Ingredients:
1 tsp. crushed peppers
1 can chili pepper
1 tsp. ground Camino or cumin
3/4acup flour
Instructions:
Mix the meat and dry seasonings together then cook until done. Make sure the pork is fully cooked. Then combine liquid ingredients and slowly add to meat mixture in a large pot. Simmer for about 45-()() minutes.
Ingredients:
J small chopped onion l minced garlic dove
1 T. vegetable oil
2 (10-1/2-oz.) cans chili without beans
1 (16-oz.) jar salsa
1 (24-oz.) container cream-style cottage cheese, drained
1/2 cups shredded sharp Cheddar cheese (6 oz.), divided
12 egg roll wrappers* (manicotti shells may be substituted)
Instructions:
Saute onion and garlic in hot oil in a large skillet over medium high heat until tender. Stir in chili and saJsa; cook until lhoroughJy heated. Spoon half of mixture into a lightly greased 13 X 9 inch baking dish. Stir together eggs, cottage cheese, and 1 cup Cheddar cheese. Spoon about 1/cup mixture evenly on I side of each egg roll wrapper, and roll up. Place, seam side down, in baking dish. Spoon remaining chili mixture evenly over top, spreading tocompletely cover wrappers. Bake, covered, at 350° for 45 minutes. Uncover and sprinkle with remaining 1/2cup Cheddar cheese; bake 5 more minutes or until cheese is melted. Let stand 5 minutes. Yields 6 servings. *(Fora great Mexican laniconi, substitute 12 manicotti shells, cooked, for the egg rolJ wrappers.)
Ingredients:
1 cup pancake mix
1/2 cup yellow cornmeal
1 egg, beaten
3/4 cup milk
Vegetable oil for frying
6 good quality wieners
Sticks with pointed ends for handles
Instructions:
Stir together pancake mix, cornmeal, egg, and milk. Heat enough oil to immerse the corn dogs to about 350°F. Insert sticks lengthwise through the middle of each wiener. Dip each dog in the batter and fry until golden brown. Serve warm with your favorite dip.
Ingredients:
S to
6 lb. roast
1 Tbsp. onion salt
1 Tbsp. celery salt
1 Tbsp., garlic salt
4 oz. liquid smoke
4 oz. Worcestershire sauce
Instructions:
Place meat in crock pot. Sprinkle with dry seasonings. Pour liquid smoke and Worcestershire sauce over all. Cover and cook on medium overnight or on low for 12 hours. There will be no leftovers!
Ingredients:
1 pound ground beef
1/2 cup chopped onion
1 (S-112-oz..) can evaporated milk
1 (8-oz.) can tomato sauce
l envelope enchilada sauce mix
1/3 cup sliced pitted ripe olives
2 cups corn chips
1 cup shredded cheddar cheese
Instructions:
Cook beef and onion in skillet unti1 beef is browned and onion is tender. Drain off excess fat. Spread beef in bottom of a baking dish. Beat together eggs, evaporated milk, tomato sauce, and enchilada sauce mix; pour over meat layer. Sp. rinkle with sliced ripe olives; top with corn chips. Bake, uncovered, in 350° oven for 20-25 minutes or until firm in center. Sprinkle with cheese and return to oven for 3-5 minutes. Cut into individual serving squares. Makes 6 servings.
Ingredients:
8 frankfurters (about
1 lb.)
2 Tbsp. prepared mustard
2 Tbsp. molasses
2 Tbsp. dder “Vinegar
1 tsp. Worcestershire sauce
1 tsp. salad oil
8 split frank rolls, to asted and buttered
Instructions:
Score franks in crisscross cuts about 1/ ” deep. Mix mustard, molasses, vinegar, sauce, and oil in small saucepan; brush part over franks; place on grill, turning and brushing once or twice with moresauce, 12 minutes or untiI richly glazed. Serve in to asted rolls. Not, e: All the men in our family love to barbecue so this is a recipe they use with pride. The taste will surprise the youngest to oldest in attendance.