Rice Salad

I got this recipe from my friend, Debra, who got it from her mother-in-law. At the bottom of the recipe, it says that it can be served hot or cold. When I tried this salad, it was cold and it was delish!! Enjoy!

2 cups long grain rice
4 cups water
5-6 chicken bouillon cubes
2 (6oz) jars marinated artichoke hearts, chopped reserving liquid from one jar
3/4 cup bell pepper, chopped
8 green onions, chopped
16 (or more) large green olives, sliced
2/3 cup mayonnaise
1 tsp. curry powder (optional)

Bring water to a boil and add the bouillon cubes; let them dissolve. Add rice to water, reduce heat to low, cover and cook for 20 minutes. Add remaining ingredients to rice; mix well. Can serve hot or cold.

Greek Pasta Salad

This is a recipe that I adapted from this recipe. I added a few things (to make it 'greek'), took away a few things and came up with this! Enjoy!

1 (16 oz) pkg. penne pasta
1 cup mayonnaise
1 cup sour cream
2 tbsp. dried dill weed
1 tbsp. lemon pepper
2 cucumbers, peeled and cubed
1 pint grape tomatoes
1 (3.8 oz) can sliced olives, drained
1 (4 oz) pkg. feta cheese, crumbled

Boil pasta according to package directions; drain and set aside. Combine mayonnaise, sour cream, dill weed, and lemon pepper in a separate bowl; mix well. Add mayo mixture to pasta along with remaining ingredients and combine completely. Chill before serving.

Twice Baked Potatoes

12+ potatoes
salt
cooking oil

3 cups shredded cheese
1 1/2 cups sour cream
1/2 cup margarine
2-3 tbsp. milk*

1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. cayenne pepper
paprika

After washing potatoes, pour some oil and salt on a plate. Roll each potato in the oil/salt mixture, and also using your hands, rub each potato until it is covered. Poke holes in potatoes with fork a couple times. Bake in a 425 degree oven for 45 minutes (for smaller potatoes), or 55 minutes for larger potatoes.

Once potatoes are cooked, remove from oven and let cool slightly. Slice each potato in half lengthwise, and scoop hot potatoes into a mixing bowl; set empty skins aside in a couple 9x13 pans. Add to mixing bowl, 2 cups shredded cheese, sour cream, margarine and milk. Beat on high until potato mixture is well blended and smooth. (*You may want to add more milk, a little at a time, if mixture isn't smooth enough.) Now add garlic powder, salt and cayenne pepper to potato mixture; beat well.

Scoop, or pipe, potato mixture back into skins. Sprinkle remaining cheese over tops of stuffed potatoes. Sprinkle paprika lightly over tops as well.

Bake at 350 degrees for 20-25 minutes, until heated through. You can broil for to brown tops for 2 minutes, if desired.