Cilantro Lime Rice

I like to double this recipe.

1tsp. Oil or Butter
2tsp. Fresh Cilantro
 2/3c. White Basmati Rice
1c. Water
1/2tsp. Salt
1 Lime

In a 2 quart saucepan, heat oil or butter over low heat, stirring occasionally until melted.
Add rice and lime juice, stir for 1 minute.
Add water and salt, bring to a boil.
At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed.
Add the cilantro and fluff with a fork.

Corn Casserole

1 can cream corn
1 can whole corn, drained
1 egg
8 oz. sour cream
1 stick of butter, melted
1 small box Jiffy corn bread mix
1 cup grated cheese

Mix it all together and place in baking dish. Cook at 35o degrees for 30-40 minutes.

Peanut Butter Balls

1 cup peanut butter
1 cup honey
2 cups powder milk
1 1/2 cup corn flakes

Mix peanut butter, honey and milk together to form a very thick mixture. Roll into small balls about the size of a malnut. Then roll in crucshed corn flakes or powder sugar. Place on wax paper and refrigerate.

Chex Muddy Buddies

1 cup peanut butter
1 stick margarine
12 oz. chocolate chips
12 oz. chex or crispix cereal
2 1/2 cups powder sugar
1 cup chopped pecans (opional)

Melt peanut butter, chocolate chips and margarine in a sauce pan. Place cereal and nuts in a very large bowl. Pour melted mixutre over cereal and mix well. Put cereal mix and powder sugar in large paper bag and shake well to coat cereal. Pour on to wax paer to let cool. Store in large plastic bags in the refrigerator.

Chicken and Bacon Fried Rice

6 strips of bacon
3-5 chicken breast
3 eggs
chopped green onions
1/2 tsp of sugar
4 c cooked rice
3 tbs soy sauce

Cut chicken and bacon into small pieces and cook in frying pan, set aside. Cook eggs with a little milk scrambled style, set aside. Then cook carrots in a little oil when they start to get soft add onion. Once these are cooked in a wok or large frying pan put rice, soy sauce and sugar in and cook for a little bit. Then add in all other ingredients until thoroughly heated.

Fruit Dip

1 tub cool whip
1 packet of instant vanilla pudding
2 Tbs. Cream of coconut
Mix it all together

Spanish Rice and White Rice

2 c. long grain rice
4 c. warm water
2-3 Tbsp. oil
1 tsp. salt
4 oz. El Pato (yellow can, with the mexican food)tomato sauce (more if you want it more spicy or less for less spicy)
4 oz. Hunts tomato sauce

In a big wok or rounded bottom pan, heat the oil and salt over medium-high heat. Add the rice, let it cook a little, for 2-3 minutes. Add in both tomato sauces and mix, let cook another couple of minutes. Mix in the water. Let cook over medium-high heat until most of the water is evaporated. Cover with a fitted lid and allow to simmer on low heat for about 20 minutes. Stir a couple of time to avoid burning.


To make white rice:
Follow the instructions above, just don't add any tomato sauce.

Candy Bar Apple Salad

1 1/2 c. cold milk

1 package (3.4 oz) instant vanilla pudding mix

1 carton (8 oz) frozen whipped topping, thawed

5 large apples, chopped (about 6 cups)

4 snickers candy bars (2.07 oz each), cut into 1/2-inch pieces

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Fold in apples and candy bars. Refrigerate until serving.

Crunchy Asian Broccoli Coleslaw

This is really yummy, but it makes a lot. I cut the recipe in half. I also like to add some chicken and put it in a pita for lunch.
1/2 cup Kraft zesty italian dressing
2 pkg. (3oz each) ramen noodle soup mix
2 pkg. (12 oz each) broccoli slaw
4 green onions, sliced
1/2 cup Planters dry roasted sunflower kernels
1/2 cup Planters sliced almonds, toasted

Mix dressing with seasoning packet from 1 of the soup mixes. (do not need the other seasoning pk.)Break apart the noodles; place in a large bowl.Add slaw, onions, sunflower kernels, and almonds; mix lightly.Add dressing mixture; toss to coat.