauce (according to how much heat you want).


--Sherry's  favorite combo - very spicy with a hint of smoke. For each 1 cup of sauce, add 1 teaspoon cayenne and 1/4 teaspoon liquid smoke. I also add the 'Smoky' and a bit of cayenne to this, and garlic!

CAN IT: This recipe is suitable for canning as long as you don't decrease the ratio of vinegar to other ingredients. Ladle hot sauce into hot jars leaving 1/4" head space. Process half and full pints for 20 minutes in boiling water canner.

This recipe has been adapted from Melanie and the pic is from her too.

Roasted cauliflower? Been there, done that. But roasting a whole head of cauliflower? Now we’ve got your attention. This recipe has you slathering cauliflower in a spicy yogurt marinade and roasting it at a high temperature. The result is an amazingly delicious dish that’s as dramatic in presentation as it is easy in preparation. Serve it with a big green salad (we suggest lime juice and olive oil for the dressing) for an easy weeknight supper or your next “the vegetarians are coming to dinner” party.

Spicy Whole Roasted Cauliflower A PureWow Original Recipe

• Makes 6 servings
• Start to Finish: 1 hour

Ingredients




1 tablespoon vegetable oil  (I'll use olive) 

1 head cauliflower

1½ cups plain Greek yogurt

1 lime, zested and juiced

2 tablespoons chile powder

1 tablespoon cumin

1 tablespoon garlic powder

1 teaspoon curry powder

2 teaspoons kosher salt

1 teaspoon black pepper



Directions 1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.

2. Trim the base of the cauliflower to remove any green leaves and the woody stem.

3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.

4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)

5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.

6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.

Finishing Touches...  It's the details that count! Try these tips

• A recipe this good (and simple) is just begging for variations. Try using orange juice and zest instead of lime, or 2 tablespoons fresh chopped rosemary instead of the chile and curry powders.
  
  
• Leftover cauliflower? Slice it into smaller pieces and wrap them in prosciutto--you won’t be sorry.