Shredded Pork

Pork:
Pork roast, not too fatty
2 cups salsa
2 cups brown sugar

Put all ingredients in crockpot. Cook and shred. After shredded you can add a little more brown sugar to taste and cook for an additional hour in a low oven.

Salad Dressing:
2 pkg. dry ranch dressing mix
1 lime, juiced
3 Tbsp. green salsa verde
1/2 bunch cilantro
2 cloves garlic
1 c. mayonnaise
1 c. sour cream

Mix in blender. Thin with milk if needed.

Cilantro and Lime Rice:
For every 3 cups cooked rice, add 1/2 cup chopped cilantro, and juice of 2 small limes. Use zest of one lime completely, and 1 tsp. salt.

Toppings:
Tortillas, lettuce, rice, beans, tomatoes, guacamole, sour cream, cheese, tortilla chips.

Garlic Roasted Chicken

3 to 3 1/2 lb. cut-up friying chicken, skin removed
3 tablespoons margarine or butter, melted
1 tablespoon dried parsley flakes
2 tablespoons soy sauce1 teaspoon cornstarch
1/2 teaspoon grated gingerroot
4 to 6 garlic cloves, minced

1. Heat oven to 350 degrees. Arrange chicken pieces in ungreased 12 x 8-inch baking dish. In small bowl, combine all remaining ingredients; blend well. Brush chicken with soy mixture.

2. Bake at 350 degrees for 45 to 55 minutes or until chicken is fork-tender and juices run clear, basting with drippings halfway through cooking.