China Sun Pork

1 can (20 oz.) pineapple tidbits
3 Tbs. soy sauce
1 Tbs. cornstarch
1 tsp. white vinegar
1 lb. pork or ham – cut in small cubes
1/8 cup vegetable oil or chicken broth
¼ cup brown sugar
1 garlic clove, pressed
1 tsp. ground ginger
½ onion, cut into fourths
1 cup sliced baby carrots
1 green pepper, cut in chunks

Drain pineapple – reserve ¼ cup juice and mix with ½ cup water, soy sauce, cornstarch, vinegar and set aside. Brown pork or ham in oil or chicken broth. Add to meat garlic and ginger. Cook 1 minute. Add onion and carrots and cook 1 minute. Stir in sauce and brown sugar and add pineapple and green bell peppers.  Cook 'till sauce boils and thickens some. Serve over plain rice. Delicious! Makes 6 – 8 servings.

-Sarah

Hawaiian Haystacks

½ cup butter
½ cup flour
½ teaspoon salt
3 cups milk
1 (10 ¾ - ounce) can cream of chicken soup
1 cup sliced mushrooms
 
Melt butter in large saucepan. Add flour and salt and stir. Add milk and cook until thickened, stirring oconstantly. Add cream of mushroom soup, mushrooms and chicken. Simmer on low heat for 15 minutes.   
Serve over sticky, white rice with the following toppings:

grated cheddar cheese
chopped celery
chowmein noodles
pineapple tidbits
chopped tomatoes
coconut
toasted sliced almonds
chopped green onions
soy sauce

Serves eight.

-Sarah

Family Chicken Fajitas with Spanish Rice

4 boneless, skinless chicken breasts
½ cup lime juice
½ tsp. pepper
1 tsp. garlic salt
1 large onion, sliced into rings
1 large green pepper, sliced into strips
1 large red pepper, sliced into strips
2 Tbs. butter
Flour tortillas

Condiments:
salsa
guacamole
shredded cheddar cheese
sour cream
 
Cut chicken into strips. Place in glass dish and pour lime juice over top. Sprinkle with pepper and garlic salt:  cover with plastic wrap and refrigerate for several hours. In large skillet or wok, sauté onion and peppers in butter for 2 minutes. Remvoe vegetables and add chicken. Cook chicken until no longer pink (abt. 5 min.) and add onion and peppers back. Cook until heated through. Fill warm flour tortillas with chicken mixture; top with condiments and roll and eat immediately.

Spanish Rice:
1 large tomato
1 clove garlic
2 Tbs. onion
½ cup water
½ tsp. salt
Mix together in blender; set aside.
3 Tbs. olive oil
1 cup rice (white, or brown or combination)
2 cups water
2 chicken bouillon cubes

Heat olive oil in large skillet and fry rice until brown. Add tomato mixture and simmer until some of the moisture evaporates. Mix in 2 cups water and bouillon cubes and bring to a rapid boil. Reduce heat to low, cover and simmer for 25 minutes.

Cut chicken into strips. Place in glass dish and pour lime juice over top. Sprinkle with pepper and garlic salt:  cover with plastic wrap and refrigerate for several hours. In large skillet or wok, sauté onion and peppers in butter for 2 minutes. Remove vegetables and add chicken. Cook chicken until no longer pink (abt. 5 min.) and add onion and  pepppes back. Cook until heated through. Fill warm flour tortillas with chicken mixture; top with condiments and roll and eat immediately.
 
-Sarah

Rice and Veggie Stuffed Peppers

4 medium bell peppers

1 tsp. vegetable oil

1/2 c. chopped onion

1 tsp. minced garlic

1 small zucchini, diced

1 can (14 1/2 oz) crushed tomatoes with garlic, oregano, & basil (I use more than this so I buy the 28 oz can and add more as needed)

1/2 tsp. Italian seasoning

3/4 tsp. salt

1 c. fresh or frozen corn

2 c. cooked white rice

1/2 c. shredded pepper jack cheese (I use a little more)

3/4 c. water

1/8 tsp. ground black pepper

1/2 to 3/4 lb. sausage (can omit for a veggie version)

Cook the sausage first, set aside. Cut tops of peppers just below stem and remove seeds. Fill a 5 qt. pot with 1 inch water, insert a wire rack. Bring to boil. Place peppers cut side down on rack. Cover pot and cook 4 minutes. Remove peppers and place cut side up on baking dish. Heat oil in a large non-stick skillet over medium heat. Add onion and garlic and saute until onion softens, about 3 minutes. Stir in zucchini, tomatoes, Italian seasoning, and 1/2 tsp. of the salt. Bring to a boil, reduce heat and simmer 2 minutes. Stir in corn. Remove 1 cup and reserve.

