Cafe Rio Salad

The moment you've been waiting for, here is the recipe for Cafe Rio, the dinner that was served at our Super Saturday night as made by Sister Atkinson.

PORK

5-6 lbs Pork Roast

1  12oz bottle Taco Sauce

1  T. cumin seeds

1  cup brown sugar

1  T. salt
20 oz bottle Coke/ Dr. Pepper

Add all ingredients to crock pot. Cook 10-12 hours on low.  Pull pork.  Salt and pepper to taste.

Cilantro Rice

2  c. water

2  chicken boullion cubes

1/2  tsp. cumin seeds

2 cloves garlic

handful of chopped cilantro

2  c. rice
Simmer all ingredients for 20 minutes.  Stir before serving.

Black beans

2 T. olive oil

2 cloves garlic, minced

1 tsp. cumin

1 can black beans, rinsed and drained

1 1/3 c. tomato juice

1 1/2 tsp. salt

2 Tbsp. chopped cilantro

Cook garlic and cumin in olive oil over med. heat until you can smell it.  Add beans, tom. juice, and salt.  Stir until heated.  Before serving add cilantro.

Cilantro Ranch

1 pkg TRADITIONAL Hidden Valley Ranch mix

1 c. mayo

1 c. buttermilk

2  tomatillos, remove husk, & quartered

1/2 bunch of cilantro

2 cloves garlic

1/4 tsp. cayenne pepper

jalapeno pepper to taste (I used a quarter, no seeds)

juice one lime

Mix all ingredients in a blender.  I always make the dressing at least the day before I plan on serving the salads.