Cowboy Stew

1½ qt. water (6 C.)
1 C. diced carrots
1 C. diced celery
1 C. chopped onion
3 C. hominy or well cooked field corn
½ lb. ground turkey, cooked
1 Tbs. bouillon or miso
1-1½ tsp. salt
¼ tsp. black pepper
¼ tsp. garlic powder
In large saucepan, cook carrots, celery, and
onion in water until tender. Stir in
remaining ingredients. Cook until mixture
is heated through. Makes 4-6 servings.

Cucumber Sandwiches

Served at Book Club "Tea Party"

Ingredients
1 loaf of yummy bread (needs to be a wide loaf)
8 oz cream cheese, softened
1 packet dry Italian Dressing mix
1-2 cucumbers

1. Add Italian Dressing mix to cream cheese. Season to taste. I like it pretty "seasoned" so you can tasted it on the bread.
2. Peel and slice cucumber lengthwise. I like them medium thickness so you can really taste the cucumber.
3. Cut the crust off of bread, and slice piece lengthwise in half to make two thin rectangles. Use bread wide enough so that a piece of cucumber fits easily onto the sliced bread.
4. Evenly spread cream cheese mixture on each piece bread.
5. Add a slice of cucumber.

English Scones

Served at Book Club "Tea Party"

Ingredients
3 cups all-purpose flour
1/2 cup white sugar
5 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter
1 egg, beaten
1 cup milk

Directions
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.
3. Turn dough out onto a lightly floured surface, and knead briefly. Roll dough out into a 1/2 inch thick round. Cut into 8 wedges, and place on the prepared baking sheet.
4. Bake 15 minutes in the preheated oven, or until golden brown.

Cranberry Spinach Salad

1 tbsp butter
3/4 c almonds, blanched and slivered
1 lb spinach, rinsed and torn into bite-sized pieces
1 c dried cranberries
2 tbsp roasted sesame seeds
1 tbsp poppy seeds
1/2 c white sugar
2 tsp minced onion
1/4 tsp paprika
1/4 c white wine vinegar
1/4 c cider vinegar
1/2 c vegetable oil

Melt butter and cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool. In large bowl, combine the spinach with the almonds and cranberries. In medium bowl, whisk together sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

Pork Salad

Here is the recipe for what we had for dinner on Easter Sunday. It was so yummy! Thanks everyone for bringing your part!

CAFE RIO SALAD

There are 3 parts to the salad: the rice, the pork, and the dressing.

[ LIME-CILANTRO RICE ]

2 Tbsp. oil
4 c. long grain rice (6 c. water)
1 bunch cilantro, finely chopped
juice of 2 limes
2 tsp. crushed garlic

Heat oil in a large skillet. Add rice, cilantro, and garlic. Saute 3-5 minutes, stirring frequently. Add water and lime juice and bring to boil. Then reduce heat and simmer until all the liquid is absorbed by the rice (about 20 minutes). You can also use a rice cooker if you have one.

[ CAFE RIO PORK ]

pork roast
1 (16 oz.) bottle of salsa
1 can coke
2 c. brown sugar

Place pork in crock-pot and fill it half way up with water. Cook roast on high for 5 hours. Drain off water. Cut pork in thirds. Mix together ingredients (salsa, coke, brown sugar) and put on top of pork. Cook an additional 3 hours on high. Shred pork with forks. Leave it on low until ready to serve.

[ CREAMY TOMATILLA SALAD DRESSING ]

1 packet hidden valley ranch buttermilk dressing
1 c. buttermilk
1 c. mayo or sour cream
2-3 tomatillas (peel off outer leaf/shell)
1 tsp. crushed garlic
¾ bunch fresh cilantro
1 tsp. cayenne pepper
juice from 1 lime (about 2 tsp.)
salt & pepper

Blend all ingredients in the blender. Refrigerate.

[ SERVING ]

Of course you can assemble everything burrito-style. I prefer salad-style. For one serving, I first put a tortilla on a plate (or a large serving bowl, like the pasta bowl shown in the photo). Then put rice, pork, some chopped lettuce, and the dressing. Finally, garnish your salad with shredded cheese, tomatoes, sliced avocados, or whatever you want.

Crispy Baked Chicken Pesto

4 small boneless skinless chicken breast halves (1 lb.)

1 pkt.  SHAKE 'N BAKE Chicken Coating Mix

2 Tbsp. pesto

1/4 cup  KRAFT Shredded Mozzarella Cheese 

PREHEAT oven to 400ºF. Coat chicken with coating mix. Place in 8-inch square baking dish.
BAKE 20 min. or until chicken is cooked through (165ºF).
TOP chicken with pesto; sprinkle with cheese. Bake an additional 5 min. or until cheese is melted and lightly browned.

Serving Suggestion

Serve with hot cooked rice and steamed vegetables.

Food Facts

Pesto is an uncooked sauce made with fresh basil, garlic, pignoli (pine nuts), Parmesan or Pecorino cheese and olive oil. This classic, fresh-tasting sauce originated in Italy and is a favorite on pasta and chicken dishes. Look for prepared pesto in either the refrigerated aisle of your supermarket, with the sauces and dressings in the produce aisle or with the jarred pasta sauces in the grocery aisle.

I never knew what Pesto was until I made this dish. It is a new favorite! I love it!

Cheesy Meatball Subs

These are sooo yummy. And sooo quick to make. I make these when I am pinched for time. And my children LOVE them too!

1 cup spaghetti sauce

1/2 cup  water

2 Tbsp. KRAFT Grated Parmesan Cheese

3/4 lb.  (3/4 of 1-lb. pkg.) frozen cooked meatballs (1-1/2 inch)

4 crusty sandwich rolls, split

3/4 cup  KRAFT Shredded Mozzarella Cheese 

COMBINE first 4 ingredients in large skillet. Bring to boil on medium-high heat, stirring occasionally.
SIMMER on medium heat 8 min. or until meatballs are heated through, stirring occasionally.
SPOON into rolls; top with mozzarella.