|
MEXICAN
PORK
From
Kelly McKee of
Clifton
Ingredients:
 |
1
lb. boneless pork loin roast, cut into 1-inch pieces |
|
20-oz.
jar salsa |
|
4-oz.
can chopped green chilies, drained |
|
15-oz.
can black beans, rinsed and drained |
|
1
cup (4 oz.) shredded
Monterey
Jack cheese, if desired |
Directions:
Mix pork, salsa and chilies in slow cooker. Cover and cook on low heat 6-8
hours. Stir in beans. Cover and cook about 5 minutes or until hot. Serve
over rice or tortilla chips. Sprinkle with cheese. Can top with a dollop
of guacamole or sour cream. Makes 4 servings.
CHICKEN
MEXICAINE
From
Chef Barbie Winstead of
New Castle
Ingredients:
|
4
lbs. skinless chicken breast |
|
1
T butter |
|
1
onion, diced |
|
2
green peppers, diced |
|
1
clove garlic, minced |
|
16-oz.
can tomatoes |
|
1
t sugar |
|
1
t pepper |
|
1
t chili powder |
|
1⁄2
t oregano |
|
2
small cans mushrooms |
|
4
T chopped parsley |
|
1
T cornstarch |
Directions:
Boil chicken in 3 cups water. Keep 2 cups for broth.
Meanwhile, in skillet, melt 1 tablespoon butter and saut�
vegetables until soft. Then add tomatoes, seasonings, mushrooms and
chicken broth. Add chicken. Mix 1 tablespoon cornstarch with some cool
broth for thickening. Serve with rice.
Makes 8 servings.
MEXICAN
PASTA
From
Sharon Kennedy of
Spotsylvania
Ingredients:
|
1
lb. ground beef |
|
1
pkg. taco seasoning |
|
1
can tomato sauce |
|
1
can mushrooms, drained |
|
1⁄4
cup green pepper, chopped |
|
1⁄2
cup onion, chopped |
|
1
t garlic powder |
|
1
t oregano |
|
12
oz. spaghetti, cooked and drained |
|
1
cup shredded cheddar cheese |
|
1⁄2
cup sour cream |
Directions:
Brown meat, drain. Stir in the next 7 ingredients; bring to a boil and
remove from heat. Combine hot spaghetti with 1⁄2 cup cheese and sour
cream; spoon into the bottom of a greased 2-quart baking dish. Top with
meat mixture and remaining cheese. Bake about 30 minutes at 350�.
SOUTHWESTern
CHILI SHRIMP
From
Linda Eastep of Spring Grove
Ingredients:
|
2
T butter, melted |
|
11⁄2
t chili powder |
|
1⁄2
t garlic salt |
|
1⁄2
t cumin |
|
2
t lime juice |
|
1
1⁄2 lbs. shelled, deveined, uncooked large shrimp |
|
1⁄4
cup mayonnaise |
|
1⁄4
cup guacamole |
|
2
T chopped fresh cilantro |
Directions:
Heat closed grill for 5 minutes. Combine first 5 ingredients, mixing well.
Add shrimp, toss to coat. When grill is heated, with slotted spoon, place
shrimp on bottom grill surface. Close
grill; cook 4-6 minutes or until shrimp are pink. In a small bowl, combine
the remaining ingredients to make sauce; mix well. Serve sauce with
shrimp. (If using thawed frozen shrimp, pat shrimp dry with paper towel
before adding to the butter mixture.)
TACO
STEW
From
Karen Jones of
New Castle
Ingredients:
|
1
lb. lean ground beef |
|
1
medium onion, chopped |
|
15
1⁄4-oz. can whole kernel corn, undrained |
|
10-oz.
can diced tomatoes with chilies |
|
15-oz.
can pinto beans |
|
1
1⁄4-oz. envelope taco seasoning |
|
10
3⁄4-oz. can tomato soup, undiluted |
|
1
cup water |
|
Tortilla
chips |
|
Shredded
cheddar cheese |
Directions:
Brown beef, then drain. Combine all ingredients except tortilla chips and
cheese
in
a slow cooker; simmer on low for 4-6 hours. Serve with chips and cheese.
WHITE
CHICKEN CHILI
From
Nancy Howard of Brookneal
Ingredients:
|
1
medium onion, finely chopped |
|
3
T oil |
|
3
T all-purpose flour |
|
1
t chili powder |
|
2
(15.8-oz.) cans Bush�s great northern beans |
|
14.5-oz.
can chicken broth |
|
14.5-oz.
can diced tomatoes with green chilies |
|
2
cups cooked chicken breasts, finely chopped |
Directions:
In large skillet, cook onion in oil until done. Add flour and chili
powder; stir until well blended. Add beans, chicken broth and tomatoes;
bring to a boil. Reduce heat and simmer for 10 minutes or until thickened.
Add chicken and cook until hot. Garnish with cheese and sour cream.
We
want your recipes! We pay $10 for each recipe published. Categories: Best
Barbecue; Mexican; Seafood; Soups and Stews; Appetizers; Salads;
Potatoes or Rice; Favorite Veggie Sides. Send to: Reader Recipes, c/o
Cooperative Living,
P.O. Box
2340
, Glen Allen, VA 23058-2340 or e-mail to [email protected] |
