Fry out hamburger, drain. Add rest of ingredients and simmer for 1 hour. While simmering, cook 1 1/2 cups raw rice in 3 cups water. Add tomato mixture to rice. Halve and use brown rice in place of white rice. Seed and remove stem of 3 large or 4 small green peppers. Put in boiling water till partially tender. Drain, cool. In 9 x 13 inch pan, put green pepper, fill full of rice mixture. Put remaining rice all around peppers. Bake 1/2 to 3/4 hours.

(I add another half pound of hambuger to this recipie for my family of 6 and make 1/2 of the pan without layering peppers on bottom because my kids don't like them. I also put at least 3 cloves of garlic, it's good for you.)

On warm tortilla, put torn up spinach, sprouts, guacamole, tomtoes, mushrooms, asiago cheese, and pico de gallo to taste.

Cook rice. Mix together with bunch of chopped cilantro, chopped stalk of green onion, can of corn, and can of black beans.

Put on warm tortilla with tomatoes, guacamole, and cheese to taste.

Mince onions and press garlic and let sit for 5-10 minutes to bring out their health-promoting benefits.

Blend dressing ingredients in blender adding oil a little at a time at end (to incorporate). Blend well to make sure sunflower seeds are ground.

Mix tuna, celery, walnuts, parsley, onion, salt, and pepper.

Mix desired amount of dressing with tuna mixture.

Serve on bed of chopped romaine lettuce with chopped tomato.

Dressing

* 3 medium cloves garlic, pressed

* 1 TBS prepared Dijon mustard

* 1 tsp honey

* 1/2 tsp salt

* 1/2 tsp cracked black pepper

* 4 TBS fresh lemon juice

* 1/4 cup sunflower seeds

* 4 oz silken tofu

* 1/2 tsp dried Italian herbs

* 2 TBS extra virgin olive oil

* A little water to thin if necessary

Combine the turkey and dry spices in a large bowl. Mix together throughly. Add the chicken broth, mixing well. Let stand for 15 to 20 minutes. Form the turkey into 8 patties, approximately 3/4 inch thick. Cook the patties in a nonstick skillet over medium heat for 7 to 8 minutes on each side or until thorughly cooked. Makes four servings.

In a bowl, combine the flour, baking powder and salt. In a mixing bowl, beat egg yolks, milk and oil; stir into dry ingredients just until moistened. In another bowl, beat egg whites until stiff peaks form; fold into batter. Fold in the rice and pecans.

Bake in a preheated greased waffle iron according to manufacturer's directions until golden brown.

Dissolve yeast in warm water. Add cake mix and flour to make a soft dough. Then knead dough. Let rise until double, about 1 hour.

Roll into a rectangle about 1/4 inch thick. (Divide dough into 2 parts, if necessary). Brush melted butter over the dough. Sprinkle generously with a mixture of brown sugar & cinnamon*; then add nuts and/or raisins if desired. Roll lengthwise as for jelly roll. Cut into 1/2 inch pieces. Put on greased baking sheet; allow to rise again, about 1 hour. Bake at 350 for about 20 minutes.

* This mixture is a ratio of about 1 teasp. Cinnamon for every 1/4 C. brown sugar. Cover well, as this makes the filling in the rolls.

Dissolve yeast in warm water & soak about 5 minutes. Pour warm milk over sugar & salt in bowl. Stir till dissolved. Mix in 1 cup flour, shortening, eggs & yeast mixture. Add remaining flour to make a soft dough. Knead & place in a greased bowl. Cover with plastic wrap. Allow to rise in warm place until double in size, about 1 hour.

Divide into 2 parts; roll to about 1/4 inch thick. Cut with glass or can about 3 inches in diameter. Brush tops with butter or oil; fold over like parker house rolls. Overfold, or they will unfold when they rise. Allow to rise again, about 1 hour. Bake at 350 for about 15 minutes. Remove from oven & brush sparingly with butter.

FYI

I think part of the secret to Grandma's big rolls, was that she cut them thicker than the recipe says. The other thing is getting to know how the dough should feel. You may need to use more or less flour depending on the temp & humidity in the kitchen.

Dissolve yeast in warm water; set aside. Scald milk & pour over sugar, salt & shortening in a large bowl. Cool. Add 2 c. flour & eggs, and beat well. Add yeast, spices and remaining flour to make a soft dough. Let rise until double in size, about 1 hour.

Divide into 2 parts; roll each part into a rectangle about 1/4 inch thick. Brush melted butter over the dough. Sprinkle generously with a cinnamon-sugar mixture* then add nuts and/or raisins if desired. Roll lengthwise as for jelly roll. Cut into 1/2 inch pieces. Put on greased baking sheet; allow to rise again, about 1 hour. Bake at 350 for about 20 minutes.

* This mixture is a ratio of about 1 teasp. Cinnamon for every 1 Tablesp. Sugar. Cover well, as this makes the filling in the rolls.

In a large bowl, mix together onion, green bell pepper, green onions, jalapeno peppers, garlic, cherry tomatoes, zesty italian dressing, black beans, black-eyed peas and coriander. Cover and chill in the refrigerator approximately 2 hours. Toss with desired amount of fresh cilantro to serve.