BRAZILLIAN CASSAROLE

from Rachael Lundeberg
     1 lb. hamburger, cooked and drained
     1 can tomato soup
     1 can corn, drained
     1 c. cooked rice
     1 pkg. taco seasoning
     1 (8 oz.) block of cheese, cut into 1/2 in. squares, divided
Combine all ingredients (using only half of the cheese) in a cassarole dish; mix well.  Top with remaining cheese squares.  Microwave for 5 minutes and serve!

SIMPLE HOMEMADE PANCAKES

from Mike Bennett
     1 1/2 c. all-purpose flour
     3 1/2 tsp. baking powder
     1 tsp. salt
     1 Tbsp. white sugar
     1 1/4 c. milk
     1 egg
     3 Tbsp. butter, melted
1. In a large bowl, sift together the flour, baking powder, salt and sugar.  Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

2.  Heat a lightly oiled griddle or frying pan over medium-high heat.  Pour or scoop the batter onto the griddle, using approximately 1/4 c. for each pancake.  Brown on both sides and serve hot.

CAFE RIO INSPIRED CILANTRO-LIME RICE

from Alicia Steele
     1 c. uncooked long-grain white rice
     1 tsp. butter or margerine
     2 cloves garlic, minced
     1 tsp. freshly squeezed lime juice
     1 (15 oz.) can chicken broth
     1 c. water
     1 Tbsp. freshly squeezed lime juice
     2 tsp. sugar
     3 Tbsp. fresh chopped cilantro
In a saucepan, combine rice, butter, garlic, 1 tsp. lime juice, chicken broth and water; bring to a boil.  Cover and cook on low 15-20 minutes or until rice is tender.  Remove from heat.  In a small bowl, combine 1 Tbsp. lime juice, sugar and cilantro.  Pour over hot cooked rice and mix as you fluff the rice.

Serving suggestion: try in a salad with Cafe Rio Inspired Pork and Cafe Rio Inspired Creamy Tomatillo Dressing!

CHOCOLATE FONDUE

from Alicia Steele
     1 (14 oz.) can sweetened condensed milk
     1 c. semi-sweet chocolate chips
     1 tsp. vanilla extract
     1-2 tsp. warm water, if needed
     fresh fruit, small cookies, small pretzel twists or anything you'd like to dip in chocolate
Stir milk and chocolate chips in 1-quart microwave-safe bowl.  Microwave on HIGH 2 minutes.  Stir until blended.  Microwave on HIGH an additional 1 minute.  Stir in vanilla.  If sauce becomes too thick for dipping, stir in warm water by teaspoonful until smooth.  Serve warm.

FLUFFY SCRAMBLED EGGS

from Mike Bennett
     6 eggs
     3 tsp. cream cheese, cut into small cubes
     salt and pepper to taste
The best way to cook a scrambled egg is slow--about 275-300 degrees.  I like to use butter in the pan.  Stir in eggs with cream cheese; season with salt and pepper.  Keep fluffing with a fork as they cook.  Remove eggs from heat when they start firming up to avoid overcooking and drying them out.  If you'd like, spinkle with cheese of your choice. 

Eggs are light, creamy and fluffy!

Week 2: OREGANO MASHED POTATOES

from Mike Bennett
     6 1/2 c. potatoes, peeled and cubed
     1/2 c. milk
     1/2 c. sour cream
     2 Tbsp. fresh oregano, minced
     1 Tbsp. butter or margarine
     3/4 tsp. salt
     1/4 tsp. pepper
Place potatoes in a large saucepan; cover with water.  Bring to a boil over medium-high heat.  Cook for 15-20 minutes or until tender; drain.  Place potatoes in a large mixing bowl.  Add the remaining ingredients; mash.  Adjust milk to make potatoes the desired consistency.  To make it richer, use cream in place of milk.

ROSEMARY RICE

from Mike Bennett
     1 Tbsp. olive oil
     16 oz. reduced sodium chicken or vegetable broth
     2 c. water
     2 c. uncooked long grain rice
     3 Tbsp. fresh rosemary, minced
     1/4 tsp. pepper
     1/2 c. shredded Parmesean cheese
In a saucepan combine broth and water.  Stir in the rice, rosemary and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 15-18 minutes or until rice is tender.  Remove from the heat; let rest for 5 minutes.  Fluff rice then stir in Parmesean cheese.  Serve.

OREGANO MASHED POTATOES

from Mike Bennett
     6 1/2 c. potatoes, peeled and cubed
     1/2 c. milk
     1/2 c. sour cream
     2 Tbsp. fresh oregano, minced
     1 Tbsp. butter or margarine
     3/4 tsp. salt
     1/4 tsp. pepper
Place potatoes in a large saucepan; cover with water.  Bring to a boil over medium-high heat.  Cook for 15-20 minutes or until tender; drain.  Place potatoes in a large mixing bowl.  Add the remaining ingredients; mash.  Adjust milk to make potatoes the desired consistency.  To make it richer, use cream in place of milk.

ALMOST WASSAIL

from Mike Bennett
Chef's note: A true wassail can be rather complex.  This is a simple home recipe to give you that warm glow on a cold night, when you come in from having fun in the snow!
     1/2 gallon apple cider or juice
     3/4 c. orange juice
     1 tsp. cinnamon or 3 cinnamon sticks
     3 cloves
     1/2 tsp. nutmeg
Mix and heat, but do not boil.  Keep hot for 1/2 hour to bring out the spices flavor.

Enjoy!  Simple, fast and easy!

DANISH PANCAKES

from Mike Bennett

Preparations:

From the chef: I like to use a cast iron skillet over a medium heat.

I use 1/3 cup batter and swirl it around until it covers the bottom of the pan.

A little dab of shortening or butter, you could use the spray stuff every other pancake will keep them from sticking to the pan.

     5 c. flour

     1 tsp. salt

     1/2 - 1 c. sugar (according to your taste)

Mix dry ingredients.

Slowly blend in …

     14 eggs

     2 c. milk

Batter should be smooth and lump free.  Add milk until you get the right consistency.  It should be runny, pours like syrup.  Up to two more cups may be needed.

Enjoy!