Sharon's "Cafe Rio"

Cafe Rio Pork Simplified

3/4 lb pork shoulder

1 bottle taco sauce (Pace Mild Taco Sauce 3/4 bottle)

1 T cumin

1 C brown sugar

1 can Coke

salt and pepper to taste

Put roast in crock pot in enough water to cover and cook on low overnight.  In the morning, shred the meat with a fork.  Put back in the crock pot and add additional ingredients.  Cook at least one more hour.

Can serve as burrito or salad.  

Additional fixings: shredded cheese, sour cream, guacamole, cilantro, chopped tomatoes, green onions, black olives.

Lime Rice

1 C rice

2 C chicken broth

juice of 1 lime

chopped cilantro

Brown the rice in butter.  Add chicken broth to cook.  Stir in lime juice and cilantro.

Ranch Tomatillo Dressing

1 pkt Hidden Valley Ranch dressing mix

1 C buttermilk

1 C mayo

1-2 tomatillos

1 clove garlic, minced

1 small jalapeno pepper, seeded and chopped

1/2 t lime juice

1/2-1 bunch cilantro, chopped

Mix together and refrigerate.

Cornbread

1 C sour cream

1 box Jiffy Corn Muffin mix

2 eggs

2 T sugar

1/2 C butter

14 oz. creamed corn

1 can diced jalapenos chilies (opt.)

Melt butter in a 9x9 pan, move butter around to coat the bottom of pan.  Mix all other ingredients together.  Pour into melted margarine.  Bake at 375 degrees for 40-45 minutes until the top cracks and sides are golden brown.

Black Bean and Corn Salad

2 can black beans, drained

1 (15 oz) can corn, drained

2 Roma tomatoes, diced

1/4 C diced red pepper

1/4 C diced green pepper

1/4 C diced red onion

2 T chopped cilantro

1 jalapeno, seeded and minced

4 T red wine vinegar

3 T honey

1 T salt

1 t pepper

generous pinch of cumin

Mix all ingredient together. Marinate in the refrigerator.

Lime Ice Cream

1 pint whipped cream

1 C sugar

3 t fresh line juice

3 T lime zest

Whisk together just until sugar dissolves. Do not over mix.  Freeze in plastic bin, at least 7 hours.