Baked Beans - Mom Dummar

2 1/2 lg. (short & fat) cans pork & beans (I use beans from scratch) Cook 2-3 c dry beans

( I usually cook beans 1 part beans with 2 to 3 parts water and often add bullion cubes

and put in pressure cooker 1 hour) ( You can also cook beans first in crock pot several hours

until desired softness - then use more water)

1 lb bacon - cooked and crumbled

1 lg onion choped

1 green pepper chopped

1 or 2 cans tomatoes

1/4 c catsup

1 C brown sugar

1 can pineapple tidbits

Cook in crock pot. I often pour out into baking pan and put on oven if desired thicker sooner.

All of the lab obove ingredients may be varried more or less according to your taste.

Raspberry Cheesecake Salad

3 small packages cheesecake pudding
3 cups milk
12-16 oz. cool whip (I use whipping cream)
1 package graham crackers
1/2 cups sugar
1 cube melted butter
1-2 bags frozen raspberries

Mix pudding and milk and whisk until pudding is dissolved.  Mix in cool whip and refrigerate for 1 hour.  Crush graham crackers and mix sugar and butter with graham crackers.  Mix into salad.  Fold in frozen raspberries.

Cafe Rio Pork Tacos

4 lbs of pork roast
3-8 oz cans tomato sauce
3 tsp pressed garlic
3 c brown sugar
4 tsp cumin
1 1/2 c Dr. Pepper (I use root beer)
4 Tbsp molasses
1/2 tsp salt
5-6 drops tobasco sauce
1 Sarrano chile

Combine all ingredients in a crock pot, cover and cook 10 hours on low.  When pork falls apart or shreds easily remove from juice.  Simmer the juices until it reduces to 1/3-1/2. Put the pork back in the crock pot with a little juice (so it doesn't dry out while waiting for the juice to simmer) and shred.  Then add the juice back in for flavor.

Cafe Rio Rice

3 cups water (1 1/2 cups if  made in rice cooker)
4 tsp chicken bouillion
4 t garlic-minced
1/ 2 bunch cilantro
1/2 can green chiles
3/4 tsp salt
1 T butter
1/2 onion
1 1/2 cups rice (not minute rice)

Blend cilantro, green chiles, and onion together in food processor or blender.  Bring water to a boil and add all the ingredients including the blended ingredients. Simmer covered on low for 25-30 minutes. Watch carefully as this can burn easily.

Cafe Rio Dressing

1 buttermilk ranch dressing packet (made as per recipe with 1 c buttermilk and 1 c mayo) (I use regular ranch packet with 1 c milk and 1 c mayo)
2 tomatillos (tomato like vegetable with a husk around them)
1/2 bunch cilantro
1 glove garlic
Juice of 1 lime
1 jalepeno (use the seeds too if you like it spicy)

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

Canned spaghetti sauce

8 quarts of blended tomatoes. (Blended, if blender is nice)
4 Tbls oregano
1-cup sugar
½-cup olive oil (make sure it is olive oil)
8 onions chopped (chopped small puree)
3 Tbls  salt
48 oz. tomato paste (4 12oz or 8 6oz) gallons are available.
1/2 Tbls cayenne pepper.
8 bay leaves
3 Scant Tbl basil
½-cup lemon juice.
1 stalk celery (optional)
If fresh tomatoes usually about 30-40 medium tomatoes will make eight quarts. (Steam and put through Vitoria juicer.)
Mix all ingredients  and simmer a couple of hours stirring often.  Put in roaster in oven to thicken.
Pour into jars.   12 lbs. 25 minutes  I like to due it in quarts and in pints, pints are perfect for pizza suace

Sweet and Sour Chicken

2 large chicken breasts

1/2 tsp. garlic salt
Cornstarch
1 egg beaten with 1 Tbsp. water
1 C. sugar
1/3 C. vinegar
1/3 C. ketchup
1/4 C. chicken broth
1 tsp. salt
2 Tbsp. soy sauce

Cut chicken in pieces and sprinkle with garlic salt. Let sit one hour. (I usually just put the garlic salt in the cornstarch because I always forget this step.)  Dip in cornstarch, then in beaten egg. Fry in hot oil until brown. Place in casserole dish. Combine sugar, vinegar, ketchup, chicken broth, salt, and soy sauce. Microwave for five minutes, stirring mixture halfway through. Pour over chicken and bake uncovered at 350 degrees for 30-45 minutes, until the sauce is thickened. Makes 6-8 servings.