Green Bean Casserole

Ingredients:
10 3/4 oz. cream of mushroom soup
3/4 cup milk
1/8 tsp. pepper
2 pkgs (9 oz. each) frozen cut green beans, thawed
OR 2 cans (14.5 oz. each) cut green beans, drained
1 1/3 cups (2.8 oz. can) french fried onions

Directions:
In 1 1/2 quart casserole, combine soup, milk and pepper, mix well.  Stir in beans and 2/3 cup french fried onions.  Bake at 350 degrees for 30 minutes.  Stir.  Sprinkle with 2/3 cup onions.  Bake 5 minutes.  Makes 6 servings.

Pinto Bean Curry

Ingredients:
2 or 3 cups of pinto beans (2 cans)
1 medium onion chopped
1 tsp fresh ground ginger and garlic
1 tsp cumin (whole)
1 tsp black mustard seed
1 Tbsp masala
1/2 tsp chili powder (optional)
3 large tomatoes
2 Tbsp canola oil
2 potatoes cut into quarters (optional) - (microwave for 4 min.)
salt to taste

Directions:
Heat oil.  Add onions, cumin, mustard seeds and curry leaves.  Saute until golden.  Add ginger, garlic, masala and tomatoes.  Cook about 5 to 10 minutes.  Add beans.  Simmer.  (If using potatoes, add them with tomatoes.  Cook until potatoes are soft.  Add beans last.)

Recipe from my student's (Kiran Sumsion) grandmother.

Cowboy Caviar

Combine and chill.  Serve with tortilla chips.

Salad:
1 (15 oz) can corn or fresh corn
1 can black beans
2 avocados, peeled, pitted, and diced
2/3 cup cilantro, chopped
8 green onions, chopped
6 tomatoes, diced

Dressing:
1/4 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic, minced
3/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon cumin

Greek Rice in Rice Cooker

Ingredients:
4 (rice cooker) cups rice 
4 cups water
4 tsp butter
4 Tbsp chicken bouillon granules
1 tsp minced fresh mint
4 tsp lemon juice
1/2 tsp garlic powder

Directions:
Combine all ingredients and cook. 

Adapted from Taste of Home

Creamed Peas and New Potatoes

Ingredients:

1 1/2 lb. tiny new potatoes (about 15) 2 cups shelled peas or one 10 oz. package frozen peas 1/4 cup sliced green onion 2 Tbsp. butter or margarine 1 Tbsp. all purpose flour 1/4 tsp. salt Dash white pepper 1 cup milk

Directions:

Scrub potatoes and boil until tender. Drain. Meanwhile cool peas until tender and drain. Cook onion in butter until tender. Stir in flour, salt, and pepper. Add milk. Cook and stir until thick and bubbly. Cook and stir 1 or 2 minutes more. Combine vegetables and onion mixture. Serves 4-6 servings.

Recipe from Better Homes and Gardens New Cookbook.

Zucchini Boats

Ingredients:
1 extra large zucchini
1 tomato, diced
1 small onion, diced
2 slices of bacon
1 Tbsp of sour cream
a dash of steak seasoning
a dash of pepper
1/4 to 1/2 cup shredded cheese

Direction:
Brown bacon and remove from pan.  Saute onion in bacon grease.  Chop bacon.  Cut zucchini in half long ways.  Scoop inside of zucchini out and chop up.  Combine chopped zucchini with tomato, onion, bacon, sour cream, steak seasoning, pepper, and cheese.  Spoon into zucchini boats and top with more cheese.  Bake at 400 degrees for 20 mins.  Then broil for a few mins. to brown cheese.

Recipe adapted from http://www.kayotic.nl/blog/stuffed-zucchini.

Zucchini Fries

Ingredients:
2 eggs, beaten
1/2 cup bread crumbs
1 Tbsp Italian Seasoning, or to taste
1/8 to 1/4 garlic powder
2 Tbsp (or more) Parmesan Cheese (or any other cheese you like)
Zucchini, cut up

Directions:
In one bowl, beat eggs.  In another bowl, mix bread crumbs, Italian seasoning, and garlic powder.  Dip cut up zucchini in eggs and then in bread crumb mixture to cover completely.  Place on sprayed baking sheet and sprinkle with cheese.  Bake at 425 degrees for 20 minutes.

