6 lbs pork roast (pork butt/shoulder)
20 oz coke
12 oz la victoria red taco sauce mild
1 c. brown sugar
1 tbsp cumin
Place pork in crock pot, add water to the crock pot, half way up pork (or just an inch or two of water), cook pork in crock pot for 12 hours on low. Drain water, add remaining ingredients, cook 2-4 more hours on low. Shred in crock pot, cook 2 more hours.
contributed by my cousin Karen Rees
Sunday, August 30, 2009
Saturday, August 15, 2009
Potluck Lasagna
1 pound ground beef
1 can (14.5 ounces) Italian stewed tomatoes, cut up*
1 can tomato paste
1 Tbsp minced fresh parsley
½ tsp minced garlic
2 eggs
1 ½ cups (12 ounces) cottage cheese
1 ½ cups ricotta cheese
1 cup grated parmesan cheese
1 tsp salt
1 tsp pepper
6 lasagna noodles, cooked
2 cups shredded mozzarella cheese
In large skillet, cook beef; drain. Stir in tomatoes, paste, parsley and garlic; remove from heat.
In large bowl, combine the eggs, cheeses, salt, and pepper. Layer 3 noodles in a greased 13x9 pan. Top with half of the cheese mixture, 1 cup mozzarella cheese, and half of the meat sauce. Repeat layers.
Cover and freeze for up to 3 months. Or, cover and back 375 degrees for 30 minutes, remove cover and bake 25-30 minutes longer. Let stand 10 minutes before cutting.
To use frozen lasagna: Thaw in fridge overnight. Bake as directed.
*I sometimes substitute spaghetti sauce for the stewed tomatoes.
1 can (14.5 ounces) Italian stewed tomatoes, cut up*
1 can tomato paste
1 Tbsp minced fresh parsley
½ tsp minced garlic
2 eggs
1 ½ cups (12 ounces) cottage cheese
1 ½ cups ricotta cheese
1 cup grated parmesan cheese
1 tsp salt
1 tsp pepper
6 lasagna noodles, cooked
2 cups shredded mozzarella cheese
In large skillet, cook beef; drain. Stir in tomatoes, paste, parsley and garlic; remove from heat.
In large bowl, combine the eggs, cheeses, salt, and pepper. Layer 3 noodles in a greased 13x9 pan. Top with half of the cheese mixture, 1 cup mozzarella cheese, and half of the meat sauce. Repeat layers.
Cover and freeze for up to 3 months. Or, cover and back 375 degrees for 30 minutes, remove cover and bake 25-30 minutes longer. Let stand 10 minutes before cutting.
To use frozen lasagna: Thaw in fridge overnight. Bake as directed.
*I sometimes substitute spaghetti sauce for the stewed tomatoes.
Pizza Meat Loaf Cups
1 egg, beaten
½ cup pizza sauce
¼ cup seasoned bread crumbs
½ tsp Italian seasonings
1 ½ pounds ground beef
1 ½ cups shredded mozzarella cheese
Additional pizza sauce, optional
In a large bowl, combine the egg, pizza sauce, bread crumbs and Italian seasoning. Crumble beef over mixture and mix well. Divide among 12 greased muffin cups; press onto the bottom and up the sides. Fill center with cheese.
Bake at 375 degrees for 15-18 minutes or until the meat is no longer pink. Serve immediately with additional pizza sauce if desired. Or cool, place in freezer bags and freeze for up to 3 months.
To use frozen pizza cups: Thaw in the fridge for 24 hours. Heat on a microwave-safe plate on high for 2-3 minutes or until heated through.
Yield 1 dozen
½ cup pizza sauce
¼ cup seasoned bread crumbs
½ tsp Italian seasonings
1 ½ pounds ground beef
1 ½ cups shredded mozzarella cheese
Additional pizza sauce, optional
In a large bowl, combine the egg, pizza sauce, bread crumbs and Italian seasoning. Crumble beef over mixture and mix well. Divide among 12 greased muffin cups; press onto the bottom and up the sides. Fill center with cheese.
