Cafe Rio Creamy Tomatillo Dressing

2/3 c. tomatillo salsa verde (can or jar)
2/3 c. mayonnaise
1 1/2 T. sugar
2 T. lime juice
1 tsp. salt
1/4 tsp. pepper
1 c. canola oil
1/4 c. cilantro (more according to taste)

Blend all ingredients except oil and cilantro. Add oil slowly while blender is on high speed. Add the cilantro in bursts until broken up into fine pieces.

Spanish Rice

2 c. hard long grain white rice
2-3 T. canola oil
1/4 c. chopped onion
4 c. chicken broth
1 (8 oz) can tomato sauce
2 tsp. cumin
1/2 tsp. garlic granules
1 tsp. salt
1/2 tsp. pepper

Put oil in pan. Add rice and brown. Add onion to browned rice and cook until onion is tender. Add chicken broth, tomato sauce, cumin, garlic granules, salt and pepper. Stir real well. Simmer on stove for 20 to 25 minutes with lid on. Check rice after about 10 minutes of simmering to see if it is too dry. If so, pour a little water over the top and finish simmering; do not stir water in.

submitted by Jolene Pugh

Café Rio Pork

First:
Spicy Honey Mustard Pork Roast---

3 lbs. pork roast
1/4 c. honey
2 T. Dijon mustard
2 T. black pepper
1/2 tsp. dried thyme, crushed
1/2 tsp. salt

Score half-inch slits in your roast and place in crock pot.
Combine honey, mustard, pepper, thyme and salt in a small bowl; mix until well blended. Brush mixture over roast, working well into slits.
Cook in crock pot for 7-8 hours on med/high heat.


Then,

1 tsp. garlic salt
1/4 c. barbecue sauce
3/4 c. ketchup
1/3 - 1/2 c. sugar (I ilke to use 1/4 c. brown sugar and 1/4 c. white sugar)

Mix together in a bowl, then add Spicy Honey Mustard Pork Roast, shredded.
Put in crock pot and simmer for 1/2 hour or so.

submitted by Jolene Pugh