Mexican Style Shredded Pork
1 (3 pound) boneless pork loin roast, cut into 2 inch pieces
1/2 teaspoon salt
2 (4 ounce) cans diced green chile peppers
3 cloves garlic, crushed
1/4 cup chipotle sauce
3 1/4 cups water, divided
1 1/2 cups uncooked long grain white rice
1/4 cup fresh lime juice
1/4 cup chopped cilantro
Place the roast in a slow cooker, and season with salt. Place chile peppers and
garlic on top of roast. Pour in the chipotle sauce and 1/2 cup water.
Cover, and cook 7 hours on Low.
In a pot, bring remaining 2 3/4 cups water and rice to a boil. Mix in the lime
juice and cilantro. Reduce heat to low, cover, and simmer 20 minutes.
Remove roast from the slow cooker, and use two forks to shred. Return pork to
the slow cooker, and allow to sit 15 minutes to absorb some of the liquid.
Serve over the cooked rice.
Overstuffed Tuna-Egg Salad Rolls
These are very good. Just pop them in the crockpot and forget
about them. Be careful not to overcook. I only cooked for about 1 1/2
hours in my newer crockpot.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can (9 1/4 ounces) tuna, drained
3 hard cooked eggs, chopped
1/2 cup finely chopped celery
1 tablespoon chopped chives
2 tablespoons sweet pickle relish
1/2 cup mayonnaise
1/4 teaspoon salt
1/8 teaspoon pepper
6 hamburger buns
aluminum foil
In mixing bowl, combine drained tuna, eggs, celery, chives, relish,
mayonnaise, salt and [pepper. Spoon mixture into split hamburger buns.
Wrap each bun in foil. Place in crockpot. Cover and heat on LOW for 2 to 2
1/2 hours. Serve hot from pot.
Basic Eggnog For Christmas
6 separated eggs
1 cup sugar
1 1/2 quarts thick cream
1 1/4 tumblers whiskey, brandy or rum
Dashes of cinnamon or nutmeg
Beat egg yolks and sugar together until they are senseless (or lemon-colored).
Set aside while you beat the egg-whites stiff followed by some harshly thrashed
cream. Dump all this into the yokes along with your choice of liquor. Then
chill.
Basic Egg Nog
12 large eggs
1 (13oz) can evaporated skimmed milk
1 cup sifted confectioner's sugar
Beat the eggs together with a wooden spoon for a few minutes. Now add milk and
sugar.
Strain through a sieve and pour into a jar. Close lid and keep refrigerated.
Cappuccino Eggnog
Ingredients
4 egg yolks, slightly beaten
2 cups milk
1/3 cup sugar
1 Tbsp. instant espresso powder or 4 tsp. instant coffee crystals
1/4 cup light rum or milk
1 tsp. vanilla
1 cup whipping cream
2 Tbsp. sugar
Orange peel curls (optional)
Directions
1.. In a heavy large saucepan, combine the egg yolks, milk, the 1/3 cup sugar,
and the espresso powder or coffee crystals.
2.. Cook and stir over medium heat until mixture just coats a metal spoon.
3.. Remove from heat.
4.. Cool quickly by placing saucepan in a sink or bowl of ice water and
stirring for 1 to 2 minutes.
5.. Stir in the 1/4 cup rum or milk and the vanilla.
6.. Cover surface with plastic wrap.
7.. Refrigerate for at least 4 hours or up to 24 hours.
8.. At serving time, in a chilled medium mixing bowl, combine whipping cream
and the 2 tablespoons sugar; beat with the chilled beaters of an electric mixer
on medium speed until soft peaks form (tips curl).
9.. Transfer chilled egg mixture to a punch bowl.
10.. Fold in whipped cream mixture.
11.. Serve at once. If desired, garnish each serving with orange
peel curls.
Makes 8 servings.
Alfredo Sauce
1/2 cup butter
1 (8 ounce) package cream cheese
2 teaspoons garlic powder (sometimes I like actual garlic too!)
2 cups milk
6 ounces grated Parmesan cheese
1/8 teaspoon ground black pepper
Melt butter in a medium, non-stick saucepan over medium heat. Add
cream cheese and garlic powder, stirring with wire whisk until
smooth. Add milk, a little at a time, whisking to smooth out lumps.
Stir in Parmesan and pepper. Remove from heat when sauce reaches
desired consistency. Sauce will thicken rapidly, thin with milk if
cooked too long. Toss with hot pasta to serve.
Old Fashioned Eggnog
It's not really Christmas until you break out the homemade eggnog.
Ingredients:
6 eggs
1 C. sugar
1/2 tsp vanilla
1/4 tsp nutmeg
2 C. milk
2 C. heavy whipping cream
3/4 C. brandy
1/3 C. dark rum
Method:
Chill everything before starting, for best results. Beat eggs until
frothy, then beat in sugar, vanilla and nutmeg. Slowly stir in
brandy, rum, cream and milk. Chill again, and serve cold.
Exquisite Eggnog
What Christmas party would be complete without eggnog? Make this
recipe with or without the alcohol depending on your guests.
Ingredients:
4 eggs, separated (use only Grade AA)
1 can sweetened condensed milk
1/4 tsp. salt
1 tsp. vanilla extract
4 C. (1 quart) homogenized milk
1 C. bourbon or brandy, optional
Nutmeg
Method:
In large mixer bowl, beat egg yolks until thick and light. Gradually
beat in sweetened condensed milk, salt, vanilla, and milk. In small
bowl, beat egg whites to soft peaks; gently fold into sweetened
condensed milk mixture. If desired, stir in bourbon or brandy. Chill.
Pour into chilled punch bowl or serving cups. Garnish with nutmeg.
Refrigerate any leftovers.
Yield: about 2 quarts
Low-Fat Eggnog
Just because everyone else puts on weight during the holidays doesn't
mean that you have to. Just as delicious with far less fat.
Ingredients:
1 C. sugar
4 egg whites
1/3 C. water
1/4 tsp. cream of tarter
4 C. skim milk
2 tsp. vanilla extract
1/2-1 C. brandy or rum
Nutmeg
Method:
Combine sugar, egg whites, water and cream of tarter in a large non-
aluminum metal bowl: whisk to blend. Set bowl over a pan of simmering
water, taking care the bowl does not touch the water. Beat with an
electric mixer on medium about 10 minutes, until mixture registers
140 degrees on a candy thermometer and is very thick and fluffy.
Continue to beat 3 or more minutes. Remove from heat and beat until
mixture has cooled slightly. Pour milk and vanilla into another large
bowl. Add egg white mixture and brandy or rum; combine gently with a
whisk. Serve well chilled and dusted with Nutmeg. Note: Eggnog will
separate when standing, but is easily recombined by whisking.)
Hamburger Bundles
1 pound Ground Beef
1/3 c evaporated milk
salt and pepper
stuffing mix
10 oz cream of mushroom soup
2 tsp Worcestershire sauce
1 TBSP Catsup
Make stuffing according to box directions. Mix evaporated milk with ground
beef, form into hamburger patties. Place spoon full of stuffing in center of
each pattie. Fold patties in half sealing edges. Place in pan. Mix soup,
worcestershire sauce and catsup and pour over burger bundles. Place in 400°F
oven and bake for 45 min-1 hour.
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