Green Tomato Bread

Yields 2 loaves (about 20 servings)

1/2 cup canola oil
8 ounces nonfat yogurt, plain
3 large eggs
1 cup sugar
1 cup Splenda (or use all sugar)
2 cups green tomatoes, pureed, juice drained and discarded
2 cups all-purpose flour
1 cup whole wheat flour
1/2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
1/2 teaspoon ground cloves

Preheat oven to 350 degrees. Grease and flour two loaf pans. Combine oil, yogurt, eggs, sugar, Splenda and green tomatoes in a large bowl and mix well. Sift together all purpose flour, baking powder, baking soda, and spices and add to wet ingredients along with the whole wheat flour. Stir together just until combined. Divide evenly between two prepared pans and bake just until a toothpick comes clean from the center of the bread, about 45 minutes. Let cool in pans, then remove. To retain moisture, wrap in plastic wrap and store in the refrigerator. May be frozen.

Homemade Refried Beans

4 teaspoons canola oil
2/3 c. finely chopped onion
4 garlic cloves, minced
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1/2 cup water
4 teaspoons lime juice

1/2 teaspoon salt ( I skip this because I use canned pinto beans, but if you use dried soaked beans you might want to add it)
2 cans (15 oz. each) pinto beans, rinsed & drained (or the equiv. of dried/soaked beans)



In a large saucepan, saute onion in oil until tender. Add garlic, cumin, salt & cayenne. Cook & stir 1 minute. Add beans & mash (I use a potato masher). Add water, cook & stir until heated through & water is absorbed. Remove from heat; stir in lime juice.


Of course, you can adjust the spices/amount of garlic & onion to personal tastes.