Marian's Famous Carrot Cake

2 cups flour
2 cups sugar
2 t. baking soda
2 t. cinnamon
1 t. salt
1 1/2 cup oil
4 eggs
3 cups shredded carrots
1 cups chopped walnuts

Sift dry ingredients together. Add oil & eggs. Stir in carrots & nuts.

Bake 40-45 minutes at 350 degrees in a 9 x 13 pan.

Cream Cheese Frosting

1 8 oz pkg cream cheese
3 1/2 cups powdered sugar
2 t. vanilla
1/4 cup softened butter

Makes large batch.

Black Bean & Corn Salad

1 14 oz can black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, chopped
1/2 red onion, chopped
1 1/2 tsp. ground cumin
2 tsp. Tabasco
1 lime, juiced
2 tbsp veg or olive oil
salt and pepper

Combine everything in a bowl. let stand 15 minutes for corn to defrost and flavors to combine. Toss and serve (we ate it with tortilla chips).

Submitted by Anne

Rice Casserole

1 c. raw white rice
2 c. sour cream
1 lb. grated Monterey jack cheese
2-4 4 oz. cans chopped green chilies (you can use more or less, spicy, medium, mild)
Salt

Cook rice. Combine with sour cream, chilies & salt. Put half of mixture into buttered casserole dish. Add layer of cheese; add rest of mix. Put rest of cheese on top.

Cook 30 minutes at 350 degrees.

Submitted by Becky

Artichoke Dip Recipe

1 c shredded Parmesan cheese
2/3 c mayo (can use light)
2/3 c sour cream (can use light)
8 oz cream cheese
2 garlic cloves, minced
3/4 can artichoke hearts, chopped
3 green onions, chopped

Mix all ingredients together and bake at 350 until bubbly (about 30 minutes).

Submitted by Laura