Coastarica Sundae’s {Mexican Salad for large group} (Melodie)

Meat:

1 lb. hamburger                                                

1 med. Onion - chopped                              

3 cups water                                               

2 tsp. sugar                                                  

1 tsp. oregano                                             

1 tsp. cumin                                               

1/8 tsp. garlic powder 

1- 8 oz. can tomato sauce

1- 6 oz. tomato paste (or can use 2 cans tomato sauce instead of paste)

1 tsp. chili powder

1/4 cup raw rice

Meat:  Brown hamburger and onion and drain.  Add remaining ingredients to pan, simmer uncovered 45 minutes or more until thick.

For 50 people:

4- 15 oz. bags Fritos

4 batches meat

8 lbs. shredded lettuce

5 lbs. grated fine cheese

15 medium tomatoes - chopped

5 bunches green onion - chopped

4 can sliced olives

10 small avocados - chopped

4 cartons sour cream

Serve buffet style.

Anniversary Pasta (Debbie)

1 pkg. bow tie pasta                                    

1/2 cup (1 cube) butter (the real stuff)           

2-3 cloves garlic, minced                             

3/4 cup grated Parmesan cheese                             

1-2 chicken bouillon cubes                                    

1 pint heavy cream                                      

Salt and pepper to taste

10-15 spears asparagus, blanched

1/2 cup bacon, cooked and crumbled

1/2 cup toasted pine nuts (or to taste)

Parsley, to taste

Parmesan cheese, to taste

Chicken (grilled, breaded, etc.)

Boil bow tie pasta in salted water until al dente.  Do NOT overcook.  In wok or heavy skillet melt butter.  Add minced garlic and sauté a minute or so.  Add Parmesan Cheese and bouillon cube(s). When the bouillon cube is dissolved, slowly stir in heavy cream and salt and pepper.  Add cooked pasta to cream sauce and toss until pasta is well covered. Add blanched asparagus.  Sprinkle with crumbled bacon, toasted pine nuts, parsley and parmesan cheese and toss together.  Serve immediately.

Mom’s Bow Tie Pasta (Debbie)

1 box bow-tie noodles

2 - 3 Italian Sausages cut into small pieces

1 red bell pepper, diced

1 package sliced mushrooms (optional)

2 - 3 garlic minced garlic cloves

1 can Italian styled stewed tomatoes

2 jars of Bertolli’s Alfredo sauce (with or without mushrooms)

Bow tie pasta noodles

Brown sausage, peppers, mushrooms, and garlic. Once cooked, add Italian tomatoes and Alfredo sauce.  Mix and cook until bubbles.  Serve over bow tie noodles.

Citrus Pasta (Leisa)

1 package angel hair pasta                           

2 shredded carrots

2 chopped shallots or green onions 

2 chopped zucchini                                       

1 chopped red onion

grated garlic- or 1 tbsp. minced garlic from jar

Citrus Sauce:

1 lemon – zest and juice

1 orange – zest and juice

1 bunch chopped fresh mint

1 bunch chopped fresh parsley

Sauté carrots, shallots/onions, zucchini, onion and garlic.  Season with salt, pepper and 2 TBS. thyme.  Cook pasta to al dente (do not overcook).  While pasta is cooling prepare Citrus sauce ingredients and mix them together.  Drain pasta and toss with sautéed veggies.  Stir in Citrus Sauce.   Serve hot as a main course or cold as a side pasta salad.

Clam Spaghetti (Leon)

2 medium size onions (chopped)

2-3 cloves of garlic (minced)                        

2-4 red chiles (whole unchopped)                 

1/2 cup olive oil

Dollop of butter (about 1 - 2 tsp.)                 

2 TBS. basil

2 TBS. oregano

Salt (few dashes)

Pepper (few dashes)

1 1/2 to 2 cups clam juice

1 lb. spaghetti (use good brand)

1/2 lb. canned clams (2 small cans or 1 big can, minced – save juices)

Fresh parsley (handful chopped

1/4 cup parmesan cheese

In large skillet or Dutch oven, cook onions, garlic, red chiles, olive oil, & butter at very low heat for 30 min - 1 hour with lid on.  Onions and garlic should become translucent without browning.  Take lid off and heat almost at low—basil, oregano, salt, pepper, clam juice (not the clams), 1/2 cup beef bouillon, tomato juice, or diluted cider vinegar.  Cook to sludge like Ragu spaghetti sauce looks ~ 1 ¼ to 1 ½ hrs.  Cook spaghetti until done.  Add clams and parsley to sauce.  Drain spaghetti and add to sauce (toss over medium heat for 5 minutes.  Toss in cheese and serve.

