This recipe hails from my good friend Debbie. I've had it many times, most recently Friday night. It's wonderful.
1 1/2 cup apricot nectar
1 1/2 cup pineapple juice
1 1/2 cup frozen orange juice
3 bananas, mashed
2 cup sugar
8 cup water
1 (2 liter) Sprite
Combine all ingredients except Sprite in large bowl. (You may blend the bananas with some of the juice in a blender). Mix well. Pour into a 9 x 13 pan. Freeze. Let thaw 10-15 minutes before using. Chop slush into pieces. Put in individual glasses or punch bowl. Add Sprite. The more you add the thinner the slush.
Sunday, December 21, 2008
Aunt Penee's Cafe Rio Salad
I made this for our family party on Friday night. It's to die for. Labor intensive, to be sure, but really rellys you must make this! I told Penee I was going to post this recipe as it's too good not to share.
The Meat:
3 lb pork shoulder/butt (remember they are the same cut)
16 ounces Salsa
1 can of Coke
2 cups Brown sugar (optional. I did not use the sugar at all as I don't like sweet meat)
Fill crock pot with roast halfway with water. Cook on high for 5 hours. Take pork out, drain liquid. Puree the Salsa, add the coke and pour over the roast. Cook on high for another 3 hours. Shred.
Cilantro Rice:
1 cup uncooked rice
1 tsp butter
2 garlic cloves, minced
1 tsp. freshly squeezed lime juice
1 can chicken broth
1 cup water
Combine rice, garlic, chicken broth and water. Bring to boil, cover and cook on low for 15-20 minutes. Remove from heat. In a small bowl combine the following: 1 Tbsp freshly squeeze lime juice, 2 tsp. sugar, 3 Tbsp freshly chopped cilantro. Pour over the hot rice, mix it in as you fluff the rice.
Black beans:
2 cans black beans ( I cooked mine from scratch, but canned works too)
1 tomato, chopped
1/2 onion, chopped
1/2 bell pepper, chopped
1 clove garlic, minced
1/2 tsp. Kosher salt
Combine and bring to boil. Reduce heat and simmer for about 20 minutes. Makes 8 1/2 cups.
Ranch Dressing: (this really makes the salad, imho:)
1 package Hidden Valley Ranch mix (the Traditional kind, not Buttermilk)
1 cup mayonnaise
1 cup Buttermilk
2 tomatillos, take husk off and dice small
1/2 bunch fresh cilantro
1 clove garlic
Juice of 1 lime
1 jalapeno pepper, take the seeds out if you don't want it hot
Put the above in blender. Set in fridge for flavors to mix
To serve: Use small tortillas, heat them until warm. Layer as follows: warm tortilla, meat, rice, beans, grated cheese (opt), Lettuce (cut up in strips), olives, avocados, few tortilla chips, etc. Whatever else you want. Pour dressing over top.
Terrific stuff!
The Meat:
3 lb pork shoulder/butt (remember they are the same cut)
16 ounces Salsa
1 can of Coke
2 cups Brown sugar (optional. I did not use the sugar at all as I don't like sweet meat)
Fill crock pot with roast halfway with water. Cook on high for 5 hours. Take pork out, drain liquid. Puree the Salsa, add the coke and pour over the roast. Cook on high for another 3 hours. Shred.
Cilantro Rice:
1 cup uncooked rice
1 tsp butter
2 garlic cloves, minced
1 tsp. freshly squeezed lime juice
1 can chicken broth
1 cup water
Combine rice, garlic, chicken broth and water. Bring to boil, cover and cook on low for 15-20 minutes. Remove from heat. In a small bowl combine the following: 1 Tbsp freshly squeeze lime juice, 2 tsp. sugar, 3 Tbsp freshly chopped cilantro. Pour over the hot rice, mix it in as you fluff the rice.
Black beans:
2 cans black beans ( I cooked mine from scratch, but canned works too)
1 tomato, chopped
1/2 onion, chopped
1/2 bell pepper, chopped
1 clove garlic, minced
1/2 tsp. Kosher salt
Combine and bring to boil. Reduce heat and simmer for about 20 minutes. Makes 8 1/2 cups.
Ranch Dressing: (this really makes the salad, imho:)
1 package Hidden Valley Ranch mix (the Traditional kind, not Buttermilk)
1 cup mayonnaise
1 cup Buttermilk
2 tomatillos, take husk off and dice small
1/2 bunch fresh cilantro
1 clove garlic
Juice of 1 lime
1 jalapeno pepper, take the seeds out if you don't want it hot
Put the above in blender. Set in fridge for flavors to mix
To serve: Use small tortillas, heat them until warm. Layer as follows: warm tortilla, meat, rice, beans, grated cheese (opt), Lettuce (cut up in strips), olives, avocados, few tortilla chips, etc. Whatever else you want. Pour dressing over top.
Terrific stuff!
Reeses Peanut Butter Cups
Kenz and I made a batch of these too, yesterday. I made them with Mom a few times for Christmas when I was newly married. Very yum.
Mix together and knead:
1 1/2 to 2 packages Graham crackers (crush into fine crumbs)
4 cup powdered sugar
1 cup butter
2 cup peanut butter
Melt your chocolate in a double boiler or over low heat. Take a teaspoonful of chocolate and pour into candy wrapper cup. Take your finger and cover the bottom and half way up the sides of candy cup with chocolate. Then take a pinch of the peanut butter mixture and put on top of the chocolate layer. Then take another dab of chocolate and pour over top of that. The chocolate melts and runs down the sides and meets halfway with your first layer of chocolate. Chocolate hardens and sets up over time. Easiest way to do these is do each step at a time.
Mix together and knead:
1 1/2 to 2 packages Graham crackers (crush into fine crumbs)
4 cup powdered sugar
1 cup butter
2 cup peanut butter
Melt your chocolate in a double boiler or over low heat. Take a teaspoonful of chocolate and pour into candy wrapper cup. Take your finger and cover the bottom and half way up the sides of candy cup with chocolate. Then take a pinch of the peanut butter mixture and put on top of the chocolate layer. Then take another dab of chocolate and pour over top of that. The chocolate melts and runs down the sides and meets halfway with your first layer of chocolate. Chocolate hardens and sets up over time. Easiest way to do these is do each step at a time.
Grandma Rose's Caramels
Kenz and I made a batch yesterday and they were as good as I remembered them. Grandma made them at Christmas time.
1 lb light brown sugar
1/2 lb. butter (2 cubes)
1 cup light Karo syrup
1 teaspoon cream of tartar
1 can Eagle Brand Milk
1 cup nuts (add when done)
Put in pan & boil 15 minutes. Stir while cooking. Add nuts and pour on large greased cookie sheet. Cool. Then cut with scissors, dip in chocolate or wrap in wax paper.
1 lb light brown sugar
1/2 lb. butter (2 cubes)
1 cup light Karo syrup
1 teaspoon cream of tartar
1 can Eagle Brand Milk
1 cup nuts (add when done)
Put in pan & boil 15 minutes. Stir while cooking. Add nuts and pour on large greased cookie sheet. Cool. Then cut with scissors, dip in chocolate or wrap in wax paper.
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