2 1/2 cups cooked rice
Salt and pepper to taste
1/4 t. oregano
1 can diced green chilies, such as Ortega, 4 oz
1 pint sour cream
1/2 lb. grated jack cheese
2 T. chopped parsley
Paprika for garnish

Directions:

Mix salt, pepper, and oregano with rice. Blend green chilies with sour cream and cheese. Gently fold into rice. Bake, uncovered, in buttered casserole or mold for 30 minutes at 350. You may wish to put a bit more cheese on top during last 5 minutes of baking. Garnish with parsley and paprika. Serve 4 to 6.

Source:
Frugal Gourmet

5 quarts popped popcorn
1/2 cup melted butter or margarine
1 tablespoon dried basil leaves, crushed
1 teaspoon dried parsley, crushed
1 teaspoon garlic powder
1/3 cup Parmesan cheese
1/2 cup pine nuts, optional

Methods:

Put popped popcorn in a large bowl and keep warm. In small saucepan, melt the butter, add basil, parsley, garlic, parmesan cheese and nuts.
Stir to blend.
Pour over popped popcorn, stirring well. Yields 5 quarts.

1/2 cup block-style 1/3-less-fat cream cheese
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1 large egg white, lightly beaten
2 cups all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 large egg, lightly beaten
1 large egg yolk, lightly beaten
1 1/4 cups packed dark brown sugar
3/4 cup canned pumpkin
3 tablespoons vegetable oil
3/4 cup whole pitted dates, chopped
cooking spray

Directions:

Preheat oven to 350 degrees.
Combine first 4 ingredients in a small bowl; beat with a mixer at medium speed until blended.
Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour and the next 4 ingredients (flour through soda) in a medium bowl, stirring with a whisk. Combine egg, egg yolk, and brown sugar in a medium bowl; stir with a whisk until well blended. Add pumpkin and oil; stir well with a whisk. Stir in dates. Add to flour mixture, stirring just until moist.
Spoon the batter into a 9 x 5-inch loaf pan coated with cooking spray. Spoon cream cheese mixture over batter; swirl batters together using the tip of a knife. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool for 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack. Yields 16 servings.

3 large brown onions
4 tablespoons butter
4 tablespoons flour
2 cups milk
2 cups broth
1/2 teaspoon salt
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon mace or nutmeg
1 egg yolk, beaten
1 cup grated mild cheddar cheese

Directions:

Melt butter in a 4-quart sauce pot on medium heat. Add onions and saute until lightly browned. Add flour and cook an additional 5 minutes until butter and flour are well blended.
Slowly add milk and broth, stirring constantly to prevent lumps. Season with salt, pepper, and mace and continue to cook until soup thickens.
Whisk in egg yolk slowly and add grated cheese. Simmer for another 5 to 10 minutes, stirring occasionally to prevent burning. Remove from heat. Serve immediately.
Yields about 4 cups.

from Karla Johns