Cafe Rio Pork burritos, lime rice and pico de gallo

Cafe Rio Pork Burritos
Burritos:
4 lb pork
5 8 oz cans tomato sauce
1 TBS pressed garlic
1 1/2-3 C. brown sugar
4 tsp cumin
4 C. dr. pepper
2-4 TBS molasses
1/2 tsp salt
pepper to taste
uncooked tortillas
monterey jack cheese
green enchilada sauce

Mix all together in crock pot, except tortillas, cheese and enchilada sauce. Shred pork and put back in juice. Cook tortillas in frying pan. Fill (see Lime rice recipe to follow- great inside- and add your favorite beans). Smother with monterey jack cheese and green enchilada sauce. Bake till heated through. (I put the cheese inside the burritos too..)

*A healthier version that works is to cook pork separately, shred then put in- takes the fat out of the mixture- but its so good when its cooked IN with everything else!

Roasted Autumn Vegetables

I got this from the following website:
http://www.epicurious.com/recipes/recipe_views/views/231105

Ingredients:
Nonstick vegetable oil spray
1 1/2 pounds butternut squash, peeled, cut into 3x1/2-inch wedges
1 1/2 pounds rutabagas, peeled, cut into 1/2-inch-thick wedges
1 1/4 pounds red-skinned sweet potatoes (yams), cut into 2x3/4-inch wedges
2 tablespoons olive oil
1/4 teaspoon cayenne pepper

1/2 cup finely chopped red onion
1/4 cup chopped fresh chives
2 tablespoons apple cider vinegar

Directions:
Preheat oven to 350°F. Spray large rimmed baking sheet with nonstick spray. Combine squash, rutabagas, and sweet potatoes in large bowl. Add oil and cayenne and toss to coat. Sprinkle with salt and pepper. Spread vegetable mixture on prepared baking sheet. Roast until vegetables are tender, stirring and turning occasionally, about 1 hour. (Vegetables can be prepared 4 hours ahead. Let stand on baking sheet at room temperature. Rewarm in 350°F oven until heated through, about 15 minutes.)

Transfer vegetable mixture to bowl. Add red onion, chives, and vinegar; toss to blend. Season with salt and pepper.

Number Of Servings:10

Joanna
Provo, UT

Thanksgiving Corn Dish

2 eggs
1 can cream style corn
1 can whole cornal corn (do not drain)
1/2 cup melted butter
1 cup sour cream
1 cup shredded cheese (sharp cheddar is best)
1 small package corn muffin mix
salt and pepper to taste

Beat eggs. Add all other ingredients. Pour into a greased casserole dish. Sprinkle with cheese. Place in a 350 degree oven for 35 minutes (or until slightly browned).

Number Of Servings:8-12

If you are looking for a good corn dish that is a little different, this is a great dish. I get people asking for this dish for Thanksgiving after they've had it once. This dish is a family tradition.

Joanna
Provo, UT

Sweet Potato Casserole

3 cups mashed cooked sweet potato (about 2 1/4 pounds)
1/3 cup firmly packed brown sugar
1/3 cup skim milk
2 tablespoons reduced-calorie stick margarine, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
2 egg whites, lightly beaten
Vegetable cooking spray
1/2 cup firmly packed brown sugar
1/4 cup all-purpose flour
2 tablespoons chilled reduced-calorie stick margarine
1/3 cup chopped pecans
Preparation
Combine first 7 ingredients in a bowl, and stir well. Spoon sweet potato
mixture into an 8-inch square baking dish coated with cooking spray.

Combine 1/2 cup brown sugar and flour in a bowl, and cut in 2 tablespoons
chilled margarine with a pastry blender or 2 knives until the mixture
resembles coarse meal. Stir in the chopped pecans, and sprinkle over sweet
potato mixture. Bake at 350° for 30 minutes.
Yield

8 servings (serving size: 1/2 cup)
Nutritional Information

CALORIES 273(24% from fat); FAT 7.4g (sat 0.9g,mono 3.5g,poly 2.5g); PROTEIN
3.5g; CHOLESTEROL 0.0mg; CALCIUM 56mg; SODIUM 242mg; FIBER 3.3g; IRON 1.3mg;
CARBOHYDRATE 49.8g

Cooking Light, NOVEMBER 1995
April White