Spicy Fries

Preheat oven to 450 degrees.

2 TBSP olive oil
2 TBSP hot pepper sauce
1 tsp ground thyme
1 tsp paprika
1 tsp ground cumin
4 portion size white potatoes, cut into wedges
Black pepper

In a large mixing bowl (or gallon ziplock) combine olive oil, hot pepper sauce, thyme, paprika and cumin. Add potato wedges and toss to coat.

Spread coated potatoes in a single layer on a baking sheet sprayed with cooking spray. Season with black pepper. Place in oven and bake for 15 minutes; turn and bake until golden brown, about 15 more minutes.

Café Rio Rice

3 c water
4 tsp chicken bouillon
4 tsp garlic –minced
½ bunch cilantro
1 can green chiles—or equivalent fresh
¾ tsp salt
1 Tbsp butter
½ onion
3 cup uncooked rice

Blend cilantro, green chiles and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.

Black Bean Salsa

2 cans black beans, drained and rinsed
2 cans white shoe peg corn, drained
4-5 tomatoes, chopped
¼ cup cilantro, finely chopped
1-2 avocadoes, diced (optional)
1 tsp salt
2 tbsp olive oil
4 tbsp fresh lime juice
1 tbsp white vinegar
½ red onion, finely chopped
1 tsp cumin
Pepper to taste

Mix all together at least 2 hours ahead of time to allow flavors to blend. Also great with chips.

Cornbread

½ t Baking Power
2 C. Bisquick
½ C. Sugar
¼ C. Cornmeal
½ t. Baking Soda
1 C. Milk
2 Eggs
1+ ½ Sticks of Butters

1. Preheat oven to 350 degrees.
2. Mix all ingredients and pour into a non-greased 9x13 Pan.
3. Bake 20-30 until toothpick comes out clean.