Chalupa

Chalupa 

 2-½ lb. Pork roast 

2 Tbsp. Chili powder 

2-½ cup pinto beans 

1 tsp. Oregano 

1 onion, chopped 

1 (4oz) can chopped green chilies 

2 cloves garlic 

1 (12oz.) jar dices pimentos 

1 Tbsp. Salt 

8 cups water 

1 Tbsp. Cumin 

 Combine the preceding ingredients in a roasting pan; cook on simmer for five hours.

 Last ½ hour, cook, uncovered, to thicken. Remove pork bone before serving 

 To serve, place one soft fried corn tortilla on each plate.

 Add the following: ½ cup chalupa sour cream cheese black olives lettuce avocado tomato taco salsa 

Serves 15 or more. 

 Jan Emery

Sausage Brunch Braid

12 oz sausage
½ cup chopped onion
¼ c chopped celery
¼ c chopped green pepper
1 garlic clove, minced
3 oz cream cheese, cubed
2 Tbs Chopped green onion tops
2 Tbs minced fresh parsley
1 tube crescent rolls
1 egg

In skillet over med heat cook sausage, onion, celery, green pepper and garlic until meat is no longer pink; and veggies are tender; drain. Add cream cheese, green onions and parsley, cook and stir over low heat until cheese is melted; set aside.
Unroll crescent rolls/dough on a greased baking sheet; press perforations together. Roll into a 12x10 rectangle. Spoon sausage mix to within 3 in of long side cut ¾ in wide strips 3in into center. Starting at one end fold alternating strips at an angle, forming braid.
Brush dough with egg. Bake at 350 for 20-25 min or until golden brown. Store leftovers in the refrigerator.
Makes 8-10 servings

January Johnston

Smoked Sausage Casserole

Slice potatoes to cover a 9x13 pasn, sprinkle with flour.

In large bowl mix:
Sausage cut in bite size
1 can of cream corn
1 can of cream of mushroom soup
1 onion diced
3-4 carrots diced
1 cup grated cheese

Mix well and season with salt, pepper, and ¼ tsp nutmeg. Pour into casserole on top of potatoes sprinkle with flour. Bake 1 ½ hours at 350. Remove. Cover and bake 30-40 min more.

Betty Simons

Crock Pot Ribs

Country style pork ribs
BBQ sauce ----one jar honey flavored and One jar original flavored

Put ribs in water and boil for 30-45 minutes then remove bones and excess fat. Put ribs and BBQ sauce in crock pot and cook on low for 10-12 hours.

Wendy Thompson

Rice Noodle Stir Fry

Chicken, beef or pork
any vegetables; cabbage, sprouts, carrots, broccoli, baby corn, pea pods, green pepper, onion etc.
Rice noodles, fresh
soy sauce and spices( five spice, ginger)

Step 1- Marinade meat in about 1 cup soy sauce and spices( may need to dilute with water) for 1-3 hours
Step 2 cook meat thoroughly in a little of marinade. Add rice noodles, cook 3-5 minutes. Stirfry with vegetables.

Celeste Smith

Easy Egg Rolls

1 pkg egg roll wraps
1/2 head shredded cabbage
1/2 lb pork, shrimp or chicken ( cooked and in small pieces)
seasoned salt( to taste)
other optional ingredients: carrots, sprouts, mushrooms, peas...anything you want!

Mix shredded cabbage, meat and seasoned salt together with any additional ingredients you wish to add. Wrap mixture in egg roll wraps. Preheat olive oil. Have enough oil in fry pan so egg roll is half submerged. Egg roll should cook no more than 15 seconds on each side. Serve with sweet and sour, or hot mustard sauce.

Brenda Morse

Slow Cooker Ribs

2 c catsup
1/2 c water
1 Tbs liquid smoke
2 Tbs mustard
3/4 c brown sugar
1 chopped onion

Bring to a boil for 45 seconds. Pour over 3 pounds of ribs or chicken in a slow cooker. Cook on low for 6-8 hours. Great served with baked potatoes!