Fettuccine’ (Jannie)

1 pkg. dry Italian Seasoning (Good Seasons)

1 cube butter

2 chicken breasts

1 can cream chicken soup

1-8 oz. pkg. cream cheese

1/2 cup water

Cook 1^st 4 ingredients in crock-pot 1 1/2 hours thawed or 2-2 1/2 hours frozen.  Then cut up cream cheese into pieces.  Add water and cook 11/2 hours more on high or low.  Last 30 minutes take lid off to thicken. 

Fettuccine Alfredo (Debbie)

1 cube butter (not margarine)                      

1/2 tsp. tarragon                                         

1/4 tsp. salt (heaping)                                            

1/4 tsp. white pepper                                   

4 cloves garlic (smashed flat but still in one piece)  

2 drops Tabasco sauce

2 TBS. flour

1 1/2 cups heavy cream

8 oz. grated parmesan cheese

1/2 cup white grape juice (slightly- watered down)

                            

Combine in heavy saucepan over low heat; butter, tarragon, salt, white pepper, garlic, and Tabasco.  Simmer until garlic is clear.  Remove garlic pieces.  Add flour and whisk until smooth.  Add cream and parmesan cheese.  Finally add grape juice.  Heat just until the mixture simmers and thickens slightly.  (Do not boil vigorously or the sauce may separate).  If the sauce is too thin, thicken with additional parmesan cheese.  Pour over rinsed, well-drained, hot fettuccine noodles.  Serve immediately.

Chicken (for Fettuccine)

4-5 chicken breasts cut-up                                     

2 TBS. olive oil                                                 

2 TBS. butter                                                         

1/2 tsp. salt

1/4 tsp. pepper  

1/4 tsp. dry basil leaves

                                     

Put olive oil, butter, salt, pepper, and basil in frying pan and heat to medium-high heat.  Add chicken and cook “hot and fast”—this makes the chicken tender.  Be careful with heating butter and oil not to burn the butter.  Check to make sure chicken is cooked through.  Remove from heat and put over fettuccine noodles, and top with alfredo sauce.

Italian Pasta (Alena)

Prep: 10 min

Total: 30 min

Makes: 2 servings

2 cups of pasta (penne, bow-tie and rotini)             

1 lb. of chicken breast                                            

1 TBS. of oil                                               

1 pepper (red and orange are the best)                   

1/2 cup of carrots chopped                                   

20 oz. tomato sauce                                           

1/4 cup of heavy cream                              

1 TBS. oregano

1 tsp. basil

1 tsp. salt

1 tsp. pepper

Asparagus (opt)

Italian herbs and seasonings

1/2 cup mozzarella or parmesan cheese

Cook pasta in large sauce pan as directed on package.  Drain.

While pasta is cooking, in saucepan cook chicken.  Cut chicken into cubes.  Place oil in saucepan and cook cubed chicken, pepper and carrots.  Add tomato sauce and cream to pasta noodles, heat on low. Add chicken and vegetables to noodles.   Add oregano, basil, salt and pepper.  Cook and stir for an additional 5 min until sauce is heated, add mozzarella or parmesan cheese.

American Lasagna (Jannie)

8 oz. pkg. wide noodles                               

1 lb. ground beef & 2 cloves garlic (chopped)

6 oz. can tomato paste                                         

2 1/2 cups canned tomatoes (I use 2 small cans)     

1 tsp. salt

1/4 tsp. pepper

1/2 tsp. oregano

8 oz. Swiss cheese or mozzarella

12 oz. carton cottage cheese

1 can meat sauce

Brown ground beef and garlic.  Add tomato paste, tomatoes, salt, pepper and oregano.  Cover and simmer 20 minutes.  Cook noodles according to package directions.  In 9 x 13 pan alternate layers of:  cooked noodles, swiss cheese or mozzarella (1 1/2 cups), cottage cheese, meat sauce.  Bake at 350° for 20 - 30 minutes.  Serve with grated parmesan cheese.

