Cowboy Caviar - Stef B.

Ingredients
1 (15 oz.) can black beans drained & rinsed
1 (15 oz.) can black eyed peas drained & rinsed
1 (15 oz.) can corn drained & rinsed
Handful of cilantro chopped
1 bunch of green onions chopped
4-5 medium tomatoes diced
3-4 avocados diced
Juice of 1/2 of a lime
8 oz. of your favorite Italian dressing


Squeeze lime juice over avocados to prevent browning. Toss everything
together and serve with tortilla chips. Keep refrigerated.

Cafe Rio Style Salad - served at the Stake RS activity on May 21, 2011

Cafe Rio Pork

2 lbs pork roast
1 can Coke decaf
1/4 cup water
1 tsp garlic salt
1 can green chiles
1 cup red enchilada sauce (suggested La Palmas mild)
3/4 cup brown sugar

Put pork into a crock pot with 1/2 can Coke, water, and garlic salt.  Cook on high for 1 hour and then on low for 3 hours.  Shred pork in pot and add rest of Coke, green chiles, enchilada sauce, and brown sugar.  Cook on low for 2 more hours.  Serves 6

Creamy Tomatillo Dressing

2 jalapenos diced
3 cloves garlic diced
2 tomatillos chopped
1 small handful cilantro
2 TBS lime juice
2 cups milk
2 cups mayonnaise
2 envelopes Hidden Valley Ranch dressing mix

Blend all ingredients except mayo in blender until smooth.  Add mayo and blend until just incorporated.  Chill (overnight is best.)

Lime Cilantro Rice

1 cup uncooked rice
1 tsp butter
2 cloves garlic minced
1 tsp lime juice
1 cup chicken broth
1 cup water
1 TBS lime juice
2 tsp sugar
3 TBS cilantro chopped

In saucepan, combine rice, butter, garlic, 1 tsp lime juice, broth, and water.  Bring to a boil and cook for 22 minutes on low.  Combine rest of ingredients and stir into rice as you fluff it.

Toppings:

cheese, cheddar and monterey jack
romaine lettuce chopped into 1/4" strips
tomatoes, chopped
sour cream
avocados or guacamole
black beans
pinto beans
crunchy corn tortilla strips or chips

Layer the Cafe Rio Pork Salad as follows:

cooked tortilla, cheese, black/pinto beans, lime cilantro rice, lettuce, Cafe Rio Pork, then your choice of favorite toppings.  drizzle with creamy tomatillo dressing.  crush corn tortilla chips for final topping.

Creamy Chipotle Cilantro Sauce - Sacha B

                

·       (Note: I halved this recipe and had plenty in addition to the other chipotle dip.)

·       1 1/2 cups sour cream

·       1/2 cup mayonnaise

·       2 tablespoons chipotle in adobo sauce

·       2 tablespoons chopped fresh cilantro

·       1/2 teaspoon salt

                                 

Place all ingredients in the bowl of a food processor and pulse well to combine. Remove and place in an airtight container and refrigerate until ready to use.

                

Yield: about 2 cups