Secret Chocolate Cake from Simply in Season by Mary Beth Lind and Cathleen HockmanWert

2 c beets (cooked, peeled, and chopped)
1/2 c applesauce
Puree in blender until smooth, set aside

1 1/2 cup sugar
1/2 cup oil
1/2 cup plain yogurt
3 eggs
Combine in large mixing bowl. Beat with electric mixer 2 minutes

1/2 cup cocoa (sifted)
1 1/2 tsp vanilla
Add along with puree beets: beat another 90 seconds.

1 1/2 c flour
1c whole wheat flour
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon (optional)
Gradually sift into the batter, mixing it win with a spoon but stirring only until blended.

1/2 c chocolate chips and/or nuts (chopped)
Stir in. Pour into greased 9 x 13 inch/ 3.5 L baking pan. Bake in preheated oven at 350F (180C) until knife inserted in center comes out clean, 40-50 min. To bake in a bundt pan, pour half of batter into greased pan, sprinkle chocolate ships evenly on top, then add remaining batter.

Modified Version
For those of you that have tasted and enjoyed the modified version (albeit, less healthier), here are the following modifications:
1 a little more apple sauce, all made straight from apples, no sugar added (approx 1/4 cup)
2 add a extra heaping 1/2 c sugar
3 a healthy 1/4 c more of oil (or butter)
4 a bit less than 1/2 c extra of cocoa
5 All white flour instead of whole wheat, or just less whole wheat.

Martha’s Salsa Recipe

Ingredients:
1/2 Bushel tomatoes (paste)
jalapeno peppers to taste
4 white onions
1red onion
1 head garlic (minced)
Parsley
3 cups vinegar
3 tablespoons salt

Method:
1 Core and peel tomatoes
2 Coarsely chop tomatoes and drain some juice
3 Chop remainder and add to tomatoes in a pot (except parsley)
4 Add vinegar and salt
5 Simmer 15 minutes, add chopped parsley
6 Process in jars 15 min

Winter Warmer Soup from The Complete Encyclopedia of Vegetables and Vegetarian cooking by Roz Denny and Christine Ingram

3 medium carrots, chopped
1 large onion, chopped
1 large potato, chopped
1 large parsnip, chopped
1 large rutabaga, chopped
2 tbsp vegetable oil
2 tbsp butter
salt and ground pepper
1 piece fresh ginger, grated
1 1/4 cups milk
3 tbsp cream
2 tbsp dill
fresh lemon

1 Put the carrots, potato, parsnip, turnip and onion into a large saucepan with the oil and butter. Fry lightly, then cover and sweat the vegetables on a very low heat for 15 minutes, shaking the pan occasionally.

2 Pour in the water, bring to a boil and season well. Cover and simmer for 20 minutes until the vegetables are soft.

3 Strain the vegetables, reserving the stock, add the ginger and puree in a food processor or blender until smooth.

4 Return the puree and stock to the pan. Add the milk and stir while the soup gently reheats.

5 Remove from the heat, stir in the cream, dill, lemon juice and extra seasoning, if necessary. Reheat the soup, if you wish, but do not allow it to boil as you do or, or it may curdle.