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Posts tagged ‘Recipes’

Mexican Style Tasty Goop

Mexican Style Tasty Goop


from “Crock-It” by Barbara Murray-Neslen


2-3 cups cooked, diced chicken

1 onion, diced

2 cans cream of mushroom soup

¼ cup margarine

2 cans(4 oz) chopped green chiles

1 chicken flavored bouillon cube (or a teaspoon of powdered bouillon)

1 cup hot water

6 ounces cheddar cheese, grated

12 corn tortillas, cut up into bite size pieces


spray crockpot with non-stick cooking spray. Saute onions in margarine until soft. Add chicken, chiles, bouillon, water, and soup.


Layer: ½ tortillas, ½ chicken mix, ½ cheese. repeat


Cook on low 6-8 hours. Stir well and serve with sour cream


Pace Salsa Verde Pork & Pepper Stew

Pace Salsa Verde Pork & Pepper Stew

Prep: 15 minutes

Cook : 5 hours

Makes: 6 servings

2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces

1/2 cup all-purpose flour

2 tablespoons vegetable oil

1 jar (16 ounces) Pace Salsa Verde

2 large red and/or green peppers, diced (about 2 cups)

3 large carrots, thickly sliced (about 1 1/2 cups)

Chopped fresh cilantro leaves

Hot cooked rice

Place the pork into a large bowl. Add the flour and toss to coat.

Heat the oil in a 12-inch skillet over medium-high heat. Add the pork and cook in 2 batches until it’s well browned.

Stir the pork, salsa, peppers and carrots in a 6-quart slow cooker.

Cover and cook on high for 4 to 5 hours or until the pork is fork-tender. Sprinkle with the cilantro and serve with the rice.



1/2 bag (16 ounces total) frozen cooked Italian meatballs, thawed
2 cans stewed tomatoes with Italian seasoning
1 can white beans (such as Great Northern, white kidney or cannellini)
2 tablespoons shredded Parmesan cheese

Place meatballs in crock of slow-cooker. Add undrained tomatoes and drained-and-rinsed beans. Cook on low about 5 hours, or high 2 to 2 1/2 hours, until heated through. Top each serving with Parmesan cheese.

Stovetop method: Combine same ingredients in a large pot over medium-high heat. Bring to a gentle boil, then reduce heat to low. Cover and simmer 30 minutes or longer for better flavor.

Makes 6 servings

Portobello and Maple Pork Stew


Portobello and Maple Pork Stew


Prep Time: 5 min

Cook Time: 1 hrs 45 min

Yield: 6



tablespoons Crisco® Pure Canola Oil


Crisco® Original No-Stick Cooking Spray, if using slow cooker


pounds pork shoulder, trimmed and cut into 3/4-inch cubes

1 1/2

cups coarsely chopped yellow onions


cup Pillsbury BEST® All Purpose Flour


teaspoons ground sage

1 (5/8 oz.)

packet Pillsbury® Brown Gravy Mix


cup Hungry Jack® Microwave Ready Butter Flavored Syrup


cups water

1 (8 oz.)

package sliced baby portobello mushrooms or white mushrooms


Hot cooked egg noodles (optional)





HEAT oil in Dutch Oven over medium high heat until shimmering. Season meat with salt and pepper. Brown meat in two batches. Remove to plate. Cook and stir onions, adding more oil if necessary, just until soft. Return meat to pot.


STIR in flour, sage, gravy mix, syrup and water. Bring stew to a boil. Reduce to a simmer. Cover and simmer 1 hour, stirring occasionally. Stir in mushrooms, continuing to simmer until meat is fork-tender. Stir to combine gravy and serve over hot cooked egg noodles, if desired.




OMIT the oil. Instead, spray slow cooker with no-stick cooking spray.


SEASON meat cubes with salt and pepper. Place meat, onions, flour, sage, gravy mix, syrup, water and mushrooms in slow cooker. Stir to combine.


COVER and cook on LOW 6 to 8 hours or until meat is fork-tender. Stir to combine gravy. Serve over hot cooked egg noodles, if desired.


Honey Baked Chicken

Honey Baked Chicken
Makes 4 servings

4 Chicken Breast Halves (with skin works best)
1/4 Cup Canola Oil
1 Tbs Lime Juice (fresh is best)
1 Tbs Honey
1/4 tsp Paprika
Seasoned Salt, to taste

Preheat oven to 400 degrees. Prepare 9-square inch baking pan with non-stick cooking spray; set aside.

In small mixing bowl, combine oil, juice, honey, paprika and salt; mix well.

Heat in microwave about 15 – 20 seconds to thin marinade to a watery consistency.

Arrange chicken in prepared baking pan, skin side up. Baste chicken with marinade.

Start baking, uncovered, for about 35 – 40 minutes, basting chicken every 8 – 10 minutes, without turning them over. When they are nicely browned, remove from oven and immediately seal pan with foil; let it stand 10 – 15 minutes before serving.

From Recipe DU Jour Mailing List

Fruit Trifle Salad

Fruit Trifle Salad


6 oranges, peeled and sliced

3 bananas, sliced

3 c. blueberries

2 c. seedless grapes

3 c. strawberries, halved

 4-oz. pkg. instant vanilla pudding

1-3/4 c. milk

3/4 c. dairy sour cream

1 t. orange zest


In a large glass bowl, layer all of the fruit in order listed above. Fruit can be substituted for in-season items, except melon. For the topping, combine pudding mix and milk. Beat for one to 2 minutes. Beat in sour cream and orange peel. Serve with fruit.

Pork and Apple Stew

Pork and Apple Stew

Makes 4 servings

1 pound boneless pork (loin, tenderloin or shoulder roast), cut in 1-inch cubes
1 onion, sliced
2 cloves garlic, minced (or 2 teaspoons bottled minced garlic)
1 teaspoon thyme
1/2 teaspoon ground black pepper
1 teaspoon salt
1 cup apple cider or apple juice
1/4 cup cider vinegar
1 bay leaf
1 apple, unpeeled, thinly sliced
2 tablespoons flour
1 red bell pepper, coarsely chopped

Spray a large skillet with cooking oil. Heat the skillet over medium heat, add the pork cubes and cook, stirring frequently, until all sides are browned. Stir in onions, garlic, thyme, pepper, salt, apple cider and vinegar. Heat briefly and then pour into a slow cooker. Add bay leaf and sliced apple. Cover and cook on low for 8 to 10 hours or on high for 3 to 4 hours. In a small bowl, gradually stir 1/4 cup water into 2 tablespoons flour. Stir into stew in slow cooker. Stir in red pepper. Cover and cook on high for 1 hour longer. Remove bay leaf. Serve stew with rice or mashed potatoes.

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