Cafe Rio

Pork

2 1/2 lbs Pork Tender thawed (roast style)
Mix:
1 1/2 C brown sugar with
1 1/2 C salsa
1 can coke
(just do equal parts of brown sugar & salsa - how ever much you think you need/want)

Put pork in Crock-Pot and pour mixture over it. Cook it on low for 7 hrs (or until meat is cooked). Shred pork and cook an additional 30 min minimum. The pork will absorb all the juices.

Cafe Rio Rice

3 cups rice
4 cups water
4 tsp. chicken bouillon
1 Tbs. butter
1/2 onion chopped
4 tsp. minced garlic
1/2 bunch cilantro, chopped
1 can diced green chilies
1/2 tsp. salt

Saute onion and garlic with the butter until the onion is soft. Add the rice and water and all other ingredients and bring to a boil. Reduce the heat to low, cover with a lid, and simmer for about 15-20 minutes.

Creamy Cilantro Tomatillo Salad Dressing

1 package dry Hidden Valley Ranch Dressing
1 cup mayonnaise
1/3 cup buttermilk
1 cup cilantro, chopped
2 cloves garlic
3 tomatillos (skin off)
1/2 tsp cayenne pepper

Put all ingredients into a blender. Chill before serving and it will thicken.

Hawaiian Chicken

4 - 6 boneless skinless chicken breasts
1/2 c. brown sugar
2 tsp. cornstarch
1/2 tsp. salt
1/3 c. vinegar
1 Tbsp. soy sauce
1 c. pineapple juice
1 can pineapple tidbits or crushed pineapple
1 c. sliced green peppers
1/2 c. - 1 c. sliced onion (your preference)

Pound out the chicken breast with a meat tenderizer, and cut each breast into about 3 pieces. Flour the chicken, and brown it on both sides in a little bit of oil. Place it in a 9x13 dish. Salt & pepper the chicken lightly.

Mix the brown sugar, cornstarch, salt, vinegar, pineapple juice & soy sauce in a saucepan. Cook, stirring constantly, until it's clear and thickened (add extra cornstarch if needed). Pour the sauce over the chicken. Sprinkle onion, peppers and pineapple over the chicken. Cover and bake at 350 for 1 hour - 1 1/2 hours. Serve over rice. Serves 6 - 8.

(*I usually double the sauce recipe and use the extras to serve with the rice)