Cafe Rio Rice- Christine Weight

4 c water
4 t chicken bouillon
4 t garlic –minced
½ bunch cilantro
1 can green chiles—or equivalent fresh
¾ t salt
1 T butter
½ onion
2 c 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 Beans- Christine Weight

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Cheese Ball- Julie Webb

2 blocks cream cheese
3 TBS blue cheese
1 jar, Old English Cheese in jar
1 C chopped pecans

let cheese soften, then mix together cream cheese, blue cheese and jar of cheese. Form into two small balls and roll into chopped pecans.