Crisp Corn Salad
Whisk together: Add and toss:
generous ½ cup apple cider vinegar 3 15 oz cans drained sweet corn
¼ cup sugar 1 ½ cup chopped green bell pepper
3 T olive oil 1 ½ cup chopped red bell pepper
3 T water 1 cup chopped vidalia
3 pinches salt and pepper 3 small tomatoes, chopped
Restaurant Style Mexican Rice
6 T butter or vegetable oil 8 oz tomato sauce
2 cups rice 28 oz chicken broth
1 tsp salt (or part salt and part garlic salt)
Brown rice in butter until golden. Add salt, tomato sauce, and chicken broth and turn heat to medium high. Bring to a boil then reduce to low and cover. Simmer 20-25 minutes. Remove from heat and fluff with a fork. Serves 8.
Refried Beans
32 oz refried beans ½ cup salsa
15 oz pinto beans w/o salt 1 cup shredded cheddar
Combine beans, salsa and ⅔ cup cheddar in saucepan. Cook over medium heat, stirring, until hot and cheese is melted. Spoon into baking dish and top with remaining cheese. Bake until cheese is melted or broil 2-3 minutes. Serves 8-10.
