#5 Cafe Rio

A friend of mine sent me these recipes and she swears they are authentic! I am not a big fan of the Cafe Rio pork because it is so sweet, but this does taste just like it! The dressing and rice are amazing---Amy


Creamy Tomatillo Dressing

1 packet Hidden Valley Ranch
1 c. buttermilk
3 tomatillos (chopped up)
2 cloves garlic
1 c. fresh cilantro
1 t. Cayenne pepper
add some lime juice
Blend all in a blender


Cafe Rio Pork
3-4 lbs pork
1 16oz salsa
1 can Coke (do not use diet)
2 c. brown sugar

Put pork in slow cooker and fill with water. Cook on High for 5 hours.
Drain off water and wash out slow cooker. Cut Pork in thirds and put
salsa, coke and brown sugar. Cook for 2 hours on high and an additional 1 hour on low.

Rice


1 lb long grain rice
1 bunch of cilantro, chopped
Juice from 2 limes
3 cloves of garlic
4 cups of water

Add 1 teaspoon of oil to skillet. Add rice and cilantro and garlic and
saute for 3-4 minutes.
Cook according to rice directions, but add lime juice to the water. For extra flavor, you can use some chicken broth in place of all or some of the water.

#4 Texas Cole Slaw

For Meredith - by request!

Make a day ahead and then mix the three parts at the last minute.
Or throw it together at the last minute. It serves a crowd!

Mix:
2 packages cole slaw
1 finely chopped green pepper
10 finely sliced green onions

Sautee in 2 teaspoons butter:
2 packages crumbled Ramen Noodles
3/4 cup slivered almonds
1/2 cup sunflower seeds

Mix the two parts together just before serving. You don't want to do it any sooner or the noodles lose their crunch.

Dressing: 1 cup oil
1/3 cup white wine vinegar
2/3 cup sugar
1 teaspoon salt
1 teaspoon pepper

Chill the dressing before serving.

Cindy Wilhite brought this recipe to Kelli's missionary farewell.

#3 Best Brisket Ever! Really

Cook during the night on timed baked or the day before in order to allow chilling time.

Trim off as much fat as possible.

Cut the piece in halves or thirds if particularly large

Place in a double layer of foil. Pour 1/2 cup or so of Cattlemen's Bar-b-que Sauce over it. Fold up the foil packet (like you do for tin foil dinners, sealing it tightly on the edges)

Cook at 300 degrees for five hours.

Cool and Chill in the refrigerator. Slice when cold. Reheat and add more Cattlemen's about an hour before serving.

Great for a crowd!

Neil went to Alice Hamilton's and had one-on-one instructions in preparing this recipe. He served it at the Stake Single Adult Road Rally luncheon he put on the Christmas after his mission.

#2 Grandpa Larson's Lemon Chicken

This recipe was given to me by Carrie.

Sprinkle Season Salt on Chicken. Brown a little on the grill. Mist with the following when hot:

1 part lemon juice ( 1/2 cup)
1 part white vinegar ( 1/2 cup)
1/2 part oil (1/4 cup)
cube butter melted (1/3 cube)
2 1/2 part water ( 1 1/4 cup)

Quit misting when chicken is 3/4 done. (I use a Pampered Chef spray bottle - it works great)

The picture is of Grandpa Larson at the Colorado Family Reunion. He would make this chicken whenever we had a reunion. He also was hired to do it for wards and clubs in Logan. He had a pressurized spray cannister, like you use for spraying for bugs in Houston, that he would put the butter spray in. He also had a special grill made so that he could place the chicken halves in between a very large wire case and flip them all at once. He was one ingenious cook!

#1 Extraordinary Chocolate Chip Cookies

Makes 3 1/2 dozen cookies

1 1/2 cups butter or margarine, softened
1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
1 tablespoon vanilla
2 eggs
4 cups Gold Medal all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 bag (24 oz) semisweet chocolate chips (4 cups)

1. Heat over to 350 degrees F. In large bowl, mix butter, sugars, vanilla and
eggs with spoon. Stir in flour, baking soda and salt. Stir in chocolate chips.

2. On ungreased cookie sheet ( I use parchment paper) drop dough by rounded
measuring tablespoonfuls (I use a cookie dough scoop) about 2 inches apart.

3. Bake 12-15 minutes (My over cooks high, I only cook about 7 minutes) or
until light brown. Cool slightly. Remove from cookie sheet to wire rack. Cool
completely.

High Altitutde (3500-6500 feet) bake 13-16 minutes or until light brown.

Nutrition: 1 cookie is 240 calories (but so worth it!)