| Cowboy Tacos |
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1 lb. boneless pork loin, cut into 1x1x1/4-inch strips
1¼ oz. pkg.Taco Seasoning Mix
2 tbsps. oil 1 cup Thick 'n Chunky Salsa or Picante
1 cup Spicy Chili Beans, undrained ¼ cup apricot preserves
Taco Shells (12 shells) GARNISH
10 pitted ripe olives, sliced
5 green onions, chopped |
| In a bowl, combine pork and taco seasoning mix; toss to coat.Heat oil in large skillet over medium-high
heat until hot. Add pork; cook and stir 4 minutes or until no longer pink. Stir in salsa, beans and preserves.
Reduce heat to low; simmer 12 minutes or until thoroughly heated, stirring occasionally. Meanwhile, heat taco shells
according to package directions. To serve, spoon 1/3 cup pork mixture into each taco shell; top with olives and
onions. 12 tacos |
| Shrimp Tacos |
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1 cup Thick 'n Chunky Salsa
½ mango, peeled, diced
1 tbsp. chopped fresh cilantro
1 lb. fresh or frozen (thawed), uncooked large shrimp,
shelled, deveined
1 tbsp. olive or vegetable oil
2 tbsp. Taco Seasoning Mix
1 tsp. garlic-pepper seasoning blend
6 (6 to 7-inch) flour tortillas, heated
1½ cups purchased coleslaw blend |
| In medium bowl, combine salsa, diced mango and chopped cilantro; mix well..Set aside.In large bowl,
combine shrimp and oil; mix gently to coat. Stir in taco seasoning mix and garlic-pepper seasoning blend. Heat
large skillet over medium-high heat until hot. Add shrimp; cook and stir 2 to 3 minutes or until shrimp turn pink.
Top each warm tortilla with shrimp, coleslaw blend and salsa mixture. Fold bottom 1/3 of each tortilla over filling;
fold sides in toward center, leaving top open. Arrange on serving platter. Garnish as desired. |
| Tex-Mex Pineapple Chops |
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1 tablespoon oil
4 (4 to 6-oz.) center-cut pork chops (3/4 inch thick)
5 garlic cloves, minced
1 1/2 cups water
1 (8-oz.) can crushed pineapple in unsweetened juice, undrained
1 cup uncooked regular long grain white rice
1 cup Thick 'n Chunky Salsa
2 tablespoons sour cream
2 tablespoons chopped fresh cilantro or parsley
Salsa, if desired
Sour cream, if desired |
Heat oil in large nonstick skillet or Dutch oven over medium-high heat until hot. Add pork chops;
cook 1 to 2 minutes or just until they begin to brown, turning once. Add garlic; cook and stir 30 to 45 seconds.
Add water, pineapple and rice; mix well. Bring to a boil. Reduce heat to medium-low; cover and simmer 20 minutes
or until pork is no longer pink in center, rice is tender and liquid is absorbed. To serve, arrange pork chops
on serving platter. Add 1 cup salsa and 2 tablespoons sour cream to rice mixture; mix well. Cook 1 minute or until
thoroughly heated. Spoon rice mixture around pork chops. Sprinkle with cilantro. Serve with additional salsa or
sour cream. |
| Pork 'n Pasta |
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3/4 lb. pork tenderloin, cut into 1/2-inch pieces
1 (1-lb.) pkg. Pasta Accents Garlic Seasoning
Frozen Vegetables with Pasta
1/4 to 1/2 teaspoon crushed red pepper flakes
1 (15.5-oz.) can Great Northern Beans,
undrained
3 Italian plum tomatoes, seeded, chopped
1 oz. (1/4 cup) grated fresh Parmesan cheese
2 tablespoons chopped fresh basil or parsley |
| Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot.
