Danish Puff Pastry

From Lynette

For dough:

1 c. flour

1 cube margarine

2 T cold water

In mixing bowl, blend four and margarine together as for pie crust.  Add 2 Tb cold water, mix until blended.  Divide dough in 1/2 and pat out 2 strips, 10" by 4.5-5", on ungreased cookie sheet.

Filling:

1 c. water

1 cube margarine

1 tsp almond extract

1 c. flour

3 eggs

Cook water on stovetop until boiling - add margarine.  Remove from heat and add almond extract.  Pour in flour, stirring until smooth and blended.  Add eggs one at a time and blend in thoroughly by hand.  Spread on top of dough strips.  Bake for 1 hour in 350F oven.  Frost with butter cream icing and top with chopped nuts or sliced almonds.

Butter Cream Icing:

1/3 c. soft margarine

3 c. confectioner's sugar

1 tsp almond extract

about 2 T milk

Blend margarine and sugar.  Stir in almond extract and milk and beat until smooth.

White Bean Chicken Chili

from Lynette

1-2 T oil

1 onion, chopped

1 clove garlic, chopped

2 cans (14 oz) chicken broth

2 cans (14 oz) white beans

1 can (15 oz) corn (may use frozen corn)

1 can chopped green chiles

2 cups cooked, cubed chicken breast

2 tsp ground cumin

1/2 tsp salt

1/4 tsp pepper

juice of 1 lime

tortilla chips

Saute onion and garlic in oil until soft.  Add a little flour to the onions to thicken the soup slightly.  Combine remaining ingredients except chips.  Simmer covered 25 minutes.  Serve with tortilla chips, grated cheese and sour cream.

Pork Barbacoa Salad with Fixins

from Jessica

Pork Barbacoa Salad (Café Rio)

1 pork sirloin tip roast (Costco-three in a package)

1 large bottle of Pace Picante Sauce – medium or hot

1-cup brown sugar

Put roast in crock-pot. Mix picante sauce with brown sugar and pour over roast. Cook on high 4-5 hours. Remove roast and cut across the grain about every 3 in. Shred and put back in crock-pot with sauce. Turn to low to keep warm.

from Jessica

Cilantro Lime Rice

Uncle Ben’s long grain rice, cooked according to directions for 6 servings. (I just cook 2 cups of rice)

Grated lime peel

Juice of 1- 1 ½ limes

Sweeten with about 2T sugar (or a little more) ½ c water

Chop fresh cilantro (about ¼ of one bunch)

Cook rice according to directions for 6 servings. When about done add the lime juice, rind, sugar, water and cilantro. Steam for 10 mins longer to absorb liquid.

To assemble salad, layer: Mixed greens, chopped Cilantro, lime rice, Pork Barbacoa, Goya Black bean soup or plain black beans drained, Seven Sea Green Goddess Dressing. Top with Cheddar Cheese

If you'd like to make your own dressing:

CAFE RIO SALAD DRESSING

1 1/3 cups sour cream
3/4 cup mayonnaise
1 bunch of cilantro
1 package ranch dressing mix
4 tbsp. salsa verde (green salsa)
2 cloves of garlic
1/8 tsp. Tabasco sauce
juice of one lime

Mix together in the blender... and that's it!