Meatball appetizers

1 pkg of italian meatballs - cooked
1 15 oz jar of grape jelly
1 jar of chili sauce
1 tb. brown sugar

mix jelly, chili sauce and brown sugar together in a pan and heat until the jelly melts. Pour over cooked meatballs and simmer for a while. Serve with toothpicks or over rice.

Hot Spinach Artichoke Dip

1 (8 ounce) package cream cheese, softened 1/4 cup mayonnaise 1/4 cup grated Parmesan cheese 1/4 cup grated Romano cheese 1 clove garlic, peeled and minced 1/2 teaspoon Italian Seasonings

salt and pepper to taste 1 (14 ounce) can artichoke hearts, drained and chopped 1/2 cup frozen chopped spinach, thawed and drained 1/4 cup shredded mozzarella cheese

	Preheat oven to 350 degrees F. Lightly grease a small baking dish.
	Mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, Italian seasonings, salt and pepper. Gently stir in artichoke hearts and spinach.
	Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, lightly browned.

Cafe Rio-style Sweet Pork salad

Sweet Pork
4 lbs pork roast
12 oz tomato sauce
3 tsp minced garlic
2 c brown sugar
3 tsp cumin
12 oz coke or Dr. Pepper ( I use caffeine free)
4 TBSP molasses
½ tsp salt
Combine in crockpot and cook 10 hours on low
Remove and shred
Add: ½ juices from roast
4 oz. green salsa verde (Herdez brand)
4 drops Tabasco sauce (opt.)

Lime Rice
2 T butter
1 ¼ cups rice
2 ¼ cups chicken broth or Water and bullion
¾ t. salt Pepper to taste
Juice and zest of 1 lime
2 t chopped cilantro
1/8 t. cumin
In pot melt butter, fry rice for 2 minutes. Add liquid and other ingredients. Bring to boil, reduce heat, cover and cook until rice is tender approx. 20 mins

Creamy Cilantro Dressing
1 pkg. buttermilk ranch dressing (dry)
½ cup sour cream
½ cup mayo
1 cup buttermilk
1 cup fresh cilantro (chop after measuring)
1 t. minced garlic
½ t. garlic
2 T fresh lime juice
1/8 t. cumin
1 T. sugar
Opt. ¼ t. cayenne pepper
A few drops Tabasco sauce
Blend in blender until smooth

Marie’s Pico de Gallo
Tomatoes (unpeeled)
Onions Cilantro – chopped
Lime juice

Black beans
Guacamole
Parmesean cheese
Tortilla strips
Tortillas and cheese

Peanut brittle

3/4 c water
1 c. white karo
2 c. sugar
1 tsp. salt
1/2 cube butter or margarine
1 3/4 tsp. soda
1 Tbsp. vanilla (prefer Mexican)
2 to 2 1/2 c RAW peanuts

Before starting mixture put soda in a small dish, salt in another, the vanilla in another and get butter cut. Butter 2 cookies sheets. Use heavy pan place sugar, water and syrup in it and cook over high hear. When the syrup starts to thicken (soft ball stage) add peanuts. Stir constantly!! Watch for the peanuts to turn to a pale beige and syrup to change from crystal to pale yellow or straw color. Remove immediately from heat. Stir in vanilla, salt, and butter. Then add soda and stir 10 strokes or until it foams. Pour onto the cookie sheets. In about 2 min. the edges will stiffen and you must go around the edges and pull the candy to make it thin. You may want to half the recipe till you get expert at the pulling. Good Luck!