Bean, Pasta and Roasted Pepper Soup recipe.

Ingredients
1 tablespoon olive oil
2 large carrots, diced
2 stalks celery, diced
1 large onion, chopped
1 tablespoon chopped fresh parsley
3 cloves garlic, minced
1 (49.5 fluid ounce) can Swanson� Chicken Broth (regular or Natural Goodness™)
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes
1/2 cup uncooked ditalini pasta
1/2 cup roasted sweet red pepper strips
1 tablespoon red wine vinegar

Directions
Heat oil in saucepot. Add carrots, celery, onion, parsley and garlic and cook until tender. Add broth, beans, tomatoes and pasta. Heat to a boil. Cover and cook 15 minutes or until pasta is done.
Add peppers and vinegar. Heat through.

Arkansas Green Beans recipe.

Ingredients
5 (15 ounce) cans green beans, drained
7 slices bacon
2/3 cup brown sugar
1/4 cup butter, melted
7 teaspoons soy sauce
1 1/2 teaspoons garlic powder

Directions
Preheat an oven to 350 degrees F (175 degrees C). Place the drained green beans in a 9x13 inch baking pan.
Cook bacon in a microwave on microwave-safe plate for 2 minutes until slightly cooked. Lay the bacon on top of the green beans.
Combine the brown sugar, melted butter, soy sauce, and garlic powder in a small bowl. Pour the butter mixture over the green beans and bacon. Bake uncovered in the preheated oven for 40 minutes.

Aussie Lime Pie recipe.

Ingredients
2/3 cup rolled oats
2/3 cup flaked coconut
2/3 cup all-purpose flour
1/2 cup white sugar
1/2 cup butter, melted
2 tablespoons light corn syrup
1 teaspoon baking soda
1 (14 ounce) can sweetened condensed milk
1/2 cup lime juice
4 egg yolks, beaten
2 teaspoons grated lemon zest

Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch glass pie pan.
In a medium bowl, mix together oats, coconut, flour, and sugar. In a separate bowl, mix together melted butter or margarine, corn syrup, and baking soda until frothy. Add corn syrup mixture to oat mixture and stir until ingredients are thoroughly combined. Press mixture evenly into bottom and sides of pie pan.
In a medium mixing bowl, combine condensed milk, lime juice, egg yolks, and lemon rind. Beat on medium speed 1 minute. Pour mixture into pie crust.
Bake in preheated oven for 20 minutes, until firm in center. Do not allow to brown on top. Chill before serving.

Beef Tenderloin in a Port Shiitake Reduction recipe.

Ingredients
1 1/2 pounds beef tenderloin, cut into 1-inch cubes
salt and pepper to taste
2 tablespoons extra-virgin olive oil, divided
2 cups shiitake mushrooms, thinly sliced
2 cups port wine
1 tablespoon seedless raspberry jam
1 teaspoon Worcestershire sauce
1 cup beef broth

Directions
Season the tenderloin cubes with salt and pepper to taste and set aside at room temperature as you continue preparing the recipe.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Stir in the shiitake mushrooms, and cook until they have wilted and are beginning to turn golden brown, about 5 minutes. Remove the mushrooms from the skillet and set aside; heat the remaining olive oil in the skillet until it begins to smoke, the sprinkle in the cubed beef tenderloin. Cook on all sides until browned on the outside and the meat is cooked just under your desired degree of doneness, about 5 minutes for medium rare. Remove the steak from the skillet and set aside.
Pour the port wine into the skillet and bring to a boil over high heat. Boil until the port has reduced by half, then whisk in the raspberry jam, Worcestershire sauce, beef broth, and shiitake mushrooms. Continue cooking until the sauce has reduced to 1/2 cup, about 30 minutes. Once reduced, stir in the tenderloin cubes, and reheat.