Cook Quality Meals in Quantity and Save Time and Money

1 Large Mashed Bananas
2/3 Cups Honey
1 Teaspoon Cinnamon
1 ¼ Cup Juice
4 Cup Unbleached Flour
2 Teaspoons Baking Powder
1 ½ Baking Soda
¾ Cups Oil
1 12oz. Frozen bag of blueberries
¾ Cups Chopped Walnuts

In a large mixing bowl, mix the mashed banana, honey and cinnamon. Then add milk, eggs, juice and mix well. Lastly, add flour, baking powder and baking soda, then oil, blueberries and nuts. Mix well.

Butter muffin pan and fill halfway with mixture. Bake at 325 degrees for 30 minutes. Batter makes enough for two dozen muffins.

Stuff Vegetable Peppers

5 Large Green Peppers
5 Large Red peppers
10 Medium Potatoes
10 Carrots Thinly Sliced
3 Large Onions, Chopped
5 Large Celery Stalks, Chopped
½ Cup Margarine Low in Fat
½ t Black Pepper
¼ Worcestershire Sauce
4 Tablespoons Honey
2 7oz. Cans Sliced Mushrooms
½ Cup Minced Garlic
4 Cups Grated Swiss Cheese
2 Packages 10 oz. Frozen Spinach
24 oz. Can Spaghetti Sauce
4 Cholesterol Free Eggs

In a medium size pot, peel cook and mash the potatoes. Use ¼ margarine and pepper, mix with the potatoes until smooth. Put in a large mixing bowl. In a large pot, place the other ¼ of margarine on medium heat. After it melts, place in peeled and diced carrots, mushrooms, onions, celery and honey. Add Worcestershire Sauce. Cook on medium heat and stir for 12 minutes covered. Take the mixture off of the burner and add garlic. Mix well. Cut the frozen spinach into 1 inch squares and cook for 5 to 10 minutes, drain, place in the pot with the onions and carrots.

Add swiss cheese and eggs to the mashed potatoes, mix well. Then add all the vegetables in the pot to the mashed potatoes. Mix well. In 3 12 ¾ x 10 3/8 x 2 ½ deep pans, distribute spaghetti sauce evenly in pans. Clean and cut peppers in half and take out the insides of the peppers. Place the peppers in the pans and fill with the potato and vegetable mixture. Bake at 350 degrees for 40 to 45 minutes covered.