Cafe Rio Sweet Pork

Pork Roast (Mine was a Pork Sirloin Roast Boneless--but it doesn't have to be this kind)
1 jar salsa (I used about 2 cups of mild Pace Picante---but can use any kind)
1-1 1/2 C. Packed Brown Sugar
1 can rootbeer (I've also hear you can use coke or other pops)

Cook about 4 hours on high in crock pot until roast falls apart and you can shred it.  Pull roast out, shred it, place meat back in sauce.

Note:  My meat didn't fall apart quite like a thought it should.  It was good, just not quite as tender as I would have liked.  Maybe next time I would cook it for 6-8 hours.  Or buy a different kind of roast.

For salad:
start with a fresh cooked tortilla (buy raw ones at the store by cheese)
top with lettuce
beans (Black or pinto) (rinse first)
Mexican rice (from a box)
meat (from above)
buy a small container of cafe rio's tomatillo dressing (there are also recipes on the web, but I haven't tried any...let me know if you have a good one!!!!!!)  It is a little spicy, so if your kids (or you) don't like spicy I wouldn't try it.

Note:  I took some shortcuts tonight...I did not cook any tortillas (we just had it without), I did not do mexican rice (I just used white rice from the night before)

For a smothered burrito
Fresh cooked tortilla
beans (Black or kidney)

Mexican rice (from a box)

meat (from above)

Wrap up in tortilla

Place on oven safe plate (or on a cookie sheet or cake pan).  Smother with store bought green chile enchilada sauce.  Top with mozarella cheese.  Broil in oven for a minute or two until cheese is melted.

Tiffany's Green Chile Chicken Enchilada's

From Tiffany G. (in the ward about 10 years ago). This recipe was in the 2003 ward cookbook.

I love these chicken enchiladas. They are my favorite recipe for chicken enchiladas. If you have had the chicken enchiladas at____________________(can't remember the name right now). They are very similar, but I think these are a little better.

1 pkg flour tortillas
Grated mozarella cheese
1 can cream of chicken soup
28 oz can green chile enchilada sauce (I usually do mild)
4 chicken breasts, cooked and shredded
1-2 c. sour cream (the more sour cream the less spicy) (2 c. is a 16 oz carton)

Mix chicken, soup, sour cream. Spoon into as many tortillas as you want. Put cheese on top of mixture (inside tortilla). Spread small amount of enchilada sauce in bottom of 9X13 pan. Roll tortillas and place seam down in pan. Put remaining enchilada sauce on tortillas. Use spoon to separate enchiladas so sauce goes in between each tortilla and around edges of the pan. Sprinkle with more cheese. Cover. Bake at 350 degrees for 30 minutes.

Serving suggestion: Serve with corn and salad.

Hawaiian Haystacks (Chinese Sundaes)

Well yesterday for our MEATLESS MONDAY we had hawaiian haystacks.

On your plate first you place chinese crunchy noodles.  Then cooked rice.  Then whatever toppings you want such as...olives, pineapple, green onions, celery, raisins, coconut, grated yellow or colby jack cheese, tomatoes, slivered or sliced almonds, etc...

I left the chicken out for my meatless monday.  But normally I add boiled chicken.  You can either cube it and have it in a little bowl for people to add on or you can mix the cooked cubes into the gravy.  You will use less chicken if you mix it into the gravy, otherwise people pile it on. But it depends...If you think you might have left over chicken then you might want to leave it on the side so you could add it in a casserole or something.  It's harder to reuse it once it's in the gravy and I have a harder time throwing out chicken than I do 33 Cent gravy.  It's up to you!!!

Top with gravy.  Either packaged chicken gravy (you know the ones that are 3 for $1) or cream of chicken soup mixed with 1 C. of milk.  For my family of 6 I need 3 of the packages for 1 meal or 2 cans of soup.

Don't worry about having all of the ingredients...just go with whatever you have.  My kids like to microwave theirs once it is on the plate to melt the cheese.  Of course then they have to put it in the freezer to cool it down...SILLY KIDS!!!

I always make double the rice so I can make ham fried rice later in the week....YUM!!!

Joyce's Banana Cream Pie

From Joyce S.  She has taught classes twice that I can remember to the ward of how to make her Famous Banana Cream Pie.  Here is the recipe...

One Crust Pie
8 or 9 inch

1 C. Gold Medal Flour
1/2 tsp. salt
1/3 C. plus 1 T shortening or 1/3 C. lard
2 to 3 T. cold water

blend dry ingredients.  Cut in shortening.  Add Cold water.  Roll out.  Place in pie tin.  Cook for 12-15 minutes at 475 degrees.

Banana Cream Pie filling
3/4 C. sugar
3 T. corn starch
1/4 tsp salt
2 C. half and half
3 slightly beaten egg yolks
2 T. butter
1 tsp. vanilla

In saucepan combine sugar, cornstarch and salt.  Gradually stir in half and half.  Cook and stir 2 minutes on medium high heat.  Remove from heat.  Stir moderate amount of hot mixture into egg yolks to warm them up. Immediately return egg yolks (with the hot mixture you added to them) to the hot mixture still in the pan.  Cook for 2 more minutes stirring constantly.  Remove from heat.  Add butter and vanilla.  Allow to cool (before placing filling in pie shell).

Slice 2 bananas into pie shell.  Add cool filling on top.  Slice 1 banana on top of filling.

Top with 1/2 pint whipped cream (beaten in whipped cream).  Refrigerate until ready to serve.