Cafe Rio Style Dinner

A big family favorite.  I served this for the family who came to see Eric graduate from High School.

 

 

 

CAFÉ RIO PORK

 3-4 lb. pork sirloin roast

1 cup Pace Salsa
1 1/3 cups brown sugar
1 cup 7-up

 Place roast in crock pot.  Mix salsa, brown sugar and 7 up.  Pour over roast.

Cook on low all day, (8-10 hours). 
Shred with forks before serving.

 Serve in salad with black beans and a tortilla like Café Rio or use it to make burritos.

 

CAFÉ RIO SALAD DRESSING
1 1/3 cups sour cream
¾ cup mayonnaise
1 bunch cilantro
4 T. salsa verde
1 pkg. ranch dressing mix
1 clove garlic, minced
juice of 1 lime

 Mix ingredients together in blender.

Orange Rolls

                                              

I found this recipe on food.com and made the rolls for my Mother's Day Brunch.  YUM!  They were a big hit.  They didn't raise as well as I'd hoped, so next time I will allow for more time and maybe a warmer spot to rise.  There was no recipe provided for the orange butter icing, so I made up my own with fresh squeezed orange juice, powdered sugar and melted butter.  I brushed the whole top of the roll, but it was sticky.  This picture shows the icing piped on.  That looks great.  These rolls have a nice orangy flavor that went well with the quiche and fruit.

• Prep Time: 2 hrs
• Total Time: 2 1/4 hrs
• Servings: 32

Ingredients  

• 2 1/4 teaspoons dry yeast, softened in
• 1/4 cup water, lukewarm
• 1/2 cup sugar
• 3/4 teaspoon salt
• 1/2 cup butter, melted
• 2 eggs, beaten
• 1 oranges, juice and grated rind of ( you'll need 3/4 cup of juice)
• 4 1/2 cups flour, sifted ( amount approximate)

  Directions

1. Soften yeast in water for a few minutes; add sugar, salt, butter and beaten eggs.
2. Mix well until sugar and salt are dissolved; add orange juice and rind.
3. Then add 2 cups flour gradually, beating hard for about 5 minutes.
4. Mix in remaining flour, not adding any more flour than needed to allow handling as dough should be on the soft side.
5. Knead well, cover and let rise until double in bulk.
6. Divide dough in half; roll each piece into a circle 1/4" thick.
7. Cut each circle into 16 pie-shaped pieces.
8. Roll each piece from the wide end towards the point, as for crescent rolls.
9. Place rolls on a greased baking sheet with the tip underneath the roll to hold shape; let rise until doubled.
10. Bake in a preheated 425F oven for 12 minutes or until golden brown.
11. Cool slightly and ice with orange butter icing.

 

Pasta Salad

Ingredients for a very large salad.  Cut in 1/2 for family size.

·        16-ounce package tri-colored pasta

·        16-ounce package broccoli florets

·        1 2.25-ounce can sliced black olives

·        Sliced red bell pepper

·        1/2 cup Italian dressing

·        1/2 cup ranch dressing

·        Salt to taste

·        1/4 teaspoon pepper

·        1/4 teaspoon garlic powder

·        1/4 teaspoon sugar

Cook pasta according to directions on package.  Mix dressings with seasonings.  Drain pasta, add veggies and stir in dressing.  Voila! Delicioso!