Tiffany Salad Dressing

2 tablespoons strawberry jam
2 tablespoons balsamic vinegar
2 tablespoons olive oil
In a blender or food processor, combine the jam and vinegar. With machine running, drizzle in the olive oil until well-combined.

Cream Tomatilla Dressing

1 pkg. Hidden Valley Buttermilk Dressing
1 c. buttermilk
1 c. mayo
3 tomatillos
2 cloves garlic
1 c. fresh cilantro
½ t. cayenne pepper

Blend all ingredients in blender. Refrigerate.

Cafe Rio Lime-Cilantro Rice

2 c. long grain rice
1 bunch of cilantro
Juice of 2 limes
4 cloves of garlic

Chop garlic and cilantro. Sauté rice, cilantro and garlic 3-5 minutes. Put 4 cups water and lime juice in rice cooker, or pot. Add rice mixture and cook till done.

Cafe Rio Pork

3.5 lbs pork roast
1 bottle taco sauce (8 oz)
1 T cumin
1 C brown sugar
1 can Coke (not diet)
Cook pork in pot on low for 6 hours (cover roast 1/2 with water. I cooked for a couple of hours on high and switched to low, that made it shred easier; also, when you add the other ingredients, please take out some of the water, leaving only about ½ in. in the bottom of the pot). Add ingred. to pork 3 hours before it is done.

Cafe Rio Chicken

1 small bottle Kraft Zesty Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic—minced
5 lbs chicken breast
Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.(Kraft Zesty Italian Dressing has 2 grams of sugar per serving. I try to avoid dressings with sugar, but this is a very small amount. You're only using 8 ounces of the dressing per 5 pounds of chicken if you follow this recipe, so it should be fine, even for South Beach Dieters.)

Barbeque Chicken

2-3 lbs chicken, skinned
1/2 teas. salt
1/8 teas. pepper
1/3 c. water
1/2 c. ketchup
lightly measured 1 c. brown sugar
1/4 c. vinegar
1 tbsp. Dijon mustard
1 tbsp. worsh. sauce
3-5 drops liquid smoke

375 degrees for 1 hr., covered.
*great in a crock pot
**for pork I just add 1 extra cup of ketchup