Oatmeal Pancakes by Marianne Overson

Ingredients:

6 egg whites (or 3 whole eggs)

1 cup rolled oats, dry

1 cup cottage cheese

2 teaspoons sugar

1 teaspoon cinnamon

1 teaspoon vanilla

Instructions:

In a blender, blend all ingredients until smooth. Heat a griddle or large non-stick skillet over medium-low heat. Spray with non-stick cooking spray. For each pancake pour 1/4 cup of batter onto griddle. Flip when they start to bubble. Cook until golden brown. Repeat with remaining batches, spraying the griddle as needed. Makes about 10 pancakes.

Number of Servings: 3

Cafe Rio Recipes

Café Rio Sweet Pork

4 pound pork roast

2 – 15 oz cans tomato sauce

1 ½ cup brown sugar

1 can coke

1 garlic clove, diced

¼ cup cilantro, minced

Cook roast at 275 degrees for 6 hours covered in a pan half filled with water.  Shred.  Cook 3 more hours in crock pot with the above ingredients.

GREEN CHILE RICE

4 tsp. Chicken Bouillon

4 tsp. Minced Garlic

1/2 bunch Cilantro

1 can diced Green Chilies

3/4 tsp. Salt

1 Tbs. Butter

1/2 Onion, chopped

3 cups Rice (not instant)

Put chicken bouillon, garlic, cilantro, diced green chilies, salt, butter and onion into saucepan and add 3 cups water and bring to a boil. Add rice and simmer for 30 minutes.

CAFE RIO BLACK BEANS

1 can black beans, rinsed and drained

1 1/3 cup tomato juice

2 cloves garlic, minced

1 teaspoon ground cumin

2 tablespoons olive oil

1 1/2 teaspoon salt

2 tablespoons fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Smokies by Kim Ferrin

Take a package of bacon and cut them in half.

Roll bacon around the smokie and secure it with a toothpick.  Put as many as you want in a pan but the further apart the crispier the bacon.

Sprinkle brown sugar on top to your liking and bake at 350 for an hour. Longer if you want the bacon crispier.

Patton Stew by Mark Patton

A bit of this and a bit of that.  I just make it from scratch and season it until it tastes right.  That said, the recipe is something like this:

Dice one large onion and sauté in about a tablespoon of oil until golden brown.  Add a couple cloves of garlic if you have them.  If not, you can add garlic salt below.

Add stew meat and sauté until golden brown. (2.5# roast/1.5# stew meat; cross rib roast or chuck roast)

Add water, tomato sauce and tomatoes.  I usually do a small can of tomato sauce and a can of diced tomatoes for a regular sized family batch, but you can do two small cans of tomato sauce and skip the tomatoes.

Add 5 potatoes, 3 carrots - sliced/diced  and 2 celery.  The celery is important because it just doesn't taste right without it for some reason.  Fill pan 3/4 full of water - enough to cover about inch above veggies

Bring to a boil and then reduce heat to simmer until potatoes and carrots are cooked. 

About ten or fifteen minutes after you reduce the heat to simmer, season to taste with garlic salt (if you used garlic cloves above, I would probably hold off on the garlic salt or just use a little bit), salt, pepper and a little bit of Lawry's seasoning salt.  Start with a little bit of each in roughly equal proportions and then add a little bit at a time until you reach the desired flavor.

Not equal parts of salt and pepper and Lawrys.  If you add too much Lawrys it'll have strange weird sweet taste.  

My recipe says:

1 tsp pepper

1 tsp  Lawry's

2 tsp salt  

Too much Lawry's = weird, sweet taste

Granola by Sandra Spoon

8 cups uncooked oatmeal (old fashioned, rolled)
1 c wheat germ
1/2 c almonds
1/2 c coconut
1 1/2 c brown sgar
1/3 c oil
1/3 c water
1/3 c apple juice concentrate
1 tsp vanilla

Combine oats, almonds, wheat germ and coconut together in large brown.  Mix remaining ingredients in small bowl. Pour over dry ingredients & mix well.  Spray cooking spray on large cookie sheet and spread out mixture, pat down. Bake in oven for 30-60 minutes at 300 degrees. Granola should be nice golden brown color when done.  Store in airtight container.

Chicken Fajitas in Crock Pot by Sandra Spoon

1 red, yellow, orange pepper, sliced
1 yellow onion, sliced
1 1/2 pounds boneless chicken breasts or thighs
1/4-1/2 c chicken broth, depending on preference
1/2 tsp salt
2 Tbsp cumin
1 /2 Tbsp chili powder
Squirt of lime juice
Tortillas
Fajita fixings

Combine sliced onion and peppers in bottom of greased crockpot.  Lay chicken on top of veggies.  Pour chicken broth over top. Sprinkle everything with cumin, salt and chili powder.  Give a nice squire of lime juice over top.  Cook and cover on low for 8 hours (or high 4-6 hours).  When meat is done, shred with two forks and stir back into juices.  Serve met mixture with slotted spoon and tortillas and toppings of choice.

* haven't tried yet

Sloppy Joes/Manwich

HOMEMADE SLOPPY JOES

Ingredients

• 2 Lbs. ground beef
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 (15 oz) can condensed tomato soup
• 3/4 c. ketchup
• 1 Tbsp. yellow mustard
• 1 Tbsp. brown sugar
• 1/4 tsp. salt
• 1/8 tsp. black pepper
• 1/8 tsp. cayenne pepper
• 8-10 hamburger buns

Instructions

• Fry ground beef, onion, and green pepper in a large skillet until onions become clear and beef is browned. Add tomato soup, ketchup, mustard, sugar, salt, black pepper, and cayenne. Simmer for at LEAST 30 mintues. The longer you simmer, the better it will be!

Thanks Kathy Nuttall for the great recipe!!  My family loves it!!