Cafe Rio's Cilantro-Lime Rice and Seasoned Black Beans

Cafe Rio's Cilantro-Lime Rice

• 1 c. uncooked rice (long-grain, white rice)
• 1 tsp. butter or margarine
• 2 cloves garlic, minced or crushed
• 1 tsp. freshly squeezed lime juice
• 1 can (15 oz) chicken broth
• 1 cup water
• 1 Tbsp. freshly squeezed lime juice
• 2 tsp. sugar
• 3 tablespoons fresh chopped cilantro

Instructions

• In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 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 and mix in as you fluff the rice.

Cafe Rio's Seasoned Black Beans

• 2 Tbsp. olive oil
• 2 cloves garlic, minced
• 1 tsp. ground cumin
• 1 can black beans, rinsed and drained
• 1 1/3 c. tomato juice
• 1/2 tsp. salt
• 2 Tbsp. fresh chopped cilantro

Instructions

• 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.

Mexican Red Rice

Tauna at Sundown Ranch in Northern Arizona 

This is Tauna's recipe.

1 1/2 T oil

1 1/2 C rice

1 C salsa

1 C chicken broth

salt

1 1/2 C frozen peas at end of cooking (opt.)

Brown rice in oil and then add with other ingreds. and cook in a rice cooker.

Jana's Cornbread

Stan and Cleo and kids.  Jana is the second from the left on the back row.

This is Jana Short's cornbread recipe.

Cream together:
     1 stick butter (soft)
     1 C sugar 
     2 eggs
Combine:
     1 C cornmeal                                    3/4 t. soda
     1 1/2 C flour                                     1/2 t. salt
     1 1/2--2 t. baking powder

1 1/2 C buttermilk

Alternately mix buttermilk and dry ingredients with creamed mixture.  (very lightly)  Bake 350 abt. 35 mins.

Nana's Strawberry Jello Salad

This was another Thanksgiving favorite.

1 lrg. pkg. strawberry Jello, dissolved in 3 C boiling water
1 pkg. frozen strawberries
3 mashed bananas
1 #2 can crushed pineapple

Mix all ingredients together.  Set 1/2 of jello mixture in the bottom of a 9x13’pan.  When set, spread with 1 lrg. carton (2 C) sour cream.  Pour remaining jello mixture over and set.

Louise Crosby's Yam-Apple Casserole

This recipe is one you will all recognize from Mom (Tauna).  It's become a tradition to eat this recipe from Mom's friend Louise Crosby every year at Thanksgiving.  I never liked yams until I had this casserole at my first Thanksgiving with the Lowe family.  Yummy!!

Sliced yams

Sliced apples

Butter

2 c. pineapple juice

¾ c. sugar

1 square butter

1 tsp. salt

3 Tbsp. cornstarch

Grease casserole dish with butter.  Layer yams and apples twice in the dish.  Boil pineapple juice, sugar, square of butter, salt, and cornstarch until thick.  Pour over yams and apples until barely covered.  Bake at 300° for 1 hour.

Mandy's Chunky Crock Pot Applesauce

This recipe comes from Amanda Short.  Her family loves to make this in the fall with fresh cream poured over it.  It's delicious with a scoop of ice cream on it when it's warm.  We like it as a fall dessert alternative to a cobbler or pie sometimes.  You can also cool it after cooking for some fresh, homemade applesauce the next day.  While it cooks the large chunks just cook down to the texture of applesauce with a few bigger bites in it.  

8 apples

½ to ¾ c. water

1 tsp. cinnamon

½ to 1 c. sugar or ½ c. maple syrup

Peel and slice the apples in large chunks.  Stir together with the water and sugar.  Pour into crock pot.  Cook on low 8 to 10 hours or on high 3 to 4 hours.  Serve warm.

Pendulum Court Green Rice

This is another yummy Pendulum Court recipe we used to serve as a side dish.  I like the warm cheesiness and spinach.  Mmm!

Ingredients:

1 c. parboiled (not sticky) rice

1 Tbsp. butter

2¼ c. water

½ tsp. salt

1½ Tbsp. butter

1½ Tbsp. flour

2 c. milk

1½ c. frozen spinach

2 Tsp. onions

2 c. shredded cheddar cheese

½ tsp. salt

Preheat oven to 375°.  Place rice, first butter, water and salt in pan.  Cook on stove covered for about 25 minutes.  Drain remaining water from rice.  Melt second butter on stove.  Add flour and whisk to make a roux.  Warm milk in the microwave and add to roux.  Cook until smooth.  Chop spinach and then drain.  Stir in cooked rice, spinach, half of cheese and salt.  Pour into well greased 9x13-inch pan.  Cook for 20 minutes in oven.  Sprinkle remaining cheese and continue cooking for another 20 minutes.

