Add ingredients to a blender:
One cup of your favorite fruit. My favorites for smoothies 
include mulberries, cherries, pluots, blueberries or peaches.
One and a half cups orange juice or apple juice.
One cup vanilla yogurt.
One-quarter cup non-fat milk.
One banana.
Six tablespoons soy protein powder (optional).
Blend thoroughly. Refrigerate unused portion.
Makes 40 oz, about five servings.
175 calories per serving.
30 grams carbohydrates per serving.
7 grams protein per serving.
Note: to enjoy this delicious drink throughout the year, 
vacuum seal and freeze your excess cherries, mulberries 
and blueberries. Cut excess pluots and peaches into chunks; 
seal and freeze.
Experiment with other fruits, including plums, apricots, 
cranberries and nectarines!

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2 lbs. of very ripe tomatoes (Celebrity and Ace are good choices)
2 to 4 warm to hot peppers (I use moderate heat peppers such 
as Inferno, Numex Joe E. Parker and Anaheim...
and I remove the seeds! 
And wear rubber gloves! 
Don't touch yourself...or people will laugh!)
One-half of a home grown onion (preferably a yellow, 
such as Stockton yellow)
One-half cup fresh cilantro (remove stems)
2 cloves minced garlic
2 tsp. sugar
2 tbs juice from a fresh lime
Garlic salt (to taste)
Dice the tomatoes. (or use a food processor...very briefly)
Chop the peppers, onions and cilantro in a food processor.
Stir all ingredients, including the garlic, sugar, garlic salt
and lime juice, together.
Makes about 3 cups.
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This chili recipe took first place in the 1984 Sacramento 
Media Chili Cookoff. The Secret? Home grown ingredients, 
especially the tomatoes, peppers, garlic and onions! 
For best results, use paste tomatoes. Recommended varieties: 
San Marzano, Classica, Viva Italia, Polish Linguisa or Roma VF.
3 medium onions (Stockton Red)
2 medium green peppers (Yolo Wonder, Flamingo or Gypsy)
3 stalks celery
3 cloves garlic
1 serrano chili pepper (remove seeds)
1 jalpeno cili pepper (remove seeds)
1 Fresno or Anaheim chili pepper (remove seeds)
For sadists and mosochists only: Leave the seeds in the peppers.
8 lbs chuck, coarsley ground
30 oz. fresh tomatoes (peeled and cored)
15 oz. tomato sauce
6 oz. tomtoa paste
7 oz. diced green chilies (canned)
2 or 3 fresh bay leaves
2 Tbs fresh oregano
4 Tbs fresh cilantro
1 Tbs fresh parsley
1 Tbs cayenne pepper
6 oz. chili powder
1 Tbs crushed cumin seed
12 oz. Carte Blanca beer (You may consume 6 oz. of this directly)
12 oz. spring water
Add garlic salt to taste
Add Tabasco sauce to taste
Dice and saute first seven ingredients. Add meat; brown.
Add remaining ingredients.
Add enough water just to cover the top of the ingredients.
Cook for three hours on low heat. Stir often.
Makes 24 servings. Freezes well. Supply diners with sweatbands.
                  

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