FRESH MEX PORK SALAD

Shauna Norton

Layer:

Tortilla (I like to buy uncooked tortillas and cook them myself.)
Black Beans
Cilantro Lime Rice (recipe included)
Chopped romaine lettuce
Sweet Pork (recipe included)
Guacamole (recipe included)
Pico De Gallo (recipe included)
Tortilla strips or crushed tortilla chips
Lime wedge
Tomatillo Ranch Dressing (recipe included)
Shredded Pork

Sweet Shredded Pork:

5 lb boston butt pork roast        1/2 c. chicken broth
1/4 c. ketchup        2 fresh garlic bulbs, minced
1/4c. soy sauce        1 1/3 c. brown sugar

Combine all the above together in a crock pot. Place on low heat for 6-8 hrs. On the last hr pull out roast and shred. Place back in crock pot for 1 hr.

Pico Sauce:
1 can diced tomatoes (mexican flavor)
1/2 bunch cilantro (leaves only), diced
1/2 chopped purple onion
1 minced garlic

Mix together, chill and serve.

Cilantro Lime Rice:
1 c. uncooked rice            2 c. chicken broth
1 clove garlic, minced        1 tsp. grated lime peel
2 T. chopped fresh cilantro
1 tsp. margarine (optional)
1/8 to 1/4 tsp. ground black pepper

Combine rice, margarine, garlic, lime peel, pepper, and broth in a 2 to 3 quart saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Stir in cilantro. Servings: 6

Tomatillo Ranch Dressing:
2 c. mayo
2 T. white vinegar            1 garlic clove
2 T. water                1/2 tsp. salt
1/2 bunch cilantro (just leaves)
1 jalapeno without seeds (add a few seeds if you would like it hotter and spicier)

Blend in blender until smooth

Guacamole:
3 avocados
1/2 c. salsa
1 tsp. lemon juice
3/4 c. sour cream
2 tsp. season all salt

Add all ingredients and cut with pastry cutter until well blended.

POTATO SALAD

CAMILLA NORTON

Boil and peel 8-10 potatoes (new white potatoes are best, red potatoes are also good.)
Boil and shell 3-4 eggs add little green onions to taste.

dressing:
1/2 c evaporated milk
1-2 c mayonnaise
1/2 T prepared mustard (to taste)
1-2 T sugar

FROG EYE SALAD

KATHY NORTON

1 1/3 c acini pepe, uncooked
1 can (20oz) pineapple tidbits drain (reserve 1/4 c juice)
3/4 c milk
1/4 c sugar
1 pk 3.4 oz vanilla instant pudding
1 can 8 oz crushed pineapple drained
2 cans (11oz) mandarin oranges
2 c frozen whipped topping (non dairy)
3 c mini marshmallows
1/2 c flaked coconut

cook pasta 11 min. Rinse under cold water, drain. In large bowl, beat reserve pineapple juice, milk, sugar and pudding 2 mins. Gently stir in pasta and remaining ingredients. Cover and Refrigerate at least 5 hrs.

CHINESE COLE SLAW

MISTY CURTIS

Cook and dice chicken
1 lg head cabbage shredded
4-6 green onion
4 T toasted sesame seeds
1 small bag slivered almonds
2-4 pkg raman noodles (broken)

Dressing:
6 T vinegar
1/2 tsp pepper
4 T sugar
1 c oil
2 tsp salt
2 tsp accent

shake and pour over salad.

