Mexican Rice from AmericaâÂÂs Test Kitchen Because the spiciness of jalapeños varies from chili to chili, we try to control the heat by removing the ribs and seeds (the source of most of the heat) from those chills that are cooked in the rice. Use an oven safe pot about 12 inches in diameter so that the rice cooks evenly and in the time indicated. The potâÂÂs depth is less important than its diameter; weâÂÂve successfully used both a straight-sided sauté pan and a Dutch oven. Whichever type of pot you use, it should have a tight-fitting, oven safe lid. Vegetable broth can be substituted for chicken broth. 2 medium tomato, ripe tomatoes (about 12 ounces) cored and quartered 1 medium onion, preferably white, peeled, trimmed of root end,and quartered 3 medium jalapeno peppers 2 cups long grain white rice 1/3 cup canola oil 4 clove of garlic, minced or pressed through a garlic press (about 4 teaspoons) 2 cups low-sodium chicken broth 1 tablespoon tomato paste 1 1/2 teaspoons table salt 1/2 cup cilantro, fresh, minced 1 lime, cut into wedges for serving Adjust oven rack to middle position and heat oven to 350 degrees. Process tomatoes and onion in food processor until smooth and thoroughly pureed, about 15 seconds, scraping down bowl if necessary. Transfer mixture to liquid measuring cup; you should have 2 cups (if necessary, spoon off excess so that volume equals 2 cups). Remove ribs and seeds from 2 jalapeños and discard; mince flesh and set aside. Mince remaining jalapeño, including ribs and seeds; set aside. Place rice in large fine-mesh strainer and rinse under cold running water until water runs clear, about 1 1/2 minutes. Shake rice vigorously in strainer to remove all excess water. Heat oil in heavy-bottomed ovensafe 12-inch straight-sided sauté pan or Dutch oven with tight-fitting lid over medium-high heat, 1 to 2 minutes. Drop 3 or 4 grains rice in oil; if grains sizzle, oil is ready. Add rice and fry, stirring frequently, until rice is light golden and translucent, 6 to 8 minutes. Reduce heat to medium, add garlic and seeded minced jalapeños; cook, stirring constantly, until fragrant, about 1 1/2 minutes. Stir in pureed tomatoes and onions, chicken broth, tomato paste, and salt; increase heat to medium-high and bring to boil. Cover pan and transfer to oven; bake until liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes. Stir in cilantro and reserved minced jalapeño with seeds to taste. Serve immediately, passing lime wedges separately. Serves 6-8 as a side dish

Jeaninwa--"messy" is the very best description of a good hamburger. Haven't had a messy one in a long time. Lindaohnowga, wow, you had a lot to eat for dinner. It'd be hard to know where to start with all those goodies! Raven, did you cook the turnip and the greens? Growing up in Indiana, my mother only cooked the white part and threw away the green part!!! Here they diced up the white part and mix it with the greens. I like that! LOL at the multiple posts ;-) Nita, you need a good rest. We get used to our routines and, as much as we love our kids, it's always good to get back into our daily rut. LOL! Glad you have something leftover for a fast meal.

Another busy day today with Cheryl and I going to a couple of rummage sales but found some inexpensive goodies. Then a stop to see Amber and Alyssa. When I came home I peeled potatoes to make to take potato soup to Amber and Mike's for supper and baked two pies, they were the frozen ones, a peach and a pumpkin. Then a trip to the vet with Izzi for her allergies. I finally got back home and made my cream of potato soup with rivels. I also made up some peanut butter sandwiches on oatmeal bread to take. Cheryl took chili soup and cheese and crackers. We had a nice supper then drove around to see the new giant wind turbines that are being installed a half mile north of where Cheryl lives. They are the biggest in the United States and there will be around 120 of them across our county and the next. So far there are 3 of them up. Quite a sight to see. Sue in Central Indiana

Butternut Squash Casserole 1 medium to large butternut squash cooked and mashed 3 large eggs 3/4 C sugar (I use brown) 1/3 C butter, softened 1/3 C milk 1 tsp. ground ginger Combine ingredients and put in 8" square baking dish. Bake 350 35 minutes. Sprinkle with crush corn flakes and bake 10 min. more. Spicy cranberries 1/2 C sugar 1/4 C water 2" stick finn. 1 C fresh cranberries orange zest In small saucepan, combine first three ingredients. Bring mixture to boil. Add cranberries and return to boil, boiling rapidly 2 min or until cranberries pop. Put in serving bowl, coll. Cover and chill thoroughly. Remove finn. before serving. Garnish with orange twist. Makes 3/4 cup. Green Beans with Roasted Onions 6 medium onions (2 1/2 lb.) peeled, cut vertically through root end into 12 wedges. 3 lb. greens beans, trimmed 2 cans low sodium chicken broth 6 T. butter 3 T. sugar 2 T. red wine vinegar Spray w large cookie sheets with pam. Arrange onions in single layer. Dot equally with 4 T. butter. Season with salt and pepper. Bake 450 until onions are brown (dark) on bottoms. (35 min.) Boil broth in heavy skillet over high heat until reduced to 1/2 cup (6 min.) Add sugar and vinegar whisking until sugar is dissolved and mixture comes to boil. Add onions, reduce to med.. low. Simmer about 5 min. Season with salt and pepper. Can be prepared to this point a day ahead. Cook beans until crisp tender. Reheat onion mixture. Drain beans, add remaining 1 T butter and toss beans to coat. Mound beans in large shallow dish. Top with onion mixture.