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

Fresh Berry Salad

from Cheryl Moake

2 c. raspberries (or 1 bag frozen)

2 c. Strawberries sliced (or 1 bag frozen)

½ c. sugar

¾ c. Sour cream

8 oz. cook whip

2 c. small marshmallows

3 sliced bananas (optional)

½-1 c chopped nuts (optional)

Gently mix berries and sugar and let sit in a bowl. In another bowl mix remainder of ingredients. Gently fold berries in. Refrigerate 1 hr. Serve.

Bacon-Tomato Spinach Salad

from Taste of Home

16 c torn fresh spinach (about 12 oz)

12 cherry tomatoes, halved

6 bacon strips, cooked & crumbled

¼ c julienned red onion

CREAMY OREGANO DRESSING:

1 c mayonnaise

1-2 T white vinegar

2 tsp dried oregano

Salt and pepper to taste

In a large bowl, combine the spinach, tomatoes, bacon & onion. IN a small bowl, whisk the dressing ingredients until smooth. Serve with salad.

24 Hour Salad

from Mary Warner

6 c. chopped lettuce

6 hard cooked eggs, sliced

1—10 oz. pkg of thawed frozen peas

6 oz bacon—crisply cooked and crumbled

2 c. shredded Swiss cheese

1 c. mayo

¼ c. sliced green onions

Paprika

Place 3 c. lettuce in a bowl. Sprinkle with salt, pepper and sugar. Layer all eggs, more salt. Layer peas, other ½ of lettuce, bacon, cheese. Spread mayo. Cover and chill 24 hours. Garnish with onion and paprika.

Zucchini Tomato Soup

from Taste of Home

2 small zucchini, coarsely chopped

¼ c chopped red onion

1 ½ t olive or canola oil

1/8 t salt

1 c spicy hot V8 juice

1 small tomato, cut into thin wedges

Dash pepper

Dash dried basil

2 T shredded cheddar cheese, optional

1-2 T cooked crumbled bacon, optional

In a skillet, sauté the zucchini & onion in oil until crisp/tender. Sprinkle with salt. Add the v* juice, tomato, pepper and basil; cook until heated through. Garnish with cheese & bacon if desired. Yield: 2 servings.

Nutrional analysis: (without cheese & bacon) 89 calories, 4 g fat, 3 g fiber, 3 g brotein, 12 g carbs.

Taco Soup

from Mary Warner

1 pound hamburger

1 large onion

1 clove of garlic

1 can regular beef soup

1 can Italian tomato soup

1 can kidney beans—drained

¼ c. salsa

1—16 oz can tomatoes

2 cans corn—drained

¾ c. water

1 T. taco seasoning

Brown hamburger, onion and garlic. Add rest of ingredients. Serve with white corn tortilla chips in bottom of bowl. Top with sour cream, green onions, shredded cheese.

Ratatouille With Pasta Spirals

1 tablespoon olive oil

1 medium red onion, chopped

1 large eggplant, cubed

2 garlic cloves, minced

2 yellow squash, sliced

2 zucchini, sliced

2 cans (14.5 oz. each) diced tomatoes with basil, garlic, and oregano, drained

1/2 teaspoon each salt and pepper

1/4 cup chopped basil

1 teaspoon red-wine vinegar

1 pound pasta, cooked according to package directions

In a large saucepan, heat oil over medium-high heat. Add onion & cook 4 min. Stir in eggplant & cook 5 min. Add garlic & cook 1 min. Stir in yellow squash, zucchini, tomatoes, & salt & pepper. Bring mixture to boil, reduce heat & simmer 20 min or until veggies are tender. Stir in basil & vinegar, & serve with cooked pasta.

Ratatouille

from Mary Taylor

1 medium crookneck squash

1 medium zucchini

1 medium egg plant, peeled

1 medium onion

1 medium bell pepper

1 quart peeled tomatoes

1 quart water (optional)

Season with Basil, Oregano, Salt and pepper

Combine all ingredients and simmer for 30 minutes. Serve with cheese. Freezes well

Corn Chowder

from Sylvia Nuckles

8 slices of bacon dices

1 large onion

8 large potatoes

2 cans creamed corn

4 tsp. salt

½ tsp. pepper

Dash of basil

4 c. water

2 cans milk

Fry bacon until crisp. Mix all ingredients together except milk. Cook until potatoes are tender. Add milk and serve.