Bake at 375 degrees for 15-18 minutes or until the meat is no longer pink. Serve immediately with additional pizza sauce if desired. Or cool, place in freezer bags and freeze for up to 3 months.
To use frozen pizza cups: Thaw in the fridge for 24 hours. Heat on a microwave-safe plate on high for 2-3 minutes or until heated through.
Yield 1 dozen
Perfect Strawberry Cake
1 (18.25 ounce) package white cake mix
1 (3 ounce) package strawberry flavored gelatin mix
1 cup mashed strawberries
1 cup applesauce
4 eggs or 1 cup egg substitute
1/2 cup milk
1/2 cup flaked coconut
1/2 cup finely chopped pecans
1 (3.5 ounce) package instant vanilla pudding mix
1 cup milk
2 cups frozen whipped topping, thawed
Preheat oven to 325 degrees). Grease and flour a 9x13 inch pan.
In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in 1 cup mashed strawberries, applesauce, eggs and milk. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in 1/2 cup coconut and chopped nuts. Pour batter into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To Make Topping: Prepare pudding mix as directed on package using one cup of milk. Fold whipped topping into pudding mixture and spread over cake. Refrigerate for at least 4 hours.
1 (3 ounce) package strawberry flavored gelatin mix
1 cup mashed strawberries
1 cup applesauce
4 eggs or 1 cup egg substitute
1/2 cup milk
1/2 cup flaked coconut
1/2 cup finely chopped pecans
1 (3.5 ounce) package instant vanilla pudding mix
1 cup milk
2 cups frozen whipped topping, thawed
Preheat oven to 325 degrees). Grease and flour a 9x13 inch pan.
In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in 1 cup mashed strawberries, applesauce, eggs and milk. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in 1/2 cup coconut and chopped nuts. Pour batter into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To Make Topping: Prepare pudding mix as directed on package using one cup of milk. Fold whipped topping into pudding mixture and spread over cake. Refrigerate for at least 4 hours.
Peach Glazed Pork Chops
6 pork chops
1 tbsp. oil
1 can (8 3/4 oz.) sliced peaches
1/4 c. firmly packed brown sugar
1/4 c. catsup
2 tbsp. vinegar
1 1/2 c. very hot water
1/4 c. softened butter
1 pkg. any brand Stove Top Stuffing mix
Season chops with salt and pepper. Brown well in oil in skillet, place in shallow baking dish. Drain peaches, reserving syrup. Heat 1/3 cup of the syrup, brown sugar, catsup and vinegar in saucepan. Brush part of glaze on chops. Bake at 350 degrees for 35 minutes.
Meanwhile, drain off fat in skillet, pour in hot water. Add butter and contents of seasoning packet; stir to melt butter. Add crumbs; stir to moisten. Arrange chops to edge of pan and spoon in stuffing. Arrange fruit around chops; brush with remaining glaze. Bake 20 minutes longer.
Makes 4 servings.
1 tbsp. oil
1 can (8 3/4 oz.) sliced peaches
1/4 c. firmly packed brown sugar
1/4 c. catsup
2 tbsp. vinegar
1 1/2 c. very hot water
1/4 c. softened butter
1 pkg. any brand Stove Top Stuffing mix
Season chops with salt and pepper. Brown well in oil in skillet, place in shallow baking dish. Drain peaches, reserving syrup. Heat 1/3 cup of the syrup, brown sugar, catsup and vinegar in saucepan. Brush part of glaze on chops. Bake at 350 degrees for 35 minutes.
Meanwhile, drain off fat in skillet, pour in hot water. Add butter and contents of seasoning packet; stir to melt butter. Add crumbs; stir to moisten. Arrange chops to edge of pan and spoon in stuffing. Arrange fruit around chops; brush with remaining glaze. Bake 20 minutes longer.
Makes 4 servings.
Herb Rubbed Sirloin Tip Roast
1 1/4 tablespoons paprika
1 tablespoon kosher salt*
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon ground cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons olive oil
1 (3 pound) sirloin tip roast
DIRECTIONS:
1. In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.
2. Preheat oven to 350 degrees. Line a baking sheet with aluminum foil.
3. Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture.
4. Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees. Let sit 15 minutes before slicing.
* If using table salt, cut in half.
***Can be cooked same way in crockpot. Low heat 6 hours, then on high heat for 1 hour.
1 tablespoon kosher salt*
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon ground cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons olive oil
1 (3 pound) sirloin tip roast
DIRECTIONS:
1. In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.
2. Preheat oven to 350 degrees. Line a baking sheet with aluminum foil.
3. Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture.
4. Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees. Let sit 15 minutes before slicing.
* If using table salt, cut in half.
***Can be cooked same way in crockpot. Low heat 6 hours, then on high heat for 1 hour.
Thursday, August 13, 2009
Baked Pork Chimichangas
I made these for dinner tonight and was very pleased with them! Which is good, since it made more than 30 and now I have 2 dozen going into the freezer!!! I'm excited to try the same recipe with a beef roast next time, or maybe boneless, skinless chicken. :)
1 pound dried pinto beans
1 boneless pork loin roast (3 pounds), trimmed
3 cans (4 ounces each) chopped green chilies
1 large onion, chopped
1/3 cup chili powder
1/2 cup reduced-sodium chicken broth
30 flour tortillas (6 inches)
4 cups (16 ounces) shredded reduced-fat cheddar cheese (I used colby jack cheese)
2 cups picante sauce (or salsa)
1 egg white
2 teaspoons water
Place beans in a large pot, add water to cover by 2 inches. Bring to a boil; boil for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid.
Place roast in a dutch oven (or large oven-safe pot). In a bowl, combine chilies, onion, chili powder, and beans. Spoon over roast. Cover and bake at 325 degrees for 1 1/2 hours. Stir in broth; cover and back 30-45 minutes longer or until a meat thermometer reads 160 degrees. Increase oven temperature to 350 degrees.
Remove meat and shred with two forks; set aside. Mash bean mixture; stir in shredded pork. Spoon 1/3 cup mixture down the center of each tortilla; top with 2 tablespoons of cheese and 1 tablespoon picante sauce. Fold sides and ends over filling and roll up. Place seam side down on two cookie sheets coated with cooking spray.
In a bowl, whisk egg white and water; brush over top. Bake, uncovered at 350 degrees for 25-30 minutes or until heated through. Serve immediately or cool, wrap, and freeze for up to 3 months.
To use frozen chimichangas: Place chimichangas on a baking sheet coated with cooking spray. Bake at 400 degrees for 10-15 minutes or until heated through.
1 pound dried pinto beans
1 boneless pork loin roast (3 pounds), trimmed
3 cans (4 ounces each) chopped green chilies
1 large onion, chopped
1/3 cup chili powder
1/2 cup reduced-sodium chicken broth
30 flour tortillas (6 inches)
4 cups (16 ounces) shredded reduced-fat cheddar cheese (I used colby jack cheese)
2 cups picante sauce (or salsa)
1 egg white
2 teaspoons water
Place beans in a large pot, add water to cover by 2 inches. Bring to a boil; boil for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid.
Place roast in a dutch oven (or large oven-safe pot). In a bowl, combine chilies, onion, chili powder, and beans. Spoon over roast. Cover and bake at 325 degrees for 1 1/2 hours. Stir in broth; cover and back 30-45 minutes longer or until a meat thermometer reads 160 degrees. Increase oven temperature to 350 degrees.
Remove meat and shred with two forks; set aside. Mash bean mixture; stir in shredded pork. Spoon 1/3 cup mixture down the center of each tortilla; top with 2 tablespoons of cheese and 1 tablespoon picante sauce. Fold sides and ends over filling and roll up. Place seam side down on two cookie sheets coated with cooking spray.
In a bowl, whisk egg white and water; brush over top. Bake, uncovered at 350 degrees for 25-30 minutes or until heated through. Serve immediately or cool, wrap, and freeze for up to 3 months.
To use frozen chimichangas: Place chimichangas on a baking sheet coated with cooking spray. Bake at 400 degrees for 10-15 minutes or until heated through.
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