calico vegetable bowl recipes

- 3/4 cup chopped green pepper
- 1 (28 ounce) can diced tomatoes, undrained
- 1/4 teaspoon pepper
- 1 bay leaf
- 1/3 cup vegetable oil
- 1 teaspoon salt
- 2/3 cup uncooked long-grain rice
- 1 cup chopped onion
- 1 cup chopped celery

- 6 cups vegetable broth
- 1 medium onion, diced
- 1 tsp minced garlic
- 2 bay leaves
- 2 medium carrots, diced
- 1 medium sweet red pepper, diced
- 1 medium stalk celery, diced
- 2 small zucchini, diced
- 2 cups green cabbage, shredded
- 3 cups Swiss chard, chopped
- 2 cups cauliflower, small florets
- 2 tsp basil, dried
- 2 Tbsp fresh parsley, chopped
- ? tsp. Salt
- ? tsp black pepper
- 2 Tbsp fresh lemon juice
- 1 10-oz pkg frozen baby lima beans
- 1 large can crushed tomatoes
- 1 small can tomato paste

- 1 cup chopped onion
- 1 cup packed brown sugar
- 1 (15 ounce) can butter beans
- 1 teaspoon mustard powder
- 1 (15 ounce) can kidney beans, drained
- 1 pound lean ground beef
- 1/2 cup chopped celery
- 1 (15 ounce) can pork and beans
- 1 (15 ounce) can lima beans, drained
- 1/2 cup bacon, chopped
- 3 tablespoons white wine vinegar
- 1/2 cup ketchup

- 1 teaspoon Worcestershire sauce
- 1 tablespoon dried parsley flakes
- 2/3 cup water
- 1/2 cup cooked rice
- 1 teaspoon salt
- 1/4 cup ketchup
- Dash pepper
- 1 1/2 pounds ground beef
- BARBECUE SAUCE:
- 1/4 cup chopped onion
- 3 tablespoons chili sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried basil
- 1/4 cup chopped green pepper

- 2 tablespoons butter or margarine
- 1 1/2 cups uncooked long grain rice
- 2 tablespoons picante sauce or salsa
- 1 medium onion, diced
- 3 cups water
- 1 medium sweet red pepper, diced
- 1/2 teaspoon salt
- 1 tablespoon ground cumin
- 1 medium green pepper, diced
- Sour cream
- 1 medium yellow bell pepper, diced
- 4 garlic cloves, minced
- 1 envelope dry onion soup mix

- 1 (10 ounce) package frozen peas
- 1/4 teaspoon dried dill weed
- 1 tablespoon chopped drained canned pimientos
- 1 tablespoon butter or margarine
- salt and pepper
- 1 small yellow onion

- 1 (14 ounce) can red kidney beans
- 3/4 cup sugar
- 1/2 cup red peppers
- 1 cup cider vinegar
- 1 (14 ounce) can green beans
- for variety you could also add chickpeas or black beans
- 1 (14 ounce) can yellow wax beans
- 1 teaspoon salt
- 1/3 cup salad oil
- 1/2 cup green peppers
- 1 red onion
- 1 teaspoon pepper

- 1/2 cup minced fresh parsley
- 4 green onions, sliced
- Tortilla chips
- 1 envelope Italian salad dressing mix
- 3 medium tomatoes, seeded and diced
- 1 (2.25 ounce) can sliced ripe olives, drained
- 1 (4 ounce) can chopped green chilies
- 4 cups shredded Monterey Jack cheese