Cilantro Lime Rice

Servings: 4 • Size: 3/4 cup • Old Points: 4 pts • Points+: 6 pts

• 1 cup extra long grain rice or basmati rice
• 1/2 lime, juice of
• 2 cups water
• 1 tsp salt
• 3 tbsp fresh chopped cilantro
• 4 tsp vegetable oil

In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low andcover about 15 minutes. Shut off flame and keep covered an additional 5 minute.

In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.

Ham 'n' Cheese Omelet Roll

4 oz. cream cheese, softened

3/4 cup milk

2 tbsp. all-purpose flour

1/4 tsp. salt

12 eggs

2 tbsp. Dijon mustard

2 1/4 cups shredded cheddar or Swiss cheese, divided

2 cups finely chopped fully cooked ham

1/2 cup thinly sliced green onions

Line the bottom and sides of a greased 15x10 baking sheet with parchment paper; grease the paper and set aside. In a small mixing bowl, beat cream cheese and milk until smooth. Add flour and salt; mix until combined.

In a large mixing bowl, beat the eggs until blended. Add cream cheese mixture; mix well. Pour into prepared pan. Bake at 375F for 30 minutes or until eggs are puffed and set. Remove from the oven. Immediately spread with mustard and sprinkle with 1 cup cheese.

Sprinkle with ham, onions and 1 cup cheese. Roll up from a short side, peeling parchment paper away while rolling. Sprinkle top of roll with the remaining cheese; bake 3-4 minutes longer or until cheese is melted.

Yield: 12 servings

German Potato Casserole

5 lbs. red potatoes, peeled and cut into 1/2-in. cubes

1 lb. sliced bacon, diced

8 hard-cooked eggs, chopped

1 large onion, chopped

1/2 tsp. salt

1/2 tsp. pepper

1 1/2 cups mayonnaise (reduced-fat or fat-free not recommended)

3 tbsp. cider vinegar

2 tbsp. Worcestershire sauce

1 lb. process cheese (Velveeta), cubed

Place potatoes in a large pot and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender (or 8 minutes in a pressure cooker). Drain. In a skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings.

In a large bowl, gently toss the potatoes, bacon, eggs, onion, salt and pepper. Combine the mayonnaise, vinegar, Worcestershire sauce and reserved bacon drippings; add to potato mixture and toss to coat.

Divid half of the mixture between one greased 9x13 baking dish and one 9-in. square baking dish. Top with half of the cheese cubes. Repeat layers. Bake, uncovered, at 350F for 40-45 minutes or until golden brown and bubbly.

Yield: 16-20 servings

Warm Chicken and Potato Salad

1 lb. boneless skinless chicken breasts

4 tbsp. stir-fry sauce, divided

1 lb. red potatoes, cut into 1/2-in. cubes

1/4 cup white wine vinegar

1 1/2 tbsp. sugar

2 tbsp. vegetable oil

1 celery rib, thinly sliced

4 green onions, thinly sliced

1/2 cantaloupe, cut into 3/4-in. cubes

1/2 cup diced sweet red pepper

1/3 cup chopped pecans

2 tbsp. minced fresh parsley

Cut chicken into 1-in. pieces; coat with 2 tbsp. stir-fry sauce. Let stand 30 minutes. Meanwhile, cook potatoes in boiling, salted water 12 minutes or until tender. Drain potatoes; place in a large bowl. Blend vinegar, remaining stir-fry sauce and sugar.

Heat oil in a hot wok or large skillet over high heat. Add chicken; stir-fry 3 minutes. Add celery; stir-fry 1 minute. Add vinegar mixture and green onions. Cool, stirring, until sauce is hot. Remove from heat; pour over potatoes, tossing to combine. Let stand 5 minutes, stirring twice. Add cantaloupe, pepper, pecans, and parsley. Toss together to coat all ingredients with dressing. Serve immediately.

Yield: 4 servings

Moist and Savory Stuffing

1 3/4 cups chicken broth

generous dash pepper

1 celery rib, coarsely chopped (about 1/2 cup)

1 small onion, coarsely chopped (about 1/4 cup)

4 cups herb seasoned stuffing or herb seasoned stuffing cubes

In a 2-qt. saucepan over high heat, bring the broth, pepper, celery and onion to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Pour bread cubes or stuffing in a large bowl. Gradually add the broth mixture until the stuffing is evenly coated.

Yield: 4 cups

Green Bean Casserole

2 (10 3/4 oz.) cans cream of mushroom soup

1 cup milk

2 tsp. soy sauce

1/4 tsp. pepper

8 cups cooked frozen cut green beans

1 (6 oz.) can French fried onions, divided

Stir soup, milk, soy sauce, pepper, beans and 1 1/3 cups onions in a greased 3-qt. casserole. Bake at 350F for 25 minutes or until hot. Stir. Top with remaining onions. Bake for 5 minutes more.

Yield: 12 servings

White Dinner Rolls

16 cups flour

7 cups warm water

2 tbsp. (heaping) yeast

1/2 cup sugar

1/2 cup shortening

2 tbsp. (scant) salt

Make a well in the flour and add warm water to the center. Sprinkle the yeast over the water and let it sit. Sprinkle the sugar and salt. Add the shortening and whisk together. Knead the dough and let rise in an oiled bowl until doubled. Form rolls and let rise again. Bake 25 minutes at 375F.

Golden Potato Casserole

6 large potatoes, peeled and cut into 1/2-inch cubes

4 cups shredded cheddar cheese

1 (10 3/4 oz.) can condensed cream of chicken soup, undiluted

1 cup sour cream

1/4 cup butter, melted

8 green onions, chopped

2 tbsp. bacon bits

dash salt and pepper

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Or cook in pressure cooker: place potatoes in pan, add 3 cups water and cook for 7 minutes after it starts hissing. Depressurize by running cold water over lid.

In a large bowl, combine the remaining ingredients; gently stir in potatoes. Transfer to a greased 9x13 baking dish.

Bake, uncovered, at 350 for 40-45 minutes or until bubbly. Let stand for 10 minutes before serving.

Yield: 12-14 servings