February 1, 1999
Rice: Add water to reserved juice to make 2 cups. In a large saucepan, combine liquid, tomatoes, and 3 dashes of pepper sauce; add rice. Reduce heat and cook rice, approximately 20 minutes. Remove from heat; let stand.
Salsa: Heat canola in a non-stick wok or skillet. Add garlic, chili powder, 3 dashes of pepper sauce, peppers, cilantro, tomato, and celery. Stir fry 3-4 minutes; add lime juice. Heat thoroughly. Serve on a bed of rice. Makes 6 servings.
In non-metallic dish, mix soup, water, vinegar, lemon juice, Worcestershire, garlic, pepper, and 3 Tbsp. cheese. Set aside 1 1/4 c. for dressing. Add chicken to remaining marinade in dish and turn to coat. Cover and refrigerate 15 minutes. Grill or broil chicken 15 minutes or until done, turning and brushing often with marinade. Discard any remaining marinade. Thinly slice chicken. Toss lettuce, chicken and dressing. Sprinkle with croutons and remaining cheese. Makes 6 servings.
In a large nonstick Dutch oven or saucepan, heat the oil. Sauté the onions, carrots, celery, bell pepper, garlic, and jalapeno until the onions are translucent, about 15 minutes. Add the beef and cook, breaking it apart with a wooden spoon, until no longer pink, 5-7 minutes. Stir in the chili powder, cumin, oregano, and coriander; cook, stirring one minute. Add the tomatoes, beans, salt, and pepper; bring to a boil. Reduce the heat and simmer gently, partially covered, stirring occasionally, until the flavors are blended, about 20 minutes. Stir in the cilantro. Serve, topped with the sour cream, red onion, and some additional chopped cilantro, if you like. Makes 4 servings.
Mix all ingredients, except potatoes, in small bowl. Place potatoes in lightly greased 13x9x2-inch baking pan or on shallow baking sheets; toss with mustard mixture. Bake at 425 degrees for 35 to 40 minutes or until potatoes are fork tender, stirring occasionally. Makes 4 servings.