Cilantro

The leaf of the Chinese corriander plant. Lively and pungent, it appears in Latin American and Asian foods.

Four Star Chili

from: kraftfoods.com

Prep: 15 minutes
Total Time: 2 hours
Makes 8 servings

1 lb. each boneless beef and pork pieces, 1/2 inch pieces
2 cups chopped onion
1/2 cup italian dressing
1 jar (16 oz.) mild salsa
1 can (14 1/2 oz.) beef broth
1 tbsp. chili powder
2 cans (15 oz. each) black beans, drained and rinsed
4 cups hot, cooked minute white rice

BROWN meat with onions in dressing in a dutch oven or large deep skillet on medium-high heat, stirring occasionally.

ADD salsa, broth and chili powder and stir. Bring to a boil. Reduce heat to medium-low, cover. Simmer 1 hour or until meat is tender.

STIR in beans. Cook, uncovered for 30 minutes. Serve over rice.

Frozen Chocolate Souffles

from: kraftfoods.com

Prep Time: 10 minutes
Total Time: 5 hours 10 minutes
Makes 8 servings




3 cups milk
1 package (8 serving size) Jello chocolate instant pudding
2 cups cool whip whipped topping, thawed
16 oreo cookies, finely chopped (about 2 cups)
8 maraschino cherries

POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minutes. Gently stir in whipped topping.

SPOON 2 tbsp. of the chopped cookies into each of eight 8- to 9-oz. paper drinking cups. Cover evenly with half of the pudding mixture. Press gently with the back of a spoon to eliminate air pockets. Repeat layers. Cover with foil.

FREEZE 5 hours or until firm. Remove from freezer about 15 minutes before serving. Let stand at room temperature to soften slightly. Peel away paper to unmold onto dessert plates. Top each with a cherry.

STORE leftovers in freezer.

Best Ever Cheesy Biscuits

Bake: 15 minutes
Makes: 12

8 oz. shredded sharp cheddar cheese
1 cup milk
1 tbsp. lemon juice
2 cups all purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/2 cup shortening

PLACE milk, cheese and lemon juice in a medium bowl and let stand for 15 minutes beforehand.

PREHEAT oven to 450 degrees. Combine flour, baking powder, salt and baking soda in a large mixing bowl.

CUT in shortening until it resembles coarse corn meal. Add milk and cheese and blend together.

SPOON by heaping tablespoons onto an ungreased baking sheet.

BAKE for 15 minutes or until golden brown.

SERVE warm.

I make these a lot. They go with lots of different meals and my family really likes them.