Annatto Rice by Bob Vincent

Annatto oil gives this rice dish a nice yellow color. The oil doesn't add much taste but makes for a nice presentation. It can be used instead of butter or oil when cooking long grain rice. I used parboiled. If you use a different type of rice vary the cooking time accordingly.

Baked Polenta with Parmesan & Chives by "Cheffie Cooks"

Delicious baked side dish

Corn Casserole by Now We're Cooking!

Courtesy of Paula Dean (though I'd really be thankful if she was courteous enough to come on over and cook it for me...lol!)

Cheddar~Jalapeno Skillet Corn Bread by "Cheffie Cooks"

Savory at its best, serve with any Mexican Fare.

baked cheese grits by DCMH

Quinoa Pizza Casserole by Debra Parsons

I do not know who came up with this--I got it from and instructor at my health club who got it from a friend. Anyway, it's really good. My husband (who is about as far from being a vegetarian as you can get) thought it was excellent. We did it as a light entree with a slad on a Saturday night (even though it is really a side dish).…