Christi Coipel

Chalupa

2-½ lb. Pork roast
2 Tbsp. Chili powder
2-½ cup pinto beans
1 tsp. Oregano
1 onion, chopped
1 (4oz) can chopped green chilies
2 cloves garlic
1 (12oz.) jar dices pimentos
1 Tbsp. Salt
8 cups water
1 Tbsp. Cumin

Combine the preceding ingredients in a roasting pan; cook on simmer for five hours. Last ½ hour, cook, uncovered, to thicken. Remove pork bone before serving

To serve, place one soft fried corn tortilla on each plate.

Add the following:
½ cup chalupa
sour cream
cheese
black olives
lettuce
avocado
tomato
taco salsa

Serves 15 or more.

Jan Emery

Braided Bread Sandwich

1 loaf bread dough
Filling:
Ham, cheese, mustard,
Or browned hamburger, onion, tomato sauce
Or BBQ sauce,& shredded chicken

Roll dough flat into a rectangle. Make cuts in the dough a couple of inches apart and about 1/3 of the way in towards the center on both sides. Put filling in the center and fold strips alternately over the filling. Bake at 350* for approx. 30 min.

Bernice Oliver

Enchalada Casserole

1 lb ground beef
1/4 cup onion, chopped
2 8oz cans tomato sauce
1/2 c water
2 1/2 tsp chili powder
1/2 tsp salt
1/2 tsp pepper
flour tortillas
2 cups shredded cheddar cheese
1 can olives sliced

Brown ground beef with onion. Drain. Stir in tomato sauce, olives, water, chili powder & Pepper. Warm together until sauce is slightly thickened.
Alternately layer tortillas, meat sauce and cheese in round casserole dish ending with a layer of cheese.
Microwave until cheese is melted and bubbly, about 8 minutes. Let stand 2-3 minutes before serving.
Can also be cooked in a crock pot on high for 3-4 hours.

Melea Allen

Baghdad Hash

1 can Chinese noodles
3 c cooked chicken
2 c chicken broth
2 cans celery soup
¼ c chopped onions
1/8 tsp pepper
celery salt to taste
dash of Worchester sauce
½ c cashews( optional)

Mix ¾ of the nodles with next 8 ingredients. Top with remaining noodles and nuts. Bake at 375* for 30 minutes.

Joyce Lynville

Guatemalan Rice

(From Recipes for Self-sufficient Living)

¼ c cooking oil
1 c. rice
2 c water
1 tsp salt
¼ tsp pepper
2 cloves of garlic, minced
1 small onion, chopped
1 raw carrot, chopped
½ c frozen peas and corn
3 fresh tomatoes, chopped, or 1 cup canned tomatoes

In a heavy skillet, melt oil. Add rice and heat, stirring to prevent scorching. Fry 5 minutes. Stir in remaining ingredients. Cover, and simmer 30 minutes, or until all liquid is absorbed and rice is cooked. Makes 4 servings.

Note: this recipe is easily doubled. Also, it is a wonderful food storage recipe. The entire ingredient list can be found on your canned food shelf! - Our family likes to put a can of black beans on top of this and shredded cheese. Then serve with El Matador chips. One of our favorite meals! – When David makes it, he puts tomatoes around the outside of the dish.

Cindy Guild

Taco Lasagna

1½ lbs ground beef
½ c chopped onion
½ c chopped green pepper
2/3 cup water
1 envelope taco seasoning
15 oz can black beans, rinsed and drained
14.5 oz can Mexican diced tomatoes
6- 8” flour tortillas
16 oz can refried beans
3 cups shredded Colby-jack cheese

In a large skillet, cook the beef, green pepper, and onion over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer uncovered for 2 minutes. Stir in the black beans and tomatoes. Simmer uncovered for 10 minutes.