At this point, add the sausage (crumbled), and let it cook with the tomatoes etc. for a couple of minutes.

Heat oven to 375 degrees. Stir in rice (I don't use all that the recipe calls for, just until it looks good, still a little juicy, I don't like it to be too dry). Add 1/4 cup of the cheese into the skillet and mix well. Spoon vegetable and rice mixture into peppers. Loosely cover baking dish with foil. Bake 20 minutes (sometimes I let them go five minutes or so longer depending on how big the peppers are). Uncover and sprinkle peppers with remaining cheese. Bake another ten minutes until hot and cheese is melted.

Meanwhile, puree' reserved portion of vegetable mixture in a food processor or blender until smooth. Pour into skillet. Add the water, remaining 1/4 tsp. salt and the pepper. Bring to a boil, reduce heat and simmer 10 minutes. Serve sauce with peppers.

-Steph

Creamy Chicken and Wild Rice Soup

1/2 c onion, diced

2 minced garlic cloves

1/2 c carrot, finely diced

1/2 c celery, finely diced

4 c chicken broth

2 c water

2 cooked, boneless chicken breast halves, shredded

1 (4.5 oz) package quick cooking long grain and wild rice with seasoning packet

1/2 tsp salt

1/2 tsp black pepper

1/2 c flour

6 Tbsp butter

2 c milk

First sauté onion and garlic in olive oil, when onions are translucent, add carrots and celery, sauté until softened, then add broth, water and chicken. Bring just to a boil then stir in rice, reserving the seasoning packet.  Cover and remove from heat.

In a small bowl, combine salt, pepper and flour.  In saucepan, melt butter.  Stir in contents of packet until mixture is bubbly.  Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux.  Whisk in milk, a little at a time, until fully incorporated and smooth.  Cook until thickened, about 5 minutes.

Stir milk mixture into broth and rice.  Cook over medium heat until heated through.

-Camille

Koch Family Chicken and Rice Soup

I swear by this soup because when there are “sickies” at my house, it not only helps them feel better, but helps to keep me from getting sick, too.  An added bonus, my kids LOVE this soup.

10 cups chicken broth

1 Tablespoon olive oil

1 medium onion, diced

½ cup sliced celery

1 ½ cup sliced carrots

¼ cup snipped fresh parsley

¼ teaspoon black pepper

¼ teaspoon dried thyme leaves, crushed

1 bay leaf

2 cups cooked chicken

3 cups cooked rice

2 Tablespoons lime juice

Optional: lime slices for garnish

Combine vegetables and seasonings (except parsley) with olive oil in a pot over the stove.  Simmer and slowly add broth until vegetables are tender.  Boil over high heat, stirring regularly.  Reduce heat and add chicken, rice, parsley, and lime juice.  Discard bay leaf and enjoy!

-Amy

Curried Chicken Rice Soup

2 large carrots, diced
2 celery ribs, diced
1 small onion, chopped
3/4 c. butter or margarine3/4 c. flour
1 tsp. seasoned salt
1/2 to 1 tsp. curry powder
3 cans (12 ounces, each) evaporated milk
4 c. chicken broth
2 to 3 c. cubed cooked chicken
2 c. cooked long grain rice

In a large saucepan, saute carrots, celery and onion in butter for 2 minutes. Stir in flour, seasoned salt and curry until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually add chicken broth. Stir in chicken. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until vegetables are tender. I keep the rice separate, otherwise it sucks up all the juice. I add the rice to the bowl and then the soup on top. I separate leftovers in the fridge this way as well. Serves 10-12.

-Jen

Cafe Rio Meal

Café Rio Pork

            2 lb. pork roast

            2 liter bottle Coke

            2 – 15 oz. cans enchilada sauce

            ½ c. brown sugar

            1/3 c. grated cheese

Place pork in crock pot and season with salt and pepper, then cover with Coke.  Cook for 4-5 hours on low, then drain and shred.  Mix ¾ can enchilada sauce and brown sugar and pour over pork.  Serve with Café Rio rice and beans with tortilla chips or in burritos.

                                               

                       

Café Rio Beans and Rice

            Beans (heat over stove):

            1 can black or pinto beans

            1/3 c. tomato juice

            garlic salt

            1 t. cumin

            ½ t. salt

            Rice: 

            1 ½ c. rice, 3 c. water in rice cooker

            1 chicken boullion cube for each cup of water

            garlic salt

            lime zest, or lime juice

            sugar

            cilantro (optional)

-Erin