Southwestern Egg Rolls
2 tablespoons vegetable
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn kernels
¼ cup black beans, rinsed and drained
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne Pepper
3/4 cup shredded Monterey Jack cheese
1 package (15-20) egg roll wrappers
quart oil for frying

Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.

Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.

Place 1 heaping tablespoon of filling in a line down the center of each egg roll wrapper. Fold in the sides, and roll egg rolls; secure with a toothpick (like a pin.)

In a large heavy skillet, heat enough vegetable oil to cover egg rolls over medium-high heat. Working in batches, carefully place egg rolls in hot oil, and cook until golden brown. Remove to paper towels. Discard toothpicks, cut each egg roll in half on the diagonal. Serve with Cafe Rio Dressing.

Southwest Salsa Recipe
1 can corn, drained
1 can black beans, drained and rinsed
5-6 Roma tomatoes, diced
1/2 bunch green onion, thinly sliced
1/2 bunch cilantro, chopped
2 avacados, diced

In seperate bowl combine:
1 packet Good Seasons Italian Dressing
1/4 c. vinegar
3 Tbsp. water
1/2 c. oil

Mix together and fold into mixture. ENJOY!!!!

Italian Butter
¼ tsp oregano
¼ tsp rosemary
¼ tsp basil
¼ tsp Kosher salt
1 clove garlic (pressed)
Oil
Balsamic vinegar to taste

Mix spices and garlic together. Pour oil over spices. Stir until combine. Add balsamic. Use as a dip for bread.

Garlic Red Mashed Potatoes
5 lbs Red Potatoes
1 cube butter
1 Block Cream Cheese
16 oz sour Cream

Garlic to taste.

Boil Potatoes, mash or mix drained potatoes with other ingredients. Beat or mash until combined. Place in a 9x13 baking dish. Bake covered @ 350 for 30 min. Remove foil and bake for a remaining 10 min.

Curry Chicken Salad
2pkg (6 0z each) Louis rich grilled chicken breast strips- I do a mixture of strips with canned chicken
¼ cup Mayo
¼ cup green onions slices
2 Tbsp. raisins- I sometimes substitute grapes
2 Tbsp. slivered almonds, toasted – I do candied almonds
1 tsp curry powder

Mix all ingredients until well blended; cover. Refrigerate several hours or overnight. Serve with crackers, croissants, mini pita halves or Boston or red lettuce cups. I like more of the mayo mixture than it calls for.Makes 4 servings.

Cilantro Lime Rice
1 cup uncooked rice
1 tsp butter
2 cloves garlic (minced)
1 tsp lime zest
1 can chicken broth
1 ¼ cup water
2 tbsp lime Juice
2 tsp sugar
3 tbsp chopped cilantro

Mix Rice, butter, garlic, lime zest, chicken broth, and water in medium saucepan and cook until done. In separate bowl, combine lime juice, sugar, and chopped cilantro. Pour over hot rice, and fluff with a fork.

Chicken and Wild Rice Soup
(from Grandma Cable’s friend Sherry in Galva, Il.)
5 ¾ cups water
1 b0x of Uncle Ben’s Original Wild Rice
1 pkg Dry Lipton’s Chicken Noodle Soup mix

Bring above ingredients to a boil and simmer for 10 minutes. Add diced carrots, onion and celery and simmer for another 10 minutes. Add 2 cans cream of chicken soup and chicken (recipe calls for 3 cups. I use about ½ of that amount) and simmer for 8 minutes.