Shredded Pork Tacos Yummy!

This is my version of shredded pork tacos, that we had up at camp with the family on the 4th of July.


1 Pork Roast
1 pkg McCormic taco seasoning mix or any brand you like
salt to taste in boiling water
water

     I  put about a small amount of water in don't cover roast with water just about half way up roast with water,  just enough to boil  add salt to taste and a lil taco seasoning in at first and rub some taco seasoning on pork itself. 

      I boiled the pork roast for 5 to 6 hours  till it shreds, you will need to keep adding water so it doesn't burn, and cook on about 4 at beginning and then down on 3 towards end, you don't want to boil on too high or it toughens the meat  and as you add water add small amounts of taco seasoning mix with it, I ended up using 3/4 of a pkg of taco seasoning mix.  You can use your desired amount of taco seasoning.  (Optional you could add onions while boiling if you wanted).

      You  can make tacos as normal with the normal taco toppings, its even good as taco salad over chips the next day.  This is very yummy and easy to make.

Shrimp Creole

Given to me by a friend while living in Lousiana:

1 lb. peeled medium size shrimp
2 c. chopped onion
2 c. chopped bell pepper
1/2 clove minced garlic
1/4 c. cooking oil
2 tsp. Louisiana hot sauce(or red pepper to taste will do)
1 (No.303) can 1lb. whole tomatoes
1 ( 8oz.) can tomato sauce
2 c. water or shrimp liquid,divided
salt to taste

     Drain whole tomatoes, reserving liquid set aside.  Heat cooking oil on medium high fire; add garlic and saute for 2 minutes.  Add onions and bell pepper and saute until onions turn slightly brown on the outer edges
stirring constantly.  Add whole tomatoes and saute for another 3 minutes.  Add reserved tomato liquid, tomato sauce and 1 cup water or shrimp liquid to pot.  Add hot sauce (red pepper to taste will do) and salt; stir well.

     Cover and lower fire to medium low; simmer for 30 to 35 minutes, stirring occasionally.  Add shrimp and remaining 1 cup water or liquid.  Bring to boil for 2 minutes.  Recover and simmer for 10 minutes.  Serves as a main dish over hot rice with fresh green salad on the side.  Makes about 1 1/2 quarts or six 1 cup servings.

Farmer's Pork Chops by Paula Deen ( with potatoes and white sauce).

8 medium potatoes
1/2 medium onion
Salt and pepper to taste
White sauce (see recipe below)
1 cup all-purpose flour
2 Tblsp.  Lawry's Seasoned Salt
8 center-cut pork chops,about 1/2  inch thick
1/3 cup vegitable oil

Preheat oven to 350 degrees.  Peel potatoes; slice 1/4 inch thick and cover with cold water.  Slice onion into very thin slices.  Cut slices in half.  Drain potatoes; layer half the potatoes in a well-greased 15-10 inch casserole dish.  Sprinkle with salt and pepper to taste.  Scatter half the onion slices on top of potatoes.  Repeat with remaining potatoes and onions.  Cover potatoes with white sauce.  Cover cassarole dish with plastic wrap and microwave on high for 5 minutes or bake uncovered 15 minutes.  Mix together flour and seasoned salt and dredge pork chops in flour mixture.   Lightly brown chops in vegitable oil.  Do not cook them completely.  As chops are removed from frying pan, lay them on top of potatoes.  Bake at 350 degrees for 45 to 60 minutes.  The juices from the pork chops will drip down into the potatoes.  Delicious!
(Note:  For my husband who doesn't like white sauce I just fried his porkchops till they were done, then also fried potatoes slices to go with his meal).

                                                                          White  Sauce

8 Tblsp. butter
1/2 cup all-purpose flour
1 to 2 tsp salt
1/2 to 3/4 tsp pepper
4 c. milk
1/4 c. chopped parsley or chives (optional)

Melt butter; remove from heat.  Stir in flour; add salt and pepper.  Return to heat and cook, stirring constantly, until mixture is bubbly.  Add milk, 1 cup at a time.  Bring to a boil over medium heat, stirring
frequently.  Reduce heat and simmer 1 to 2 minutes, then let stand at least 1 to 2 minutes.  Stir in Parsley or chives, if desired.

