Skillet Mushroom Sauté with Orzo

Print Recipe
 Skillet Mushroom Sauté with Orzo
Course Entree
Prep Time 15 minutes
Cook Time 15 m
Servings
4 Cups
Ingredients
  • 3 T butter or margarine
  • 3 cups slice fresh mushrooms
  • 1/3 cup diced onion
  • 1 cup American Beauty Orzo uncooked
  • 1 3/4 cups Chicken Broth
  • 1/4 cup dry white wine or water
  • 1/4 cup chopped fresh parsley
  • salt to taste
  • 2 T grated Parmesan cheese
Course Entree
Prep Time 15 minutes
Cook Time 15 m
Servings
4 Cups
Ingredients
  • 3 T butter or margarine
  • 3 cups slice fresh mushrooms
  • 1/3 cup diced onion
  • 1 cup American Beauty Orzo uncooked
  • 1 3/4 cups Chicken Broth
  • 1/4 cup dry white wine or water
  • 1/4 cup chopped fresh parsley
  • salt to taste
  • 2 T grated Parmesan cheese
Instructions
  1. In large non-stick skillet over medium heat, melt butter
  2. Add mushrooms, onion, and uncooked orzo.
  3. Cook 3 minutes, stirring constantly, or until onion is tender.
  4. Add broth and wine
  5. Heat to boiling
  6. Cover, reduce heat
  7. Simmer 15 minutes, stirring occasionally, or until orzo is tender and most liquid is absorbed
  8. Stir in parsley and salt
  9. Sprinkle with cheese
Recipe Notes

American Beauty box

Ropa Vieja Shredded Beef

Print Recipe
 Ropa Vieja Shredded Beef
Course Entree
Cuisine Mexican
Servings
4-5 Cups
Ingredients
  • 2-3 lbs lean boneless beef (flank or skirt steak, brisket or chuck roast)
  • 1/4 cup water
  • 1/4 cup Fiesta Taco Seasoning Mix; can substitute 1 packet prepared low-sodium taco seasoning mix
  • 3 tablespoons red wine vinegar
  • 1-1/2 cups beef broth
Course Entree
Cuisine Mexican
Servings
4-5 Cups
Ingredients
  • 2-3 lbs lean boneless beef (flank or skirt steak, brisket or chuck roast)
  • 1/4 cup water
  • 1/4 cup Fiesta Taco Seasoning Mix; can substitute 1 packet prepared low-sodium taco seasoning mix
  • 3 tablespoons red wine vinegar
  • 1-1/2 cups beef broth
Instructions
  1. Cut off as much fat as possible from the surface of the meat.
  2. In 5-6 quart Dutch oven or pan, add water and meat, cover and cook over medium heat for 30 minutes.
  3. Uncover and cook until liquid boils away and meat is browned; turning it to brown on all sides.
  4. Lift out meat and set aside.
  5. Sprinkle taco seasoning in the pan and cook 1 minute.
  6. Add red wine vinegar and deglaze the pan, scraping to loosen any browned bits.
  7. Stir in beef broth, whisk out the lumps. (It's okay if a few lumps remain--they will dissolve as the cooking continues.)***
  8. Return meat to pan, bring to boil, cover and simmer over low heat until meat is very tender and easily pulled apart; approx. 2 to 3 hours.
  9. Let meat cool enough to tear into shreds using 2 forks.
  10. Remove fat from pan juices, if desired.
  11. Return meat to pan with juices and cook uncovered until liquid is gone, but meat is still moist.
  12. SLOW COOKER OPTION: At this point in the recipe, you can move the meat and liquid to a slower cooker and finish cooking it on low for 6-8 hours.
Recipe Notes

Use as filling for soft or crispy tacos, enchiladas, & burritos along with your favorite toppings. Also good on nachos and salads. Freezes and reheats well.

Pizza Pie

Print Recipe
 Pizza Pie
Course Entree
Servings
Course Entree
Servings
Instructions
  1. Roll out Parker House roll dough paper thin
  2. Spread on greased pans
  3. Spread with spaghetti or pizza sauce
  4. Sprinkle with about 5T oil (Wesson or olive oil)
  5. Italian sausage, cheeses, oregano, and salt
  6. Or choose your own toppings.
  7. Bake 350 Degrees about 20 minutes.
Recipe Notes

Wilma Gatewood Debbie always took the left over pizza to school for lunch or to a church outing.

Machaca

Print Recipe
 Machaca
Course Entree
Cuisine Mexican
Servings
Ingredients
  • 1 boneless roast chuck
  • 2-3 three garlic buds
  • 1 Onion
  • salt to taste
  • Prepper to taste
  • Cilantro to taste
  • 1 bunch green onion
  • 3-4 green peppers
  • Pace Picante Sauce however much you want
  • Olive oil just enough to season
  • Flour tortillas
Course Entree
Cuisine Mexican
Servings
Ingredients
  • 1 boneless roast chuck
  • 2-3 three garlic buds
  • 1 Onion
  • salt to taste
  • Prepper to taste
  • Cilantro to taste
  • 1 bunch green onion
  • 3-4 green peppers
  • Pace Picante Sauce however much you want
  • Olive oil just enough to season
  • Flour tortillas
Instructions
  1. Boil roast with garlic, salt, pepper, onion about 2-3 hours slowly
  2. Let cool
  3. Shred the meat
  4. Place in oblong pan and put in oven to dry (as dry as you want but not too dry)
  5. Put in pan with olive oil, with rest of ingredients and let simmer awhile
  6. Serve with tortillas.