Sliced Tomato Vinaigrette

This is a recipe I got from the Pendulum Court restaurant at BYU in the Eyring Science Center.   All the dietetic students at BYU have to spend a year working in the Pendulum Court so I picked up a few of their recipes while I was there.  This is really good just lightly drizzled over slices of fresh tomatoes.  Sometimes I drizzle it over tomatoes over cottage cheese for dinner.  

♥ 

3 medium tomatoes, raw

1/8 tsp. garlic in water, chopped

½ tsp. salt

½ tsp. granulated sugar

1/8 tsp. black pepper

1 Tbsp. mustard

2½ Tbsp. corn oil

1 Tbsp. + 1 tsp. distilled vinegar

2 Tbsp. fresh parsley, chopped

Slice tomatoes.  Line slices overlapping in a small casserole dish.  Combine other ingredients.  Pour dressing over tomatoes.  Keep chilled.

Wanda Skousen's Raspberry Jello

This recipe comes from Nana (Cleo Turley).  

2 lg. pkgs. raspberry jello

4 c. boiling water

4 c. orange juice

1 pkg. frozen raspberries.

Dissolve jello in boiling water.  Add orange juice and then frozen raspberries.  Stir until raspberries are thawed.  Mix Fruit Salad Dressing with 1 carton of whipped cream and spread over jello. Or, in a pinch, just spread with whipped cream, or in a bigger pinch, spread with Cool Whip.

*Wanda Skousen was another one of Nana’s good friends since college days, and ended up living next door to her at Val Vista Lakes.

Frog-Eye Salad

This recipe comes from Kim!

Ingredients:

1 c. sugar

2 Tbsp. flour

2 ½ tsp. salt

1 ¾ c. pineapple juice

2 eggs, beaten

1 Tbsp. lemon juice

3 quarts water

1 Tbsp. cooking oil

1, 16 oz. pkg. Acini de Pepe

3, 11 oz. cans mandarin oranges, drained

2, 20 oz. cans pineapple chunks, drained

1, 20 oz. can  crushed pineapple, drained

1, 9 oz. carton  Cool Whip

1 c. miniature marshmallows (optional)

1 c. coconut (optional)

Combine sugar, flour, and 1-2 tsp. of salt.  Gradually stir in pineapple juice and eggs.  Cook over moderate heat, stirring, until thickened.  Add lemon juice.  Cool mixture to room temperature.  Bring water, remaining 2 tsp. salt and oil to a boil.  Add Acini de Pepe.  Cook at rolling boil until Acini de Pepe is done.  Drain Acini de Pepe, rinse with water, drain again, and cool to room temperature.  Combine egg mixture with Acini de Pepe.  Mix lightly but thoroughly.  Refrigerate overnight in airtight container.  Add remaining ingredients.  Mix lightly but thoroughly.  Refrigerate until chilled in airtight container.  Salad may be refrigerated for as long as a week in an airtight container.  It may also be frozen, though freezing somewhat alters the texture.  Makes 25 servings.

Mimi's Potato Salad

Mimi Bowden (Given to April by Mom)

2-6 hard cooked eggs                                          

1 Tbsp. mustard     

6 med. potatoes                                                    

1 Tbsp. sugar

1 c. thinly sliced celery                                        

1 Tbsp. celery seed                              

1/2 c. finely chopped onion                                 

1 Tbsp. vinegar                                    

1/3 c. chopped sweet pickle                                 

2 tsp. salt                                                                      2 c. mayonnaise     

Boil potatoes in salted water 25-30 minutes.  Cool, peel and cube.  Add celery, onion, and sweet pickle.  Mix mayo, mustard, sugar, celery seed, vinegar, and salt; toss with potato mixture.  Fold in chopped egg.  Use some eggs as garnish for the top and sprinkle with paprika.  Cover and chill.

Fancy Cauliflower

Tauna Lowe

Cooked cauliflower

½ c. mayonnaise

2 Tbsp. prepared mustard

¾ c. grated sharp cheddar cheese

Paprika, optional

Place cooked cauliflower in a casserole dish.  Mix mayonnaise and mustard.  Spread over cauliflower.  Sprinkle with grated cheese.  Sprinkle with paprika.  Bake in oven at 350° until cheese melts, about 20 minutes.

Barbara Emmett's Onion Rice

Erik Schimmelbusch

3 lg. sweet onions

4 Tbsp. butter

½ c. raw rice

5 c. boiling, salted water

¾ c. grated Swiss cheese

2/3 c. half & half

Saute onions in butter.  Cook rice in water for 5 minutes.  Drain and mix with onions.  Add cheese and half and half.  Bake covered at 300° for 1 hour.

*Barbara Emmett is a long time friend of Erik’s family.

Sliced Tomato Vinaigrette

April Lowe

♥ 

This is light and refreshing in the summer, especially with garden fresh tomatoes!  It's another recipe from the Pendulum Court restaurant at the Eyring Science Center on BYU campus.

