1 bone in port shoulder or butt (4-5 lbs) 4 cups regular-strength chicken broth 1 large onion, quartered 1 T each coriander seeds and cumin seeds 1 t dry oregano leaves 2 fresh jalapenos, cut into big chunks 2 bay leaves
Place pork, broth, onion, coriander, cumin, oregano, chiles, and bay leaves in a 5-6 quart pan. Add enough water just to cover meat. Cover pan and bring to a boil; reduce heat and simmer until meat pulls apart easily with a fork (3-4 hours).
Lift out meat. Discard fat. Place pork in a 9x13 pan and sprinkle with garlic salt. Bake, uncovered, in a 450 degree oven until sizzling and browned (about 20 minutes). Pull of chunks of meat and shred with 2 forks, discarding any fat. Squeeze lime juice over meat, if desired.
Serve with tortillas, grated cheese, tomatoes, salsa, chopped scallions, sliced olives, sour cream and guacamole. Great with Lori's Mexican Rice.
4 T salad oil 2 T butter 2 cups long grain white rice 1 large onion, chopped 2 cloved garlic, minced 1 small can diced green chiles 1 can petite diced tomatoes 4 cups regular strength chicken broth 1 bag frozen corn 1/4 cup firmly packed chopped fresh cilantro
Heat oil and butter in a 4-6 quart pan over medium high heat. When butter is melted, add rice and cook, stirring, until lightly browned (about 3 minutes). Add onion, garlic, and chiles; continue to cook, stirring, for 5 more minutes.. Add tomatoes and broth. Bring to a boil; reduce heat, cover, and simmer until liquid is absorbed and rice is tender (25-30 minutes). With about 10-15 minutes to go, add frozen corn. Remove from heat and stir in fresh cilantro. Makes 6-8 servings.
1 1/2 - 2 lbs boneless, skinless chicken breast, steamed and diced 1 large onion, chopped 2c longhorn medium cheddar cheese, grated (or 1/2 cheddar, 1/2 jack) 2 cans diced green chiles
2 dozen flour tortillas (small size)
Mix above ingredients. Spread out tortillas. Fill each with mixture and roll up. Place in a large baking dish.
2 cans cream of chicken soup 1 pt half and half cream 1 c liquid broth from steamed chicken
Mix soup, liquid, and half and half. Pour over enchiladas. Sprinkle with grated cheese. Cover baking pan with foil. Bake at 350 for 25 minutes. Garnish with chopped scallions, sliced black olives and sour cream to taste.
Cut 1 lb of beef sirloin into 1/4 inch strips. Combine 1 Tbsp flour and 1/2 tsp salt. Coat meat with flour mixture. Heat skillet, then add 2 Tbsp butter. When melted, add sirloin strips and brown on both sides. Add one 3oz can of sliced mushrooms (drained). [Fresh sauteed mushrooms are even better!] Add 1/2 c chopped onion and 1 clove minced garlic. Cook 3-4 minutes until onion is tender.
Remove meat and mushrooms from pan. Add 2 Tbsp butter to drippings. When melted, blend in 3 Tbsp flour. Add 1 Tbsp tomato paste (or catsup). Stir in 1-10 oz can of condensed beef broth. Cook and stir over medium high heat until thickened and bubbly.
Return browned meat and mushrooms to skillet. Stir in 1 c sour cream and 2 Tbsp dry white wine. Cook slowly until heated through. Do not boil. Serve over noodles or rice.
*Melt caramels and evaporated milk together in saucepan; set aside.
1 package German chocolate cake mix 1/3 cup evaporated milk 1/2 cup butter, melted 1 (6 oz) package milk chocolate chips
*Grease and flour 9x 13 inch pan. Stir cake mix, evaporated milk and melted butter together by hand and press HALF of the mixture into prepared pan. Bake at 350 degrees for 6 minutes. Remove from oven and pat chocolate chips into crust, then pour melted caramel over. Daub remaining half of cake mixture on top and bake for another 15 minutes. Cool completely before cutting into bars! ENJOY!