Cafe Rio Salad by Heidi

Layer the following:

Tortilla (baked in the oven until bubbly at 350 degrees)
Shredded cheese (melted into tortilla)
Lime Rice (see following recipe)
Black beans
Grilled chicken
Lettuce (romaine is best)
Salsa or pico de gallo
Tortilla chips
Guacamole
Sour cream
Tomatillo dressing (see following recipe)
Squeeze fresh lime over everything

Tomatillo dressing:
1 pkg. Hidden Valley buttermilk ranch dressing mix (dry)
1 cup buttermilk
1 cup mayonnaise
1-2 tomatillos, peeled
1/2-1 clove garlic, minced
1/3-1/2 bunch cilantro, chopped
1/2 tsp. lime juice
1/2-1 small jalapeno, seeds removed

Blend ingredients together in a blender. Add aditional mayonnaise if dressing is too thing. Keep refrigerated.

Lime Rice:
In a sauce pan, saute: 2 Tbsp butter, 1 yellow onion, chopped, 4 cloves garlic, minced

In a large pot, bring the following to a boil: 6 2/3 cups water, 8 tsp chicken bouillion, 1/2 bunch cilantro, chopped, 2 tsp. cumin, 2 small (4 oz) cansdiced green chiles, 1 Tbsp lime juice, 1/2 tsp salt.

Add onion and garlic to boiling water. Add 3 cups long grain rice. Reduce heat, cover and simmer for 30 minutes.

Potato Chowder by Heidi

8 c. potatoes (about 8 med. potatoes), diced

1/3 c. onion, chopped

5-1/2 c. chicken broth (can use chicken bouillon and water if you wish)

1 can cream of mushroom soup

1 lb. bacon, browned and crumbled

1 (8-oz.) pkg. cream cheese, softened and cubed

Mix potatoes, onion, broth, and soup in slow cooker. Cook on low for 4-5 hours (or longer if needed). Add bacon and cream cheese. Cook on high until cream cheese is creamy and smooth. Makes 8-10 servings.