Old Fashioned Potato Salad

1 Cup Mayonnaise
1 TBS cider vinegar
1 1/2 tsp salt
2 tsp prepared mustard
1/2 tsp celery seed
dash pepper

4 hard-coded eggs, chopped
1 1/2 cups sliced celery
1/4 cup sliced radishes
4 cups diced cooked potatoes
1/2 cup sliced green onions
2 TBSP chopped parsley

Mix together first six ingredients

add last six ingredients to a large bowl. add mayonnaise mixture to the final ingredients in large bowl and mix well.  Cover and refrigerate until ready to serve.

Simple light mustard vinaigarette

½ cup olive oil
2 tablespoons white wine vinegar
1 teaspoon yellow mustard
¼ teaspoon salt
1 clove garlic, minced
Pinch paprika
Black pepper to taste

Mix vigorously and enjoy!

Best on spinach or light greens (miner's lettuce salad).

For the Cafe Rio lovers....

**I stole this from a friend and am making it for the first time this Sunday for Kelsie's blessing. She said the recipe is REALLY good. Enjoy! Here is the link to the original post with more details: http://favfamilyrecipes.blogspot.com/2007/11/jared-and-i-love-cafe-rio.html

SWEET PORK

2 pounds pork
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce (I used Old El Paso brand, medium spiciness)
1 c. brown sugar

Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crock pot and cook on low for 2 hours. That's it!

OR, if you prefer chicken:

CAFE RIO CHICKEN

1 (8 ounce) bottle Kraft zesty Italian dressing
1 tablespoon chili powder
1 tablespoon cumin
3 garlic cloves, minced
5 lbs chicken breasts

Directions

1. Cook all together in a crock pot for 4 hours on low.
2. Shred meat.
3. Cook 1 additional hour.
4. Enjoy!
   

CILANTRO-LIME RICE

1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.


BLACK BEANS

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. (**NOTE** we added a can of corn, drained, to the beans with a dash of cumin and chili powder, it was AWESOME! We recommend doing this even though it's not "traditional Cafe Rio")


CILANTRO RANCH

1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)

Mix all ingredients together in the blender. That's it!