Zuchinni Cake

This recipe originally from Debbie Haslam.

Mix and beat for 4 minutes:
1 1/2 C sugar
1 C veg. oil
3 eggs

Add:
2 C flour
1 tsp. soda
1 tsp. salt
1 TBSP cinnamon

Fold in:
2 C shredded zuchinni
1 tsp. vanilla

Pour into bundt pan and bake at 350 degrees for 40-50 minutes.

Zuchinni Bread

Mix and beat for 4 minutes:

1 1/2 C sugar
1/4 C veg. oil
3/4 C applesauce
3 eggs

Add:
1 C white flour
1 C wheat flour
1 tsp. soda
1 tsp. salt
1 TBSP cinnamon

Fold in:
2 C shredded zuchinni
1 tsp. vanilla

Pour into cake pan and sprinkle cinnamon and sugar on top. Bake at 350 degrees for 40-50 minutes.

Creamy Cilantro Dressing

This recipe originally from Abby Olson.

1 16 oz jar green salsa with tomatillo as 1st ingredient (try Herdez salsa)
1 pkg dry buttermilk ranch dressing mix
1/2 C sour cream
1/2 C low fat mayo
1/2 C buttermilk
1 C fresh cilantro
2 cloves pressed garlic
1/4 tsp. cayenne pepper
1/2 tsp salt
2 TBSP lime juice
1/2 tsp. cumin
1/2 C sugar

Blend all ingredients together in blender. Makes 4 cups, enough for about 32 servings when used with pork tortillas.

Lime Rice

This recipe originally from Abby Olson.

2 TBSP butter
2 1/4 C chicken broth
1 1/4 C rice
3/4 tsp. salt
2 TBSP cilantro, cut fine
1/4 tsp. cumin
juice and zest of 1 lime
pepper to taste

In skillet, melt butter. add rice and all other ingredients. Bring to a boil, reduce heat, cover and cook for 20 minutes, stirring occasionally. Serves 12 when using with pork.

Cafe Rio Sweet Pork

This recipe originally from Abby Olson.

4 lbs. pork roast
2 cloves garlic, minced
2 tsp. cumin
1-2 TBSP molasses
2 1/2 (8 oz) cans tomato sauce
1 1/2 C brown sugar
2 C Dr. Pepper
pepper to taste

Cut fat off pork. Place pork in crock pot or covered pot. Mix ingredients and pour over pork. Simmer in crock pot until meat pulls apart easily, about 6-8 hours. Or cook in oven 1 hour @ 325 degrees, then about 6-8 hours @ 250 degrees. You can drain off the juice if desired. Shred pork and return to pot. Serve on warm tortillas with salsa, black beans, lime rice, cilantro dressing and anything else you wish. Serves about 12.

Seafood Quiche

This recipe originally from Leslie Young.

1 frozen pie crust
5 eggs
1 1/2 C shredded swiss cheese
1 box frozen spinach
1 C imitation crab
garlic powder to taste
onion powder to taste
1 C milk

Bake crust 10 minutes in pie tin at 425 degrees. Thaw and drain spinach. Mix all ingredients together and pour into pie crust. Bake at 350 degrees for 1 hour.