The Make-N-Take was designed by Millie
What a fun night! We had some gals who had never been and friends who I haven't seen in a long time. Plus a special treat with Mary Skyping in via web cam. Thanks girls for spending some time with me.
For Dinner we had
SWEET PORK SALAD
For salad layer the following: Flour tortilla, sweet pork, flavored rice, black or pinto beans, shredded green leaf lettuce, jack cheese, tortilla strips, salsa and creamy tomatillo dressing.
SWEET PORK
For 2lbs. Pork
Cook in a Crockpot with a small amount of water. Shred then add the following and put into Crockpot to simmer. Save some of the broth to add in after seasoning so it is moist.
ADJUST THE FOLLOWING AMOUNT FOR THE AMOUNT OF LBS. OF YOUR ROAST.
1/3 c. or more BROTH added back in as needed to be moist
1/8 t. GARLIC SALT
1/8 t. SALT
1/8 t. PEPPER
3/4 c. SALSA (I use PACE)
3/4 c. BROWN SUGAR
(Start with these amounts, then add more seasonings and the salsa
Mixture to taste)
MIX TOGETHER BEFORE ADDING TO MEAT
FLAVORED RICE
Cook the amount of rice you need as you normally would, EXCEPT use Green Enchilada sauce for 1/2 of the liquid
CREAMY TOMATILLO DRESSING
3 fresh Tomatillos, roasted (To Roast; line a cookie sheet with foil peel off skin, cut out stem and bake for 45 min. at 350
1 packet buttermilk ranch dressing mix
1 c. Mayo ( I use light Mayo)
1/3 -1/2 c. Buttermilk
1 c. fresh cilantro, chopped
2 cloves crushed
1/4 t. cayenne peppers
Blend ingredients and refrigerate
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