Family Favorites - Black Bean Enchilada Casserole

Black Bean Enchilada Casserole- MaryJean Cory

• 1 lb. lean ground beef
• 1 pkg. taco seasoning
• 2/3 c. water
• 1 Tbs. oil
• 1/2 c. chopped onion
• 2 cloves garlic, minced
• 1 (15 oz) can black beans, drained
• 1 (10 oz) can enchilada sauce
• 1 (4 oz) can chopped green chilies
• 1/3 c. sour cream
• 7-8 flour tortillas (soft taco and fajita size)
• 1 c. shredded cheddar cheese
• 1 c. salsa

Heat oven to 400 degrees.

Brown beef in large skillet. Add taco seasoning and water. Mix well. Cook 2-4 minutes or until mixture is thickened, stirring occasionally.

Meanwhile; heat oil in medium saucepan over medium heat until hot. Add onion and garlic. Cook and stir 3-4 minutes or until tender.

Add beans, enchilada sauce and green chilies; mix well. Bring to a boil, stirring occasionally. Remove from heat. Stir in sour cream.

Spoon ground beef mixture down center of each tortilla. Roll up; place seam side down into an ungreased 12x8 baking dish. Spoon bean and enchilada sauce mixture over filled tortillas. Sprinkle with cheese.

Bake for 12 minutes or until cheese is melted. Spoon salsa down center of casserole.

Family Favorites - Pork Tacos

Pork Tacos- MaryJean Cory

• 3 lb. Pork roast, fat removed as much as possible. (If using more than 3 lb. roast, double the remaining ingredients)
• 1 onion, chopped
• 3 cloves garlic, crushed
• 1 (10 oz.) can green enchilada sauce
• 1 (4 oz) can diced green chilies
• 1 (14 oz) can diced tomatoes with chilies
• 2 chicken bouillon cubes
• 1/2 tsp. Cumin
• 1/2 tsp. Oregano
• 1/4 tsp. Pepper

In a large heavy pot, over medium heat, brown meat. Add onions and garlic and saute for a few minutes. Place in crockpot. Stir in the rest of the ingredients and cook on low for 6-7 hours.

One hour before serving, remove roast and set aside. Strain out the onions and tomatoes as much as possible and put with the roast. Pour remaining liquid into a large saucepan. (I place the roast and strained solids back into the crockpot, turned off, with the lid on to keep warm.)

Bring the liquids to a boil on the stove, and simmer for 45 minutes to an hour, stirring every now and then, until considerably reduced. Mix thickened sauce into the shredded meat and serve in warm tortillas. ( I use the ones you cook yourself.)

Topping of your choice: Cheese (monterey jack, or monterey pepperjack works well), cilantro, diced tomatoes, lettuce, sour cream, guacamole or avocado, olives and salsa.

Family Favorites - Barbeque Beef

Barbeque Beef- Cherie Nelson

• 3-4 lb. Boneless chuck roast
• 1 c. Catsup
• 1/3 c. Brown sugar
• 1 tsp. Celery salt
• 1/2 tsp. Garlic salt
• 1-1/2 c. Water
• 1 medium onion, chopped
• 1 tsp. Tabasco
• 1 tsp. Chili powder

Mix together and pour over roast. Cover and bake at 250 degrees for 6-7 hrs. (Also works great in crockpot.)Shred with fork. Great on hoagie buns and use the juices for french dip sandwiches.

Family Favorites - Cheesy Broccoli Rice Casserole

Cheesy Broccoli Rice Casserole- Cherie Nelson

• 12-16 oz. Broccoli, cooked
• 4 oz. Mushrooms
• 1/2 c. Chopped onion
• 1/3 c. Butter or margarine
• 1 can cream of chicken soup
• 2 Tbs. Milk
• 6 oz. Velveeta cheese
• 2 c. Cooked rice
• 1 c. Diced chicken
• Bread crumbs or stuffing mix

Saute onions and mushrooms in butter. Add soup, cheese, milk and chicken. Stir and heat until cheese melts. Pour over cooked rice and broccoli. Stir lightly. Cover with bread crumbs or stuffing mix. Bake for 30-35 minutes at 350 degrees. Makes 6-8 servings.

Family Favorites - Refrigerator Bran Muffins

Refrigerator Bran Muffins- Jenny Lyman

• 1 c. Shortening
• 4 eggs
• 2 c. Sugar
• 1 tsp. Salt
• 1 quart Buttermilk
• 2 c. Boiling water
• 5 c. Unsifted flour
• 4 c. Bran cereal (All bran)
• 2 c. Bran flakes creal
• 5 tsp. Baking soda

Add soda to boiling water; cool. Cream together sugar and shortening. Add beaten eggs. Mix in a large tupperware. Stir in buttermilk, water, bran and flour. Bake at 400 degrees for 20 minutes. Store in fridge for up to six weeks with a tight lid.

Family Favorites - Yummy Almond Punch

Yummy Almond Punch - Cherie Nelson

• 1 can Orange Juice concentrate
• 1 can lemonade concentrate
• 1-1/2 c. Sugar
• 10 c. Water
• 1 tsp. Vanilla
• 1 tsp. Almond extract
• 1 liter of 7-up/Sprite

Mix together. Warning: This goes fast!

Family Favorites - Cheese Cake Tarts

Cheese Cake Tarts- Cherie Nelson

• 12-24 vanilla wafers
• 3/4 c. Sugar
• 1 tsp. Vanilla
• 1 (8 oz.) Cream cheese, softened
• 2 eggs
• Raspberry or blueberry pie filling

Place cookies (flat side down) in cup cake papers. Beat cream and sugar until smooth. Add eggs and vanilla. Beat well. Divide filling in muffin cups. Cook at 375 degrees for about 20 minutes. Serve with pie filling on top.