Add pork; cook and stir 10 to 12 minutes or until browned. Add frozen vegetables with pasta, pepper flakes and
beans; mix well. Bring to a boil. Reduce heat to medium; cover and cook 7 to 8 minutes or until pork is no longer
pink and vegetables are crisp-tender, stirring occasionally. Add tomatoes; cover and cook 1 minute or until thoroughly
heated. Sprinkle with cheese and basil. Garnish as desired. |
| Potato Casserole |
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2 2/3 cups water
1/4 cup margarine or butter
1/2 teaspoon salt
1 cup milk
2 2/3 cups Hungry Jack® Mashed Potatoes
1/2 cup finely chopped peeled Granny Smith apple
1 teaspoon caraway seed
1 (14-oz.) can Bavarian-style sauerkraut, well drained
2 (2.5-oz.) pkg. sliced cooked corned beef, chopped
4 oz. (1 cup) cubed or shredded Swiss cheese
Paprika |
| In saucepan, combine water, margarine and salt. Bring to a boil over medium-high heat. Remove from
heat. Add milk and potato flakes; stir with fork until of desired consistency. Stir in apple, caraway seed and
sauerkraut; mix well. Spray 2-quart microwave-safe casserole with nonstick cooking spray. Spoon half of potato
mixture into spray-coated casserole. Top with corned beef and cheese. Top with remaining potato mixture. Cover;
microwave on HIGH for 12 minutes or until casserole is thoroughly heated and cheese is melted.* Sprinkle paprika. |
| Spicy Stir-Fry |
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2 cups water with ½ tsp.salt
2 cups uncooked instant white rice or use cooked rice.
1 lb. boneless beef sirloin steak (1 inch thick)
1 (1.25-oz.) pkg. taco seasoning mix
2 tbsp. fresh lime juice
1 tbsp.olive or vegetable oil
2 large garlic cloves, minced
¼ tsp.crushed red pepper flakes
1 (15-oz.) can Black Beans, drained, rinsed
1 (11-oz.) can Whole Kernel Corn and Red and Green Peppers, drained
2 cups firmly packed torn fresh spinach |
| In medium saucepan, combine water and salt. Bring to a boil. Stir in rice; cover. Remove from heat;
let stand 5 minutes. Meanwhile, cut beef into 1/4-inch-thick strips; cut strips into 1-inch pieces. In medium bowl,
combine beef pieces, taco seasoning mix, lime juice, oil, garlic and red pepper flakes; toss to coat. Spray large
wok or 12-inch skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add beef mixture; cook
4 to 5 minutes or until beef is browned. Stir in cooked rice, beans and corn; cook 4 to 5 minutes or until thoroughly
heated, stirring occasionally. Add spinach; cook just until spinach begins to wilt. Garnish as desired. You may
use chicken or pork for this dish. |
| Stewed Shrimp |
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5 cups hot cooked rice, if desired (cooked as directed on package)
1/4 cup butter
1 lb. fresh or frozen, thawed, uncooked large shrimp, shelled, deveined
1 garlic clove, minced
1/2 teaspoon salt
1 tsp. pepper
1 cup Thick 'N Chunky Salsa
1 (8-oz.) bottle clam juice
1 (4.5-oz.) can Chopped Green Chiles
¼ cup water
2 tbsp. Flour |
| While rice is cooking, melt butter in large skillet over medium heat. Add shrimp, garlic, salt and
pepper; cook 5 minutes or until shrimp turn pink, stirring occasionally. Add salsa, clam juice and chiles; mix
well. Reduce heat to low; cook 5 minutes. In small bowl, combine water and flour; blend until smooth. Add to mixture
in skillet; cook 2 minutes or until slightly thickened, stirring constantly. Serve in bowls, with or without rice. |
| Fajitas |
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2 lb. beef flank steak
1/2 cup Wish-Bone Italian Dressing
2 tsps lime juice
1/2 tsp finely shredded lime peel (optional)
1/2 tsp.cumin (optional)
