Galette

Pastry Crust:
2 C Flour
11 T Butter (real butter, no exceptions) that's just over 2/3 C.
1/4 t Salt
4-5 T ice water

Fruit Filling:
4 C prepared fruit (peeled, pitted, diced, etc)
up to 1/2 C Sugar
3 T Flour
1 1/2 T Butter(plus a little extra butter and sugar to brush on top, see directions)

add sugar depending on the sweetness of your fruit. If fruit is sweet only add 1/4 cup


Measure flour and salt into a bowl. Cut cold butter (straight from fridge) into small chunks and throw on top of the flour. Cut the butter into the flour until butter is in small crumbly pieces.
Add ice water a tablespoon at a time while stirring dough mixture with a fork. Bring it all together and pat into a ball. Wrap in plastic and put it in the fridge.

Pick a fruit. Sprinkle flour over fruit. Add sugar to taste, up to 1/2 cup. If you're doing apples, pears, etc. add some cinnamon and a splash of lemon juice.Stir it all up.

Roll out your pastry dough on a floured surface. You want it to be at least 12" in diameter. Use a paring knife or pizza cutter to trim edges if you need to so you have a circular shape, but don't worry about it being perfect- that's the beauty of a galette- it's supposed to be messy looking!To transfer the dough to your baking sheet, fold your circle in half and then in half again. Place on baking sheet and unfold. Dump your fruit mixture right in the middle and dot with 1-2 T butter.

Now take the edges of the dough and pull them up, pleating as you go. Dip your fingers in some water and moisten in between the pleats to seal them a little better. When it's all wrapped up, press lightly with your fingers all around it. Brush the dough with melted butter and sprinkle with sugar.

Place in the oven (375) for 50-60 minutes. The fruit should be bubbling and the crust golden brown. When finished remove from oven and place pan a cooling rack. Cool for about 10-15 minutes before serving.

Tomatillo Ranch

1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (take 1/4 of the seeds out if you don't like it spicy)

Mix all ingredients together in the blender.

Black Beans

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Cilantro Lime Rice

1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

Cafe Rio Pork

2 pounds pork
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can RED enchilada sauce (I used Old El Paso brand, medium spiciness)
1 c. brown sugar

Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar If it looks too thick, add more Coke little by little.Put shredded pork and sauce in crock pot and cook on low for 2 hours.

Buttermilk syrup

1 1/2 cups sugar
1 cup buttermilk(1 T. vinegar in a measuring cup and fill with milk to 1 cup let stand 5 min.)
1/2 cup butter
2 Tablespoons corn syrup
1 tea. baking soda
2 tea. vanilla

In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in vanilla.

Pancakes

1 1/2 cups flour
3 1/2 teaspoons baking powder
1 tea. salt
1 Tablespoon white sugar
1 1/4 cups milk
1 egg
3 Tablespoons butter, melted

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle over medium high heat. Pour or scoop the batter onto the griddle, Brown on both side. Makes about 8.