Cheesy Rice and Broccoli

A simple to fix classic. This came from a Velveeta cookbook, natch.

10 oz. frozen chopped broccoli, thawed
1 cup water
1 1/2 cups instant white rice, uncooked
8 oz. Velveeta, cubed

Bring broccoli and water to a full boil in a medium saucepan set to medium-high heat. Stir in rice, cover. Remove from heat and let stand 5 minutes. Stir in Velveeta until melted.

Salsa Allison

This salsa is named for my niece because she gave me the recipe. I don't know if she developed it herself, but this is one of the freshest tasting salsas I've ever eaten.

4 large tomatoes
1 medium onion
1 clove garlic or 1 tsp. minced garlic
10-12 slices jalapeno, plus 3 tbl. juice from the jar
1 can Rotel tomatoes
salt, pepper and garlic salt to taste

Dice tomatoes and onion. Mince garlic and jalapeno slices. Mix together and sprinkle with spices and let stand for 10-15 minutes. Add Rotel tomatoes and jalapeno juice. Let sit overnight.

Green Bean Casserole

I got this recipe from a magazine ad for Cheez Whiz, but I never saw it again and no one I share the recipe with had ever heard of putting cheese into a green bean casserole. I don't like green bean casserole, but I've been told this is a good one. :-D

9 oz French cut green beans, thawed, drained
1 can cream of mushroom soup
1 cup CHEEZ WHIZ Cheese Dip
1/8 teaspoon black pepper
2.8 oz French fried onions, divided

Mix all ingredients except 1/2 can of the onions in 1 1/2-quart casserole. Bake at 350ºF for 30 minutes. Top with remaining 1/2 can onions. Bake 5 minutes.

Succotash

I wanted succotash to accompany the lasagna for hubby's birthday dinner tonight. I wasn't impressed with any of the recipes I found online, so I created this one on the fly with ingredients I had on hand. It's very basic but tasted absolutely incredible! Even picky daughter ate every bite. It's going into my permanent recipe file.

SUCCOTASH

2-3 slices bacon
1 tsp. minced garlic
1 tbl. dehydrated onion flakes
1 tsp. kosher salt
1/2 tsp. ground black pepper
2 cups frozen corn kernels
1 cup frozen baby lima beans
15 oz. can diced tomatoes

In a skillet with a tight-fitting lid, fry bacon until crisp. Remove bacon and set aside. Reduce heat and add garlic and onion to bacon drippings in pan. Cook and stir until onion becomes soft. Crumble bacon and add to skillet with salt, pepper, corn, lima beans and tomatoes. Stir to combine. Cover and simmer about 20 minutes, or until vegetables are cooked through.

Serves 6-8