Corn and Black Bean Salad

By: Amy McAllister

Ingredients:
12 ears corn
1 c. chopped cilantro
½ c. cider vinegar
1 c. olive oil
1 ½ t. salt
¼ t. pepper
3 cans black beans
3 jalapeno chilies, seeded and minced
1/3 c. chopped red onion


Directions:
• Heat 6 quarts of water.
• 2.Add corn and cook covered for 5 min.
• Drain and cut corn kernels.
• Wisk cilantro, vinegar, oil, salt and
• pepper.
• Add corn, beans, jalapenos, and onion.

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Rice Vermicelli

Ingredients:

½ c. butter
1 ½ c. uncooked rice
1 ½ c. broken vermicelli
2 14 oz cans chicken broth
2 chicken bullion cubes


Directions:

• Melt butter in a large skillet with cover.
• Add rice and vermicelli and brown.
• Add chicken broth and cubes.
• Bring to boil and cover and simmer for
• 25 min. or until liquid is absorbed and rice is soft.
• Stir occasionally.

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Cafe Rio Rice

Ingredients:

3 c. water

4 t. Chicken bullion

4 t. minced garlic

½ bunch chopped cilantro

1 t. cumin

1 can green chili’s

3/4 t. salt

1 T. butter

½ med onion chopped

3 c. rice uncooked

Directions:

· Bring water to a boil.

· Add all ingredients and cook for 30 min.

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Applesauce Jell-o

Applesauce Jell-o


Ingredients:

1 can applesauce
1 pkg. (6 oz.) box raspberry jell-O
1 tsp lemon juice
1 cup hot water, boiling

Directions:

• Dissolve jell-o in 1 cup hot water. Add applesauce and lemon juice. Stir well until dissolved. Refrigerate 4 hours.

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Spicy Green Beans with Pecan Crumbles

Spicy Green Beans with Pecan Crumbles

By: Tamber McAllister

Ingredients:

¾ lbs Green Beans

1 T veg oil (don’t use olive oil)

¼ c. finely chopped and roasted pecans

1/8 t. cayenne pepper

salt

Directions:

· Bring large pot of water to a boil. Boil green beans until crisp-tender (about 3 min).

· Drain and rinse under cold water. Drain again.

· In a large skillet, melt butter and oil.

· Add pecans and cayenne pepper and sauté constantly for 1 min or until nuts smell toasty. Don’t burn nuts.

· Add green beans and coat. Cook 2-3 min. Season with salt and serve.

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