Oh wow - that sounds fabulous! I assume you've made this, right Jasdip? I love your recipes!

Yep Suzie!
I've made the roasted veggies with it, since the oven was on, and brown rice. Thanks for the compliment! :D

I'm looking thru my recipes now, to help you out with your red wine conundrum. LOL

Been using this recipe for 25 years. So moist and good.

Pumpkin bread
Makes 2 regular loaves or 4 mini.
Temp: 350
Baking time for 2 loaves 50-60 *mine is ready in 50
Mini loaves: 40-45 * mine 40
Ingredients
3 eggs
1 lb can pumpkin
3/4 cup vegetable oil
1/2 cup water
2 1/2 cups all purpose flour
2 1/4 cups sugar
1 1/2 tsp soda
1 tsp salt or less
3/4 tsp nutmeg
3/4 tsp cinnamon
optional and I never use: 1/3 cup chopped nuts and 1/2 cup raisins
In large mixing bowl beat eggs, pumpkin, oil, water.
With whisk blend flour, sugar, soda, salt and spices.
Add flour to pumpkin mixture and mix well. I use my mixer. Stir in nuts/raisins if desired.
Bake in TWO 9x5x3 loaf pans that are greased and floured *I use Bakers spray.
When done, cool in pan on a rack, for about 5 minutes, then remove from pan.

Oatmeal Pie

Ingredients

* 1/4 cup butter or margarine
* 1/2 cup sugar
* 1/2 teaspoon cinnamon
* 1/2 teaspoon cloves
* 1/4 teaspoon salt
* 1 cup dark corn syrup
* 3 eggs
* 1 cup quick cooking rolled oats

Method

Cream together butter and sugar. Add cinnamon, cloves and salt. Stir in syrup. Add eggs, one at a time, stirring after each addition until blended.
Stir in rolled oats. Pour into pie shell and bake in moderate oven 350 F about 1 hour, or until knife inserted in center of pie comes out clean.

NOTE:
During baking, the oatmeal forms a chewy, "nutty" crust on top.
Pie is rich, delicately spiced.

Sue

Interesting pie Sue. I love oatmeal. Do you think it's a sweet pie; like pecan? (I don't like those)

Sherry, I would say it is pretty sweet with a half cup of sugar and a cup of syrup :), but that is what makes it gooey when baked. I don't know if Splenda would do the same thing for it.

Sue

I love these beans, I have a crockpot of them and ham hocks cooking right now. I found this recipe that sounds awesome and have it on my to do list. One good plus for these beans they do not produce much gas!

Anasazi Bean and Cabbage Soup
(Makes about 8 servings; recipe created by Kalyn.)

1 pound dried Anasazi Beans, soaked overnight in crockpot
1 cup diced celery
1 cup diced carrots
1 cup diced onion
2 cups very finely chopped cabbage
2 cups ham, cut into small dice
ham rind if available
(remove for the last few hours of cooking time)
8 cups water (you can also use partly ham stock if you have it)
2 T dried parsley
1-2 T garlic powder
2-3 tsp. onion powder
2-3 bay leaves
fresh ground black pepper to taste
ham flavored concentrate or ham bouillon (optional but good)
balsamic vinegar for serving, optional

I used a 4.5 quart crock pot to make the soup in these photos, and it was filled to the brim (including the ham rinds) so if you have a smaller size you will need to reduce the recipe.

Soak beans overnight in cold water in the crockpot. The next morning, drain beans, discard soaking water, and put beans back in the crockpot with 8 cups water (or a combination of water and ham stock if you have it.) Cut up celery, carrots, onions, cabbage, and ham. Put all ingredients in crock pot (including ham rind if you're lucky enough to have some) with dried parsley, garlic powder, onion powder, and bay leaves, and start to cook on high. (It may look like there isn't enough liquid, but in the crock pot foods give up liquid and you end up with more than you started with.)

(I cook this soup on high for 10 hours or longer, until about half of the beans have disintegrated into the soup and the cabbage is mostly dissolved. My large crock pot is the original "slow-cooker" type, which may cook a bit less hot than some. If you have a newer model, you might want to cook on high 4-5 hours, then reduce to low.)

After about 8 hours, remove ham rind if using, then taste for seasoning and ham bouillon or ham flavor concentrate if needed. (I like Goya Ham Flavor Concentrate or ham buillon from Penzeys. Use of this is optional, and will depend on how much flavor is in your ham. If you have really good ham you might not need it.) I often add more garlic powder and onion powder at this time too.

Cook until beans are starting to break apart and the cabbage has mostly dissolved into the soup. Serve hot, with a drizzle of balsamic vinegar if desired. This soup freezes well.

Stovetop Instructions:

You could cook this on the stove if you don't have a crock pot or want it done sooner. For stovetop cooking, add all ingredients to heavy soup pot and simmer about 3 hours, or until beans are very well done and cabbage has disintegrated into the soup. I would increase the amount of water I started out with by several cups if I cooked it on the stove, since some of the liquid will evaporate. Check for seasoning after a few hours, and add more ham buillon, garlic powder, and onion powder as desired.

This printable recipe from KalynsKitchen.com.
Crockpot or Stovetop Recipe for Anasazi Bean and Cabbage Soup
has nice pictures and step by steps

jasdip, I scrapped my recipe for pork tenderloin last night in favor of yours. And boy, are we both glad I did. It's amazing how much flavor the meat had. Fortunately, it was a large tenderloin, so there is some left for lunch tomorrow. Very, very good; thanks for sharing!

I'm SO glad you both liked it!!! Thanks for posting Kathleen!

Mnnn Yummy!