From the Moosewood Cookbook, this one is an absolute winner. I have made this numerous times, sometimes omitting the onion and corn. A am in love with the dressing, but I substitute olive oil for the vegetable oil. Must tell you: The cumin tastes incredible when combined with the oranges and grapefruit. This is a great spring or summer get-together salad. What's a get-together? Well, it's when we all "get together" to EAT!!!
    3c black beans
    1c corn kernels
    1 tomato, cubed
    1/2c red onion, chopped
    1 red bell pepper, diced
    2 oranges, peeled & cut into small pieces
    1 grapefruit, peeled & cut into small pieces                    1-2 avocados, diced
    1/2c chopped cilantro

    1/4c lime juice
    2tbsp lemon juice
    2 garlic cloves, minced
    3 tbsp veg. oil
    1 tbsp ground cumin
    1/2 tsp salt
This is an old favorite of mine. Super simple and fast to make, not to mention sinful, as it has a whole cup of sugar. But oh, my, is it tasty! 
Paradise Pie is another hometown favorite made by the folks at Red Apple Inn. Get it? Apple, paradise, Eden? By the way, this dessert goes great with the Chicken Eden Isle posted previously.

Just a tip: I thought I'd get creative and add chocolate chips to this, but it's not a good idea. For some reason it didn't taste right. Maybe with milk chocolate instead of semi-sweet...

Paradise Pie

3 egg whites
1 cup sugar
1 cup pieced pecans
20 saltine crackers
1 tsp. vanilla
1 - 1 1/2 cups shredded coconut
Cool Whip

Preheat oven to 325 F. Beat egg whites until stiff. Gradually add sugar and vanilla while continuing to beat. Fold in crackers, pecans, and about a cup of coconut. Pour in pie pan and bake for 20 minutes. Chill before serving. Right before serving, top with cool whip and sprinkle with remaining coconut. Serves 6-8
Mmmm. This recipe is an invention of the Red Apple Inn in Heber Springs, Arkansas, my hometown. I leave out the chipped beef (which you use to line the baking dish) because with bacon and cream of chicken soup, it's salty enough...


6 chicken breasts, butterflied
6 pieces of bacon
1 pkg softened cream cheese
2 cans cream of chicken soup
1.5 cup sour cream
Pepper to taste (white or black)

Mix cheese, soup and sour cream with a blender and set aside. In a baking dish, place a piece of bacon inside each chicken breast, fold over top of piece of chicken. Pour soup mix over chicken, cover with foil and bake at 325F for two hours. When tender, remove foil and let brown. Serve over rice.

I like to serve this with grilled or steamed garlic and butter asparagus...

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