Broccoli Cheese Soup

from Stephanie Bacon

10 c water

4 Knorr Chicken Bullion Cubes

2-3 onions

8-10 potatoes

2 large heads broccoli

½ block processed cheese cubed

Veggie Chicken Wraps

from Taste of Home

1 carton spreadable garden vegetable cream cheese

4 flour tortillas

2 c shredded romaine

2 small tomatoes, thinkly sliced

8 slices provolone cheese

1 small red onion, thinkly sliced

2 c diced, cooked chicken

Spread cream cheese evenly over each tortilla. Layer with romaine, tomatoes, cheese, onion and Chicken. Roll up tightly. Cut wraps in half to serve.

Teriyaki Chicken Marinade

from Claudia Olsen

3 c. Soy Sauce

2 c. Brown Sugar

2 ½ c Water

1 tsp Ginger (Fresh or Powder)

Dash of Garlic (Fresh or Powder)

Marinade according to your taste. Marinate Chicken overnight. This would marinate enough to serve 30 people.

Turkey Chilaquiles

Makes: 6 servings

Prep: 10 minutes

Cook: 9 minutes

Bake: at 400 degrees F for 4 minutes

Ingredients

2 Tbs. vegetable oil

1 medium-size red onion, chopped (about 1-1/2 cups)

3 cups shredded leftover turkey

1 can (4 ounces) diced green chilies

1 can (10 ounces) diced tomatoes and green chilies

1 jar (16 ounces) chunky salsa

5 cups tortilla chips

1-1/2 cups shredded Mexican cheese blend

1/4 cup chopped cilantro

1 Tbs. lime juice

Directions

1. Heat oven to 400 degrees F.

2. Heat vegetable oil in a large oven-safe skillet over medium-high heat. Add 11/4 cups onion and cook until soft, about 5 minutes. Add turkey, green chiles and diced tomatoes and cook for another 2 minutes, or until heated through. Add salsa and cook another 2 minutes

3. Break up 4 cups of the tortilla chips and stir into mixture; top with cheese. Place skillet in oven and bake at 400 degrees F for 4 minutes or until cheese melts.

4. Remove skillet from oven and stir in remaining 1/4 cup onions, 1 cup tortilla chips, cilantro and lime juice.

I used chicken not turkey. I added 1 c mushrooms. I used ½ jar HOT salsa, but wouldn’t another time. I sautéed ALL of the onions. I’d probably add more cilantro and lime juice another time.

http://www.recipe.com/turkey-chilaquiles/

Spinach-Stuffed Chicken

from Taste of Home

6 c torn fresh spinach (5 oz)

½ c chopped onion

½ c chopped fresh mushrooms

1 garlic clove, minced

1 T olive or canola oil

½ t dried oregano

½ tsp salt

¼ tsp pepper

6 boneless, skinless chicken breast halves

½ c dry bread crumbs

3 T grated Parmesan cheese

½ t paprika

¼ c egg substitute

1T water

2 T butter or margarine, melted

In a large nonstick skillet, cook spinach in ½ in of water over medium heat just until wilted, about 2 min. Drain & set spinach aside. IN the same skillet, sauté the onion, mushrooms & garlic in oil until tender. Stir in the seasonings; add spinach & set aside.

Flatter chicken to ¼ in thickness. Spread spinach mixture down the center of each chicken breast. Fold 1 side over filling & roll up tightly; secure with a toothpick. In a shallow bowl, combine bread crumbs, cheese & paprika. In another bowl, combine egg & water mixture. Dip each roll up in the egg mixture, then roll in crumb mixture.

Place seam side down in a 9x13 in pan coated with non stick cooking spray. Drizzle with butter. Bake, uncovered at 350 for 20-25 min or until juices run clear. Discard toothpicks. Yield: 6 servings

Nutritional Analysis: One stuffed chicken breast equals 260 calories, 9 g fat, 11 g carbs, 1 g fiber, 32 g protein.