Mex-Vegetarian Pasta

1 pound fettuccine or linguine
1 teaspoon olive oil
1 large onion, chopped (2 cups)
2 green bell peppers, chopped (1 cup)
2 Anaheim chiles, seeded and minced (1/2 cup)
2 cloves garlic, minced
1/4 teaspoon chili powder
1/2 teaspoon dried oregano leaves
3 tomatoes, chopped (2 cups)
1 cup drained and rinsed canned black beans or 4 ounces dry black beans, cooked
1 ear sweet corn, kernels sliced from cob (3/4 cup)
1 teaspoon minced cilantro
Juice of 1 lime
Salt to taste (optional)

In a large pot of boiling water over high heat, cook pasta about 10 minutes or until al dente. Drain and run under cold water and set aside. In a nonstick skillet over medium heat, heat the oil. Add the onions, green peppers and chiles; sauté 2 to 3 minutes. Add garlic, spices, tomatoes, black beans and corn; sauté for another 2 to 3 minutes. Add the cooked pasta and cilantro; sauté for 1 minute or until pasta and vegetables are heated through. Squeeze lime over pasta and season with salt, if desired.

I've made this next recipe, and the sauce was a lovely neon orange.

Sweet and Sour Meatless Balls
Sauce:
1/4 cup vegetable oil
2/3 cup white vinegar
1 1/2 cup apricot jam
1 1/2 cup ketchup
1/4 cup shredded onion
1 teaspoon salt
1 teaspoon dried oregano
dash hot pepper sauce

"Balls:"
5 eggs, beaten
1 cup shredded Cheddar cheese
1/2 cup cottage cheese
1/2 cup finely chopped onion
1 cup finely chopped pecans
1 teaspoon dried basil
1/2 tablespoon salt
1/4 teaspoon sage
2 cups herb bread crumbs

To make Sweet and Sour Sauce: In a medium bowl combine the oil, vinegar, jam, ketchup, grated onion, salt, oregano and hot pepper sauce. Stir until well combined.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl combine the eggs, Cheddar cheese, cottage cheese, chopped onion, pecans, basil, salt, sage and bread crumbs. Mix well and form into 2 inch balls or patties. Place them in a 9x13 inch baking dish and cover them with sweet and sour sauce. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.


I haven't made this one, but if I ever have some cornflakes, I might try it.

Cottage Cheese Cornflake Loaf

6 eggs
1/2 cup onion, chopped
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
1 (24 oz) carton low fat cottage cheese
6 cups corn flakes

Beat eggs, add onions and spices. Blend in the cottage cheese and fold in the corn flakes. Add the melted butter and pour into a greased 9 by 13 inch pan. Cover with foil and bake at 350 degrees for 60 to 70 minutes. Remove the foil for the last 15 minutes to brown the top.
4 tablespoons butter, melted