Cilantro Lime Rice

2 C. uncooked white long grain rice

2 Tbl. butter

2 Tbl. finely chopped white onion

1 minced garlic clove

2 1/4 C. water (2 1/2 C. if you aren't using long grain)

salt to taste

1 bunch finely chopped cilantro

Juice from 1 - 2 limes

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Heat butter on medium low temperature in medium sized saucepan.

Add onions and garlic, cook until onions are translucent and soft.

Add uncooked rice and stir until it is well coated by the butter, add the water with a little salt, and bring to a boil.

Let water boil until it's reduced and barely covers the rice. cover with a lid, reduce the heat and simmer for about 20 - 25 min or until done.

Mix the cooked rice with the cilantro and lime juice. Add additional salt, if needed.

- Tricia

Rice and Sour Cream Casserole

1 1/2 C cooked white rice
3 small zucchini, sliced
4 oz can chopped green chilies
12 oz grated jack cheese
2 lg tomatoes, thinly sliced
2 C sour cream
1 tsp oregano
1 tsp garlic salt
1/4 C chopped green pepper
1/4 C chopped green onion
2 Tbl chopped fresh parsley

Layer into large buttered 9 x 13 casserole: cooked rice, chopped chilies, 1/2 of the cheese, zucchini, and tomato slices.
Combine the sour cream, oregano, garlic salt, green pepper, and green onion.  Spoon this mixture over the tomatoes and sprinkle on the rest of the cheese.
Bake at 350 for 45 min.  Sprinkle with fresh parsley. Works as either a vegetarian main dish or a side dish.              - Tricia

Potato Casserole

1 32 oz bag frozen southern style hash browns
1 can cream of celery soup
1 c. sour cream
1 t. dehydrated onions
2 c. grated cheddar cheese (reserve 1/2 cup for top)
1 cube butter melted in bottom of 9x13 baking dish.

Combine top five ingredients and pour into buttery baking dish. Sprinkle 1/2 c (reserved) cheese over top.
Bake 1 hr. @ 350 degrees

Parmesan Zucchini and Corn

Photo and recipe from Damn Delicious

Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 4 zucchinis, diced
• 1 cup corn kernels, frozen, canned or roasted
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• Kosher salt and freshly ground black pepper, to taste
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro leaves
• 2 tablespoons grated Parmesan, or more, to taste

Instructions

• Heat olive oil in a large skillet over medium high heat. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.
• Add zucchini, corn, basil, oregano and thyme. Cook, stirring occasionally, until zucchini is tender and cooked through, about 3-4 minutes; season with salt and pepper, to taste. Stir in lime juice and cilantro.
• Serve immediately, sprinkled with Parmesan.

Mac and Cheese

Ingredients:

1 (8 ounce) package elbow macaroni 1 (8 ounce) package shredded sharp Cheddar cheese 1 (12 ounce) container small curd cottage cheese

1 (8 ounce) container sour cream 1/4 cup grated Parmesan cheese 1/2 cup chopped jalapeno peppers salt and pepper to taste

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
2.	In 9x13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, jalapenos, andsalt and pepper.
3.	Bake 30 to 35 minutes, or until top is golden. (I usually broil the top at the end until it is golden.) - Tricia

Roasted Tomatoes stuffed with Grilled Ratatouille

4 lg. ripe tomatoes
Kosher salt

Ratatouille:
1 sm. red onion, cut crosswise into 1/2 inch slices
1 med. red bell pepper, stem and seeds removed, cut into long, flat slices
1 med. zucchini, cut into 1/3 inch slices
extra virgin olive oil
freshly ground black pepper
2/3 c. mozzarella cheese
1 + Tbl. finely chopped fresh basil
1 or more tsp. balsamic vinegar

Cut 1/2 inch slice off the top of each tomato.  Discard the tops.  With a metal spoon scoop out and discard the insides of the tomato, leaving about 1/2 inch of the flesh attached to the skin.  Lightly salt the inside of the tomatoes and turn them, cut side down, on a plate while you prepare the ratatouille.

To make the ratatouille :  mix the onion, pepper, and zucchini with olive oil.  Season with salt and pepper and grill in grilling basket until tender.  When done transfer to cutting board and cut into 1/3 inch pieces.  Combine vegies in bowl with cheese, basil, and vinegar.

Spoon the ratatouille into the tomatoes.  Grill the tomatoes over indirect med. heat until the cheese is melted.  Serve immediately.                                                                          - Tricia Munk

Dill Pickles

Wash cucumbers
pack in jar
add 1/4 teaspoon alum
add 2 pieces garlic (optional)
add a bunch of dill

Prepare Brine
1 quart cider vinegar (dark)
3 quarts water
1 cup salt (non-iodized)
bring to boil, stirring constantly

Pour brine in jar with pickles
Process for 10 minutes after water is boiling in canner. Makes 7 quarts.

Apricot Jam

14 cups apricots (ground)
10 cups sugar
1 large can crushed pineapple (drained)
1/2 tea. salt
2 small jars maraschino cherries (or 1 -12 oz.)
(with juice and cut in small pieces)

Cook fruit and sugar 30 minutes in heavy pan.
Cool overnight.
Next morning, add drained pineapple and cherries with juice, bring to boil. Bottle and seal.
Do not let set overnight in metal container. (My Large yellow mixing bowl heaped with washed halved apricots = 14 cups ground.)

Cheese Potatoes

2 1/2  lbs. potatoes, peeled, cooked and mashed
1/2 sm. onion, minced
1/2 cube melted butter
1/2 can cream of mushroom soup
1 1/2 tsp. dried parsley
3/4 c. sour cream
1/4 - 1/2 tsp. pepper

Using electric mixer, combine all ingredients together, making sure that potatoes are HOT to begin with.
                                                                                                                 - Tricia Munk

Baked Beans

2 - 3 lg. cans pork and beans
1/2 c. brown sugar
1/2 lb. bacon
1 green pepper, diced
1 tsp. dry mustard
3/4 c. catsup
1 onion, diced
1 sm. jar chopped pimentos
1 1/2 tsp. paprika

Fry bacon and onion, drain fat. Put all ingredients into a covered casserole and bake 2 hours at 350.  Stir 2 - 3 times while baking.                                                                    - Nellie Peterson

Funeral Potatoes

38 oz. pkg frozen, shredded hash browns

3 tablespoons butter, melted

1 can (10 1/2 oz.) cream of chicken soup

1 cup sour cream

1 cup milk

3 tablespoons finely chopped green onions

¾ cup shredded cheddar cheese

1 cup cornflake crumbs, mixed with  4 Tbs. melted butter
4 Tbs. parmesan cheese

Place potatoes into 9x13 pan. Pour melted butter over potatoes. Mix together soup, sour cream, milk, onions, and cheese. Pour evenly over potatoes. Do not mix. Use a fork and poke mixture into potatoes. Cover top with buttered crumbs mixed with parmesan cheese. Bake 30 minutes at 325 degrees.     - Tricia Munk

Egg Rolls

2 Top Ramen seasoning packages (beef)                   
1 lb. beef
Cabbage shredded (use about 1/3 to 1/2)                                                                 

1 or 2 large carrots grated

Salt and pepper  

About 1/2 pkg.  Clear oriental noodles (soaked)                                

Spring roll shells                 

Brown beef with a little salt and pepper, drain. Mix all ingredients together in a bowl. Place a small handful of mixture on to spring roll shells. Wrap and seal (seal with egg). Heat up oil in a deep pot, when oil is hot put rolls in. Deep fry, until golden brown.  Serve with soy sauce or sweet and sour sauce.              - Tricia Munk