I will post the pictures tomorrow. For now here is the recipe for the posole verde:
1 Cup cilantro
1 clove of garlic
11 tomatillos
1/2 onion chopped up
2 jalepeņos (remove seeds)
1 tsp. olive oil
1 + lb. of pork (can substitute chicken)
1 can of hominy
Limes sliced enough for each person to have one slice per bowl.
Tostitos
Radishes (chopped) optional
Lettuce (shredded) optional
In a food processor put first 5 ingredients. Pulse a couple of times. Heat the oil and add the vegetables and stir just until color changes to dull green. Cut pork to chewable size and cover with water and add salt to taste (tsp or so). Add vegetables to meat and cook for about 1 hour on medium heat. After 1 hour add the hominy.
To Serve. Top each bowl with juice of slice of lime. Toppings can include crushed up tostitos, pieces of radish and/or shredded lettuce.
CS R.U.: recipes and pictures
Ok so maybe a few pics. You'll have to help me with names. I'm really bad with names. However, I don't know think many of you realized that a friend of mine was there. He works for an insurance agency. He just came to chill with us.
I believe this is Trishann and Kim
Smock, Smockette, and the gentleman from Marquez
Yesterday I posted comments and the recipe for Oriental Cole Slaw on the bottom of the CS RU Food List.
lovediggin,
I coppied it over here for you..... This is a yummy recipe!!!
I had a wonderful time at the RU. Thanks to everyone for the plants, food and fellowship. I am posting the recipe for the salad. I made it exactly as below.
Oriental Cole Slaw
Make this salad 8 to 24 hours ahead of serving time.
1 lb. cole slaw (I use bagged slaw from the produce dept. (with carrots) I like to rinse it and dry in my salad spinner.
2 pkgs. Beef flavored Ramen Noodles
1 bunch green onions, chopped
1 cup sunflower kernels
1 cup slivered, blanched almonds, Toasted
Heat overn to 350 and layer almonds in pan. Toast till lightly browned. I think this step can be optional.
While packets of noodles are still sealed, bang them on the counter edge until noodles are all broken in pieces. Open bags and remove seasoning pkts. for dressing.
Dressing:
While almonds toast, put dressing ingreds. in a small pot and heat till all dissolves, stirring well. Cool.
3/4 c. vegetable oil, I used Canola
1/2 cup sugar
1/3 cup vinegar, I like about 3 T balsamic and the rest white or cider.
2 seasoning pkts from noodle pkgs.
Mix together slaw, dry noodles and onions in large bowl. Pour cooled dressing over mixture and stir well. Cover and refrigerate, stirring occasionally throughout the marinating process.
Just before serving, add sunflower kernels and almonds.
Many recipes for this salad call for stirring all the ingreds. together at serving time resulting in a very crunshy salad. I always marinate as above which softens the noodles and brings the flavors together. Try it both ways.
Can be doubled for church socials and family gatherings.
Thanks Trish, I didn't know how to do that, duh. It was fun and thanks again Anne for hosting it.
My number drawing person and his mom
We had a great time as well! Thanks again, Anne....for sharing your home, your wonderful posole verde and your hospitality!
Here is the recipe for the "key lime pie" variety I made: Takes me about 30 minutes to prepare (most time used grating the zest)
ingredients: 1 - 9" Graham cracker pie crust
2 - 14oz cans of sweetened condensed milk
5 - golf ball sized limes (need the zest and juice)
2 - large egg yolks (only - no white)
1st - grate the zest off of the 5 limes ( remove the outer layer of green skin ...only go down to the yellowish under coat....and save this "zest") I use the perforated "dimples" on the side of my grater...so the particles of "zest" are small
2nd - cut & squeeze all the lime juice to be use in the mix ( will need 1/2 - 5/8 Cup of juice - remove the seeds!)
Preheat the oven to 400 degrees F
3rd - Beat the yolks until they're thick & light....gradually mix in the condensed milk while beating - mix well
mix in lime juice and the add the zest (the zest and juice makes the pie tart - mostly the zest...so scrape off the zest that accumulates on the mixer blades - if
you use one - and return to the mix)
Pour mixture into the crust and bake for 10 minutes let cool before chilling in the refrigerator for minimum of 3-4 hrs for best results
Add whipped topping just before serving
Enjoy!
Lee & Dee
Resting under the trees
We had a great time and enjoyed meeting everyone. Thanks to Anne for hosting and putting up with all of us!
Visiting under the trees
Time to eat. There was sooo much great food and wonderful desserts.
Anne,
Thank you for hosting Saturday. Fred and I had a great time and got some interesting trades.
Everyone - the food was wonderful. Looking forward to seeing you all again in the Spring.
Vicky and Fred
I think that this is Norm and Amy.
Marianne
Irene
And thank you all for coming out. I had a great time. Thank you to Smockette for coming out the night before and helping out with the last minute things, as well as staying late to help with putting everything away. Also thank you to everyone who helped with the clean up. I'm sorry you all didn't get to see more of the dbf. He's been struggling with some family issues and just wasn't in a social mood. However, I had a blast and hope that we can do this again next year. Again thanks to everyone who attended you made it great and very enjoyable.
Anne
I had such a great time on Saturday. Big thanks to Anne for opening her home for the RU! The food was great, the company was wonderful and it was perfect weather on top of all of that! I was so happy to meet more of the great DG folks. Now, I can't wait until the next one!
SuznK
Yep, that is Norman and I. He had this huge front yard the size of a pasture that he loved to mow and keep all grassy. And then along came me.......................so much for that pasture :) Full of roses and Texas Native SuperStars now. He's a trooper when it comes to my plants, truly. Suffers in silence.