Brown ground beef, add onion and green pepper and cook until almost tender. Add tomatoes and seasonings. Cover and simmer gently for 2 hours. Add bean liquid and water a little at a time if needed, to keep consistency of thick soup. At the end of two hours add kidney beans and heat through. Remove bay leaves and serve. Serves six.

Cook and drain the frozen broccoli. While the broccoli is cooking, cut 12 doughnuts and holes from the bread. Fit the scraps of bread, crusts removed, in the bottom of a greased 13 X 9 inch baking dish. Layer the sliced cheese over the bread. Place the cooked, drained broccoli on top of the cheese and then layer the ham. Arrange doughnuts and holes of bread on the top layer. Beat the eggs slightly and add the salt, mustard, onions and milk. Mix well and pour the mixture over the bread. Cover and refrigerate six hours or overnight. Bake uncovered at 325° for 55 minutes. Let stand 10 minutes before cutting. Serves 12.

Preheat oven to 400°. Melt butter in 12" non-stick, oven safe skillet over medium heat. Add all vegetables and saute stirring occasionally until crisp tender. About 10 minutes. Whisk eggs with milk, mustard, salt and pepper. Pour egg mixture over vegetables in skillet. Sprinkle feta over frittata mixture. Cook without stirring until mixture firms up around pan edges. About 3 minutes. Place skillet in oven and bake until center is set, between 10-15 minutes. Serve hot or at room temperature.

3/4 Cup Milk