Cafe Rio; Rice

6 c. water

4 Tbsp. chicken bouillon mix (or 2 cubes)

4 Tbsp. garlic

1/2 bunch of cilantro

1 can green chili's

3/4 tsp. salt

1 Tbsp. butter

1/2 c. onions

3 c. uncooked rice

Boil the water and dissolve cubes. Blend the garlic, cilantro, green chilis, salt, butter and onions in a blender. Then add blended mixture in with the water and add rice. Bring everything back up to a boil and then let simmer for 30 minutes or until rice is cooked through.

Make with Cafe Rio Pork and Cafe Rio Ranch Dressing, recipes that you can find on this blog.

This recipe is from my friend Jen, very good.

*You can also double the blender batch and freeze 1/2 of it for the next time that you want to make it, so it's easier the next time you want to make it.

Baked Asparagus with Balsamic Butter Sauce

1 bunch fresh asparagus
cooking spray
salt and pepper to taste
2 Tbsp. butter
1/2 Tbsp. soy sauce
1-2 tsp. Balsamic Vinegar

Preheat oven to 400 degrees. Snap ends off of washed asparagus and place on baking sheet. Coat with cooking spray and season with salt and pepper. Bake for 12 minutes or until tender. Melt the butter and stir in soy sauce and Balsamic vinegar. Pour over asparagus and serve.
This recipe is from http://sowethinkwecancook.com

Bruschetta Salad

1 loaf dense bread cut into cubes
1-2 red, orange or yellow bell peppers
1-2 large tomatoes cut into chunks
1 ball of mozzarella cut into chunks
1/4 c. fresh basil

Dressing:
1-2 cloves garlic finely chopped
6 Tbsp. olive oil
3 Tbsp. balsamic vinegar
Salt and pepper to taste

Put bread pieces on cookie sheet. Drizzle with olive oil and salt and pepper. Roast at 350 for 15 minutes (or broil). Not quite croutons (you have to be patient with this), but toasted on the outside. Meanwhile put all veggies and cheese in a bowl. Pour dressing over top of veggies and cheese to marinate. Add bread and mix right before serving. Very good!
I got this recipe from my friend Jenny and Ivory Home cook book.

Chicago-Style Pizza Sauce

2 Tbsp. olive oil

1/2 small onion, chopped

2 cloves garlic, minced

1 (16 oz.) can crushed tomatoes

1 tsp. sugar

1 tsp. oregano

1/2 tsp. basil

1/2 tsp. salt

1/4 tsp. pepper

Saute onion and garlic in olive oil until soft, about 5 minutes. Add tomatoes, stir in seasonings and simmer about 10 minutes. Makes enough for 1 large or 2 small pizzas.

This recipe is from Ivory Home favorites cook book.

Pesto Mashed Potatoes

2 1/2 pounds baking potatoes (or 2 pounds)
6 Tbsp. butter
1/2 cup sour cream
1/3 cup purchased pesto sauce (or homemade)
salt and white pepper

Bring a pot of water to a boil. Peel potatoes and cut into large pieces. Add potatoes to boiling water, cook until tender (15 to 20 minutes) and drain. Transfer potatoes to a large bowl and mash with a potato masher. Stir in butter, sour cream and pesto sauce. Season with salt and white pepper. Potatoes can be kept warm placing bowl over a large pot of steaming water. Cover bowl with aluminum foil. Serve potatoes warm.
This recipe is from the Ivory Homes cook book. Yummy.

Perfectly Easy Dinner Rolls

1 cup warm water
2 packages active dry yeast
1/2 cup butter, melted
1/2 cup sugar
3 eggs
1 tsp. salt
4-4 1/2 cups flour
additional melted butter (optional)
*hint: in this recipe don't use quick rising dry yeast, since it is designed to raise breads quickly.

Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes.
Stir in butter, sugar, eggs and salt. Beat in flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed). Cover and refrigerate 2 hours or up to 4 days.
Grease a 9 by 13 inch baking pan. Turn chilled dough out onto a lightly floured board. Divide dough into 24 equal size pieces. Roll each piece into a smooth round ball; place balls in even rows in the prepared pan. Cover and let dough balls rise until doubled in volume, about 1 hour.
Preheat oven to 375 degrees. Bake until rolls are golden brown, 15-20 minutes. Brush warm rolls with melted butter, if desired.
*makes 2 dozen rolls
This recipe is from an Easy to Bake Easy to Make recipe card I got in the mail.

Soft Bread Twists

*I think mine turned out a little too big than what it is supposed to be, so I'll have to change it a little next time (I added more flour).

1 package (1/4 oz.) active dry yeast
2 tsp. sugar
1 cup warm water
1 cup warm milk
1 egg lightly beaten
1/2 cup vegetable oil
1 1/4 tsp. salt (divided)
5 1/2 -6 cups flour
1/4 cup cornmeal
1/2 tsp. dried oregano
1/2 tsp. garlic powder
1/4 cup melted butter
pizza sauce is optional

Dissolve yeast, sugar in warm water; let stand for 5 minutes. Add milk, eggs, oil, 1 tsp. salt, and 4 cups of flour; beat on low speed until smooth. Beat 5 minutes longer. Stir in remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 8-10 minutes (the dough will be sticky).
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until it's doubled (about 1 hour). Do not punch down; divide dough into 8 pieces. Combine cornmeal, oregano; sprinkle over work surface. Roll each piece of dough in cornmeal mixture and shape into a 15 inch long rope. Cut each rope into 3 pieces, twist each piece and place on greased baking sheets.
Bake at 400 degrees for 8-12 minutes. Combine garlic powder and remaining salt. Immediately brush twists with melted butter, then sprinkle with garlic powder mixture. Serve with pizza sauce if desired.
*makes about 2 dozen. This recipe is from Country Women magazine.

