SWEET PORK

Cafe Rio by way of Ilene Knipe

Total cook time = 6 hours in crock pot)
2 pounds pork ( I use the boneless spareribs but you can use a pork roast)
3 cans Coke (NOT diet)
1/3 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
1 small can RED enchilada sauce (I used Old El Paso brand, medium spiciness)
1 c. brown sugar

Step 1: Put the pork in a heavy duty Ziploc bag to marinade. Add 1 ½ cans of coke and 1/3 c. of brown sugar. Marinade for a few hours or overnight.
Step 2: Drain off most of the marinade. Put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get dry). Step 3: Remove pork from crock pot and drain any remaining liquid. Shred porkStep 4: In a large bowl, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (1 cup). You can add a little more if you want your pork sweeter. If mixture looks too thick, add more Coke little by little. Put shredded pork and sauce in crock pot and cook on low for 2 more hours.

SERVING SUGGESTIONS: Costco uncooked flour tortilla shells warmed and browned, Pico, Shredded Romaine lettuce, Feta Cheese, Tortilla strips, Garnish with Cilantro and Lime wedges

CILANTRO RANCH DRESSING

Cafe Rio by way of Ilene Knipe

1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise ( I use 1 ¼ cups…it makes the dressing a little thicker)
1 c. buttermilk
2 medium size tomatillos, remove husk, dice
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (Hot/Spicy--keep the seeds in, Mild—remove them. I remove them)

Mix all ingredients together in the blender.

Cafe Rio Black Beans

2 Tbsp. olive oil
2 cloves garlic, minced fine
1 tsp. ground cumin
2 can black beans, rinsed and drained
1 ½ cups tomato juice1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Let simmer for 10 minutes. Just before serving stir in the cilantro.

Cilantro-Lime Rice

Cafe Rio by way of Heather Zemp

3 cups rice: white or basmati rice work best

2 TBS butter

1 TBS whole cumin

3 3/4 cups chicken bullion (or amount of liquid your rice calls for).

1 tsp lime zest, minced (from 1 small lime)

1-2 TBS fresh lime juice

2-3 TBS finely minced cilantro

Wash rice in a separate bowl. Set aside. In the pot you will cook the rice in, melt butter, add cumin and cook 1-2 minutes. Add rice, mix well. Pour in chicken bouillon. Bring to a rolling boil. Reduce heat to low and simmer for about 15 minutes, or until the liquid is absorbed.

Toss lime zest, lime juice, and cilantro with the cooked rice. Serve warm or cold.

Can double lime, cilantro, cumin, and butter to make extra zesty.

Freezes well.

Walnut-Cheese Spinach Salad

from Taste of Home

2 c unsweetened raspberries

1/3 c sugar

1/3 c vegetable oil

2 T white wine or cider vinegar

¼ tsp Worcestershire sauce, optional

1 pkg (6 oz) fresh baby spinach

1 small red onion, thinkly sliced and separarated into rings

½ to 1 c crumbled feta cheese

½ c chopped walnuts

In a saucepan over medium heat, bring raspberries & sugar to a boil. Cook for 1 min. Strain and discard pump. In a blender, combine the raspberry juice, oil, vinegar & Worcestershire sauce if desired; cover and process until smooth.

IN a salad bowl, combine the spinach, onion, cheese & walnuts. Drizzle with desired amount of dressing; toss to coat. Refrigerate any remaining dressing.

Spinach Salad

from Mary Warner/Lori Ehat

1 head of lettuce

1 pkg of spinach

¼ purple onion

8-10 fresh mushrooms

½ pound grated Swiss cheese

1 pound bacon

Dressing:

1/3 c white vinegar

1/3 c sugar

¾ tsp salt

¾ c. oil

3 green onions

½ tsp mustard

1 tsp celery seed

Glass Bowl Salad

from Claudia Olsen

A favorite of Erik Olsen

1 medium head of iceberg lettuce shredded

½ c. chopped celery

1 c. shredded carrots

1 pkg frozen peas thawed

5 green onions sliced

1 medium green pepper chopped

Cucumber

Radishes

Hard boiled eggs

Broccoli

Cauliflower

Shredded cheese

Bacon

Hard cooked eggs

Tomato

Mayo