White Rice With Chiles And Tomatoes

Ingredients
1 tablespoon vegetable oil
1 cup long-grain white rice*
1 small onion, chopped
2 cups water*
1 medium tomato, chopped
1 can (4 oz.) ORTEGA Diced Green Chiles
1 teaspoon salt

Instructions:Directions
HEAT vegetable oil in medium saucepan over medium-high heat. Add rice and onion; cook, stirring frequently, for 2 to 3 minutes or until onion is tender and rice is slightly golden. Add water; cover. Bring to a boil. Reduce heat to low; cook for 15 to 20 minutes or until most of liquid is absorbed.

STIR in tomato, chiles and salt; heat through.

NOTE: For quick-cook rice, use 2 cups instant rice instead of 1 cup long-grain white rice. After mixture comes to a boil, cook for length of time recommended on instant rice package.

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Roasted Red Pepper and White Bean Dip

Ingredients
1 jar (12 oz.) roasted red bell peppers, drained, divided
1 can (15 oz.) white beans, drained
1 cup firm silken tofu
1/2 cup fresh parsley leaves
2 tablespoons fresh lime juice
1 tablespoon olive oil
3/4 teaspoon ground cumin
2 cloves garlic, peeled
1/2 teaspoon ORTEGA Diced Jalapeños
1/2 teaspoon salt
Pita wedges or tortilla chips

Instructions:Directions
COARSELY chop enough roasted bell peppers to equal 1/2 cup.

PLACE remaining bell peppers, beans, tofu, parsley, lime juice, olive oil, cumin, garlic, jalapeños and salt in food processor; cover. Process until smooth. Stir in chopped bell peppers. Refrigerate for about 1 hour before serving. Serve with pita wedges or tortilla chips.

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White Chocolate Covered Pretzels

White Chocolate (almond bark)
Pretzels

Instructions:Melt white chocolate (almond bark) in the microwave.
Dip each pretzel into the melted white chocolate, leaving the "handle" (the part between your fingers) uncoated.
Gently shake off excess.
Place on wax paper until white chocolate is "set."

Comments
I made these white chocolate covered pretzels this Christmas to add to "goody bags" for relatives. They are easy to make and are delicious.

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White Chocolate Fudge

1-1/2 cups (350 ml) sugar
3/4 cup (175 ml) sour cream
1/2 cup (125 ml) margarine
12 oz (336 grm). white chocolate, coarsely chopped*
1 (7 oz (196 grm).) jar marshmallow cream*
3/4 cup (175 ml) chopped walnuts
3/4 cup (175 ml) dried apricots*

Instructions:In a heavy 2-1/2 to 3 quarts (2850 ml) saucepot, bring sugar, margarine, and sour cream to full boil over a medium flame, stirring constantly.
Continue to boil for 7 minutes or until candy thermometer reaches 234 degrees (100 C.), stirring constantly.
Remove from stove and stir in white chocolate until melted.
Stir in the remaining ingredients until well blended.
Pour in a greased 8 inch or 9 inch square pan.
Cool for several hours or overnight; cut into squares.

Comments
* I suppose you can substitute maraschino cherries for the dried apricots. Just make sure to drain the cherries before adding them. Use only white chocolate squares, such as Bakers or Nestles. Don't use the white chocolate chips. To remove the marshmallow cream from the jar, take off lid and seal and microwave on High for 30 seconds.

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