1 medium pork roast
1 large can green chilies not pickled
1 large can tomatoes
1 large onion diced
1/2 small can hot jalapeños 4 oz. diced, optional
Salt to taste
Freshly ground black pepper to taste
Cover roast with water in crock pot and simmer overnight or approximately 8 hours. Let cool. Take meat off bone and separate into smaller pieces. Add meat, tomatoes, chilies and diced onions to the broth. Add about 2 tsp. salt and 1/2 tsp. pepper. Let simmer another 8 hours. Thicken with flour and water.
1 lb. ground beef
1 pkg. brown gravy mix
2 Tbsp. chopped onion
1 Tbsp. Worcestershire sauce
1 drained can mushrooms (opt.)
4~6 pre~cooked boiled potatoes
Brown ground beef and onion in skillet; drain fat. Make a “well” in the center of the meat. Add gravy mix and 1 cup water. Stir constantly until gravy boils and thickens. Add Worcestershire sauce and mushrooms; stir in. Heat through. Serve potatoes on the side or top with the ground beef. For a typical Scottish dinner, serve peas.
1 20 oz top sirloin steak
2 tablespoons Vegetable oil
1/2 teaspoon Dried leaf oregano — crushed
1/2 teaspoon Salt
1/4 teaspoon Coarsely ground pepper
1/4 cup Orange juice
1 tablespoon Lime juice
2 teaspoons Cider vinegar
2 Orange slices — 1/2` thick
Place steak in a shallow glass baking dish. Rub with oil on each side.
Sprinkle with oregano, salt and pepper. Sprinkle orange juice, lime
juice, and vinegar over the steak. Cover and refrigerate overnight for
best flavor or several hours, turning occasionally.
To cook, bring meat to room temperature. Prepare and preheat charcoal
grill (or gas grill). Drain meat, reserving marinade. Place steak on
grill. Top with orange slices. Occasionally spoon reserved marinade
over steaks as they cook. Grill 3-4 minutes on each side, or until
medium- rare. Cook longer if desired. Remove orange slices to turn
steak. Replace orange slices on top of steak.
1 1/2 cups butter or margarine — softened
1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
1 tablespoon vanilla
2 eggs
4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 cups coarsely chopped nuts, if desired
1 (24 ounce) package semisweet chocolate chips (4 cups)
Heat oven to 375º. Beat butter, sugars, vanilla and eggs in large bowl
with electric mixer on medium speed, or mix with spoon. Stir in flour,
baking soda and salt (dough will be stiff). Stir in nuts and chocolate
chips.
Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about
2 inches apart onto ungreased cookie sheet. Flatten slightly with fork.
Bake 13 to 15 minutes or until light brown (centers will be soft). Cool 1
to 2 minutes; remove from cookie sheet to wire rack.
1 lb. ground beef
1 onion, diced
1 pkg. frozen Tator Tots
1 can string beans
1 can cream of mushroom soup
Brown onions and meat, drain. Add salt, pepper to taste. Place Tator Tots on bottom of casserole dish. Pour meat over Tator Tots and spread evenly. Pour string beans over meat and spread evenly. Spread mushroom soup over string beans. Bake at 350 degrees for 20 minutes. Serves 6.
8 ounces Tomato Sauce
4 ounces Diced Green Chiles
1/2 cup Chopped Green Bell Pepper
1 Green Onion — Sliced
1/4 teaspoon Hot Pepper Sauce
10 ounces Tortilla Chips
2 cups Shredded Cheddar Cheese
1 Avocado
1 teaspoon Lemon Juice
1/2 cup Sour Cream
Jalapeno Slices — Optional
Combine tomato sauce, chiles, green pepper, green onion and hot pepper
sauce in a bowl; let stand for 15 minutes. Place tortilla chips in a
shallow 8` X 10` baking dish. Pour sauce over chips; sprinkle grated
cheese over all. Broil nachos for 3 minutes or until cheese melts.
Just before serving, seed, peel and mash avocado. Stir in lemon juice.
Spoon avocado mixture and sour cream on hot nachos and top with
jalapeno slices. Serve immediately.
5 ounces unsweetened baking chocolate
2/3 cup butter or margarine
1 3/4 cups sugar
2 teaspoons vanilla
3 eggs
1 cup all-purpose flour
1 cup chopped nuts
Heat oven to 350º. Grease square pan, 9 × 9 × 2 inches. Melt
chocolate and butter over low heat, stirring frequently; remove from
heat. Cool slightly.
Beat sugar, vanilla and eggs in large bowl with electric mixer on high
speed 5 minutes. Beat in chocolate mixture on low speed. Beat in flour
just until blended. Stir in nuts.
Spread batter in pan. Bake 40 to 45 minutes or just until brownies
begin to pull away from sides of pan. Cool completely. Cut into 6 rows
by 4 rows.
1 C. rice
2 C. water
1~1/2 tsp. chicken bullion
1 tsp. butter or margarine
1 piece pickled ginger, cut into 1/8~inch julienne thin strips
2 tsp. Worcestershire sauce
Combine all ingredients, except Worcestershire sauce, and bring to boil, stirring once or twice. Cover; reduce heat. Simmer 20 minutes or until done. Stir in Worcestershire sauce.
1 medium Onion, sliced thin
6 Garlic cloves, sliced thin
2 medium Tomatoes, pear-shaped
1/3 C. Ham, baked, chopped
1/2 C. Golden raisins
3 3/4 pound Chicken
1/2 C. Port wine
1/4 C. Brandy
1 Tbls. Dijon
2 Tbls. Tomato paste
1 1/2 Tbls. Cornstarch
2 Tbls. Cold water
1 Tbls. Red wine vinegar
Parsley sprigs
Tomato wedges
Combine onion, garlic, tomatoes, ham, and raisins. Reserve chicken neck and giblets for other uses, rinse chicken inside and out and pat dry. Tuck wingtips under, tie drumsticks together. Place chicken on top of onion mixture. Mix port, brandy, mustard and tomato paste. Pour over chicken. Cover, cook at low setting until meat near thighbone is very tender when pierced (7 1/2- 8 hours) Carefully lift chicken to rack of a broiler pan. Broil 4-6 inches below heat until golden brown (about 5 minutes). Transfer to warm platter, keep warm. Skim and discard fat from cooking liquid, blend in cornstarch mixture. Increase crock pot heat setting to high, cover and cook, stirring two or three times, until sauce is thickened (about 10 minutes). Stir in vinegar, season to taste. To serve, garnish chicken with parsley sprigs and tomato wedges. Carve bird, top with some of sauce. Serve remaining sauce in gravy pitcher or bowl.
1 lb. ground beef
1 pkg. frozen green beans, cooked and drained
1 can condensed tomato soup
1/4 C. water
1/2 tsp salt
1/8 tsp pepper
2 C. prepared mashed potatoes
1 can French fried onions
1/2 C. shredded Cheddar cheese
Brown beef in skillet and drain. Combine beef, green beans, soup, water, salt, and pepper. Pour into a 1/2~quart casserole. Combine mashed potatoes and 1/2 can French fried onions. Spoon potato mixture in a mounded ring around top outer edge of casserole. Bake, uncovered, at 350º for 25 minutes. Top potatoes with cheese and remaining onions and bake for 5 minutes longer. Makes 6 servings.