Rachel you really should try this one. It is amazing. Cut the recipe in half and you will still have left overs. It is yummy over rice.
10pd pork butt
3 T kosher salt
3 T liquid smoke
Head of cabbage cut up
2 cans of Chicken broth
Rub salt all over. Place in aluminum oven bag. Pour liquid smoke over. Cook at 325 for 3-4 hours and bum up heat last hour to 375. Cook till it can pull apart easily. Shred and place in pot with cabbage and broth. Cook till cabbage is almost soft and has a little crunch.
I know you will probably have questions. Call me if you ever want to make it.
Tuesday, September 21, 2010
Thursday, September 9, 2010
TATER TOT CASSEROLE
1 lb ground turkey cooked, seasoned, drained
1 1/2 2lb bags tater tots
1 cans cream of mushroom
1 cans evaporated milk
1 cans cream of chicken
Brown meat & place in large cass. dish.
Cover with tater tots. Mix soup & milk together.
Pour over top. Bake at 350 for 1 Hour.
(One of Daddy’s Favorites!) Makes 1- 9”X13” pans
1 1/2 2lb bags tater tots
1 cans cream of mushroom
1 cans evaporated milk
1 cans cream of chicken
Brown meat & place in large cass. dish.
Cover with tater tots. Mix soup & milk together.
Pour over top. Bake at 350 for 1 Hour.
(One of Daddy’s Favorites!) Makes 1- 9”X13” pans
Sausage and Zucchini Sauté
1 lb kielbasa sausage, sliced
1 zucchini, sliced
(1 T butter, 1 T minced onion,
" t oregano, " t garlic salt, " t pepper)
1 tomato
In a large non-stick skillet, sauté sausage.
Remove sausage, melt margarine, then add
zucchini and spices. Cook until zucchini is
tender/crisp. Return sausage to the skillet and
heat all. Add chopped tomatoes on top of
ingredients.
Cook wild rice while sausage is browning.
Serve w/ rolls and butter.
1 box wild rice mix
Dinner rolls
1 zucchini, sliced
(1 T butter, 1 T minced onion,
" t oregano, " t garlic salt, " t pepper)
1 tomato
In a large non-stick skillet, sauté sausage.
Remove sausage, melt margarine, then add
zucchini and spices. Cook until zucchini is
tender/crisp. Return sausage to the skillet and
heat all. Add chopped tomatoes on top of
ingredients.
Cook wild rice while sausage is browning.
Serve w/ rolls and butter.
1 box wild rice mix
Dinner rolls
TEX-MEX LASAGNA
Ingredients:
1 pound ground beef
1 (16 ounce) can whole tomatoes, undrained and cut up
1 (1 1/8 ounce) package taco seasoning mix
1 1/3 cups FRENCH'S® French Fried Onions or FRENCH'S® Cheddar French Fried Onions
1 1/2 cups cream-style cottage cheese
2 cups shredded Cheddar cheese
2 eggs, slightly beaten
12 (6-inch) flour or corn tortillas
1 medium tomato, chopped
1 cup shredded lettuce
Directions:
Heat oven to 350°F. Brown ground beef in large skillet; drain. Stir in canned tomatoes and taco seasoning. Reduce heat; simmer 5 minutes. Remove from heat and stir in 2/3 cup French Fried Onions. Combine cottage cheese, 1 cup Cheddar cheese and the eggs; set aside.
Overlap 3 tortillas in bottom of greased 2-quart baking dish. Overlap 6 tortillas around sides of dish. Spoon beef mixture evenly over tortillas; top with remaining 3 tortillas. Spoon cheese mixture over beef and tortillas. Bake, covered, 45 minutes or until cheese mixture is set.
Top with remaining Cheddar cheese and sprinkle remaining onions down center of casserole. Bake 5 minutes until onions are golden. Let stand 5 minutes before serving. Just before serving arrange tomato and lettuce around edges of casserole.
