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.

Stuffed Mushrooms

Ingredients:

50 medium size fresh mushrooms
1/2 lb. country style sausage
1 pkg. (8 oz.) cream cheese
3 Tbsp. fresh parsley
3/4 tsp. garlic powder
salt and pepper to taste

Directions:
Wash mushrooms and remove stems.  Mix ingredients, roll into small balls, fill mushroom caps, cover, and bake at 400 degrees for 30 minutes.

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

White Chocolate Chip Macadamia Nut Cookies

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup light brown sugar, firmly packed
• 1/2 cup white sugar
• 1 cup salted butter, softened
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 cup coarsely chopped macadamia nuts
• 1 1/2 cups white chocolate chips
• Directions:
• Preheat oven to 350°F.
• In medium bowl combine flour, soda and salt. Mix well, set aside.
• In a large bowl with a mixer blend sugars at medium speed. Add butter and mix to until it forms a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until fully combined.
• Add the flour mixture, macadamia nuts and white chocolate chips, and blend on low speed until just combined. Do not over mix.
• Drop by rounded spoonfuls onto ungreased cookie sheet. Bake for 10-12 minutes or until edges begin to brown. Move immediately to cooling rack.

Makes 3 dozen.  Recipe from www.food.com

Ginger Snaps

Ingredients:
2 cups sugar
1  1/2 cup butter
1/2 cup molasses 
2 eggs
4 tsp soda
1 Tbsp ginger
1 tsp salt
2 tsp cinnamon
4 cups flour

Directions:
Roll in balls in sugar (nutmeg). Bake 350 for 8 minutes. Slam pan on counter. 

From Kristi Schwab

Greek Slow Cooked Chicken

INGREDIENTS:
3-4 boneless, skinless chicken breasts
3 Tbsp. Greek Rub ( I used Cavender's All Purpose Greek Seasoning)
1 1/2 Tbsp. minced garlic
3 Tbsp. lemon juice
1-1/2 cups hot water
2 chicken bullion cubes (I used the granules) 

INSTRUCTIONS:
Line slow cooker with liner or cooking spray.
Rub each chicken breast with Greek Rub to coat generously on each side.
Next, rub about 1/2 Tablespoon of garlic on each chicken breast.
Place chicken breast in slow cooker and drizzle lemon juice over the top.
Crumble and stir 2 chicken bullion cubes in 1 1/2 cups of hot water. Once dissolved and stirred as best as possible. Pour over chicken. Cover with slow cooker lid.
Cook on LOW for 6 hours, or until cooked through and tender.

From Chef In Training