Cheesy Bean, Zucchini and Red Pepper Dip

Serves: 8; Serving Size: ½ cup
Prep time: 15 minutes
Cook time: 30-35 minutes
Total: 45-50 minutes

Ingredients:

• 1 tablespoon olive oil, divided
• 1 small zucchini, cubed
• 1 small red pepper, cubed
• 1 small red onion, chopped
• 1 to 2 jalapeño peppers, seeds and ribs removed, chopped
• 1 can (15-ounces) black beans, drained and rinsed
• 1/2 teaspoon salt
• Freshly ground black pepper
• 1 teaspoon chili powder
• 1 cup grated reduced-fat Monterey jack or cheddar cheese

Directions:

1. Preheat oven to 350ºF.
2. Heat 1 teaspoon olive oil in a skillet over medium heat. Add zucchini and sauté for 3 to 5 minutes, until soft. Remove from pan and set aside.
3. Repeat step 2 with the red pepper, and then repeat again with the onions.
4. Once the vegetables are all cooked, add them all back into the pan over low heat for another 3 to 5 minutes.
5. Transfer vegetables from pan to a small- to medium-sized ovenproof bowl. Add the drained beans, salt, pepper and chili powder, and toss to combine.
6. Top bean and vegetable mixture with cheese and bake for about 10 minutes. Once the cheese is mostly melted, broil the dip for about 2 to 3 minutes until the cheese is brown and bubbly.

Nutrition Information (per ½ cup serving): 106 calories, 7 g protein, 10 g carbohydrate, 3 g fiber, 4 g fat, 2g sat fat, 8 mg cholesterol, 247 mg sodium

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Meme Cimino's Lattice Apple Pie

My mother-in-law Antoinette (Meme to her grandchildren) made a great apple pie. Her cookbook which is a brown spiral pad. It is so old that the pages have turned yellow.
Here is what you will need:

9" PIE PASTRY FILLING
2/3 cup Crisco 5 cups sliced apples
2 cups sifted flour 2 tablespoons flour
1 teaspoon salt 3/4 cup sugar
1/4 cup water 1/2 teaspoon cinnamon
sift flour and salt into bowl. Remove 1/3 cup flour and mix lightly with water to form a paste. Cut Crisco into remaining flour until pieces are the size of peas. Add flour paste to Crisco flour mixture. Mix and shape into a ball. Place half of the pastry on floured board. Roll with short light strokes, keeping it circular in shape (about 12" in diameter and 1/8 thick. Line pie pan. Trim uneven edges allowing them to extend 1/2" beyond edge of pan. Add apples to pastry lined pan, sprinkling with the sugar, cinnamon and flour. Dot with crisco. Roll out the remaining dough. Cut 34" strips and weave across crust. Fold edge and flute with fingers. Bake in a hot oven at 425 F for 10 minutes, then at 350 F for 25 to 30 minutes.