Mexican Lasagna
Ingredients
Soft tortilla shells
2 cups each of monterey/cheddar cheese
1 pound Ground beef
1 package Taco seasoning
1 can (12 oz) Refried beans
1 can (12 oz) Enchilada sauce
2 cups each of monterey/cheddar cheese
1 pound Ground beef
1 package Taco seasoning
1 can (12 oz) Refried beans
1 can (12 oz) Enchilada sauce
Instructions
Cook burger, drain, add taco seasoning, refried beans and enchilada sauce. Warm over low heat and mix well.
Cook burger, drain, add taco seasoning, refried beans and enchilada sauce. Warm over low heat and mix well.
On bottom of pan spread thin layer of above. Then layer of cheese. Tortilla shells. Meat, cheese tortilla, for 4 layers. Cover entire top layer with cheese.
Warm in 350° oven until cheese is melted and golden.
Top with diced tomatoes, sliced black olives and chopped green onions. Serve with sour cream
Source: Family Friend
Source: Family Friend
Curried Rice ham rolls serve with steamed asparagus
Ingredients
1/2 cup chopped onion
2 tablespoons butter
4 cups cooked brown or long grain rice
1 tablespoon dried parsley flakes
1 teaspoon salt
1/2 teaspoon curry powder
12 slices deli ham (1/8 inch thick)
4 hard-cooked eggs sliced
CURRY SAUCE:
1/4 cup butter
2 tablespoons cornstarch
1/4 teaspoon curry powder
1/4 teaspoon salt
2 cups milk
2 tablespoons butter
4 cups cooked brown or long grain rice
1 tablespoon dried parsley flakes
1 teaspoon salt
1/2 teaspoon curry powder
12 slices deli ham (1/8 inch thick)
4 hard-cooked eggs sliced
CURRY SAUCE:
1/4 cup butter
2 tablespoons cornstarch
1/4 teaspoon curry powder
1/4 teaspoon salt
2 cups milk
Instructions
In a skillet, saute onion in butter until tender, about 3 minutes. In a large bowl, combine rice, parsley, salt, curry powder and onion.
Spoon about 1/3 cup down the center of each ham slice; roll up. Secure with toothpicks if desired. Place seam side down in a greased 13-in. x 9-in. baking pan. Arrange hard-cooked eggs on top.
For sauce, melt butter in a saucepan. Stir cornstarch, curry powder and salt until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Pour over the ham rolls. Cover and bake at 375° for 25 minutes. Uncover and bake for 10 minutes. Yield: 6 servings.
Source: Taste of Home
French Dip Sandwiches serve with oven roasted potatoes and fresh veggie sticks
Ingredients
3 lb Rump Roast
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 tablespoon Garlic powder
1 tablespoon Oregano
1/2 teaspoon Red pepper
1 pkg Onion soup mix
2 can (12 oz) Beef broth
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 tablespoon Garlic powder
1 tablespoon Oregano
1/2 teaspoon Red pepper
1 pkg Onion soup mix
2 can (12 oz) Beef broth
Kaiser or Hoagie Rolls
Instructions
Roll roast in first 6 ingredients. Bake uncovered at 450° for 20 mins. Pour broth over roast. Cover and bake for 3-4 hours at 275°. Slice and use broth for au jus.
Source: Family Friend
Instructions
Roll roast in first 6 ingredients. Bake uncovered at 450° for 20 mins. Pour broth over roast. Cover and bake for 3-4 hours at 275°. Slice and use broth for au jus.
Source: Family Friend
Pecan Breaded Chicken Breasts serve with mashed sweet potatoes and corn
Ingredients
8 tablespoon Butter
3 tablespoon Dijon mustard
6 oz Pecan halves finely ground
8 Chicken breast pounded to 1/4" thick
1 tablespoon Oil
2/3 cup Sour cream
1/2 teaspoon Salt
1/4 teaspoon Pepper
Instructions
1. In a small saucepan, melt 6 tbls butter. Whisk in 2 tbls mustard until blended; scrape into a shallow dish. Place pecans in another shallow dish.
2. Dip chicken first in butter, then dredge in pecans.
3. In a large frying pan, heat remaining 2 tbls butter in oil over med heat. Add chicken and cook 3 mins a side, until ligthly browned and tender. Remove to a serving platter and cover with foil to keep warm.
4. Discard all but 2 tbls of fat from pan and reduce heat to low. Add sour cream; whisk in remaining 1 tbls mustard, salt and pepper. Blend well. Cook just until heated through; do not boil. Serve over chicken.
3 tablespoon Dijon mustard
6 oz Pecan halves finely ground
8 Chicken breast pounded to 1/4" thick
1 tablespoon Oil
2/3 cup Sour cream
1/2 teaspoon Salt
1/4 teaspoon Pepper
Instructions
1. In a small saucepan, melt 6 tbls butter. Whisk in 2 tbls mustard until blended; scrape into a shallow dish. Place pecans in another shallow dish.
2. Dip chicken first in butter, then dredge in pecans.
3. In a large frying pan, heat remaining 2 tbls butter in oil over med heat. Add chicken and cook 3 mins a side, until ligthly browned and tender. Remove to a serving platter and cover with foil to keep warm.
4. Discard all but 2 tbls of fat from pan and reduce heat to low. Add sour cream; whisk in remaining 1 tbls mustard, salt and pepper. Blend well. Cook just until heated through; do not boil. Serve over chicken.
Source: unknown
Instructions
1. Heat oven to 300° F. Place 2 large sheets of aluminum foil on a work surface, one atop the other. Place the pork in the center of the foil and season on all sides with the salt, pepper, and cumin. Spoon the jam over the pork, turning to coat. Scatter the onion around the pork. Fold the double layer of foil around the pork and crimp the edges to seal tightly. Place in a baking dish. Roast until fork-tender, about 4 hours; let cool.
Pulled Pork Tacos serve with Mexican Rice and Refried Beans
Ingredients
2 to 2 1/2 pounds boneless pork shoulder
2 teaspoons salt
1 teaspoon black pepper
2 teaspoons ground cumin
1/2 cup apricot jam
1 red onion roughly chopped
8 small flour tortillas, warmed
1 cup fresh cilantro leaves
1 lime, cut into wedges
2 teaspoons salt
1 teaspoon black pepper
2 teaspoons ground cumin
1/2 cup apricot jam
1 red onion roughly chopped
8 small flour tortillas, warmed
1 cup fresh cilantro leaves
1 lime, cut into wedges
Instructions
1. Heat oven to 300° F. Place 2 large sheets of aluminum foil on a work surface, one atop the other. Place the pork in the center of the foil and season on all sides with the salt, pepper, and cumin. Spoon the jam over the pork, turning to coat. Scatter the onion around the pork. Fold the double layer of foil around the pork and crimp the edges to seal tightly. Place in a baking dish. Roast until fork-tender, about 4 hours; let cool.
2. Unwrap the pork, reserving the juices and discarding the foil. Use a fork to shred the pork. Transfer to a bowl. Pour the cooking juices and onion over the pork and toss.
3. Serve with the tortillas, cilantro, and lime wedges.
Source: unknown
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