Cowboy Caviar

1 (15-oz) can black beans, drained and rinsed
1 cup tomatoes, diced
1 cup sweet corn (fresh, canned, or frozen)
½ red onion, finely chopped

½ - 1 cup fresh cilantro, chopped
1 jalapeño, seeded and minced (optional for heat)

1 red bell pepper, diced (optional)

Dressing:
⅓ cup olive oil

2 T. cup fresh lime juice
2 T. red (or white) wine vinegar
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper

1 T. sugar or honey

Drain and rinse the black beans. Dice the tomatoes, red onion, and optional bell pepper and jalapeño. Chop the cilantro. In a small bowl, whisk together olive oil, lime juice, vinegar, and spices until well combined. In a large bowl, toss together the beans, corn, tomatoes, bell peppers, onion, jalapeño, and cilantro. Pour the dressing over the mixture and toss to coat everything evenly. Cover and chill for an hour or more. Serve with tortilla chips, as a taco topping, or as a fresh side salad.

Lentil Tacos

2 cups lentils (cooked from 1 cup dry)

1 medium onion, finely diced

1 T. olive oil

1-2 cloves garlic, minced

1/4 cup vegetable broth

taco seasoning packet (or make your own)

tortillas, corn or flour

taco toppings: lettuce, salsa, cheese, guacamole, jalapeños, sour cream

In a large frying pan over medium-high heat, sauté onion in oil. Add the garlic and spices and cook for another minute or two. Add the lentils and stir to combine. Add the vegetable broth and using a potato masher or fork, gently mash the lentils until they start to look like ground meat. Cook another few minutes until hot. If the lentils start to dry out, add additional vegetable broth.

Makes about 8 tacos. 

Taco Dip

A favorite at family gatherings and parties!

2 (8 oz.) package cream cheese, softened
1 (16 oz.) container sour cream
1 packet taco seasoning
1 cup shredded Cheddar cheese
shredded lettuce
chopped tomatoes
black olives, drained and sliced

In a bowl, combine cream cheese, sour cream and taco seasoning. Spread this mixture in a 9x13 glass pan. Top the mixture with lettuce, cheese, tomatoes, and black olives.

Optional additional toppings: green onion, green peppers, jalapenos, guacamole

Pop's Pico de Gallo

3-4 Roma tomatoes
1 medium onion
fresh cilantro, as much as you like, MUST use fresh
1/2 t. minced garlic
10 slices (or more) canned jalapenos or 1 fresh
1 t. salt
1 T. lemon juice

Mix in food processor or chop by hand.

From Pop Pop

Red Beans and Rice

1 1/2 cup rice
1 small onion, chopped
2 (15oz.) can kidney beans (1 undrained)
1 (15oz.) can diced tomatoes
1/2 t. garlic salt
1/4 t. oregano
1/4 t. basil

Prepare rice.  Sauté onions until tender, add remaining and cook over medium until bubbly.  Reduce, cover, and simmer for 15 minutes.  Serve over rice.

Options:  Top with shredded cheese.
       Use 4 cups cooked dry kidney beans.

Pasta Bake

8 oz. pasta of choice
1/2 pound italian sausage, optional
1 jar spaghetti sauce
2 cups mozzarella cheese, shredded

Cook pasta according to package directions.  Brown meat if desired.  Mix sauce and pasta.  Put into greased casserole dish.  Sprinkle cheese on top.  Bake at 350 until cheese melts and heat through.

Homemade Macaroni and Cheese

2 cups macaroni
1 T. margarine
1 T. flour
salt and pepper
1 cup milk
2 cups grated cheddar cheese
bread crumbs, optional

Cook macaroni according to package directions.  Drain but don’t rinse.  While macaroni is cooking melt margarine in microwave safe container.  Add flour, salt, and pepper to taste.  Add milk.  Microwave in two minute increments until sauce is a little bit thick.  Add cheese.  Stir to mix completely.  Add cooked macaroni and stir.  Microwave on high for 5 minutes.

Optional Topping:
Melt 1-2 T. margarine.  Add dry bread crumbs until all the margarine is absorbed.  Sprinkle over top before cooking.

(Pop Pop’s Recipe-measurements are estimates)

Potato Chowder

2 T. oil
1/3 cup finely chopped onion
1 T. flour
1 t. salt
dash pepper
1 cup water
1 cup mashed potatoes
2 1/2 cup milk
1/2 cup shredded cheddar
2 potatoes cubed and cooked until tender

Sauté onion in oil until yellow.  Blend in flour, salt and pepper.  Add water and boil for 2 minutes stirring constantly.  Blend in mashed potatoes, milk, and cheese.  Add cubed potatoes and heat through.  Do not boil.

Options/Tips:
*Garnish with parsley or croutons.
*Omit cubed potatoes.
*Save leftover mashed potatoes in the freezer to use for this recipe.

(Adapted from More With Less Cookbook)