Recipe adapted from www.whatscookingwithruthie.com.

Deviled Eggs

Ingredients:
Hard boiled eggs
Mayo
Mustard
Dill pickle relish
Paprika

Directions:
Peel and cut hard boiled eggs in half the long way.  Take out the yolks and mash them up.  Then combine them with mayo, mustard, and dill pickle relish a little at a time to taste.  Take a spoon full and scoop back into hard boiled egg whites.  Sprinkle with paprika and chill.

Recipe from my mom, Margie Lanclos.

Ranch Potatoes

Ingredients:
8 large red potatoes (I used regular ones)
1 cup ranch salad dressing
1 cup sour cream
1 cup Cheddar Cheese
1/4 cup crumbled bacon
1 tsp salt (I put it in my water when I boiled the potatoes)

Preheat oven to 350.  Cut potatoes into quarters.  Place in a large saucepan. Cover with water.  Bring to a boil over high heat.  Cook until tender, about 8 mins, drain well.  Combine ranch, sour cream, 1/2 cup of Cheddar cheese, and bacon.  Add potatoes and salt; stir well.  Spoon potatoes and bacon mixture into a medium baking dish.  Top with remaining cheese.  Bake potatoes until bubbly, about 20 mins.

You can add 1/4 cup of green onions to the mixture.  I sprinkled chives on top.

Recipe from Easy Everyday Cooking.

Szechuan Green Beans

Ingredients:
1 pound green beans
1 Tbsp oil
1 Tbsp sesame oil
1 Tbsp ginger, minced
1 Tbsp garlic, minced
1 scallion, white part finely chopped
1 Tbsp chili sauce
1 tsp white vinegar
1 tsp sugar
3 Tbsp soy sauce
1 tsp corn starch
2 Tbsp water
1 Tbsp toasted sesame seeds

Directions:
Heat oil in pan on medium heat.  Add green beans and cook uncovered until tender and slightly caramelized (about 20 minutes).  Stir often.  Remove green beans from the pan and keep aside.  In the same pan, add sesame oil and heat.  Add ginger, garlic, and scallions.  Cook for a minute.  Add chili sauce, vinegar, soy sauce, sugar, and the corn starch mixed with water.  Cook until the sauce thickens (a minute or so).  Add back the green beans and toss to completely coat.  Sprinkle toasted sesame seeds and mix.  Serve hot.  Serves 4.

Recipe from www.showmethecurry.com.

Onion Roasted Potatoes

Ingredients:
1 envelope Lipton Onion Recipe Soup Mix
2 pounds potatoes, cut into large chunks
1/3 cup olive or vegetable oil

Directions:
Preheat oven 450 degrees.  In large plastic bag, add all ingredients.  Close bag and shake until potatoes are evenly coated.  empty potatoes into a shallow baking or roasting pan; discard bag.  Bake, stirring occasionally, 40 minutes or until potatoes are tender and golden brown.  Garnish, if desired, with chopped parsley.  Makes 8 servings.

Recipe from magazine clipping...probably a Lipton ad.

Cheddary Scalloped Potatoes

Ingredients:
2 Tbsp margarine
1 small onion, sliced
1 can (10 3/4 oz) Campbell's Broccoli Cheese Soup
1/4  cup Cheddar cheese
1/3 cup milk
1/8 tsp pepper
4 medium potatoes, cooked and sliced (about 3 1/2 cups)

Directions:
In a skillet over medium heat, add margarine and cook onions until tender.  Stir in soup, cheese, milk, and pepper.  Heat to boiling.  Add potatoes.  Reduce heat to low.  Cover, simmer 5 minutes or until hot and bubbling, stirring occasionally.  Serves 4.

Recipe from a magazine clipping...probably a Campbell's soup ad.

