Food tips

Trying Organic Food : If you are sick, you might feel sicker temporarily, as your body dumps stored toxins (heavy metals, drugs, cooked-food residues) that overwhelmed it and accumulated over a lifetime. This is called detoxification. Take it slow-eat more raw fat or cooked starch to slow down detoxification, if needed. Your body has tremendous healing power. Give it time (months or years) to fully recover from years of abuse.

Mexican Pot Pie Recipe

	Category	Bean Recipes
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Ingredients And Procedures

Filling: 2 Cloves garlic, minced

1 c Each chopped onions and

Green peppers 1/2 c Each chopped celery and

Carrots (I used a good dash Celery Seed instead of the celery) 1 10 oz pkg. frozen corn

Slightly thawed 2 c Mixed beans (pinto & kidney

Or whatever you have) 1 1/2 ts Each cumin and chili powder

1 ts Oregano

16 oz Tomato sauce

1 tb Cornstarch

--------------------------CORN BREAD CRUST TOPPING-------------------------- 3/4 c + 2 tbsp yellow cornmeal

1/4 c + 2 tbsp flour (either white

Or wheat) 1 ts Baking powder

1 c Water

1 tb + 1 tsp oil

1 4oz can green chilies,

Drained ----------------------------ADDITIONAL TOPPINGS---------------------------- Vanilla yogurt or sour Cream Chopped tomatoes Saute garlic, onion, green pepper, celery, and corn in a dollop of vinegar for 10-15 minutes. Add more vinegar if necessary to keep from sticking. Add the rest of the ingredients, stirring the cornstarch into the tomato sauce first. Bring mixture to a boil and spoon into a 9X13 baking pan sprayed with Pam. For the crust topping combine the cornmeal, flour and baking powder. Mix well. Combine water, oil and chilies and stir into dry mixture. Spoon onto the filling. Bake uncovered 30 minutes at 350F. After baking, top with low-fat vanillia yogurt dollops and chopped tomato. Enjoy. Kendra, k_swope@ojc.colorado.edu. Fatfree Digest [Volume 11 Issue 1], Oct. 1, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using

MMCONV. H Filling:

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<h1>Mexican Pot Pie</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>Filling: 2 Cloves garlic, minced <P>1 c Each chopped onions and <P>Green peppers 1/2 c Each chopped celery and <P>Carrots (I used a good dash Celery Seed instead of the celery) 1 10 oz pkg. frozen corn <P>Slightly thawed 2 c Mixed beans (pinto & kidney <P>Or whatever you have) 1 1/2 ts Each cumin and chili powder <P>1 ts Oregano <P>16 oz Tomato sauce <P>1 tb Cornstarch <P>--------------------------CORN BREAD CRUST TOPPING-------------------------- 3/4 c + 2 tbsp yellow cornmeal <P>1/4 c + 2 tbsp flour (either white <P>Or wheat) 1 ts Baking powder <P>1 c Water <P>1 tb + 1 tsp oil <P>1 4oz can green chilies, <P>Drained ----------------------------ADDITIONAL TOPPINGS---------------------------- Vanilla yogurt or sour Cream Chopped tomatoes Saute garlic, onion, green pepper, celery, and corn in a dollop of vinegar for 10-15 minutes. Add more vinegar if necessary to keep from sticking. Add the rest of the ingredients, stirring the cornstarch into the tomato sauce first. Bring mixture to a boil and spoon into a 9X13 baking pan sprayed with Pam. For the crust topping combine the cornmeal, flour and baking powder. Mix well. Combine water, oil and chilies and stir into dry mixture. Spoon onto the filling. Bake uncovered 30 minutes at 350F. After baking, top with low-fat vanillia yogurt dollops and chopped tomato. Enjoy. Kendra, k_swope@ojc.colorado.edu. Fatfree Digest [Volume 11 Issue 1], Oct. 1, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using <P>MMCONV. H Filling: <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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