Texas Two-Step Coleslaw

Name: Texas Two-Step Coleslaw
Ingredients: 4 c coleslaw mix; 1 shredded purple cabbage; 1/4 c red onion (chopped); 1-2 jalapenos (chopped); 2 tbsp cilantro (chopped); 2 11 oz cans mexi-corn (drained); 1 c shredded cheddar cheese; 3/4 bottle ranch dressing; 3 tbsp lime juice; 1 tsp cumin; 1 tsp cayenne pepper

Published January 14, 2016 | By admin

Submitted by: Christine Griffin Lot # 2266

Ingredients

4 c coleslaw mix
1 shredded purple cabbage
1/4 c red onion chopped
1-2 jalapenos chopped
2 tbsp cilantro chopped
2 11 oz cans mexi-corn drained
1 c shredded cheddar cheese
Dressing:
3/4 bottle ranch dressing
3 tbsp lime juice
1 tsp cumin
1 tsp cayenne pepper

Servings:

Units:

Submitted by: Christine Griffin Lot # 2266

Ingredients

4 c coleslaw mix
1 shredded purple cabbage
1/4 c red onion chopped
1-2 jalapenos chopped
2 tbsp cilantro chopped
2 11 oz cans mexi-corn drained
1 c shredded cheddar cheese
Dressing:
3/4 bottle ranch dressing
3 tbsp lime juice
1 tsp cumin
1 tsp cayenne pepper

Servings:

Units:

Instructions

Mix together the coleslaw ingredients.
In a small bowl, combine dressing ingredients. Pour over coleslaw mixture and refrigerate before serving.

Spanish Yellow Rice

Published January 14, 2016 | By admin

Submitted by: Carrie Morris Lot # 2451

Ingredients

2 tbsp shallots or yellow onions chopped
2 tsp vegetable oil or butter
1-3 garlic cloves (depending on taste)
1 1⁄2 c. long grain white rice rinsed
2 1⁄4 c. vegetable broth or 2 1⁄4 cups chicken broth or 2 1⁄4 cups water
1 tsp salt
3/4 tsp turmeric
frozen peas (depending on taste)
cilantro

Servings:

Units:

Submitted by: Carrie Morris Lot # 2451

Ingredients

2 tbsp shallots or yellow onions chopped
2 tsp vegetable oil or butter
1-3 garlic cloves (depending on taste)
1 1⁄2 c. long grain white rice rinsed
2 1⁄4 c. vegetable broth or 2 1⁄4 cups chicken broth or 2 1⁄4 cups water
1 tsp salt
3/4 tsp turmeric
frozen peas (depending on taste)
cilantro

Servings:

Units:

Instructions

Heat oil in a medium saucepan on medium-high heat.
Add the shallots and garlic and cook until they start to brown, around 2-3 minutes.
Add rice, broth, turmeric, and salt. Add frozen peas (if using). Bring to a boil; this may take a few minutes.
Reduce heat to medium-low, cover, and simmer 15 minutes.
Remove from heat and let rest 5 minutes.
Sprinkle with fresh cilantro for a little extra flavor.