1 pound ground beef
1 (16 ounce) can whole tomatoes, undrained and cut up
1 (1 1/8 ounce) package taco seasoning mix
1 1/3 cups FRENCH'S® French Fried Onions or FRENCH'S® Cheddar French Fried Onions
1 1/2 cups cream-style cottage cheese
2 cups shredded Cheddar cheese
2 eggs, slightly beaten
12 (6-inch) flour or corn tortillas
1 medium tomato, chopped
1 cup shredded lettuce
Directions:
Heat oven to 350°F. Brown ground beef in large skillet; drain. Stir in canned tomatoes and taco seasoning. Reduce heat; simmer 5 minutes. Remove from heat and stir in 2/3 cup French Fried Onions. Combine cottage cheese, 1 cup Cheddar cheese and the eggs; set aside.
Overlap 3 tortillas in bottom of greased 2-quart baking dish. Overlap 6 tortillas around sides of dish. Spoon beef mixture evenly over tortillas; top with remaining 3 tortillas. Spoon cheese mixture over beef and tortillas. Bake, covered, 45 minutes or until cheese mixture is set.
Top with remaining Cheddar cheese and sprinkle remaining onions down center of casserole. Bake 5 minutes until onions are golden. Let stand 5 minutes before serving. Just before serving arrange tomato and lettuce around edges of casserole.
TURKEY ENCHILADAS
Found on Freches web site thought it look good will try soon!
Ingredients:
2 jars (16 oz. each) PACE® Picante Sauce
1/4 cup chopped fresh cilantro
2 tbsp. chili powder
1 tsp. ground cumin
2 cups (10 oz.) chopped cooked turkey
1 can (15 oz.) black beans, drained and rinsed
1 1/3 cups (2.8 oz.) FRENCH'S® French Fried Onions
1 package (about 10 oz.) flour tortillas (7-inch)
1 cup shredded Monterey Jack cheese with jalape�o peppers
Directions:
HEAToven 350�F. Grease 10 x 15-inch jelly-roll baking pan. Combine picante sauce, cilantro, chili powder and cumin in large saucepan. Bring to a boil. Reduce heat to low; simmer 5 min.
COMBINE 1 1/2 cups sauce mixture, turkey, beans and 2/3 cup French Fried Onions in medium bowl. Spoon a scant 1/2 cup filling over bottom third of each tortilla. Roll up tortillas enclosing filling and arrange, seam side down, in a single layer in bottom of prepared baking pan. Spoon remaining sauce evenly over tortillas.
BAKE, uncovered, for 20 min. or until heated through. Sprinkle with remaining 2/3 cup onions and cheese. Bake for 5 min. or until cheese is melted and onions are golden. Serve immediately.
Ingredients:
2 jars (16 oz. each) PACE® Picante Sauce
1/4 cup chopped fresh cilantro
2 tbsp. chili powder
1 tsp. ground cumin
2 cups (10 oz.) chopped cooked turkey
1 can (15 oz.) black beans, drained and rinsed
1 1/3 cups (2.8 oz.) FRENCH'S® French Fried Onions
1 package (about 10 oz.) flour tortillas (7-inch)
1 cup shredded Monterey Jack cheese with jalape�o peppers
Directions:
HEAToven 350�F. Grease 10 x 15-inch jelly-roll baking pan. Combine picante sauce, cilantro, chili powder and cumin in large saucepan. Bring to a boil. Reduce heat to low; simmer 5 min.
COMBINE 1 1/2 cups sauce mixture, turkey, beans and 2/3 cup French Fried Onions in medium bowl. Spoon a scant 1/2 cup filling over bottom third of each tortilla. Roll up tortillas enclosing filling and arrange, seam side down, in a single layer in bottom of prepared baking pan. Spoon remaining sauce evenly over tortillas.
BAKE, uncovered, for 20 min. or until heated through. Sprinkle with remaining 2/3 cup onions and cheese. Bake for 5 min. or until cheese is melted and onions are golden. Serve immediately.
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