Peanut Butter Balls

This is a quick and easy treat that I absolutely LOVE!!!  It has saved me on more than one occasion of needing to bring a treat to a party and no time to slave in the kitchen.

4 1/2 cups of powdered sugar
2 cups of peanut butter
1 stick of margarine, softened

Knead all ingredients together in a large bowl with hands.  Roll into bite sized balls.  Dip in melted chocolate of your choosing (optional).

Pork Salad

Pork:

3 lb. boneless pork roast (recipe called for 6, but that was WAY too much for us, so we only did three)
3/4 16 oz. bottle taco sauce (we used green mild taco sauce)
3/4 12 oz. can cola (we used Pepsi, but will use Sprite next time)
2 C. packed brown sugar

Cook pork roast in a Crock-Pot or roaster oven all day (we cooked it about 10 hours on low), 2 hours before serving, drain juices, remove fat, and shred.  Add taco sauce, cola, and brown sugar.  Cook 2 hours longer (giving us a total of 12 hours cook time--also, I cooked this on high for the first hour and low for the second hour, stirring intermittenly)

Tomatillo Dressing:

1 pkg ranch buttermilk dressing mix
3 tomatillos
1 C. mayonnaise
1 C. buttermilk
1 C. cilantro, chopped
2 cloves fresh garlic
1 tsp cayenne pepper (optional)

Combine all ingredients in a blender; process on high.  Chill.

Rice:

2 Tbsp. oil
1 lb. long-grain rice, uncooked (2 1/4 C.)
4 cloves fresh garlic, pressed
1/2 bunch cilantro, chopped
Juice of 2 limes
4 C. water

In skillet, fry rice in oil.  Add garlic and cilantro; saute 3-5 minutes, stirring frequently.  Add lime juice and water.  Cook until rice is done.

Tortilla Bowls:

Tortillas
Cheese, shredded

Fry both sides of tortillas on griddle.  Place each shell in an ovenproof mixing bowl.  Sprinkle with cheese.  Broil 3 minutes.  (We didn't do this part.  We used store bought tortillas and melted cheese on them in the microwave and ate the dish similar to a quesadilla instead of the salad)

To serve:

Place tortilla bowl on a plate.  Into the bowl, layer rice, pinto or black beans, pork, and shredded lettuce.  Serve with Tomatillo Dressing, guacamole, sour cream, chips, and salsa.

*Recipe from Worldwide Ward Cookbook (editions by Tina)

Sweet-and-Sour Chicken

2 large chicken breasts
1/2 tsp. garlic salt
1 egg, beaten with 1Tbsp. water
1 cup sugar
1/3 cup vinegar
1/3 cup ketchup
1/4 cup chicken broth
1 tsp. salt
2 Tbsp. soy sauce

Cut chicken in pieces and sprinkle with garlic salt.  Let sit one hour.  Dip in cornstarch, then in beaten egg.  Fry in hot oil until brown.  Place in casserole dish.  Combine sugar, vinegar, ketchup, chicken broth, salt, and soy sauce.  Microwave for 5 minutes, stirring mixture halfway through.  Pour over chicken and bake uncovered at 350 degrees for 30-45 minutes, until the sauce is thickened. 

*serve with rice

(from the Worldwide Ward Cookbook, edition from Tina)