Pork Chops

Pork Chops by Evelyn Hornbarger

Brown pork chops (seasoned with salt/pepper) in hot oil in pan. Put in dish and cook for 30 minutes. Serve with choice of side- mashed potatoes, asparagus, veggies.

Sister Hinckley’s Sweet and Sour Pork

Sister Hinckley’s Sweet and Sour Pork

Cut one pound of pork into ¾ inch cubes and mix with 1TBS cornstarch, 2 TBS flour, 1 egg white, and a little salt. Fry pork in deep, hot fat until brown; set aside.

For sauce, combine ½ cup sugar and 1 ½ TBS cornstarch. Stir into 1/3 cup vinegar and 2/3 cup water. Whisk to remove any lumps. Cook over medium heat until thickened, stirring constantly. Set aside.

Heat another pan. Using 3 TBS oil, saute’ ½ cup sliced onion, ½ cup sliced carrots (sliced lengthwise with a vegetable peeler), 1 sliced green pepper, and a cucumber cut in long strips. Don’t overcook vegetables. They should remain rather crisp.
Combine ½ cup pineapple chunks, the sautéed vegetables, the fried pork, and the sweet and sour sauce. Stir in 4 TBS tomato catsup. Mix thoroughly and serve hot with rice.

Schweine Braten

Schweine Braten (Pork Roast) Annemarie Pyle
(About 3 lbs for 6 persons)

Preheat oven to 350 deg.
Salt & Pepper Roast & sprinkle with Caraway Seeds.
Brown Roast in Roasting pan on all sides.
Chop ½ onion and put in pan for gravy.
Add water during roasting for gravy.
Roast until done (about 1 ¾ hours or use a thermometer)
Remove Roast from pan. Add 3 teaspoons of corn starch (mixed to
a paste with water) for thickening. Add water as necessary for
quantity of gravy desired. Add Salt to taste ( can use seasoned salt
also).

Excellent when served with mashed or boiled potatoes, or German
Klöße and Sauer Kraut.

Cafe Rio Recipes

CAFE RIO RECIPES

CHICKEN
5 lbs chicken breast, boneless, skinless
1 sm bottle zesty italian dressing
1 T chili powder
1 T cumin
3 cloves garlic, minced

Mix all ingred together in a large crock pot. Cook on high for 5-7 hours. Remove chicken and shred. Reserve a small amount of juice and pour over shredded chicken. Keep warm.

PORK
6 lbs pork roast
1 bottle taco sauce (8 oz) or 16 oz. salsa
1 T cumin
1 C brown sugar
1 can Coke (not diet)

Cook pork in pot on low for 5 hours (cover roast 1/2 with water). Shred pork and drain water. Add the other ingredients and cook 3 more hours.

Cafe Rio Pork Burritos
Burritos:
4 lb pork
5 8 oz cans tomato sauce
1 TBS pressed garlic
1 1/2-3 C. brown sugar
4 tsp cumin
4 C. dr. pepper
2-4 TBS molasses
1/2 tsp salt
pepper to taste
uncooked tortillas
monterey jack cheese
green enchilada sauce

Mix all together in crock pot, except tortillas, cheese and enchilada sauce. Shred pork and put back in juice. Cook tortillas in frying pan. Fill. Smother with monterey jack cheese and green enchilada sauce. Bake till heated through

*Can cook the pork in a separate pan, then shred it, then add it to the juice if trying to cut down on fat (but not as good!)....
*If I'm making this just for Adam and I, I divide it by 4, if we're having company I divide it in half.
* Also, when I go to cafe rio I tend to get the salad instead of the burrito, so I bet you could cook the pork the same way as this recipe says and then just put it with salad instead of in tortillas!

Lime Rice for burritos:
1 1/4 C. rice
2 TBS butter
2 1/4 C. chicken broth
3/4 tsp salt
pepper to taste
1 lg or 2 med limes- juiced
2 TBS chopped cilantro
1/4 tsp cumin

Melt butter with rice in pan. Add liquid and other ingredients. Bring to a boil. Reduce heat. Cover and cook 20 min.
* I make the whole helping on this one, and I usually have to add more liquid than it calls for.

LIME RICE

Blend together:
1 yellow onion, chopped
4 cloves garlic, minced
1 bunch cilantro chopped
2 tsp cumin
2 sm cans diced green chilies
1 T lime juice
1/2 t pepper and ¾ tsp salt
In a large pot, bring to a boil the above with the following:
6 2/3 cups water
6 t chicken bouillion
2 T butter
3 cups of rice (maybe a half cup more, you'll have to play with it)


Pico de Gallo
4 fresh tomatoes, chopped
1 white onion, chopped
1/4 bunch cilantro, chopped
2 cloves garlic, minced
1/2 t lime juice
1 t salt 1/2 t pepper



CREAMY CILANTRO RANCH DRESSING
1 pkg Hidden Valley Buttermilk Ranch Dressing mix
1 C buttermilk
1 C Mayo
2 tomatillos
1 clove garlic, minced
1/2 bunch cilantro, chopped
Juice from 1 lime
1 small jalapeno, seeds removed!
Blend above in blender and let mingle in fridge for at least 30 minutes.


Serve in the following order:

tortillas
cheese
shredded chicken or pork
black or pinto beans
lime rice
red and green leaf lettuce, shredded
sprinkle crunch corn strips on top
fresh Parmesan cheese

sides of:
pico de gallo or salsa
guacamole
cilantro/ranch dressing
Sour cream
Chopped Roma Tomatoes and green onion