Marcellia Sharmane Gregory
Black Bean Salad

Ingredients: 
1 can corn, drained
1 can black beans, drained
1 can chili beans, drained
1 bag of "boil in a bag" rice cooked
1 bunch of green onions
1 Tablespoon Cajun spice mix (Tonys, etc.)
1 Tablespoon fresh Garlic
1 Tablespoon of ground Cumin
1 teaspoon of salt
2/3 cup of extra light olive oil
1/3 cup red wine vinegar

Directions:
Mix the beans, rice and green onions together.  Mix spices and liquids together.  Pour liquid mixture over bean mixture stir and refrigerate until cold about 2-4 hours.  Stir again and serve cold.

Stephanie West
Tasty Potatoes With a Kick

Ingredients:
6-8 large potatoes
2 Tablespoons of Garlic
Pepper and Salt (to taste)
A little bit of Seasoning Salt
About two or three dots of Hot Sauce
3 Tablespoons of Vegetable Oil
Shredded Cheddar Cheese

Directions:
Wash potatoes, cut into circles or long ways into shape of french fries, depending on which way you like it. Put 3 tablespoons of vegetable oil in a large skillet, over medium heat, let oil warm up. While it is warming add garlic, and pepper, salt, and some seasoning salt. Toss the potatoes. Add potatoes to skillet, let potatoes get soft and somewhat brown, it takes about 30-40 mins, stir frequently to prevent sticking. After frying, pre heat oven to 350 and put the potatoes in a baking dish. Put 2-3 dots of hot sauce over potatoes and stir. Bake for another 30 mins, checking to make sure not burning potatoes. When potatoes are done enough for your liking, top with cheese and melt. Enjoy!

Carolyn Thomas
Summer Spaghetti Salad

Shortcake Parfait

Ingredients:
2 cups water
1 can condensed milk
1 box instant vanilla pudding
16 oz cool whip
1 loaf pound cake
2 pints fresh strawberries

Directions:
In a large bowl mix water and condensed milk after its blended add instant pudding, mix well then refridgerate for 15 minutes. While mixture is in fridge, slice berries and loaf cake (if not pre sliced). Remove mixture from fridge and add cool whip. Then in a parfait bowl, layer mixture, cake the berries (usually about 3 layers depending on how deep serving bowl will be) and end with the mixture on top.

Additonal Recipes

Chef Louis, Corporate Chef for bigg's
Summer Salad

2 large tomatoes, cored and sliced into wedges
1 large cucumber, sliced to ¼ inch
1 large red onion, sliced into slivers
2 tablespoons of fresh chopped cilantro
20 oz. of Karachuan rice wine vinegar
Flavorite granulated sugar to taste

1. In a mixing bowl, add the vinegar and enough sugar to make the marinade sweet and tart, to taste.
2. Add the remaining ingredients and refrigerate for 4 hours.

Serve cold on some lettuce mix of your choice.