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Thursday, July 31

Cafe Rio Recipes


2 pounds pork
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce (I used Old El Paso brand, mild)
1 c. brown sugar

Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and 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 TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crockpot and cook on low for 2 hours.


1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.


2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 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. Just before serving stir in the cilantro.


1 (7 oz.) can Salsa Verde (Herdez Brand)
4-5 fresh Tomatillos (chopped)
1 1/2 packets Hidden Valley Ranch Mix
1 C. Sour Cream
1 C. Mayo
1-2 jalapenos (usually seeded, but can leave seeds in depending on desired spiciness)
1 T. Sugar
Juice of 1 Lime
Cilantro (handful)
Salt & Pepper to taste

Combine all ingredients in blender and mix until smooth. Refrigerate. (I think it's better if you make this the day before and leave refrigerated.)

Monday, July 28

Yummy Chicken Pot Pie

2 tbsp Zesty Italian Dressing
1 lb. Boneless skinless Chicken Breasts, cut in bite size pieces
2 cups Frozen mixed veggies
1 can Cream of chicken soup
1/4 lb. Velveeta cheese
1 sheet Frozen puff pastry
1 Egg, lightly beaten

Preheat oven to 400 degrees. Heat dressing in large skillet. add chicken; cook and stir 5 min or until cooked through. Stir in vegetables, soup and Velveeta. Spoon into greased 9 in. square baking dish.

Unfold pastry sheet; place over chicken mixture. Fold under edges of pastry; press onto top of baking dish to seal. Brush pastry with egg. Cut several slits in top crust to permit steam to escape.

Place dish on baking sheet. Bake 30 minutes or until deep golden brown. Let stand 5 minutes before serving.

Jenny's French Dip Sandwiches

1 Eye of the Round Roast
1 Onion
1 can Beef Consommé
1 can Beef Broth
1 Au Jus Package
1/2 C. Cooking Sherry

Chop Onion and place in the bottom of a Crockpot. Place Roast on top of onions. Pour both cans over roast. Mix the Au Jus Package with 1/2 C. Cooking Sherry and pour over Roast. Cook on low for 6-8 hours or until the meat begins to shred. Before serving place Deli style rolls on baking sheet and spread with butter, garlic salt and provolone cheese (pepperjack is good to for a little kick) and broil until brown. Put the meat on the rolls to make sandwiches and serve the remainder of the juice from the Crockpot as the Au Jus dipping Sauce. So easy and so good...Enjoy!!!

Broccoli Chicken Casserole

2 Bunches of Broccoli

1 Whole Chicken

1/4 t. Pepper
1/2 t. Paprika

3 Cans Cream of Chicken soup

1 c. Mayonnaise

1/2 t. Curry Powder

1-2 T. Lemon Juice

1 c. Milk


Boil whole chicken with onion and/or carrot, salt and pepper.
When fully cooked, tear meat off bone in small pieces and set aside.


Place broccoli in bottom of a casserole dish. Place chicken over broccoli;
sprinkle with pepper and paprika. Combine soup, mayonnaise, milk, curry powder and lemon juice. Spread on top of chicken. You can sprinkle with paprika or grated cheese. Bake at 350 for 35 - 45 min. Let stand for a few minutes before serving.



Ginger Bread Cookies


*1 cup sugar *1 cup Sorghum or Molasses
*3/4 cup oil *1/2 cup hot water

ADD: *2 eggs
Mix together the following:

*1 Tsp soda *2 Tsp cinnamon
*1/2 Tsp salt *2 Tsp Ginger
*6 or 7 cups white flour

Refrigerate dough overnight
Roll out and cut with cookie cutter.
Bake @ 350 degrees for 10 minutes.

TIP-To roll out dough use Pam instead of flour.
Cookies freeze well & are softer & more flavorful after freezing.
SCOVIL BAKERY - Nauvoo, Illinois

Nauvoo Bread~ Sister Prince

Great bread from our trip to Nauvoo!!
5 cups hot water 1 1/2 T. salt
1/2 cup potato flakes 1/2 cup oil or shortening
1/2 cup sugar 2 T. yeast
1 cup powdered milk 10-14 cups flour
Combine hot water, shortening, potato flakes, powdered milk, and suger. Stir to dissolve shortening. When temperature is tepid, add yeast. Mix in 5 cups of flour and the salt. Stir to a smooth sponge. Add flour to make smooth and elastic dough. Let rise until double, about 45 minutes, punch down and let rise again. Shape into loaves, let rise. Bake in 375 degree oven for about 35 minutes. Enjoy!

Cream Cheese Filled Croissants

So Quick & Easy

*Cream Cheese
*Pillsbury Crescents

Follow all directions on Pillsbury Crescents exactly except before you roll them smear a glob of your favorite flavored cream cheese. My favorite is strawberry. You can also do regular flavor cream cheese and add honey and your favorite nuts, pecans, walnuts, etc. I've also heard of tuna mixes or cheese. So basically whatever you can think up to put inside would work. So fast and easy! Makes a yummy side to add to any meal.

Austin Ellsworth