Side dishes

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Spanish Rice

1 cup uncooked, long-grain white rice
2 tablespoons bacon grease or vegetable oil
1 medium onion, chopped
2 cloves garlic, finely chopped
1 16-ounce can stewed tomatoes
1 teaspoon black pepper
1 teaspoon salt
1 1/2 cups water

Fry rice in bacon grease until browned; add onion and garlic and saute with rice 1 minute. Add remaining ingredients, cover and simmer approximately 20 minutes until tender. Serves 4 to 6.

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Chile Corn Bake
3 16-ounce cans white shoe peg corn, drained
4 4-ounce cans chopped green chiles, drained
Slightly less than 13 ounces evaporated milk
2 cups fine cracker crumbs
5 ounces mild Cheddar cheese, shredded
1/2 cup butter, melted

Preheat oven to 350 degrees. Combine corn, chiles, evaporated milk, 1 1/4 cups cracker crumbs, cheddar cheese and butter. Place in 3-quart casserole. Sprinkle top with remaining 3/4 cup cracker crumbs. Bake approximately 50 minutes. Serves 10 to 12. This recipe may be frozen uncooked.

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Corn Bake Ole
2 cans cream style corn
2 large eggs
1/4 cup corn meal
1/4 teaspoon onion salt
1/4 teaspoon garlic salt
4 tablespoons vegetable or olive oil
2 (4-ounce) cans diced green chile
2 cups grated medium cheddar cheese

In a large bowl, combine together corn, eggs, corn meal, onion salt and garlic salt. Put 1/2 the corn mixture in a greased 3-quart casserole or baking dish, then add a layer of the chiles and cheese. Top with the remaining corn mixture. Bake at 350 degrees for 40 minutes. Serves 6.

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Arizona Corn Bread
2 eggs
1/2 cup vegetable oil
1 cup sour cream
1 cup yellow corn meal
1 cup cream-style corn
3 teaspoons baking powder
1 cup shredded Cheddar cheese
1 4-ounce can chopped green chiles

Preheat oven to 400 degrees. Mix all ingredients in a large bowl. Bake in greased casserole dish 35 to 40 minutes. Makes 12 side-dish servings.

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South of the Border Twice-Baked Potatoes
4 large Idaho potatoes
1/2 stick butter
1 4-ounce can green chiles, drained
1/4 cup sour cream
1 tablespoon fresh cilantro (chopped)
1/4 cup cheddar cheese
Small amount milk
Salt & black pepper to taste

Bake potatoes until tender (usually 45 minutes at 400 degrees F in conventional oven; about 4 minutes per potato in microwave). Remove from oven and slice in half lengthwise. Scoop out contents of potatoes into medium bowl, placing skins on cookie sheet. Add to the bowl the butter, chiles, sour cream, salt and pepper. Whip potatoes with masher or electric beaters until smooth and creamy (add milk to reach proper consistency). Spoon whipped potatoes into skins, and sprinkle with cheddar cheese. Return to 400-degree oven and bake for 10 minutes before garnishing with cilantro and serving. Serves 4.

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Mexican Potato Casserole
1 can (10 3/4 ounce) cream of mushroom soup
1 can (10 3/4 ounce) cream of celery soup
1 carton (8 ounces) sour cream
1 medium onion, chopped
2 cans (4 ounces) diced green chiles
1 teaspoon salt
1 teaspoon chili powder
1/8 teaspoon pepper
1 bag (32 ounces) frozen hash brown potatoes OR
8 cups cubed potatoes (about 8 medium)
1/4 cup shredded sharp cheddar cheese

Mix all ingredients except cheese. Spread in ungreased baking dish, 13X9X2 inches, or a 3-quart casserole. Sprinkle with cheese. Cover and cook in 325 degree oven for 1 hour. Uncover and cook until potatoes are tender, about 30 minutes. Makes 8 side-dish servings.

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Orange Avocado Salad
3 oranges, pared and sliced
1 avocado, peeled and cut into wedges
1 small red onion, sliced and separated into rings
Salad greens
Orange Dressing (below)

On salad plates, arrange salad greens, orange slices, avocado wedges, and onion rings. Drizzle Orange Dressing over salads.

Orange Dressing
1/2 cup salad oil
2 tablespoons lemon juice
1 teaspoon grated orange peel
1/4 cup orange juice
1 tablespoon sugar
1/4 teaspoon salt

Combine all ingredients in tightly covered jar and shake well.

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South of the Border Rice
1 cup white long-grain rice
2 cans cream of chicken soup
8 ounces sour cream
2 (4-ounce each) cans diced green chiles
10 ounces cheddar cheese, grated

Cook rice according to directions on package. When done, add soup, sour cream, and juice from chiles. Place 1/3 of mixture in casserole dish. Add layer of chiles and a layer of cheese. Repeat layers twice, ending with cheese. Bake at 350 degrees for 30 - 40 minutes.

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Festive Corn Custard
3 eggs, slightly beaten
1 1/2 cups milk
1 teaspoon salt
1 teaspoon sugar
1/4 cup finely chopped onion
1 1/2 cups herb-seasoned croutons (stuffing)
1 (12-ounce) can corn with peppers, drained (1 1/2 cups)
1/4 cup sliced ripe olives

Heat oven to 350 degrees. Thoroughly combine all ingredients in a large bowl. Pour mixture into a shallow 1 1/2 quart baking dish. Bake at 350 degrees for 55 minutes or until knife inserted in center comes out clean. Do not overbake. Cut into squares and serve at once. Serves 6.

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Cowboy Beans
2 cans (15 ounces each) pinto beans, drained
1 can (14 1/2 ounce) diced tomatoes
1 tablespoon instant minced onion
1 tablespoon chili powder
1/4 teaspoon black pepper or hot sauce
4 slices bacon, chopped

In a 2 quart casserole dish, combine all ingredients. Bake, uncovered, in 375 degree oven for 40 minutes.

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Creamy Southwest Noodles
1 (12-ounce) package wide egg noodles
2 cups (16 ounces) sour cream
1 package taco seasoning mix
Optional garnishes: salsa or picante sauce, shredded cheddar cheese, sliced ripe olives, sliced green onions.

Cook noodles according to package directions; drain. In medium saucepan, stir together sour cream and taco seasoning over low heat until warm. Serve sauce over hot noodles; top with desired garnishes. Serves 6.

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Chile Casserole
1 (14 ounce) can whole chiles
1/2 pound cheddar cheese, grated
2 cups milk
3 eggs
1/2 cup flour
dash salt

Butter 1 1/2 quart casserole. Cover with pepper strips and cheese (save 1/2 cup for top). Beat eggs, milk, and flour together; pour over cheese and peppers. Top with remaining cheese. Bake at 350 degrees for 45 minutes.

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Cinnamon Apples

Peel, core and slice 3 large apples. Melt 2 tablespoons butter in skillet and stir in 2 tablespoons brown sugar and 3/4 teaspoon cinnamon. Add apples, tossing to coat. Cover and cook on low heat 10 - 15 minutes, stirring occasionally.