Cheese Ball

2 8oz packages of cream cheese
1 8oz crushed pineapple (drained)
2 Tablespoons green onions
1 1/2 Teaspoon Seasoned Salt
Mix Well

Roll into a ball, refrigerate.  Optional:  Roll in parsley flakes and pecans and/or almonds on wax paper.

Coconut-Pecan Filling & Frosting

1 can (12 oz) evaporated milk
1 1/2 cups sugar
3/4 cup (1 1/2 sticks) butter or margarine
4 egg yolks, slightly beaten
1 1/2 tsp. vanilla
1 package (7 oz) Baker's Angel Flake Coconut (about 2 1/3 cups)
1 1/2 cups chopped pecans

Stir milk, sugar, butter, egg yolks, and vanilla in large saucepan.  Stirring constantly, cook on medium heat 12 minutes or until thickened and golden brown.  Remove from heat.

Stir in coconut and pecans.  Cool to room temperature and of spreading consistency.

This recipe is a family favorite through generations!  I use the Duncan Hines brand for German Chocolate cake and make this German Chocolate Cake Frosting.

Cafe Rio Recipe

Beans:

1 can black or pinto beans
2 tablespoons olive oil
2 cloves minced garlic
1 teaspoon cumin
2 tablespoons chopped cilantro
1/3 cup tomato juice

Rinse and drain beans and set aside.  Add all other ingredients and simmer slightly.  Add beans and cook until warm through.

Pork:

2 pounds boneless, ribmeat, shoulder or picnic butt pork roast
1 can Dr. pepper
1/4 cup water
2 dashes garlic salt

Do enough water, Dr. pepper, and garlic that will cover the pork in the crock pot.  Cook for 8 hours on low.  Then shred mean and top with the Cafe Rio Pork Sauce.

Sauce:

Amount for every 2-3 pounds of meat.
1 can Dr. pepper
1 can red enchilada sauce
1 cup brown sugar
1 can green chili

Add this sauce to shredded pork and cook on low for 2 hours to simmer.

Rice:

1 cup uncooked long grain rice
1 teaspoon butter
2 cloves garlic
1 teaspoon lime juice
1 can 15 ounces chicken broth
1 cup water
1 tablespoon lime juice
2 teaspoons sugar
3 teaspoons chopped cilantro

Combine all but last three ingredients in rice cooker and cook until done.  Then mix last three ingredients together and mix throughout rice once cooked.

Dressing:

1 (1 ounce) package hidden valley ranch dressing mix
1 cup buttermilk
1 cup mayo
1 large or 2 small tomatillos (they are green and by the tomatoes)
1 clove garlic, minced
1/2 bunch cilantro, chopped
1/2 teaspoon lime juice
1/2 to 1 small jalapeno, seeds removed

Blend all ingredients together in a blender or food processor and store in the refrigerator to let the flavors meld.  Beware that the dressing tends to get hotter the longer it sits.