Friday, September 4, 2009
8 (10-inch) flour tortillas
12 ounces smoked or barbecued meat
2 cups shredded Cheddar cheese
1 cup sautéed red bell peppers, julienne
1 cup sautéed onions, julienne
1 cup sautéed sliced mushrooms
Barbecue sauce
1) Sauté onions, peppers and mushrooms and place in bowl.
2) Shred or chop your meat and coat lightly with barbecue sauce.
3) Preheat nonstick skillet on medium.
3) Preheat nonstick skillet on medium.
4) Spray pan with Pam.
5) Place on tortilla in pan and cover entire tortilla with layer of cheese.
6) Top cheese with smoked sauced meat and sautéed vegetables.
7) Cover everything with another tortilla.
7) Cover everything with another tortilla.
8) Spray top of second tortilla with Pam and turn over after the bottom is browned.
9) When the bottom of the second tortilla is browned, remove from pan and cut
into wedges.
into wedges.
10) Repeat process until all tortillas are used.
Serve on a large platter with salsa, sour cream and guacamole.
1 (2-pound) boneless pork loin
1 onion, chopped
3/4 cup cola carbonated beverage
3/4 cup barbecue sauce
8 sandwich buns
1) Combine all ingredients except buns in a 4-quart crockpot; cook, covered, on HIGH for 5 to 6
hours, until very tender.
hours, until very tender.
2) Drain and slice or shred pork; serve on buns with additional barbecue
sauce, if desired.
sauce, if desired.
Serves 8.
Tip: Pork can be made 1 to 2 days ahead; refrigerate covered and reheat before serving.
Tip: Pork can be made 1 to 2 days ahead; refrigerate covered and reheat before serving.
1 pound hot dogs
1 1/2 tablespoons Worcestershire sauce
1/4 cup vinegar
1 to 2 tablespoons granulated sugar
1/2 cup catsup
1/2 cup water
1/2 cup chopped onions
1/2 cup chopped green bell pepper
Hot dog buns
1) In an oblong glass dish, place hot dogs.
2) Combine remaining ingredients except buns.
2) Combine remaining ingredients except buns.
3) Pour over hot dogs and bake at 350 degrees F for 1 hour.
4) Serve in hot dog buns.
4) Serve in hot dog buns.
Variation
Use ground beef patties in place of hot dogs and serve on hamburger buns.
Use ground beef patties in place of hot dogs and serve on hamburger buns.
1/2 cup onion, chopped
2 tablespoons flour
1 tablespoon prepared mustard
1/4 teaspoon pepper
1 pound ground beef
6 tablespoons catsup
1/2 teaspoon salt
1 cup sour cream
8 hamburger buns
1) Brown onion and beef.
2) Add flour, catsup, mustard, salt and pepper.
3) Add sour cream.
Serve on lightly-toasted hamburger buns.
12 slices thin bread, trimmed and buttered
1 cup (7 1/2 ounces) crabmeat
4 eggs, beaten
1/2 teaspoon salt
1/2 pound cheese, grated
3 cups milk
1/2 teaspoon curry powder
1) Place six slices bread, butter side up, in casserole.
2) Spread crabmeat over; add 6 more slices bread, butter side up.
3) Sprinkle with grated cheese.
4) Mix eggs, seasonings and milk together and pour carefully over bread.
6) Cover and place in refrigerator several hours or overnight.
7) Bake 45 minutes at 325 degrees F.
Serves 8 to 10.
Saturday, August 29, 2009
12 slices bread
6 slices American cheese
Butter
4 eggs
1 1/2 cups milk
1) Cut off crusts and spread bread with butter.
2) Place cheese between 2 slices.
3) Place sandwiches side by side in a 13 x 9-inch baking dish.
4) Beat eggs with milk.
5) Pour over sandwiches and let stand for 1 hour or overnight.
6) Bake 1/2 hour at 350 degrees F.
Serve with cream of mushroom soup slightly diluted with milk poured over the top and warmed
2 pounds ground beef
Pepper
1 tablespoon Tabasco sauce
1 garlic clove, crushed
1/3 cup chili sauce
1/2 envelope dry onion soup mix
1/2 cup beer, divided
1) Preheat oven to 400°F.
2) Combine meat, pepper, Tabasco sauce, garlic, chili sauce, dry onion soup mix and 1/4 cup of the beer.
3) Shape into 6 patties.
4) Bake at 400 degrees F until brown, about 10 minutes. Baste
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