Cafe Rio Salad

submitted by Missy

This is a recipe for a crowd (or make the pork and divide and serve another time). Make each of these recipes and then serve as a salad with a tortilla as base. Top with Romaine lettuce, salsa, guacamole, sour cream, tortilla chips, corn, black beans, rice, and dressing.

Café Rio Pork
3-5 lbs Pork Roast
3 cans el Pato Tomato Sauce
3 cans Tomato Sauce
1 cup Dr. Pepper
1-2 cups Brown Sugar

Cook all ingredients on low in crock pot for 12 hours. Shred Pork and serve.



Café Rio Rice

6 C. water
6 chicken bouillon cubes
4 t. minced garlic
½ bunch chopped cilantro
1 t. cumin
1 can green chilies
¾ t. salt
1 T. butter
½ medium onion, chopped
3 C. rice, uncooked

Bring water to boil, add all ingredients. Reduce temperature to low. Cover and simmer 30 minutes or until rice is tender. You may need to add more water.



Café Rio Dressing

1 ranch dressing packet (make as per recipe with milk and mayo)
1 tomatillo (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime

Use a blender or food processor to blend all the ingredients well. Refrigerate.

Quick Salad Dessert

The picture is made with strawberry jello and it has chopped strawberries in it.
submitted by Missy


1 pkg. dry jello
1 can mandarin oranges
1 carton Cool Whip
1 C. cottage cheese

Drain oranges, fold in all ingredients. Serve.


source: The Great Sandy Tenth Ward Recipe Catalog

Frog-Eye Salad

I got this recipe out of our Friends and Neighbors cookbook that we did for our ward. It is Lisa Harmon's recipe, but I tweaked it and added marshmallows and cherries.

1 pkg acini de pepe pasta, cooked according to directions, drained and rinsed with cold water
1 c. sugar
3 egg yolks
2 c. pineapple & orange juice (reserved from pineapples and oranges)
1 tsp. lemon juice
1 20 oz. can pineapples, juice reserved
1 11 oz. can mandarin oranges, juice reserved
3/4 c. maraschino cherries, chopped
10 oz. marshmallows
1 12 oz. container cool-whip, thawed

In a saucepan over med.-low heat combine sugar, yolks, juices. Stir and cook until thickened. Remove from heat. Combine sauce with pasta. Refrigerate for at least 4 hours. Toss pasta with pineapple, mandarin oranges, cherries, marshmallows and whipped cream. Refrigerate until serving.
(Karen)