12 (8-inch) flour tortillas, warmed |
Shredded lettuce, grated cheese, guacamole, salsa, sour cream, chopped onions, tomatoes, green peppers,
black olives Place meat in a shallow dish. combine Italian dressing, lime juice, lime peel and cumin. Add steak;
turn to coat. Cover, or close bag, and marinate in refrigerator, turning occasionally, 3 to 12 hours. Remove from
marinade and grill the meat to the degree you want it cooked. Discard marinade. Cut meat into strips across the
grain and place onto flour tortilla and add your choice of toppings. Marinade tips click here  |
| Hungarian Goulash |
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1 Tbsp butter or margarine
6 Onions, thinly sliced
2 Lb lean top round, cut into cubes
½ Cup beef broth
¼ Cup paprika
1½ tsp salt
1 Cup sour cream
1 Lb noodles |
| Melt butter or margarine in a dutch oven over medium heat. Add onions. Cook, stirring frequently,
until lightly browned. Add beef, beef broth, paprika, and salt. Cover; cook over low heat for 1½ to 2 hour
until meat is tender. Stir in sour cream; heat through but do not boil. Cook noodles in a large pot of boiling
water according to package directions. Drain and serve, Top with beef mixture. Serve 8 |
| Steak and Onions |
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2 Pd beef round steak, cut in serving-size pieces
2 Tbsp oil
1 Can condensed cream of mushroom soup
3½ Oz undrained cocktails onions
1 Tbsp snipped parsley |
| In skillet brown meat slowly on both sides in hot oil. Drain off excess fat.Combine soup, onions
with water, pour over meat. Simmer covered for 1½ hour or untill tender. Sprinkle with parsley. |
| Rice-Meatballs in oven |
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1 Lb ground beef
½ Cup uncooked regular rice
½ Cup water
1/3 Cup chopped onion
1 Tsp. salt
1 Tbsp garlic powder
1/8 tsp pepper
1 Can tomato sauce
1 Cup water
2 Tbsp worechestershire sauce
1 Lemon |
| Heat oven to 350º. Mix together the 5 first ingredients, shape mixture by rounded tbsp
into balls. Place meatballs in ungreased baking dish, 8+8+2 inches Stir together remaining ingredients; pour over
meatballs. Cover with aluminum foil, Bake 45 minutes. Uncover, pour over juice of 1 lemon, bake 15 minutes longer |
| Meat Roll with mushroom |
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1 Pd ground beef
1 Pd ground ham
1 Cup bread crumb
1 tsp ground oregano
1 Tsp paprika
3/4 Cup chopped onion
3/4 Cup chopped green pepper
1 Tsp salt
2 Tbsp parsley
3/4 Cup tomato paste
2 Beaten eggs
1 Cup milk
½ Cup oil
½ Cup sherry wine |
Mix all ingredients throughtly; spread in ungreased loaf pan Bake for 1 hour in a preheated
oven at 375º.
SauceIn a saucepan, heat oil and mix ¼ cup margarine, ¼ cup chopped parsley, ½ cup chopped
onion
Cook until tender. Mix in 1 can cream of mushroom, mix in ½ cup sherry wine and simmer for about 10 minutes.
Pour over meat roll and serve |
| Chinese Pepper Steak |
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1 Pd beef tip round steak, 3/4 thick
1 Tbsp cornstarch
½ Tsp sugar
¼ Tsp ginger
¼ Cup light soy sauce
2 Medium green pepper, cut into 1 inch square
2 Small tomatoes, quartered
2 Tbsp cooking oil
2 Clove garlic, minced
¼ Cup water |
| Partially freeze steak to firm and slice into very 3/4 inch strips. Combine cornstarch, sugar, and
ginger and stir in soy sauce. Pour over meat and stir Quickly brown beef strips in hot oil and remove from pan.
Reduce heat; add green peppers,garlic and water to pan, cook until green pepper is tender-crisp, about 5 minutes.
Stir in meat, cook for additional 3 minutes. Add tomatoes and heat throuhg Serve over white rice. |
