Honey Mustard Dipping Sauce

1/2 c honey
1/2 c mayonnaise
1/4 c Dijon mustard

Mix all together. Refrigerate leftovers.

Spicy tomatillo dressing

from cafe rio

1 pkg hidden valley ranch dressing mix
1 c buttermilk
1 c mayo
2 tomatillos....remove husks
1/2 garlic bulb minced
1/2 bunch cilantro
1/2 tsp lime juice
jalapeno slices

Blend well in blender. Add extra mayo to thicken if needed.

Lime Rice

Lime rice from Cafe Rio
2 tbls butter
1 small yellow onion (chopped fine)
4 garlic bulbs minced
6 2/3 c water
8 tsp chicken bullion
1/2 bunch cilantro chopped
2 tsp cumin
2 small cans diced green chillies
1 tbls lime juice
1/2 tsp salt
3 c long grain rice

In saucepan saute butter, onion and garlic.
In large pot bring to boil water, chicken bullion, cilantro, cumin, green chillies, lime juice and salt.
Add sauteed mixture to boiling water. Add rice. Reduce heat, cover and simmer for 30 minutes.
or
Place all ingredients together in rice cooker. Stir when finished and serve.

Sweet shredded Pork

Sweet shredded pork/Cafe rio
5lb pork roast
1/4 c ketchup
1/4 c soy sauce
1 1/3 c brown sugar
2 fresh garlic bulbs minced
1/2 c chicken broth

Place pork in 9x13 in pan and cover with aluminum foil. Bake at 350 for 5-6 hrs. Or place in crock pot for 6 hrs. Take out and shred pork. Drain excess liquid from crock pot and put shredded pork back in.

In sauce pan combine rest of ingredients and cook until sugar is dissolved. Pour over pork, stir and serve.

Chip Dip

1 package breakfast sausage (the kind in the tube like the 1lb hamburger)
1 small can diced green chillies
1 bottle green taco sauce
1 package cream cheese
1 tub sour cream

Cook sausage in medium sauce pan. Do not drain. Add in all ingredients and cook till thoroughly warmed. Serve with chips.

This recipe is a Andersen/Canfield tradition. It was so yummy and gone within a few minutes.