Simple Spinach Salad

1 bag of spinach leaves
crumbled feta cheese
1/2 red onion chopped
6-8 strips of bacon cooked and crumbled
a bunch of little tomatoes

Serve with a vinegrette. From me.

Strawberry and Spinach Salad

1 pint fresh strawberries
2 bunches fresh spinach
1/2 cup sugar
1 1/2 Tbsp. minced green onion
1/2 tsp. Worcestershire sauce
1/2 tsp. paprika
1/2 cup olive oil
1/2 cup balsamic or cider vinegar
2 Tbsp. sesame seeds

Wash strawberries; remove green caps. Wash spinach and remove large tough stems. Tear large leafs into smaller pieces. Drain. In a medium bowl combine remaining ingredients and whisk together. Slice strawberries into halves or quarters and place in a large bowl. Add dry spinach. Pour dressing over all and toss. Serve immediately.

Green Bean Salad

1 medium potato, peeled
1/2 pound fresh green beans, cut into 2 inch pieces
1 medium tomato, cubed
1/2 small red onion, sliced separated into rings
2 Tbsp. red wine vinegar
2 Tbsp. canola oil
2 Tbsp. minced fresh oregano
2 Tbsp. fresh parsley
1/8 tsp. salt

Mix altogether and serve, Allow a little time to let marinate before serving. This recipe is from Taste of Home Magazine.

Claim Jumper Garlic Cheese Bread

Spread:
1/2 cup butter
3/4 cup shredded Cheddar cheese
2 Tbsp grated Parmesan cheese
1/2 tsp. garlic powder
1/4 tsp. worcenshire sauce (spelling is probably wrong.)
1/4 tsp. salt
dash ground black pepper
dash paprika

12 slices Texas toast or 1 loaf of french bread sliced through the middle

Directions:
Preheat oven to 400 degrees. Combine all ingredients for the spread in a small bowl. Smear spread generously on one side of each slice of Texas toast or on the face of each half of french bread loaf. Bake 10 to 12 minutes or until cheese begins to brown and bubble.

Mexican Beans and Rice

Mix 3 Tbsp. olive oil
1/2 onion
2 Tbsp. garlic

Mix those 3 altogether and add 2/3 to (home canned pinto beans) and the remaining 1/3 to the rice.
Ginger.

Like Homemade Baked Beans

Saute:
2 strips of bacon, diced and cooked until crisp.
1/2 cup chopped onions
Add:
1 small can of pork 'n beans
2 Tbsp brown sugar
1 1/2 tsp. worchestershire sauce
1/2 tsp. dry, ground mustard
simmer 10-15 minutes.
Ginger's recipe.

Aunt Laura's Spinach and Swiss Salad (from the Ivory Favorites Cookbook)

1 large head of iceberg lettuce, torn
1 (10 oz.) bag fresh spinach, torn
1/2 red onion, chopped
3/4 cup sliced mushrooms
3/4 cup grated or small cubes Swiss cheese
1/2 pound bacon, cooked and crumbled
1 cup cottage cheese, drain off liquid in small colander
croutons

Dressing:
1 cup sugar
2 tsp. dry mustard
1 tsp. salt
2/3 cup apple cider vinegar
2 cups vegetable oil
1 Tbsp. poppy seeds

Mix together dressing ingredients in a blender. Store in refrigerator until ready to use. Toss all salad ingredients together and add dressing. This makes more dressing than you need for one salad. It makes a lot! I just add the dressing right before serving to avoid sogginess.

Creamed Patatoes

red patatoes (cooked with skin)
peas (cooked)
White sauce recipe

Cut patatoe into large cubes add peas and mix the white sauce in with it! This is so yummy (especially if you have garden red patatoes). It's also good to serve with breaded zuccini and Summer squash from the garden. A nice veggie meal. Connie's recipe.

Broccoli Salad

5 cups fresh chopped broccoli
1/4 cup diced red onions
1 cup golden raisins
1 cup sunflower seeds
10 slices of cooked and crumbled bacon

Sauce
1 Tbsp vinegar
3 Tbsp sugar
1 cup mayo.

Mix the sauce together and top over salad. Toss to coat all over.
Ginger gave me this recipe. Yummy, yummy.

Doctored up Stuffing

1/4 cup dry wild rice (cooked)
1/4 cup sunflower seeds
Dash of cinnamon
1 box of prepared stuffing

Mix all together after you have cooked the stuffing.

Funeral patatoes/ Yummy patatoes

6 medium parboiled (cooked with skin)
1/4 cup butter/margarine
1/3 cup chopped green onions
1 pint sour cream
1 can cream of chicken soup
1 1/2 cup shredded cheddar cheese
1/3 cup corn flakes, crushed.
2 Tbs. butter or margarine

Cook potatoes until tender. Cool, peel and shred or grate. Heat the 1/4 cup butter with cream of chicken soup until melted and stir until blended. Blend sour cream, onion and grated cheese into sour mixture. Mix well. Mix with potatoes that have been placed in a 9 by 13 baking pan. Combine crushed cornflakes with 2 Tbs melted butter and sprinkle over casserole. Bake @ 350 degrees for 45 minutes. Or you can mix the potatoes with sour cream mixture before putting it into the pan.