March 17th Relief Society Meeting Recipes:

Here are the recipes from our Cafe Rio style dinner. Enjoy!


Cafe Rio Pork

Night Before:

Pork Roast
2 TBSP brown sugar
1 1/2 tsp cayenne pepper
2 tsp Cumin
1 tsp salt

Mix seasonings and rub on roast. Cook in crockpot on low over night

Next Morning:

Shred Roast

add:
1 can Coke
1 cup chicken broth
2 cloves garlic
1 small onion chopped
1 cup brown sugar

Cook all day on Low.



Cilantro-Lime Rice

1 cup 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 TBSP fresh chopped cilantro

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


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 RANCH

1 packet traditional Hidden Valley Ranch mix (not Buttermilk)
1 c. mayonaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalepeno (We like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)

Mix all ingredients together in the blender.


These recipes came from Amy Carter.
Thank you for sharing Amy!