Lasagna (Grandma Morgan)

2 TBS. oil                                          

1 lbs. ground beef                              

1 cup onion chopped                                   

1 clove garlic chopped                        

1 tsp. salt                                          

1/4 tsp. pepper                                           

1/2 to 1 tsp. oregano                                   

2 - 8 oz. cans tomato paste

1 cup tomato juice

1/2 cup hot water

1 - 8 oz. pkg. lasagna noodles (cooked)

1/2 lb. grated cheddar cheese

1/2 lb. cottage cheese

1 cup parmesan cheese

Heat oil in skillet.  Sauté hamburger, onion, and garlic.  Add salt, pepper, oregano, tomato paste, juice and hot water.  Simmer 15 minutes.  Layer half of the remaining ingredients in following order:  Noodles, cheddar cheese, cottage cheese, meat, parmesan cheese.  Repeat layer.  Bake 375° for 20 - 30 minutes until warmed through.

Lasagna (Alena)

Prep time: 15 min

Cook Time: 30 min

Serves: 6

9 Lasagna noodles                                                 

1 lb. ground beef                                                   

1 can stewed tomatoes                                        

1 can tomato sauce

1 TBS. Italian seasoning

1 TBS. oregano

16 oz. cottage cheese

Boil water and cook noodles for approximately 10 minutes.  Brown ground beef, drain.   Blend stewed tomatoes and tomato sauce.  Add most of tomato sauce to ground beef.   Leave approximately 1 cup and set aside.  Add Italian seasoning and oregano to mixture.   Coat bottom of 9x 13” pan with half of the set aside tomato sauce (approx. 1/2 cup). Layer the pan with 3 noodles, half of the ground beef mixture and half a container of cottage cheese. Repeat. Add 1 more layer of noodles and top with remaining tomato sauce. Top with grated mozzarella cheese.    Bake at 350° for 30 minutes.  Best made a day ahead and heated.

Lasagna (Heather)

serves 4

3 TBS. butter

1/4 cup flour

2 cups milk

1/2 jar of Spaghetti Sauce

9 dried lasagna sheets

1/3 cup grated mozzarella cheese

1/4 cup grated parmesan cheese

Preheat oven to 375°. Grease an 11 x 8 in lasagna dish.  Melt butter in a heavy-based saucepan over medium-high heat.  Add flour.  Cook, stirring for 1-2 minutes, or until mixture is bubbling.  Remove from heat.  Slowly add milk, stirring until mixture is smooth.  Return to heat.  Cook, stirring for 10 minutes or until mixture comes to a boil.  Spoon a little tomato sauce into base of baking dish. Top with 3 sheets of pasta.  Spoon over half the remaining spaghetti sauce.  Top with one-third of the white sauce.  Spread evenly over spaghetti sauce.  Repeat pasta, spaghetti sauce and white sauce layers. Top with final layer of pasta.  Spoon remaining white sauce over pasta sheets. Spread evenly.  Sprinkle with cheeses.  Bake lasagna, uncovered, for 30 - 35 minutes, or until pasta is tender and top is golden.  Let stand 10 minutes before serving.

Café Rio Pork (Debbie)

3 lbs. pork roast (shoulder or butt)               

1 cup dark brown sugar                                 

1 liter bottle of Coke 

1 tsp. dried oregano

1 tsp. powdered ginger

1 tsp. salt

1 tsp. garlic powder

2 TBS. dried minced onions

1 cup dark brown sugar

1 cup red enchilada sauce (opt.)

Cook first 8 ingredients in a crock pot on low all day (about 6-8 hours.) When pouring in Coke, I pour enough Coke so that the meat is half way covered.  Check often.  One hour before serving, remove roast and shred it.  Dump out cooking juices.  Put shredded pork back into crock pot and add sugar and enchilada sauce (optional).  Cook for one more hour. 

