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Showing: 1-2-3 Vegetable Chili - Black Bean Lasagna II

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1-2-3 Vegetable Chili

Submitted by: Kraft Foods
Provided by: Kraft

A delicious, satisfying recipe that the whole family will enjoy.

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4-H Corn Special

Submitted by: Donetta Brunner
Provided by: Taste of Home

Donetta Brunner of Savanna, Illinois traces this hearty main dish back to a 4-H cooking project. 'I liked the recipe immediately, and it has traveled through the years with me to become a favorite with my children and husband, too. The only change I've made to the original is to add extra seasonings.'

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Avocado Salsa

Submitted by: Barbara Vinson

Cool, refreshing avocado slices are mixed with a marinated corn, olives, red pepper and onion salsa. Serve this south of the border flavor explosion with tortilla chips.

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Bacon Corn Bread

Submitted by: Carol Roper
Provided by: Simple & Delicious

'Central Illinois is one of the major corn and pork producing areas of the country, so why wouldn't this bread be a favorite here? asks Carol Roper of Litchfield, Illinois. She dresses up a basic batter with corn, onion and cheese, then tops it with poppy seeds and bacon.

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Bacon Corn Soup

Submitted by: Sheri Cartwright
Provided by: Taste of Home

Our church eats together every Sunday, and that's where I got this recipe. Farmland surrounds us, so this recipe with its flavorful vegetables represents our area well.

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Baked Corn II

Submitted by: Karen Sellers

This simple recipe combines whole kernel corn, milk, egg, and butter for a side dish everyone will love.

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Baked Creamed Corn II

Submitted by: SMPLYPATTY

Home Town: Elm Mott, Texas, USA

Living In: Valrico, Florida, USA

This is a great creamed corn recipe that is not too sweet and is baked in the oven to give it a firmer consistency.

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Barbecue Chicken Casserole

Submitted by: Gail Rector
Provided by: Taste of Home

I am a minister's wife and have cooked for countless fellowships, funeral dinners and other church activities. This is a recipe I've used often for those occasions.

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Barley, Shrimp, and Corn Salad

Submitted by: Gerald Galloway

A lightly seasoned oil and lemon juice dressing perfectly accents the flavors of this salad made with barley, shrimp, and red and green bell peppers.

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Basil, Roasted Peppers and Monterey Jack Cornbread

Submitted by: Stephanie

This cornbread is loaded with extras. Onion, pepper-jack cheese, corn, basil and roasted red peppers make this savory bread dense and delicious.

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Bean and Ham Pasta

Submitted by: Maureen De Garmo
Provided by: Simple & Delicious

In Concord, California, Maureen De Garmo assembles this pleasant pasta medley that's brimming with ham, corn and black beans. 'If you'd like, you can thicken the juices with cornstarch to make a sauce,' she adds.

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Bean 'N' Beef Quesadillas

Submitted by: Marian Platt
Provided by: Taste of Home

Either leftover roast beef or deli beef works well in this recipe from Marion Platt of Sequim, Washington. To complement the hearty quesadillas, she dresses up purchased salsa.

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Bean Quesadillas

Submitted by: Jennifer Orriss

The filling is cooked up in one pan and then spooned onto a cheese studded tortilla. Another tortilla covers the filling and this bean/cheese/veggie packet is heated in oil until golden on both sides. Makes four.

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Bean Salad

Submitted by: HEATHERANNE23

A spicy bean salad with a kick of lime that is great as a side dish, nacho topping, or all on its own!

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Beaufort Stew

Submitted by: Kim Weisner

Corn, sausage, shrimp, potatoes, and seasonings are all you need to create this traditional Southern Atlantic coast!

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Beef Stew IV

Submitted by: Joanne

Cubes of beef dredged in seasoned flour are browned in vegetable shortening in this paprika seasoned stew made with onions, carrots, potatoes and frozen corn kernels.

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Beefy Vegetable Soup

Submitted by: Lalena

This hearty vegetable and pasta soup incorporates carrots, potatoes, green beans, corn and more in a beef broth. Serve hot with a sprinkling of grated cheese.

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Black Bean And Corn Salad II

Submitted by: Jen

A tasty lime dressing, with cayenne and garlic added for kick, make this salad a bit different from the one above. Avocado too. And this salad doesn't need to sit in the frig, it can be served to four hungry people immediately.

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Black Bean and Couscous Salad

Submitted by: Paula

Fluffy couscous is dotted with green onions, red pepper, fresh cilantro and black beans and boasts the Southwest tang of a lime-cumin vinaigrette.

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Black Bean Lasagna II

Submitted by: Chris J

Home Town: Bellingham, Washington, USA

Living In: Renton, Washington, USA

Lasagna with a Southwest twist. This can be frozen unbaked and kept for up to a month. Simply thaw in refrigerator overnight and bake as directed. Tastes even better reheated the second day!

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