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.

Mint Julep at Disneyland

The original recipe is given to guests upon request at City Hall on Main Street in Disneyland!

Ingredients
1 lb granulated sugar
6 cups water
1 1/4 ounces lime juice concentrate
8 1/2 ounces lemonade concentrate
3/4 cup creme de menthe(syrup available at liquor stores. Do not confuse it with creme de menthe liqueur)

Garnishes
mint leaf
lime slice
maraschino cherry

Directions
1 Combine the sugar and water in a 3 quart saucepan. Stir the contents until the sugar is dissolved.
2 Stir in lime and lemonade concentrate next. Continue stirring and bring to boil just below the boiling point (210 degrees.) DO NOT BOIL!
3 Remove pan from heat and chill. Once chilled, add a ratio of 1 part syrup to 5 parts chilled water.
4 Transfer beverage to pitcher and enjoy!
5 Garnish each serving with mint leaves, lime slice and a maraschino cherry.

*Update*: You can find non-alcoholic creme syrup at this website: http://www.davincigourmet.com

Davids dinner

1 pound hamburger
worstechire sauce
vegetables, we perfer frozen corn
1 can cream of mushroom soup
rice

Brown hamburger in skillet. Add in worstechire sauce, then corn and the soup. Then add rice and let cook. Stirring occassionally to avoid burning the bottom adding worstechire sauce as needed.
Believe it or not the girls love this. I remember the first time I had this was at Davids moms house. I always let David make this when we have it.

Chicken Pizza

Pizza crust
1 can chicken
Bulls eye barbeque sauce
purple onion
1 clove garlic
pineapple
cheese

Pre heat oven to 400, brown pizza crust for five minutes. While crust is browning carmalize chopped onions and garlic in light olive oil. Also brown can of chicken. Layer crust with barbeque sauce, chicken, onions and garlic, drained pineapple and sprinkle cheese of your choice. Cook pizza for five more miutes or until cheese is melted. Cut and enjoy.