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.

Family Favorites - Chocolate Chunk M&M Cookies

Chocolate Chunk M&M Cookies- MaryJean Cory

• 2 cups plus 2 Tbs. Flour
• 1/2 tsp. Baking soda
• 1/2 tsp. Salt
• 12 Tbs. butter
• 1 cup brown sugar
• 1/2 c. Sugar
• 1 egg plus 1 egg yolk
• 2 tsp. Vanilla
• M&M's
• Hershey bar cut up

Bake 325 degrees for 16 minutes. Rotate position of pan half way through baking.