Tuesday, January 20, 2009

Family weekend.

My sister and her crew were here all weekend. It was wonderful. The kids played outside and went sledding and got pulled in sleds by the four-wheeler and went ice-skating and we ate yummy food and got to catch up. I love family weekends.

Here is the new yummy recipe I tried.

· 3 pounds pork loin roast
· 1 pound dry pinto beans, soaked overnight
· 2 garlic cloves, minced
· 2 tablespoon chili powder
· 1 tablespoon ground cumin
· 1 teaspoon oregano
· 1 can green chilies, chopped
· 2 teaspoons salt, or to taste
· Grated cheese
· Chopped onions
· Tomatoes
· Lettuce
· Sour cream
· Crushed corn chips
Place first 8 ingredients in crockpot. Cover with water. Cook 7-10 hours.
Remove bones and mix well. Top with desired toppings. (I used leftover pork roast and just heated it all in the oven with a little water to keep it moist)

We made homemade tortillas!

Flour Tortillas

Serving Size: 12

4 c. flour (I use half wheat flour)

2 t. salt

4 t. baking powder

2 T. shortening

1½ c. warm water

Stir together flour, salt, and baking powder. With a fork, work in the shortening. Add enough water to make a soft but not stick dough. Turn onto lightly floured board and knead 5 minutes.

Divide the dough into 12 even portions and form into balls. Roll out each ball to about 1/8 inch thick. Heat a large Skillet over medium heat. Place the tortillas, one at a time, into the dry hot skillet. Cook until brown on one side, turn and brown the other side. Remove from skillet and keep warm in cloth towel.
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