1 1/3 cups of water
2/3 cup uncooked long grain rice
3/4 cup chopped green pepper
1/2 cup chopped red onion
1 medium carrot, chopped
3 garlic cloves, minced
1 tablespoon vegetable oil
1 package (16 ounces) frozen corn
1 can (15 ounces) black beans, rinsed and drained
2 medium plum tomatoes, chopped
1 cup salted peanuts
1/3 cup minced fresh cilantro
2/3 cup olive oil
1/3 cup lemon juice
1/2 to 1 1/2 teaspoons cayenne pepper
1/2 teaspoon ground cumin

Directions
In a large saucepan, bring water and rice to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat and let stand for 5 minutes or until rice is tender. Rinse rice with cold water and drain. Place in large bowl.

In a small skillet, saute the green pepper, onion, carrot and garlic in oil until crisp-tender. Add to rice. Stir in the corn, beans, tomatoes, peanuts and cilantro.

In a small bowl, combine the oil, lemon juice, cayenne and cumin. Pour over rice mixture and stir to coat. Cover and refrigerate until serving. Serves about 12.

1 banana, peeled and mashed
1 cup peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
2 egg whites
2 cups whole wheat flour
1 tspn baking soda
1 cup rolled oats
1 cup raisins

Directions
Preheat oven to 300 degrees

In a medium bowl, stir together mashed banana, peanut butter, white sugar and brown sugar until smooth. Then mix in the egg whites. Add flour and baking soda, mix until just blended, then stir in the rolled oats and raisins.

Drop cookie dough by heaping spoonfuls onto an unprepared cookie sheet. Bake for 15-17 minutes. When cookies are dome remove and cool on wire rack

2 Cups all-purpose flour
2 Cups sugar, divided
2 tsp. baking powder
1 tsp. salt
1/3 cup butter
2 eggs
1 cup milk
2 cups fresh blueberries
1 tsp. ground cinnamon

Directions
Mix the flour, 1 1/2 cups of the sugar, baking powder, and salt together. Cut in the butter until crumbly in consistency. Add the eggs and milk, beating until smooth. Pour into a greased 13x9 inch pan.

Distribute the blueberries over the top of the batter.

Combine the remaining 1/2 cup sugar with the cinnamon and sprinkle over the top of the berries and batter.

Bake in a preheated 350 degree F. oven for 35-40 minutes. Serves 8 to 10.

1/4 cup balsamic vinegar
2 tablespoons finely sliced shallots
1 tablespoon honey
1/3 cup olive oil or hazelnut oil
Salt and freshly ground black pepper
3 heads Belgian endive, trimmed, cut crosswise into thin slices
2 heads frisee lettuce, center leaves only, torn into pieces
2 blood oranges or regular oranges, segmented
1/2 cup hazelnuts, toasted and chopped

Directions
Whisk the balsamic vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper.

Toss the endive and frisee in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad onto plates. Surround with the orange segments. Sprinkle with hazelnuts. Drizzle any remaining vinaigrette around the salads and serve immediately.

This recipe is great for a quick dinner when you don't have time to fuss. Throw in baked potatoes in the oven or microwave, serve with a vegetable and you have a really fast dinner.

Brown chicken breasts (any amount) in small amount of olive oil until slightly brown on both sides. Put a cut in the thick part of the chicken so the flavors permeate the chicken. Then pour Italian dressing over chicken in pan until almost covered. Add water to make it soupy. Cover slightly and simmer for another 45- 60 minutes. The longer you simmer the chicken the tender it will be. Add water if dressing gets to thick. Pour the extra sauce onto your baked potato and enjoy. Really good.

The same can be done with barbecue sauce instead of the Italian dressing.

1 cup Catalina Dressing
4 c cut up assorted fresh vegetables such as bell peppers, mushrooms, onions, broccoli, florets, and zucchini
3/4 lb. boneless skinless chicken breasts, cut into strips
1/2 cup chopped peanuts
2 Tbsp. soy sauce
6 c field salad greens

Directions
Heat dressing in large nonstick skillet on med-hi heat. Add vegetables' stir--fry 3 min. Add chicken; stir-fry an additional 5 min or until chicken is cooked through.

Add peanuts and soy sauce; stir-fry 2 min. or until vegetables are crisp-tender and mixture is heated through.

Serve over salad greens.

Makes 4 servings.

The first picnic dish that I have actually made and LOVE!

1 head of broccoli
1/2 cup sunflower seeds
1/2 golden raisins
3 pieces of bacon
1/2 cup diced red onion
1/2 cup mayo
1/8 cup sugar
3 teaspoons of cider vinegar

Directions
Chop up the broccoli head into little pieces. Combine broccoli, sunflower seeds, onions, raisins, and bacon in a bowl. In a separate bowl, combine mayo, sugar, and vinegar and stir together until smooth. Pour over the dry ingredients and mix together. Serve and enjoy!!