Here are the delicious recipes from our
Ward Dinner held on November 9th
Ward Dinner held on November 9th
*COOKING NOTES from Spring Beck:
... I do 2 pork roasts to feed about 25ish people. The rice I don't actually follow the recipe, I just add chicken broth, dried minced onions, cilantro and the rice into my rice cooker. It's less oily and way easier. Oh, and I just cut a few limes in half and throw those in on top of the rice to add the lime flavor and then I pull the cooked limes out after it all cooks. The beans are very easy and don't really need to cook for 2 hours, about half an hour will do.
... I do 2 pork roasts to feed about 25ish people. The rice I don't actually follow the recipe, I just add chicken broth, dried minced onions, cilantro and the rice into my rice cooker. It's less oily and way easier. Oh, and I just cut a few limes in half and throw those in on top of the rice to add the lime flavor and then I pull the cooked limes out after it all cooks. The beans are very easy and don't really need to cook for 2 hours, about half an hour will do.
CHILI BEANS
4-6 cans of black or pinto beans (2-3 quarts bottled beans)
1 can diced chilies
1 1/2 c. green enchilada sauce
Place all ingredients in a crock pot, electric skillet or saucepan. Cook 2 hours on low until flavors are mixed. (I use a skillet because I only have 1 crock pot and can be cooked for less time if necessary.)
CILANTRO-LIME RICE
1c. rice
1/2 chopped onion
1 tbsp. oil
2 c. water (or chicken broth - leave out chicken bouillon)
1/3 bunch cilantro
2 bouillon cubes or 2 tsp. instant bouillon
1/2 tsp. salt
zest of on lime
Brown onion & rice in oil. In blender, combine water/stock, bouillon, cilantro, lime zest and salt. Blend thoroughly. Add to rice and bring to a boil, reduce heat and simmer 20 minutes. When rice is cooked, fluff with a fork and add the juice of 1 lime (hint: microwave lime for 20 seconds first)
CAFE RIO PORK
3 lb. pork roast
1 can Pepsi, Coke, or Dr. Pepper
Cook all day in crock pot. Drain liquid, shred, and add:
1/4 c. BBQ sauce
3/4 c. ketchup
1/4 - 1/2 c. brown sugar
1 tsp. garlic salt
1 can mild chillies
Mix into shredded pork.
SPICY TOMATILLO RANCH DRESSING
1 Hidden Valley Buttermilk Ranch Packet
2 c. mayo
2 tomatillos (peel off loose skin)
2 c. buttermilk
1/2 bunch cilantro (mostly leaves)
1/2 - 1 small jalapeno pepper (to your taste)
2 tsp. lime juice (or more if you like)
Blend ingredients together in a blender or food processor until it is mixed well. Refrigerate.
4-6 cans of black or pinto beans (2-3 quarts bottled beans)
1 can diced chilies
1 1/2 c. green enchilada sauce
Place all ingredients in a crock pot, electric skillet or saucepan. Cook 2 hours on low until flavors are mixed. (I use a skillet because I only have 1 crock pot and can be cooked for less time if necessary.)
CILANTRO-LIME RICE
1c. rice
1/2 chopped onion
1 tbsp. oil
2 c. water (or chicken broth - leave out chicken bouillon)
1/3 bunch cilantro
2 bouillon cubes or 2 tsp. instant bouillon
1/2 tsp. salt
zest of on lime
Brown onion & rice in oil. In blender, combine water/stock, bouillon, cilantro, lime zest and salt. Blend thoroughly. Add to rice and bring to a boil, reduce heat and simmer 20 minutes. When rice is cooked, fluff with a fork and add the juice of 1 lime (hint: microwave lime for 20 seconds first)
CAFE RIO PORK
3 lb. pork roast
1 can Pepsi, Coke, or Dr. Pepper
Cook all day in crock pot. Drain liquid, shred, and add:
1/4 c. BBQ sauce
3/4 c. ketchup
1/4 - 1/2 c. brown sugar
1 tsp. garlic salt
1 can mild chillies
Mix into shredded pork.
SPICY TOMATILLO RANCH DRESSING
1 Hidden Valley Buttermilk Ranch Packet
2 c. mayo
2 tomatillos (peel off loose skin)
2 c. buttermilk
1/2 bunch cilantro (mostly leaves)
1/2 - 1 small jalapeno pepper (to your taste)
2 tsp. lime juice (or more if you like)
Blend ingredients together in a blender or food processor until it is mixed well. Refrigerate.