Chicken Enchiladas

Print Recipe
 Chicken Enchiladas
Course Entree
Cuisine Mexican
Servings
Course Entree
Cuisine Mexican
Servings
Instructions
  1. 4 or 5 chicken pieces
Bake chicken at 300 degrees for 45 minutes or in microwave for 10 minutes
  1. 8 to 12 flour tortillas
Hot Mixture
  1. 1 can cream of mushroom soup
  2. 1 can cream of chicken soup
  3. 1 oz sour cream
  4. 16 oz Velveeta or Cheese-Whiz Mexican cheese (hot to mild)
  5. Heat in pan until this bubbles, stirring well. Set aside
Mix together in bowl
  1. 2 cups shredded cheddar cheese
  2. 1 cup shredded mozzarella cheese
  3. ½ finely chopped onion
  4. Cut chicken into small pieces
  5. Spray baking dish with non-stick spray
  6. Fill Tortillas with some mixture and roll up
  7. Put seam side down
  8. Pour soup mixture on top
  9. Sprinkle any remaining mixture on top
  10. Bake at 350 degrees until cheese melts. About 30 minutes

Carnitas

Print Recipe
 Carnitas (translation: "little meats")
This slow cooked, mildly seasoned, low-fat freezes well and is great to have on hand as a filling for many Mexican dishes like tacos, burritos, nachos, and enchiladas. It's also good on sandwiches. The pork is first browned on the stove top. Then the slow cooking takes place either in a Dutch oven on the stove top or in a slow cooker. The final step is to brown the shredded pork in its own juices in the oven. That's where the flavor really gets infused into the meat. The result is tender, flavorful pork with browned, crispy bits mixed in. Yum!
Course Entree
Servings
Ingredients
  • 1 lean boneless pork roast fat removed, cut into 3-4" chunks, 4-5 lb
  • 1 teaspoon seasoned salt
  • 2 tablespoons canola oil
  • 1 cup low sodium fat-free chicken broth
  • 2 teaspoons ground black pepper
  • 4 garlic cloves minced
  • 1 large onion minced
  • 2 cups salsa verde store bought or homemade
Course Entree
Servings
Ingredients
  • 1 lean boneless pork roast fat removed, cut into 3-4" chunks, 4-5 lb
  • 1 teaspoon seasoned salt
  • 2 tablespoons canola oil
  • 1 cup low sodium fat-free chicken broth
  • 2 teaspoons ground black pepper
  • 4 garlic cloves minced
  • 1 large onion minced
  • 2 cups salsa verde store bought or homemade
Instructions
  1. Pat pork pieces try with paper towels; sprinkle with seasoned salt. In a Dutch oven over med-high heat, add canola oil and brown pork pieces on all sides. Remove pork and set aside; add chicken broth and deglaze the pan, stirring in the browned bits from the bottom.
  2. Slow cook the pork using one of these options.
  3. STOVE TOP OPTION: Add pepper, garlic, onions, and salsa verde to broth in pan and stir; add pork pieces back in. Bring to simmer, cover and simmer on lowest setting until pork is fork tender (approx. 2-1/2 to 3 hours).
  4. SLOW COOKER OPTION: Place browned pork pieces in slow cooker. Pour on the chicken broth liquid that was used to deglaze the Dutch oven. Sprinkle with the black pepper; top with the garlic, onions, and salsa verde. Cover and cook on high for 3-1/2 to 4 hours or on low for 7-9 hours, until fork tender.
  5. Transfer cooked pork to cutting board and shred it using two forks; discard fat. Degrease the cooking liquid left in the pan.
  6. Preheat oven to 300 degrees. Spread out the shredded pork in a large shallow baking pan. Pour up to 3 cups of the degreased cooking liquid over the pork. Bake uncovered for 30 min. or until crispy pieces appear on top. Remove from oven and stir. Return to oven for 20 minutes or until crispy pieces appear again on top. Repeat baking, crisping, and stirring for 10-20 min. intervals until all or most of the liquid are gone from the bottom of the pan. For a moister meat, cook until approx. 1/4" liquid remains on the bottom of the pan, stirring remaining liquid back into the shredded pork. For dryer/crisper meat, cook until all liquid has cooked away.
Recipe Notes

SERVING SUGGESTIONS: a filling for tacos, burritos, fajitas, chimichangas, enchiladas or a topping for nachos. mix with barbecue sauce and serve on a bun for a quick, tasty sandwich add to chili or stew add to grilled sandwich/panini along with melted cheese and additional salsa verde Freezes and reheats well.

