Saucy Smokies

For a small crockpot

2 pkg. Little Smokies

equal ammounts of

your favorite BBQ sauce and grape jelly

Thow in your crockpot, mix and heat through

Cafe Rio Pulled Pork Salad (KSL)

Thanks Mom!

Sweet Pork

Ingredients:
1 (3-5 lb.) sirloin or boneless pork loin roast
1 cup salsa
1 cup packed brown sugar

(I've also seen this using a can of Coke and 1 cup brown sugar, which was very good, but I think I would like the salsa one too)

Method:
Place ingredients in a greased 3 ½ - 5 quart slow cooker. Cover and cook on low heat 8-10 hours. Shred pork with a fork or potato masher before serving. Use meat in salads, burritos, or tacos.


Cilantro-Lime Rice

Ingredients:
1 cup uncooked converted white rice
1 teaspoon butter
2 cloves garlic, minced
1 teaspoon grated lime peel (zest)
1 can (15 ounces) chicken broth
¼ cup water
2 Tablespoons freshly squeezed lime juice
2 teaspoons sugar
3 Tablespoons freshly chopped cilantro

Method:
In a saucepan combine rice, butter, garlic, lime zest, chicken broth and water. Bring to a boil. Cover and cook 15-20 minutes, or until rice is tender. Remove from heat. In a small bowl, combine lime juice, sugar, and cilantro. Pour over hot cooked rice. Serve warm.


Creamy Tomatillo Salad Dressing

Ingredients:
1 cup sour cream
1 envelope Ranch Salad Dressing
½ envelope Fiesta Ranch Salad Dressing
6 tomatillos, husked and cut in half
1 clove garlic, minced
Juice from 2 freshly squeezed limes
¼ cup freshly chopped cilantro

Method:
Combine all ingredients in a blender. And blend until smooth. Store in refrigerator up to 1 week.

Ham & Garden Vegetable Stir-Fry

Sauce:
4 Tbs cold water
1 Tbs cornstarch
¼ cup soy sauce
2 Tbs orange juice
4 tsp sugar
Pepper
(Or just use Yoshida sauce (sp?...I've always just called it Yoshi sauce) that you can thicken a little with cornstarch which is super yummy!)

1-2 cups chopped ham (or it would also be good with cooked, chopped chicken)
Fresh or frozen vegetables (ie: carrots, onion, green beans, cauliflower, broccoli, zucchini, yellow squash)

Combine water and cornstarch. Stir in soy sauce, orange juice, sugar and dash pepper; set aside).

If fresh beans, steam for 2 minutes. Add cauliflower and broccoli and steam for additional 2 minutes.

Pour oil into a wok or large skillet (add more oil as necessary during cooking). Preheat over medium-high heat. Add onion, ham and carrot; stir-fry 2 minutes. Add beans, cauliflower, broccoli, squash and zucchini. Stir fry 3-4 minutes or till vegetables are crisp-tender. Push vegetables from center of wok (or large pan). Stir sauce and add to the center of wok. Cook and stir till thickened and bubbly. Stir to coat vegetables with sauce. Cook and stir 1 minute or till heated through. Serve over rice (I prefer the brown rice)

This meal is my personal favorite!