Cafe Rio Creamy Tomatillo Dressing (copycat)

Ingredients:

1 (1 oz) package Hidden Valley Ranch Dressing mix

1 cup buttermilk

1 cup mayonnaise

1 large or 2 small tomatillos (They are green and by the tomatoes.)

1 clove garlic, minced

1/2 bunch cilantro, chopped

1/2 tsp lime juice

1/2 to 1 small jalapeno, seeds removed and chopped

Instructions:

Blend all ingredients together in a blender or food processor and store in the refrigerator to let the flavors blend. Beware that the dressing tends to get hotter the longer it sits.

Cafe Rio Cilantro Lime Rice (copycat)

Ingredients:

2 T butter
pepper to taste
1 1/4 cup uncooked white rice
juice and zest of 1 large or 2 small limes
2 1/4 cups chicken broth
2 T finely chopped cilantro
3/4 tsp salt
1/4 tsp cumin

Instructions:
In a skillet, melt butter with rice. Add the chicken broth and the rest of the ingredients. Bring to a boil, then reduce heat to a simmer, cover, and cook for 20 minutes or until liquid is absorbed.

Mom's Baked Beans

 From the kitchen of Jean McGee

2 large cans Pork & Beans (drained)
1 can Tomato Soup
1 1/2 cups Brown Sugar
1/4 - 1/2 Onion, chopped 
1 can Green Chile
2 Tblsp Worcestershire Sauce
2 Tblsp Mustard

Bake at 350 degrees uncovered for at least one hour. Top with bacon if desired.

Baked Feta "Pasta"

1 Spaghetti Squash (halved lengthwise and seeds removed)

8 oz block of Feta Cheese

2 cups Grape Tomatoes (halved)

2 cloves Garlic (minced)

Salt & Pepper

Olive Oil

Fresh Basil (chopped)

Microwave spaghetti squash for a couple of minutes to make it easier to cut. Gently scape out seeds and place both halves open-side up in a shallow baking dish. Place 1/2 a block of feta in each hollowed-out spaghetti squash half. Add 1 cup of halved tomatoes and 1 minced garlic clove into each half. Sprinkle each with salt & pepper to taste and drizzle with olive oil. Bake uncovered at 400 degrees for 1 hour until the squash is cooked and tender. Use a fork to separate the squash from the edges and mix together with the feta, tomatoes, and other ingredients. Top with fresh basil. Eat directly from the squash bowl as a meal, or serve as a side dish.

Fruit Dip

8 oz Cream Cheese

3/4 cup Greek Yogurt

2 Tbsp Honey

1 tsp Vanilla

When cream cheese and yogurt are at room temperature, use a mixer to combine until smooth. You can choose fat-free cream cheese and yogurt if desired. Serve with an assortment of fresh fruit. Serves about 6.

Mom's Bread

 From the kitchen of Jean McGee

4 cups warm water
3 Tbsp yeast
1/2 cup oil
2/3 cup honey
2 Tbsp salt
3 beaten eggs
1 cup powdered milk
12 cups flour

Mix together and knead until the dough pulls away from the side of the bowl - about 10 minutes. (Dough may be a little sticky.) Let rise twice. Shape and put into greased loaf pans. Let rise again. Bake at 325 degrees for 40 minutes.

Adaptation for Bread Machine - 1.5 lb. loaf
1 cup milk
4 Tbsp butter (chunked)
1 egg
2 3/4 cups flour
2 Tbsp sugar
1 tsp salt
1 1/2 - 2 tsp yeast

Add to the bread machine pan in the order listed. Make a well for the yeast in the center to keep it from interacting with the salt, especially if you are using the delay timer.