This recipe was sent to me by Rich Walton
Rich's 'Salsa Supreme'
2 large cans Peeled Tomatoes 1 or 2 cans of Green Chile's (diced) 
Garlic Powder 
Salt 
1 large Purple (Spanish ) Onion 
Crushed Red Chile's 
Hot Sauce (Louisiana Red Hot) 
3 Jalapenos 
Oregano 
Fresh Cilantro 
Fresh Tomatoes 
Lemon Juice 
I like my Salsa HOT! You can regulate the fire as you like. 
First I Pour the liquid from the canned Peeled Tomatoes into a large container and dice the tomatoes. Add the cans of diced Green Chile's. I like Green Chile's so I usually put one small and one large can in (I would put two large but my wife protests). Dice up a large Spanish onion and one or two fresh tomatoes ( I like the taste and texture of fresh tomatoes to that of the canned). Some people don't like Cilantro so add chopped Cilantro carefully. Then the good part. I usually add 3 or 4 large diced jalapenos. Here is where it is to taste, I use a bit of caution when adding salt, generous with the Garlic Powder and moderate with the Oregano. Add a few splashes of Lemon juice and Hot Sauce, I am partial to the Louisiana Red Hot rather than Tabasco because of flavor. Add the crushed Red Peppers again, to taste. Now stir it all together and let it sit. Good salsa takes a few hours to really mix flavors so help it along by stirring the taste and add the flavors you feel are lacking. It also takes awhile for the heat to come through so don't over treat with the hot stuff all at once. I don't measure but go by feel. I make a huge jar that will last for a party or about three days if it is just my wife and I.     Love that salsa.     Rich Walton 

 This recipe was sent to me by Stump Jumper
Stuffed Red Peppers
4 red bell peppers, halved lengthwise and seeded
2 tablespoons olive oil
1 small onion
4 garlic cloves, minced
1 large tomato, chopped
2 cup corn kernels
1/4 cup chopped black olives
2 tablespoons chopped fresh basil or 1 tablespoon dried
1 cup ricotta cheese
salt & fresh ground pepper to taste
1/2 shredded mozzarella cheese
4 large basil leaves optional

Preheat oven to 350 degrees. Drop pepper halves into boiling salted water and cook 5 min. drain & set aside. In large skillet, heat oil over medium -high heat add onion and cook until soft, add garlic & cook for 30 seconds. Stir in tomato, corn, olives, and basil. Cook 5 minutes, stirring twice. Remove from heat and stir in ricotta cheese. Season to taste with salt & pepper. Stuff mixture into prepared pepper halves and arrange in grease 13x9 baking pan. cover with foil and bake 15 minutes. remove cover and sprinkle with mozzarella and bake 5 minutes longer, garnish with basil leaf. serves 4

This recipe was sent to me by Ed Newman
Taco
Ingredients:
16 ox can black beans
½ cup chopped onions
½ cup rice (uncooked)
½ cup sweet whole kernel corn
1 can mexican style/w jalapenos dices tomatoes
1 pkg. of prepack taco seasoning
Hard or soft taco shells
To top off the tacos:
Lettuce, tomatoes, onions, cheddar cheese, salsa
Directions:
Combine in a large skillet black beans (drained), corn (drained), tomatoes (undrained), and taco seasoning (prepare according to pkg. directions.  Bring to a medium boil, once boiling add uncooked rice.  Turn to low and let simmer for 10-12 min or until mixture has absorbed seasoning mixture.  Heat taco shells in oven, or if you really want to go with a salad serve on lettuce and top with your choice of any of the toppings.  Serve with taco chips and salsa
 
I will bet that you cannot tell that there is not any meat in this dish.  Hope you enjoy.