Canadian cheese soup

Ingredients:
1 cup shredded cheddar cheese
1/2 cup chopped onion
1/4 cup butter
1/4 cup all-purpose flour
1 1/2 tablespoon cornstarch
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 quart milk heated
1 quart chicken stock heated
3/4 cup diced carrots cooked
3/4 cup diced celery cooked
1/4 cup chopped parsley

Saute' onion in melted butter until transparent but not brown, ( 5 to 10 min).
Add flour, cornstarch, paprika, salt, and pepper.
Cook on low heat for about 10 minutes.
Add milk and chicken stock and cook, stirring constantly, until thickened.
Chop the cooked vegetables very fine, or mash slightly.
Add them to the milk mixture.
Taste to correct seasonings.
Just before serving, stir in shredded cheese and chopped parsley.
Amount of vegetable may be increased if thicker soup is desired.

Mexican Rice

Ingredients:
12 ounce ripe tomatoes
1 onion
3 medium  jalapeno pepper
2 cup rice long grain
1/3 cup canola oil
1 cup canned corn
4 cloves minced garlic
2 cup chicken broth
1 tablespoon tomato paste
1 1/2 teaspoon salt
1/2 cup fresh minced cilantro
1 lime

Adjust rack to middle position and preheat oven to 350.
Process tomato and onion in blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over medium high heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes.
Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
Add corn.
Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.
Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.

1. If you can't get good fresh tomatoes you are better off using canned tomatoes.
2. 
   
3. P.S. This rice also freezes well.