Cottage Cheese and Tomato Salad

16oz Cottage Cheese 
½ cup Mayonnaise 
2 Tomatoes, diced 
Green Onions (about 4) or Chives, chopped 
Salt & Pepper to taste (about ¼ tsp each) 

Mix ingredients and serve.

Olive Garden Salad

Curly Leaf Lettuce, shredded 
Tomatoes, diced (salt & peppered) 
Black Olives (Canned) 
Pepperoncinis (sliced from a jar) 
Croutons 
Purple Onion, sliced
Shredded Parmesan Cheese 
Wishbone Robusto Italian Dressing* 
Grilled, diced Chicken Breast (optional) 

 Mix ingredients to taste and serve. 

 *Olive Garden will also sell you a bottle of their dressing

Fruit Pizza

 

Crust- 
2 cup Flour
1 cup Butter
4 TBS Powdered Sugar
Filling- 
8 oz Cream Cheese
12 oz Cool Whip
1 cup Powdered Sugar
1 tsp Orange Rind
Glaze- 
½ cup Sugar
2 tsp Cornstarch
¼ cup Cold Water
¼ cup Lemon Juice
½ cup Orange Juice
Suggested Toppings- 
Strawberries, Grapes, Kiwi, Bananas, Blueberries, Peaches, Raspberries

Crust- 
Mix ingredients together and press into large cookie sheet.
Bake at 350* for 10 minutes.
Let cool.
Filling- 
Mix ingredients together and spread onto cooled crust
Glaze- 
Mix ingredients together in saucepan.
Bring to boil and allow to cool.
Toppings- 
Wash toppings and cut into bite-sized pieces.
Put in large bowl and stir gently to mix.
Pour glaze over fruit and stir gently to mix. Pour over crust that has been topped with filling.

Cafe Rio Burrito

Serve Café Rio Pork, Cilantro & Lime Rice, and Tomatillo Ranch Dressing with Lettuce and rolled inside of a Tortilla. They are also good on top of a tortilla or with chips as a salad.
Also good with:
Salsa
Black Beans
Corn
Guacamole

Cafe Rio Pork

3 to 4 pounds bone-in pork roast
1&½ cans coke
7oz can chipotle chiles in adobo sauce
(use only the sauce)
1tsp. dry ground mustard
1 tsp. cumin
1tsp minced garlic
Place pork in crock-pot and add all dry ingredients. Dump can of chiles into a strainer over roast. Rinse can and chiles with coke. Cook on high for 4-8 hours or until pork shreds very easily. Shred and leave in sauce.

Cilantro & Lime Rice

Cilantro & Lime Rice:
1c rice
2c water
3 chicken bouillon cubes
½ tsp. dried onion
¼ bunch of cilantro(chopped)
1TBS oil

1 fresh lime

Bring water to boil, add rest of ingredients and cook rice. Add juice from lime. Mix well and serve.

Instant Cilantro & Lime Rice:
1c instant rice
1c water
1 chicken bouillon cube
½ fresh onion, chopped
½ bunch fresh cilantro (chopped)

1TBS butter (optional)

1 fresh lime

Sautee onion and butter. Add water and bouillon cube, bring to boil. Add rice and cover 5 minutes on no heat. Stir in cilantro and juice from lime.

Tomatillo Ranch

1 envelope buttermilk ranch dressing
(generic is fine)
1c milk
1c mayo
½ bunch fresh cilantro
2 tomatillos
1 serrano pepper with seeds removed

Blend all ingredients in blender until it reaches a dressing-like consistency. Refrigerate overnight for best results. Also good with sour cream instead of milk and mayo.

Lemon (or Lime) Bars

Crust:
1 cup Butter
½ cup Powdered Sugar
2 cups Flour
Dash of Salt

Preheat Oven 350*F
Cream ingredients and press into 9x13 pan.
Bake 350* 20-25 min. until BARELY golden brown

Filling:
4 Eggs- slightly beaten
2 cups Sugar
½ cup Flour
6 TBS Lemon (or Lime*) Juice

Combine
Pour onto slightly cooled Crust
Bake 350* 30-35 minutes.
Dust with Powdered Sugar

*Use green food coloring in Lime Bars for desired color

Fresh Asparagus

Hold a spear of asparagus with one hand on each end.
Begin bending the asparagus as if you were bending it in half.
Asparagus will snap where freshness ends.
Using snapped spear as a guide, trim all asparagus to match.
After rinsing, place all asparagus in boiling pot of salted water.
Remove/drain all asparagus from water after no more than 2 minutes.
Serve with butter, salt, and pepper.Asparagus should be crunchy yet tender.

Nicaragua Salad

2 Tomatoes
1 Cucumber (peeled)
1 Onion (yellow or white)
2 Limes
Salt and Pepper

Slice Tomatoes, Cucumber, and Onion.
Separate rings of onion.
Place Tomatoes, Cucumber, and Onion into bowl.
Juice Limes over other ingredients.
Salt and Pepper to taste.

Krystal's Ice Cream Cake

1/2 cup Hot Fudge ice cream topping, warmed
8 oz. Whipped Cream, thawed, divided
1 pkg. (4-serving size) Chocolate Instant Pudding
8 OREOs, chopped (about 1 cup)
12 Vanilla Ice Cream Sandwiches, unwrapped
24” long piece of Aluminum Foil


Pour Hot Fudge into medium bowl.
Add 1 cup of the Whipped Cream; mix.
Add dry Pudding; stir until well blended.
Gently stir in chopped OREOs; set aside.

Arrange 4 of the ice cream sandwiches, side-by-side, on foil.
Spread half cookie mixture over Ice Cream Sandwiches.
Repeat layers.
Top with remaining 4 Ice Cream Sandwiches.

Frost top and sides of dessert with remaining Whipped Cream.
Bring up foil sides and fold top and ends to seal.
Freeze at least 4 hours before serving.

Cream Peas & New Potatoes

Red Potatoes (the smaller the better)
Flour
Butter
Milk
Peas
Salt & Pepper

Cook Red Potatoes for 5 min. in pressure cooker.
Melt about 2 Tbs. Butter in Frying pan.
Add Spoonful of flour.
Continue to add flour until RUE is consistency of canned cream soup.
Flavor with Salt and Pepper (or other seasonings)
Add milk and mix into RUE.
When RUE is no longer clumpy, turn heat to a boil.
White Sauce will thicken as it boils.
Continue adding milk until desired amount/consistency is reached.
Add Peas and cook through.
Add Red potatoes or serve as gravy over red potatoes.