Kitchen Krafts

By Corliss Clayton

Pepper Rice

1/2 green pepper, seeded and chopped

1/2 cup chopped onion

3 tablespoons margarine

1 cup rice

1 can (10.5 ounce/315 ml) chicken broth

1 cup water

1. Sauté the green pepper and the onion in the margarine for five minutes.

2. Add the rice, and mix until the rice is coated with the margarine; sauté another two minutes.

3. Add the chicken broth and the water. Cover and bring to a boil, then turn the heat down to low. Make certain that the liquid continues to simmer. Cook for 30 minutes or until the rice is done. Fluff with a fork and serve.

Guacamole

2 ripe avocados, mashed

4 teaspoons lemon juice

2 tablespoons finely chopped onion

1/4 teaspoon salt

1/8 teaspoon pepper

Mix all ingredients together just before serving.

Quesadillas

12 flour tortillas 6–7″ (15–18 cm)

1/3 cup chopped olives

6 green onions

1 chopped tomato

1 1/2 cups grated mozzarella cheese

1 1/2 cups grated cheddar cheese

1. Place six tortillas on a cookie sheet. Top each tortilla with one sixth of the olives, onions, tomato, and cheese. Put the cheese on last. Top with another tortilla.

2. Bake at 250° F (125° C) for 15 minutes or until the cheese melts. Cut each tortilla into fourths and serve with the guacamole and the rice.

Photos by Phil Shurtleff