Note:  This was my first time making a white sauce this is an easy recipe to follow, it turned out yummy!! 

Crab-Stuffed Chicken Breasts

From a Church Cookbook: 

6 chicken  breasts (without wings)
3/4 c. chopped onion
3/4 c. chopped celery
3/4 c. Italian bread crumbs
3/4 tsp. paprika
3 tsp. melted butter
1/2 lb.frozen crabmeat
3 Tbsp. flour

Make a slit between bone and meat of chicken to make a pocket; sprinkle pocket with salt, black pepper and a dash of red pepper.  Rub well into pocket with damp finger to spread evenly.  Saute onion in butter until limp.  Remove from heat and add crabmeat and breadcrumbs. 

Stuff crabmeat mixture into chicken breasts filling each pocket.  Place chicken in long baking dish.  Combine
flour and paprika and sprinkle over chicken.  Pour melted butter on top.  Bake uncovered at 375 for 1 hour.

Sauce:

1 can cream of chicken soup
1 can cream of mushroom soup
1 (8oz) ctn sour cream

Mix soup with sour cream.  Pour on top the last 24 minutes of cooking time.

Stuffed Green Peppers (with chicken)

From Church Cookbook:

1 T. margarine
1/2 C. finely chopped celery
1 can cream of mushroom soup
1 C. water or chicken broth
1 T. instant onion soup mix
4 C. cubed cooked chicken
5 green peppers
1 t. lemon-pepper seasoning
1 1/2 C. grated cheese
3 C. hot rice

In a large saucepan, melt margarine over medium heat.  Add celery and cook 5 min or till tender. 

Stir in soup, water, and dry onion soup mix.  Heat till bubbly.  Stir in chicken; heat through.  Stir in rice; remove from heat.

To assemble, halve the peppers lengthwise, remove stems, seeds etc.  Place pepper halves cut side up, in
large shallow baking pan.  Divide chicken mixture among pepper halves, Sprinkle lemon-pepper.

Cover peppers loosely with foil.  Bake in a 350 oven for 25 minutes or till peppers are crisp-tender.  Sprinkle with shredded cheese; top with pimento.  Bake, uncovered about 4 minutes till cheese is melted.

Six Can Chicken Tortilla Soup

From a Church Cookbook:

1 (15oz) can whole kernel corn, drained
2 (14.5oz) cans chicken broth
1 (10oz) can chunk chicken
1 (15oz) can black beans
1 (10oz) can diced tomatoes with green chilies I used Rotell tomatoes

Open the cans of corn,chicken broth,chunk chicken,black beans,and diced tomatoes with green chilies.  Poor everything into a large sauce pan or stock pot.  Simmer over medium heat until chicken is heated
through.  Serve with crushed tortilla chips and a dollop of sour cream on top, we also use salsa on top
and cheese.  This is Yummy!!

Note:  The rotell tomatoes makes it a lil bit more spicy,  one day I was out of those and just used a
regular can of diced tomatoes and added a can of green chilies and it made it a milder soup. 

White Chili " A unique recipe"

From a Church Cookbook:

This recipe is unique and different than other white chili recipes I looked at because of its ingredients and
that it is from a spanish woman and handed down to her from her mother-in-law.

2 1/2-3 c. water
4 chicken breast halves
1 teas lemon pepper
Simmer together.  Cut chicken into cubes.
Add:
1 clove garlic
1 c. chopped onion
Saute in butter: add to broth and chicken
Add:
2 cans white corn
2  (4oz) cans of green chili's
1 teas. ground cumin
juice of 1 lime
2  (15oz) cans of undrained white northern beans
Heat together.  Serve with corn chips and cheese.
Note:  She uses frozen corn instead of canned and homemade beans would be great to use as well.  This is a good food storage recipe as well.

Note:  I am buying the ingredients to make this, will let you know how well I like it when I make it, in the mean time if anyone makes it please let me know how you like it.  I'd appreciate any comments on any recipes i've posted, you can post on my other site.  Thanks.