Carol's Food Channel - My Recipes Page

Mexican Roast Beef - For Burritos

Recipe By : Carol
Serving Size : 16 Preparation Time :0:15
Categories : Beef Crockpot Cooking
Hot & Spicy Foods Southwestern Cooking

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 Cup Water
4 Pounds Beef Pot Roast -- Cut In Chunks
1 Large Onion -- Diced
2 Cups Pace or Ortega Picante Sauce (Mild)
2 Cloves Garlic -- Finely Chopped
1 Cup Pace or Ortega Picante Sauce (Mild)
16 Large Flour tortillas
1 Cup Cheddar Cheese -- Shredded
1 Cup Jack Cheese -- Shredded

Put water in bottom of crock pot.
Cut Roast into 2 or 3 inch pieces.
Add onion to crock pot.
Add garlic to crock pot.
Add picante sauce to crock pot. Stir and cover. Cook on high from morning to late afternoon.

If you are going to be out of the house - Cook on low and start the night before. Stir occasionally.

About two hours before you are ready to eat - take roast out of pot and lay on a dish. After the meat has cooled - pull apart with your fingers and discard the fatty sections. Discard all but 1/4 cup juices in the crock pot.

Put the shredded roast back into the crock pot - add 1 cup of picante sauce (Pace or Ortega Mild) and simmer for 1 or 2 additional hours.

When ready to make burritos, use a slotted spoon to lift from the pot
being very generous with the fillings. Add a mixture of shredded cheddar and jack cheese with fresh lettuce. Fold the sides of the tortilla first, then roll the together. Garnish with fresh cilantro.

* Exported from MasterCook II *

Country French Chicken

Recipe By : Carol Ford
Serving Size : 4 Preparation Time :0:15
Categories : Chicken - Rice

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons Butter or Margarine
2 Cups Water
1 Slice Lemon
1 Tablespoon Cornstarch
4 Half Breasts, Boneless & Skinless
1 Package Knorr Vegetable Soup Mix
1/2 Cup Light Sour Cream
1/2 Teaspoon Dried Dillweed

In electric skillet melt butter over medium-high heat. Add chicken, saute 5 minutes. Stir in water, soup mix and lemon. Bring to a boil. Reduce heat to low; cover and simmer 15 minutes or until chicken is tender. Remove chicken; discard lemon. In small bowl combine sour cream, cornstarch and dillweed; add to skillet. Stirring constantly, bring to boil over medium-hight heat. Reduce heat; simmer 1 minute. Serve over chicken.

* Exported from MasterCook II *

Confetti Rice

Recipe By : Carol Ford - Adapted From Knorr Soup
Serving Size : 6
Preparation Time :0:10 Minutes
Catagory: Rice

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Cups Water
1 Package Knorr Vegetable Soup & Recipe Mix
1 1/4 Cups Rice -- Uncooked
1 1/2 Cups Chicken Stock or Broth
1 Tablespoon Butter or Margarine

In a 2 quart saucepan bring water and soup mix to a boil over medium-high heat. Add butter and rice. Reduce heat; cover and simmer 20 minutes or until rice is tender. This recipe also works great when cooked in a rice cooker.

Serving Ideas : Goes with Country French Chicken or any Pork dish

* Exported from MasterCook II *

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