Salad Dressing:
1 egg
1/2 cup sugar
1 1/2 T flour
1/2 cup pineapple juice
1/4 cup orange juice
Mix sugar and flour together; add remaining ingredients and whisk. Microwave for 2 minutes. Whisk again, microwave for 2 minutes. Whisk again and check for thickness…if it coats the back of the spoon it’s ready. Whisk in 2T Apple Cider Vinegar & chill.
Serve over a salad of leafy lettuce (not iceberg), oranges, nuts, cut up banana slices and grapes…and anything else you like.
Cafe Rio Pork
1 pork loin
2 cups pace medium salsa
2 cups brown sugar
Put in your slow cooker for 6-8 hours on low. Shred and let sit for one more hour.
Lime Rice
3 cups of rice
3 cups of water
1/2 onion
1/2 bunch cilantro
1 can green chilies
4 t garlic- minced
4 t chicken bouillon
1/2 t salt
1 T butter
4 T lime juice
Blend/Chop onion, cilantro, and chilies in a food processor (or you can just chop onion and cilantro by hand). Then put all ingredients in with the rice and cook; either on stove or in a rice cooker. I did it in my rice cooker. So, I added 3 cups of rice to 3 cups water, then added in the blended stuff PLUS the rest of the ingredients, mixed it up and closed the lid. I don’t think you have to be exact with this, it pretty much always turns out good. Some people like to add jalapenos to the rice or dressing for more spice.
Creamy Cilantro Dressing
1 pkg. Hidden Valley Ranch Dressing (dry mix)
1 cup buttermilk
1/2-1 bunch of cilantro, chopped
1 cup mayo
2 tsp. lime juice
2 tomatillos (remove outer papery skin)
2 garlic cloves
Blend all ingredients in blender or food processor. Refrigerate.