Green Bean Casserole

3 lbs Fresh green beans chopped and blanched in salted water to desired tenderness Salt and pepper
Can of french onions
2 T. fresh chopped chives (I have never put these in but it might be good)
2 T. of fresh chopped thyme or 1 tsp. dried thyme leaves
4 T. grated parmesan
5 T. olive oil
2 pounds mixed mushrooms (button, crimini, white, shiitake)
1/2 cup chopped onion
1 cup heavy cream

Heat oven to 375. Saute onions and mushrooms in olive oil over medium heat. Salt and pepper. Cook until mushrooms release their liquid, about 10 minutes.

Pour in the heavy cream, thyme, chives and cook for 5 minutes. Add the drained green beans and stir.  Put mixture in a prepared baking dish, top with french onions and sprinkle on parmesan cheese. Bake until everything is bubbly!  About 20-25 minutes.

Rebecca Wendel

GUACAMOLE

2 avocados
1 small onion, finely chopped
1 clove garlic, minced
1 ripe tomato, chopped
1 lime, juiced
salt and pepper to taste

Peel and mash avocados in a medium serving bowl. Stir in onion, garlic, tomato, lime juice, salt and pepper. Season with remaining lime juice and salt and pepper to taste. Chill for half an hour to blend flavors.

Eggrolls

3 pkgs egg roll wrappers (Mom gets the ones called Akiyama or something)
2 - 3 lbs. hamburger
1/2 - 1 (depending on how big it is) cabbage roughly chopped
3 cans of water chestnuts drained and chopped finely
2 onions chopped finely
2 - 3 cloves garlic chopped finely
1 lb. carrots chopped finely (she gets the ones that are already grated)
1 - 2 cans shortening (enough to fry 4 or 5 egg rolls so they don't touch the bottom of the pan)
Mixture of water and flour to make some "glue"

In a large pan, heat shortening on med/low heat.
In a separate pan, fry hamburger; on med/high heat add garlic and onion and cook for a few minutes. Put mixture in a bowl and add carrots, water chestnuts, and cabbage. Mix.
Lay out wrappers and put about 1/4 cup of mixture in and roll bottom corner up, then sides. On top corner put flour water mix then fold in down. Have something to put them on like freezer paper or the egg roll packages because they'll stick to stuff and tear.
Put 4-5 in heated shortening and fry for about 5 minutes or until lightly brown. Place on a rack to drain.

Dip in soy sauce or sweet and sour sauce.

Brian Ravsten

CILANTRO-LIME RICE

1 cup uncooked rice
1 teaspoon butter or margarine
2 cloves garlic, minced
1 teaspoon lime zest
1 can (15 oz) chicken broth
1 1/4 cup water
2 tablespoons freshly squeezed lime juice
2 teaspoons granulated sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, lime peel, chicken broth and water. Bring to a boil. Cover and cook 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice.

Café Rio Rice

3 c water
4 t chicken bouillon
4 t garlic –minced
½ bunch cilantro
1 can green chilies—or equivalent fresh
¾ t salt
1 T butter
½ onion
3 c rice (see note)

Blend cilantro, green chilies and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.

Black Beans

1 can black beans, rinsed and drained
1 1/3 cup tomato juice
2 cloves garlic, minced
1 teaspoon ground cumin
2 tablespoons olive oil
1 1/2 teaspoon salt
2 tablespoons fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Black Bean Salsa

2 cans black beans - drained
2 cans shoe peg corn - drained
1 bunch green onions sliced
1 bunch cilantro
5 large tomatoes- diced
1 Avocado (optional)

Dressing:
2 T olive oil
2 T lime juice
1 T red wine vinegar
salt and pepper

Toss everything together in a bowl. You may need to double the dressing.

Carolyn Wallace