Place 2 tortillas in a greased 9 x 13 pan. Spread with half of the refried beans and half of the beef mixture; sprinkle with one cup of cheese. Repeat layers. Top with remaining tortillas and cheese. Cover and bake at 350˚ for 25-30 minutes or until heated through and cheese is melted.
Kathee Jefferson

Pizza Casserole

1½ lbs ground beef
1 green pepper, chopped
2 tsp garlic salt
½ tsp pepper
2 16 oz cans pizza sauce
½ tsp oregano
1 16 oz pkg. rotini noodles
1 8 oz can sliced mushrooms, optional
2 cups shredded cheddar cheese
2 c shredded mozzarella cheese

Brown meat and green pepper. Drain. Add salt, mushrooms, pizza sauce, pepper, and oregano. Let simmer while noodles cook. Combine noodles with sauce in 9 x 13 pan. Top with cheeses. Bake at 350˚ for 30-45 minutes or until heated through.

Kathee Jefferson

Hamburger Casserole

1 onion, chopped
1 lb hamburger, browned
1 can cream of mush soup
1 can cream of chic soup
2 cans water
1 1/2 cups rice
1 Tbs Worcestershire sauce
Chinese noodles

Mix all ingredients ( except noodles) together and bake at 350* covered for 30 minutes, stir bake uncovered an additional 20 minutes. Stir and sprinkle with Chinese noodles, Bake for 10 more minutes.

Bernice Oliver

BBQ Ribs – Easy!

Spray crock pot with cooking spray and add one or two packages of pork or beef ribs. You can use boneless too. Pour over one 18oz bottle of your favorite barbecue sauce and cook according to your crock pot directions. Add onion slices in the last two hours of cooking if desired. Great Sunday meal served with mashed potatoes and your favorite vegetable.

Cindy Guild

Zucchini Frittata

2 T. olive oil
½ onion, sliced
1 potato, sliced
1 zucchini, sliced
4 eggs, slightly beaten
Splash soy sauce
Sprinkle Parmesan
Salt & pepper

---Cook onion & potato in hot oil (approx 2 min.) Add zucchini, soy, and parmesan Cook 5 min. Stir occasionally. Pour eggs over top. Cover and cook on low 5 min.

Judy Emery

Speedy Quiche

1 lb. Chopped ham
¼ c. chopped onion
¼ c chopped green pepper
1 Tbs Oil
1 c shredded cheese
2 c milk
1 c Biscuit mix
4 eggs
Salt and pepper

Sauté first 4 ingredients. Combine other and bake at 400 for 30 minutes.

Judy Emery

Spanish Rice

(This is the actual recipe out of the Better Homes and Gardens Cookbook)

6 slices bacon
1 t. brown sugar
1 medium onion, finely chopped
1 t. Worcestershire sauce
1 small green pepper, chopped
1 t. salt
1 28oz can tomatoes, cut up
1 t. chili powder
1 c. water
1/8 t. pepper
¾ c. long grain rice
Dash bottled hot pepper sauce

In a 10-inch skillet cook bacon till crisp. Drain on paper towel; crumble and set aside. Drain fat from pan, reserving 2 T. drippings in skillet. In the bacon drippings, cook onion and green pepper till tender. Stir in undrained tomatoes, water, rice, brown sugar, Worcestershire sauce, salt, chili powder, pepper, and hot pepper sauce. Cover simmer about 30 minutes or till rice is done and most of the liquid is absorbed. Top with the crumbled bacon. Sprinkle with shredded cheddar cheese, if desired. Makes 6 servings.

Lisa Gregory

Sweet & Sour Baked Beans

1 lb. navy beans, cooked & drained
1 c chopped onion
½ c bacon drippings
1 c chopped celery
¼ c dark brown sugar
¼ c dark molasses
1 15 oz. can tomato sauce
½ c chili sauce
1 13 ½ oz. can pineapple, drained & cut in half
½ c sweet pickle relish
¼ c sliced stuffed olives
1/8 tsp garlic powder
1 tsp salt
¼ tsp pepper

Sauté onion & garlic in bacon drippings. Stir in next 8 ingredients & simmer for 20 minutes. Combine with cooked beans, pineapple, relish & olives. Put into 3 quart casserole. Cover. Bake at 350° for 1 hour. Uncover. Bake 15 minutes longer.
(Note: I use 1 large jar of cooked beans, slightly drained & 1 clove of garlic) Serves 8 to 10 people

Donna Barry