French Dip Sandwich

Print Recipe
 French Dip Sandwich
Course Entree
Servings
Ingredients
  • 1 lb chuck roast
  • 2 can French onion soup
  • 2 can beef broth
  • Slices of Swiss cheese or your choice of cheese
  • French sandwich rolls or whatever kind you like
Course Entree
Servings
Ingredients
  • 1 lb chuck roast
  • 2 can French onion soup
  • 2 can beef broth
  • Slices of Swiss cheese or your choice of cheese
  • French sandwich rolls or whatever kind you like
Instructions
  1. In slow cooker place the chuck roast
  2. Add soup and broth
  3. Cook all day, meat should just fall apart
  4. Remove meat from crock pot and pull apart using two forks.
  5. Put meat and cheese on sliced open rolls
  6. Put in 350-degree oven and brown lightly and melt cheese.
  7. In small bowl add broth for dipping the sandwich.
Recipe Notes

Another yummy addition to this sandwich is grilled onion or green chilies

Bacon Jalapeno Grilled Cheese Sandwich

Print Recipe
 Bacon Jalapeno Grilled Cheese Sandwich
Course Entree
Prep Time 20 minutes
Cook Time 40 minutes
Servings
1 person
Ingredients
  • 2 slices Bread Sour dough or French bread
  • 2 each Jalapenos Cuthalf Seeded
  • 4 T cream cheese Softened
  • 2 Slices cheddar cheese
  • 2 T butter Softened
  • 2 Slices bacon Cut into half and fry until crispy. Drain
Course Entree
Prep Time 20 minutes
Cook Time 40 minutes
Servings
1 person
Ingredients
  • 2 slices Bread Sour dough or French bread
  • 2 each Jalapenos Cuthalf Seeded
  • 4 T cream cheese Softened
  • 2 Slices cheddar cheese
  • 2 T butter Softened
  • 2 Slices bacon Cut into half and fry until crispy. Drain
Instructions
  1. Heat oven to 375 degrees
  2. Prepare Jalapenos, wash, cut in half and seed. Place on a cookie sheet
  3. Fill each half with Cream cheese
  4. Bake for 20 to 30 minutes until cheese starts to brown and peppers are soft
  5. Cut bacon slices in half
  6. Fry until crispy and drain
  7. Transfer jalapenos to cutting board and slice cross wise about four times
  8. Butter one side of bread
  9. Place butter side down in clean frying pan
  10. Top with one slice of cheese
  11. Top with chopped jalapenos and bacon
  12. Top with second slice of cheese
  13. Butter outside of second slice of bread, place on sandwich butter side out.
  14. Brown until golden brown. Turn sandwich over and brown second side.

Queso and Wild Rice

Print Recipe
 Queso and Wild Rice
Course Entree
Prep Time 30 Minutes
Cook Time 40 Minutes
Servings
2 people
Ingredients
  • 2/3 package Velveeta
  • 1/3 cup Jack Cheese
  • 1 can tomatoes and jalapenos its hot try ½ then add more to suit yourself
  • 5-6 TBLS Milk milk is for creaminess. Add more if needed
  • ¼ each Onion
  • 1 TBLS Green Pepper
  • 1 clove garlic part of one clove
  • 2 cans mushrooms drained
  • 1 cup pecan halves
  • 2 cans Chicken Broth
  • 1 box Uncle Ben’s Long grain and wild rice
  • ½ package seasoning
Course Entree
Prep Time 30 Minutes
Cook Time 40 Minutes
Servings
2 people
Ingredients
  • 2/3 package Velveeta
  • 1/3 cup Jack Cheese
  • 1 can tomatoes and jalapenos its hot try ½ then add more to suit yourself
  • 5-6 TBLS Milk milk is for creaminess. Add more if needed
  • ¼ each Onion
  • 1 TBLS Green Pepper
  • 1 clove garlic part of one clove
  • 2 cans mushrooms drained
  • 1 cup pecan halves
  • 2 cans Chicken Broth
  • 1 box Uncle Ben’s Long grain and wild rice
  • ½ package seasoning
Instructions
  1. Saute onion, green pepper, garlic, mushrooms, pecans in butter
  2. Put the rice in about a 2 qt baking dish
  3. Add sauteed vegetables and pecans.
  4. Then dump in soup and stir.
  5. Bake 350 about 40 minutes with lid.
  6. Take lid off about 15 or 20 min before dinner
Recipe Notes

You can make enough for 2 or 20

Don likes this so well that it rarely last two meals and it’s a lot.

Becky Spann

Beef Taco Skillet

Print Recipe
 Beef Taco Skillet
Course Entree
Cuisine Mexican
Servings
Ingredients
  • 1 can Campbell’s Tomato Soup
  • 1 cup Pace Picante sauce or chunky
  • cup ½water
  • 8 pieces each corn tortillas cut into 1”
  • 1 cup cheddar cheese
Course Entree
Cuisine Mexican
Servings
Ingredients
  • 1 can Campbell’s Tomato Soup
  • 1 cup Pace Picante sauce or chunky
  • cup ½water
  • 8 pieces each corn tortillas cut into 1”
  • 1 cup cheddar cheese
Instructions
  1. Cook meat until brown Pour off fat
  2. Add soup, salsa, tortillas and half of cheese
  3. Heat to boil and cook low heat until hot.
  4. Top with remaining cheese