Cafe Rio Style Pork Roast

5 pound pork roast
1 can Dr. Pepper
1/2 cup soy sauce
1 cup Condies Salsa
1 cup brown sugar

Put roast in crock pot, pour Dr. Pepper, Soy sauce, and Salsa over pork. Cook for 6 to 8 hours.
If frozen cook for 8 to 10 hours or until pork shreds easily with fork.
Serve in tortilla shells with your favorite toppings.

Toppings
Sour cream
Leafy lettuce
Black Beans
homemade Salsa
Avocados
Cheese

Oriental Casserole

1 lb. link sausages
2 c. chopped celery
1 large chopped onion
1 can cream of chicken soup
1 can cream of mushroom soup
2 c. water
2 Tbl. soy sauce
1 c. rice (uncooked)

Fry link sausages. Drain and cut into 1/4 inch pieces. Saute onion and celery in some of the sausage dripping until transparent. Mix other ingredients together, add onion mixture and sausage. Pour into greased 9x13 pan. Cover with foil. Bake covered for 1 hour at 350 degrees. Turn oven off and let sit in the oven for an additional 30 minutes. This can be prepared early in the day and then refrigerated until 1 1/2 hours before you are ready to serve it.
This recipe came from my friend Karela... all of the recipes I get from her are keepers:) this one is no exception.

Breakfast Casserole

1 pound bulk sausage, browned & drained
6 eggs
2 cups milk
6 slices bread
1 teaspoon salt
1 teaspoon dry mustard
1 1/2 cup grated cheddar cheese

Optional
1/2 cup sliced mushrooms
1/2 cup chopped green onions

Crumble the bread, discarding the crusts. Beat eggs well and add breadcrumbs, milk, salt and mustard. Add sausage and cheese. Pour into greased9 x 13 inch baking dish. Store in refrigerator overnight and bake the nextmorning. I have used ham instead of sausage in this and it is great!Bake uncovered at 350° for 45 minutes. Let stand a few minutes before cutting.

Stromboli

16 oz. loaf of frozen bread dough, thawed
¼ lb. thinly sliced ham
¼ lb. sliced pepperoni
3 oz. sliced provolone cheese
1 c. shredded Colby jack cheese
1 T. melted butter or margarine
pizza sauce


Place bread dough on a lightly greased baking sheet; pat to a 15”x10” rectangle. Arrange shredded cheese lengthwise down center; layer with pepperoni, then provolone cheese, and ham last. Moisten edges of dough with water. Bring each long edge of dough to center; press edges together securely to seal. Seal ends. Brush loaf with melted butter, and bake at 375 degrees for 20 minutes or until lightly browned. Cool on wire rack. Electric knife works best for slicing. Offer pizza sauce for dipping. Yields approx. 12 slices.

You can try this recipe with anything you would normally put on a pizza. We love it with browned hamburger, mushrooms and pepperoni. Browned sausage works well too! I usually make my french bread recipe in place of the frozen bread dough too.

Peasant Pasta

1 lb. sausage
1-2 cloves minced garlic
drizzle of extra virgin olive oil
1-3 chicken bouillon cube
1 30 oz. can crushed tomatoes (I usually buy the Italian with the basil)
1/2 bag of frozen peas
sprinkle of dried basil
1 c. cream
1 16 oz. bag penne pasta or rigatoni

Drizzle skillet with extra virgin olive oil. Add garlic and sausage and brown. Cook pasta in a pot of boiling water with salt. When sausage is browned, drain and add crushed tomatoes and chicken bouillon. Cook on med-low heat until tomatoes bubble. Add frozen peas and dried basil. Let simmer until peas are cooked. Stir in cream. Stir in drained pasta and serve. You can sprinkle cheese (any kind) on top of each indivual serving. I have also made this with hamburger instead of the sausage. My family likes the sausage better though.