Thai Red Curry Mac'n'Cheese

Ingredients:

• Kosher salt
• 1 pound elbow macaroni
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 1 (4-ounce) jar Thai red curry paste
• 2 cups whole milk
• 2 cups cream (alternatively, use 5 cups whole milk instead of both milk and cream)
• 8 ounces Monterey Jack cheese, grated
• 8 ounces Cheddar cheese, grated

Crumb Topping:

• 3/4 cup panko bread crumbs
• 2 tablespoons butter, melted
• Kosher salt and freshly ground black pepper
• 
  
• Directions:
• For the mac 'n' cheese: Bring 4 quarts of water to a boil in a large pot. Salt generously, and then add the pasta and cook to box instructions, usually 6 to 7 minutes. Drain.
  In another large pot, melt the butter over medium-high heat. Whisk in the flour and continue whisking until it deepens in color and releases a light toasted aroma, about 1 minute.
  Whisk in the Thai red curry paste, and when fully combined, pour in the milk and cream (or all milk, if using). Bring to a boil, whisking constantly, and then turn down to a simmer. Simmer until the mixture thickens, whisking occasionally, about 5 minutes.
  Off heat, whisk in the cheeses and stir until melted. Add the pasta and toss to combine.
  Turn your broiler on.
  For the crumb topping: Toss the panko with the melted butter and season with salt and pepper.
  To assemble: Pour the mac 'n' cheese into a broiler-safe casserole dish, sprinkle with the bread crumb mixture, and broil until browned, about 1 minute.
  
  
  Recipe from Aarti's Party at www.foodnetwork.com.

Potato Salad

Ingredients:
New (red) potatoes
Eggs
Dill relish
Red onion, chopped
Salt
Pepper
Mustard
Mayo

Directions:
Boil potatoes and eggs.  Refrigerate to cool.  Peel potatoes and eggs.  Dice potatoes and grate eggs.  Add dill relish, onion, salt, pepper, mustard and mayo to taste.  Chill.

Recipe from my mom, Margie Lanclos.

Lion House Potato Casserole

Ingredients:
5 large potatoes
3 Tbsp butter, melted
1 can (10 1/2 oz) cream of chicken soup
1 cup sour cream
1 cup milk
3 Tbsp finely chopped green onions
3/4 cup shredded sharp cheddar cheese
3/4 cup cornflake crumbs or dry bread crumbs, mixed with melted butter below
2 Tbsp butter, melted
3 Tbsp Parmesan cheese

Directions:
Boil unpared potatoes until tender.  Drain and peel.  Shred coarsely.  Place in 2 or 3 quart casserole dish.  Pour  3 Tbsp melted butter over potatoes.  Mix together soup, sour cream, milk, onions, and cheese.  Pour evenly over potatoes.  Do not mix.  Cover the top with buttered crumbs mixed with Parmesan cheese.  Bake at 325 degrees for 30 minutes.  Makes 8-10 servings.

Recipe from the Lion House Restaurant in Salt Lake City, Utah

Pappasito's Beans

Pappasito's is my favorite Mexican Restaurant!

Ingredients:
1 to 2 cans of water
2 cans of pinto beans
1 can diced tomatoes
1 chopped onion
1 lime, squeezed
To taste:
cumin
cilantro
garlic powder
salt and pepper
chili powder

Directions:
Heat and serve.

Recipe from my sister, Phyllis Lacaze.

Fried Rice

Ingredients:

3-4 cups of cooked rice

A couple of Tbsp butter

3-4 eggs, scrambled

Chopped green onion

Chopped or grated carrots

Peas, if desired

Sesame seeds

Soy sauce

Black pepper

Directions:

Cook about 3-4 cups of rice or use left over rice.  Put a couple of tablespoons of butter in your skillet.  We use our electric skillet.  You can always add more butter, but you don't want it too buttery because it needs to brown.  Brown the rice while stirring occasionally.  Scramble 3-4 eggs and add.  Add chopped green onions and carrots and sesame seeds.  Some people like to add peas too.  Then add the soy sauce and black pepper to taste.  

Recipe we just threw together from watching them make it at one of our favorite restaurants, Tepanyaki.  My 13 year old son, Jaxon, usually makes this for us.

Sweet Potato Casserole

Ingredients:

3 cups of sweet potatoes or 2 large cans
1 cup of brown sugar
2 eggs
1 tsp vanilla
1 tsp cinnamon
1/2 cup milk
1/2 cup butter

Topping:
1/2 cup brown sugar
1/3 cup flour
1/3 cup butter
1 cup chopped pecans

Mix ingredients and spread into a casserole dish.  Mix the topping and heat it in a sauce pan then poured over casserole.  Bake at 350 degrees for 30 to 40 minutes.

Recipe is unfortunately unknown.  I know it is from the internet, but I didn't document it.  Oops!