Today's menu can be served for a weekend meal with family and friends!

Southwestern Beef with Dumplings

Ingredients:
2 pounds lean boneless beef chuck
1/4 cup flour
2 tsp. salt
1 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. pepper
2 Tbsp. oil
1 large onion, chopped
1 can whole kernel corn, drain, reserving liquid
1 (16 ounce) can red, northern or black beans, drained
1 beef bouillon cube

Dumplings:
1 Tbsp. butter or margarine
1 tsp. chili powder
2 cups buttermilk baking mix
3/4 cup milk

Trim any fat from meat, cut beef into 1 inch cubes. Shake with four, salt, chili powder, cumin and pepper in a paper bag to coat. Heat 2 Tbsp. oil, add beef and brown. Stir in onion and sauté until slightly soft. Pour reserved corn liquid into a large measuring cup, and add water to bring amount to 3 cups. Stir into the beef mixture, adding bouillon cube and cover. Heat to boiling. Simmer 2 hours until beef is tender, stirring occasionally. Mix in corn and beans and heat to boiling again. Prepare the dumplings. Heat butter with chili powder in a pan until bubbly. Mix baking mix, milk, and chili-butter mixture all at once in a large bowl. Stir with a fork until evenly moist. Drop batter by tablespoonfuls on top of boiling stew to make 12 dumplings. Cook, uncovered, 10 minutes, cover. Cook 10 minutes longer, or until dumplings are fluffy-light.

Southwestern Corn & Bean Salad

Ingredients:
Dressing:
3 Tbsp. fresh chopped cilantro
1 Tbsp. sugar
1 Tbsp. picante sauce
1-3 dashes Tabasco Sauce
1/8 tsp. chili powder
1/8 tsp. cumin
one lime-squeezed of juice
salt and pepper to taste

After combining the above ingredients, add and mix in 1/4 cup olive oil. In a large bowl combine the following:
1 15 ounce can black beans, drained and rinsed
1 11 ounce can corn niblets, drained
1/2 red bell pepper chopped
1/2 green bell pepper chopped
1/3 cup red onion sliced very thinly, then cut in half

Pour dressing over and gently mix. Chill in refrigerator for 2 or more hours. Serve on lettuce leaves. Notes: You can use fresh or leftover corn on the cob too or all green pepper if you wish. Go easy on the Tabasco-I taste after each drop or so.

Fruit and Lime Sauce

Ingredients:
4 medium peaches -- sliced
1 cup blueberries
Sauce:
8 ounces cream cheese, softened
1/3 cup sugar
3 tablespoons lime juice

Arrange peaches and blueberries in bowls and set aside. Beat cream cheese until smooth; beat in sugar and lime juice. Drizzle over fruit.

Banana Split Salad

Ingredients:
2 cups vanilla yogurt
1 cup crushed pineapple, drained
8 bananas, peeled
1/2 cup crushed pecans
1 cup crushed strawberries or raspberries

Mix yogurt and pineapple. Cut bananas in half, lengthwise. For each serving, use 2 banana halves. Place them on pretty plates or dishes. Put 1/4 cup yogurt mixture on top of the two banana halves. Sprinkle with nuts and top with crushed berries. This will serve 8 people. You can get creative and add other fruit or different toppings if you wish. Also, if you would like to use fat free plain yogurt then add about 2 tablespoons of honey to the yogurt and pineapple.

MORE: Muffins, muffins and more muffins!
http://www.oldfashionedliving.com/muffins.html
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