BEST GREEN SALAD

KATHY NORTON

spring mix lettuce
baby spinach
romaine mix

toppings:
feta cheese
craisans
mozzarella cheese
red onion
mandarin oranges

dressing:
3/4 c cider vinegar
3/4 c sugar
1-2 tsp Dijon mustard
1 1/2 tsp salt
2 T chopped red onion

blend together slowly add: 1 1/2 c veg oil

FROZEN FRUIT SALAD

KATHY NORTON
2 T lemon juice
1 12oz cool whip
1 can sweetened condensed milk
2 pkg frozen berry medley

stir fruit in 45 mins before serving
stir lightly every 15 mins

RASPBERRY JELLO SALAD

VICKI HAYCOCK

1 lg raspberry jello
1 lg cook vanilla pudding
1 sm bag of frozen raspberries
1 sm Cool Whip

Cook the jello, pudding and 3 cups of water to a boil.  Let cool. Refrigerate over night or most of the day.  Beat the pudding mixture and then add the Cool Whip and beat until mixed well.  Fold in the frozen raspberries.  Enjoy :) 

(You can use orange jello and 2 cans of mandarin oranges, drained) 

 I have never used strawberries but I think that fresh strawberries would be good too.  You can use the sm pkg of jello and pudding and use 1 1/2 cups of water.

CAFE RIO PORK SALAD

Shauna Norton

Layer:

Tortilla (I like to buy uncooked tortillas and cook them myself.)
Black Beans
Cilantro Lime Rice (recipe included)
Chopped romaine lettuce
Sweet Pork (recipe included)
Guacamole (recipe included)
Pico De Gallo (recipe included)
Tortilla strips or crushed tortilla chips
Lime wedge
Tomatillo Ranch Dressing (recipe included)
Shredded Pork

Sweet Shredded Pork:

5 lb boston butt pork roast
1/2 c. chicken broth
1/4 c. ketchup
2 fresh garlic bulbs, minced
1/4c. soy sauce
1 1/3 c. brown sugar

Combine all the above together in a crock pot. Place on low heat for 6-8 hrs. On the last hr pull out roast and shred. Place back in crock pot for 1 hr.

Pico Sauce:
1 can diced tomatoes (mexican flavor)
1/2 bunch cilantro (leaves only), diced
1/2 chopped purple onion
1 minced garlic

Mix together, chill and serve.

Cilantro Lime Rice:
1 c. uncooked rice
2 c. chicken broth
1 clove garlic, minced
1 tsp. grated lime peel
2 T. chopped fresh cilantro
1 tsp. margarine (optional)
1/8 to 1/4 tsp. ground black pepper

Combine rice, margarine, garlic, lime peel, pepper, and broth in a 2 to 3 quart saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Stir in cilantro. Servings: 6

Tomatillo Ranch Dressing:
2 c. mayo
2 T. white vinegar
1 garlic clove
2 T. water
1/2 tsp. salt
1/2 bunch cilantro (just leaves)
1 jalapeno without seeds (add a few seeds if you would like it hotter and spicier)

Blend in blender until smooth

Guacamole:
3 avocados
1/2 c. salsa
1 tsp. lemon juice
3/4 c. sour cream
2 tsp. season all salt

Add all ingredients and cut with pastry cutter until well blended.

COOKIE SALAD

 Shauna Norton

 2 c. buttermilk
1 (16 oz) cool whip
1 pkg. fudge stripped cookies
2 sm. box vanilla pudding

Optional:
Pineapple    Apples
Mandarin Oranges

Mix together buttermilk, vanilla pudding and cool whip. Blend Well. Add fruits to the mixture. Refrigerate. When ready to serve break cookies into pieces and mix all together.

HEINZ 57 CHICKEN PASTA SALAD

Mindy Haycock
Emily Johnson

4 chicken breast, seasoned and salted
2 T. butter
cajun poultry spice
heinz 57 sauce
2-16 oz. bowtie pasta
½ green, red, and yellow peppers
sun dried tomatoes packed in oil
½ - ¾ c. pine nuts
1 red onion sliced thinly
1 cardini caesar dressing
1 newman’s balsamic vinegar

Cook Pasta, rinse and refrigerate
Cook, Cool, and shred Chicken
Melt butter, add shredded chicken and sprinkle with Cajun seasoning
Coat lightly with Heinz 57

Mix remaining ingredients together. Add to Chicken and Pasta
Refrigerate