South of the Border Rice
- 1-2/3 cups water 1/4 cup green pepper
- 1/2 tsp. beef flavored bouillon
- 1 can (4oz) green chilies undrained
- 1-1/2 cup cooked instant rice
- 1/2 tsp. dry mustard
Combine water, mustard and bouillon a 2 qt. casserole. Stir in rice and chopped green pepper. Cover with heavy duty plastic wrap and microwave on high for 8 to 10 minutes or until liquid is absorbed. Let stand 3 minutes. Stir in chopped green chilies. Fluff with fork. Serves 6.
Idaho Pinto Beans
- 2 cans pinto beans
- 1 Jalapeno pepper chopped
- 1 small bell pepper chopped
- black pepper to taste
- 1 small onion chopped
- 1/2 tsp.beef bouillon to taste
Combine all ingredients and bring to boil. Simmer on low until flavors are mingled. Serves 4
Healthy Rice Supreme
- 1 cup cooked brown rice
- medium onion chopped
- 1 yellow squash cut small
- 1 bell pepper cut small
- 1 tsp.oregano 1 tsp.basil
- Salt and pepper to taste
- dash of Tabasco
Put small amount of oil in medium sauce pan. Add all ingredients except rice. Cook till tender (about 8 minutes.) Add rice, heat and let flavors mingle. Serves 4.
Marinara Sauce N' Pasta
- 1 can (2 lb.) tomatoes diced
- 1 Tlb.olive oil
- 2 Tlb.tomato paste
- 1/4 tsp.cider vinegar
- 1/4 tsp.oregano
- I lb. spaghetti or penne cooked until tender
- 1/2 tsp.dried basil 1/2 tsp. black pepper
In medium sauce pan combine tomatoes, tomato paste, oregano, basil, and black pepper. Simmer 20 minutes (do not allow to boil). Stir in olive oil and vinegar. Simmer 10 minutes. For variety add drained mushrooms or drained artichoke hearts. Serves 4 to 6.
Macaroni and Chili
- 1 lb.ground beef
- 1 Tbl chili powder
- 2 cans tomato sauce
- 1 tsp. allspice
- 1 can tomato soup 1 cup elbow macaroni
- 1 can red kidney beans
- 1 small onion chopped
Brown onion in small amount of oil. Add ground beef. Drain off excess fat. Add tomato sauce, soup, kidney beans, water, chili powder and allspice. Bring to boil, reduce heat and simmer for 30 minutes. Add macaroni. Cook stirring often until macaroni is tender. Let stand a few minutes before serving. Serves 6.
Hoppin John
- 6 oz. dried black eyed peas
- 1/2 tsp. dried thyme
- 1 Tbl.plus 1 tsp. oil 1 bay leaf
- 1cup chopped onion
- salt and pepper to taste
- 2 tsp. garlic
- 2 cups cooked brown rice
- 1-1/2 cups water
Place peas in large bowl add three to four cups water and soak overnight. Heat oil in large pan over medium heat. Add onion and garlic, sauté until tender, Add small amount of water if necessary to keep from sticking. Rinse and drain peas. Add to sauce pan. Add 1-1/2 cups water and remaining ingredients, except rice. Cover and simmer till peas are tender. (About 30 minutes) Add rice. Cook 10 minutes stirring often. Remove from heat and discard bay leaf. Serves 6.