Café Rio Dressing (Debbie)

1 cup mayonnaise                                         

1 cup sour cream                                          

10 sprigs of cilantro                                               

1 - 2 green tomatoes (fresh or canned)         

2 green onions (washed and chopped)

2 cloves of garlic

1/2 jalapeno pepper (seeds and all)

juice of 1 lime

1 - 2 tsp. of salt, to taste

Place all ingredients in the blender and blend until smooth.  Dressing lasts for 2 weeks in refrigerator. Eat with Café Rio Pork Taco’s or fajita flavored chicken or beef with grilled onions and bell peppers.

Sweet Pork Taco’s (Leisa)

Pork Roast (Shoulder, Butt, or sirloin)                     

1 cup water or Cola                                                         

1 can diced green chiles                                       

1/2 TBS. Chili powder                                          

1/2 TBS. Cumin

Pinch of cayenne pepper

2 cups brown sugar

1/2 bunch Cilantro - chopped

juice from 1/2 a lime

Set aside 1 cup brown sugar and the cilantro.  Cook all remaining ingredients in crockpot on high 4 - 5 hours or low 6 - 8 hours.  1 hour before serving, empty most of the juices and shred pork.  Add remaining cup sugar and mix.  Replace lid and cook 1 more hour.  Just before serving, stir in cilantro and squeeze lime juice over top.

Serve in tortillas with all the fixings buffet style!  Black beans, sweet corn, brown rice, sour cream, cheese, and cilantro ranch sauce for an extra kick.

Honey Lime Pork Chops (Andrea)

6 boneless pork chops (approx. 4 oz. each)            

1/2 cup lime juice                                                 

1/2 cup soy sauce

2 TBS. honey

2 cloves garlic minced

Marinade: Mix lime juice, soy sauce, honey and garlic.  Marinate pork chops, grill and serve.

Hot Ham & Cheese Sandwiches (Stefanie)

Sandwiches:                                                          

12 small rolls                                                                   

12 Swiss cheese slices                                             

Sliced deli ham (about 1/2 lb)

Mayonnaise

Sauce:

1-1/2 TBS. poppy seeds

1 stick butter melted

1 1/2 TBS. prepared mustard

1/2 tsp. Worcestershire Sauce

1 TBS. minced onion

Make sandwiches with mayo.  Place rolls in a 9 x 13 pan.  Then mix together poppy seeds, butter, mustard, Worcestershire sauce, and onion.  Pour mixture over sandwiches.  Cover.  Place in refrigerator until butter sets.  Bake at 350° for 15 minutes.  Enjoy!!!

Mustard Maple Pork Chops (Melodie)

Pork:

4 pork chops 1/2 to 3/4 thick                                  

3 TBS. dry mustard                                                          

Coarse salt                                                            

Fresh Ground pepper

3 TBS. soy sauce

3 TBS. vegetable oil

1/2 cup maple syrup                              

Maple Mustard Sauce:

1 TBS. butter                                                                   

2 slices bacon in 1/4” slices                                   

1 small onion, finely chopped (about 3/4 cup)                  

1 clove garlic minced                                             

1 TBS. tomato sauce

3/4 cup maple syrup                 

6 TBS. Dijon mustard (or mix - 1/2 Dijon 1/2 regular mustard)

2 TBS. cider vinegar or more to taste

                            

Pork: Place pork chops in baking dish, season sides generously with about 1 tsp. per side with mustard.  Rub in with fork or finger, sprinkle with salt and pepper on both sides.  Drizzle soy sauce over then pat in.  Mix syrup and oil in bowl.  Pour on both sides.  Put in fridge and marinate for 30 minutes.  Pre-heat grill.  Brush & oil.  Discard marinade.  Cook 4 - 6 minutes per side.  Internal temperature should be 160°

Sauce: Melt butter, add bacon, onion, garlic, cook till tender 4 - 5 min.  Stir in tomato sauce, cook 1 min.  Stir in maple syrup, mustard, and vinegar.  Let sauce simmer until thick and flavorful about 10 minutes.  Taste for seasoning.  Add salt, pepper, more vinegar if desired.  Serve sauce hot or at room temperature.  Serve over potatoes.  Can be made ahead and frozen.