Cafe Rio Lime Rice

 2 Tbsp butter

1 yellow onion, chopped

4 cloves garlic, minced

6 2/3 cups water

8 tsp chicken bullion (7 cubes)

1/2 bunch cilantro, chopped

2 tsp cumin

1 Tbsp lime juice

1/2 tsp salt

3 cups long grain rice

Sauté butter, onion & garlic.

In large pot, bring to boil everything else, except rice.

After boiling add onion & garlic, then add rice.

Cover and simmer.

Grandma Radmall's Funeral Potatoes

6 medium potatoes
1/2 stick butter
1 can cream of chicken soup
1 pint sour cream
1 cup grated colby jack cheese
1 Tbsp grated onion
Cornflakes

Boil potatoes with jackets on for about 15 min (20 min max, don't overcook).  Let potatoes cool a bit and peel when still warm.  Grate potatoes with a course grater.  Soften/melt butter and add to grated potatoes.  Mix cream of chicken soup, sour cream, cheese and grated onion.  Add mixture to buttered potatoes and mix lightly with a fork.  Place in casserole dish and cover with cornflake crumbs.  Bake at 350 degrees for 45 min.

*I doubled this recipe and did not double the sour cream.  I added a small amount of Greek yogurt instead of more sour cream.  If you prefer to make this recipe a bit lighter, cut back on the sour cream.  I also used light sour cream instead of the full fat version.  I did use a little bit of butter to grease the casserole dish.