3 medium tomatoes, raw

1/8 tsp. garlic in water, chopped

½ tsp. salt

½ tsp. granulated sugar

1/8 tsp. black pepper

1 Tbsp. mustard

2½ Tbsp. corn oil

1 Tbsp. + 1 tsp. distilled vinegar

2 Tbsp. fresh parsley, chopped

Slice tomatoes.  Line slices overlapping in a small casserole dish.  Combine other ingredients.  Pour dressing over tomatoes.  Keep chilled.

Gulliven's Corn

Amanda Short

1 (20 oz.) bag of frozen whole kernel corn

1 c. heavy cream

3 Tbsp. butter

2 Tbsp. flour

1 tsp. sugar

2 Tbsp. Parmesan cheese

Place corn in sauce pan with cream.  Bring to a boil.  Reduce heat and simmer 5 minutes.  Melt 2 Tbsp. butter in small pan.  Stir in sugar and flour – do not brown.  Stir flour mixture into corn.  Stir and cook until slightly thickened.  Turn into oven safe dish.  Sprinkle with 1 Tbsp. melted butter and parmesan cheese.  Brown very lightly in broiler.

* Mandy’s grandmother made this for Sunday dinner.

Lemon Garlic Potato Packet

Kim Lowe

♥ 

  

2½ lbs. medium red potatoes, cut into 1-inch chunks

12 garlic cloves, peeled

2 Tbsp. olive oil

1 ½ tsp. freshly grated lemon peel

1 tsp. salt

¼ tsp. coarsely ground black pepper

In a large bowl, toss all ingredients until potatoes are evenly coated.  Wrap potato mixture in a foil packet or in individual foil packets.  Place packet(s) on grill over medium heat and cook 30 minutes or until potatoes are fork-tender, turning packet over once halfway through grilling.  The packet(s) can also be baked in the oven at 350° - 400° until fork-tender.  Makes about 6 cups or 8 accompaniment servings.

*Alex loves this dish!  Although Kim doesn't want him breathing near her after he indulges!

Potato Salad 101

Kim Lowe

♥

2 lbs. small all purpose white or red potatoes

3 Tbsp. white vinegar

1 Tbsp. canola oil

½ c. chopped celery

½ c. finely chopped red onion

3 hard cooked large eggs, chopped

¾ c. low-fat mayonnaise

2 Tbsp. prepared mustard

½ tsp. salt

¼ tsp. freshly ground black pepper

2 Tbsp. sweet pickle relish, drained (optional)

Place potatoes in a saucepan and cover with water.  Bring to a boil.  Reduce heat; simmer 10 minutes or until tender.  Drain.  Cool and peel.  Cut potatoes into ½-inch cubes.  Place potatoes in a large bowl; sprinkle with vinegar and oil.  Add celery, onion, pickle relish if desired, and eggs.  Toss gently.  Combine mayonnaise, mustard, salt and pepper.  Spoon mayonnaise mixture over potato mixture; toss gently to coat.  Cover and chill 1 to 24 hours.  Makes about 7 servings of about 1 cup.

Nutrition Facts: Calories – 215, Total Fat – 6.1g, Protein – 4.9g, Carbohydrate –35.9 g, Cholesterol  - 91mg, Sodium – 536 mg, Fiber 1.9 g

Mom's Layered Vegetable Salad

Tauna Lowe

1 (10 oz.) pkg. frozen small peas

1 lg. head lettuce, crisped

1 green pepper, chopped

1 c. finely chopped onion

3 celery stalks, thinly sliced

2 ¼ c. mayonnaise

½ c. grated sharp cheddar cheese

3 lg. tomatoes, peeled

½ c. bottled oil & vinegar dressing

¼ lb. bacon

Pitted black olives

6 hard cooked eggs

Prepare the salad the day before serving.  Barely cook the peas without butter.  Layer shredded lettuce, green peppers, onion, celery and peas.  Spread with mayo and sprinkle with cheese.  Cover and refrigerate overnight.  In another container, cut tomatoes into cubes.  Arrange in a single layer and sprinkle with dressing.  Refrigerate tomatoes covered.  Next day, cook bacon and drain tomatoes.  Arrange tomatoes on top of salad and pour on the rest of the dressing.  Garnish with olives, eggs and bacon.

Aunt Leslie's Fruit Salad

Leslie Shepherd

1 can (15 oz.) pineapple tidbits with juice

1 can fruit cocktail with juice

1 can mandarin oranges, drained

2 apples chopped

1 ½  C. mini marshmellows

1/3 C. coconut

bananas, added just before serving

chopped walnuts (optional)

8 oz. Cool Whip mixed with 1 small pkg. instant pudding  (coconut, pistachio, or vanilla)

Mix all together and chill.