Life
Two Many Cooks in the Kitchen
Mishell Lynch and Kris Macon
Recipe Archive
April 2005
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Barbecued Pork in a Crockpot
3 - 4 pound pork butt roast (you
may have to ask the grocery meat department to cut you
one)
2 onions, chopped or about 4 tablespoons of dried, chopped onion
1 bottle of your favorite barbecue sauce (about 12-14 oz.)
1/4 cup honey
Place meat in crockpot and add remaining ingredients. Cover and
cook on low at least 6 - 8 hours. Pull bone out and any large
pieces of fat. Use 2 forks to pull tender meat apart in crockpot
before serving. Serve on hamburger buns or rolls of your choice.
Tortilla Chip Enchilada
Casserole
1 pound lean ground beef
1/4 cup chopped bell pepper
1/2 cup chopped onion
5 cups broken (not crushed) tortilla chips
1 can (15 oz.) enchilada sauce
1 can water
1 1/2 cups shredded cheese (cheddar or American)
salt & pepper to taste
Brown ground beef, bell pepper and onion in a skillet or
large saucepan. Drain off fat and rinse with water in a collander, if
desired. Stir in broken chips, enchilada sauce, water and 1 cup shredded
cheese. Taste and add salt and pepper as desired.
Spoon casserole mixture into a sprayed 11 x 7 baking dish.
Top with remaining cheese and cover with foil. Bake at 350 degrees for
40 minutes or until thoroughly heated. (This can be made ahead and
refrigerated until ready to bake. Allow 1 hour to bake if casserole is
cold.) Serve hot with pinto beans, spanish rice and salad for a
delicious Mexican-style meal.
Serves 6 to 8.
Grandma's Strawberry Pie
1 cup sugar
1 cup water
3 Tablespoons cornstarch
2 pints strawberries, halved (be sure to wash, drain and pat
dry so there's not a lot of extra moisture)
3 Tablespoons strawberry flavored gelatin powder
1 baked 9 -10 inch pie shell
Boil water, sugar, and corn starch until clear. Add 3 Tbsp.
gelatin powder and mix thoroughly. Let cool a little. Place strawberries
in a baked pie shell. Pour glaze over them. Chill for several hours or
overnight. Top with whipped topping.
Juice Sweetened Strawberry Pie
You will need one baked and cooled 9 or 10 inch pie
shell
Filling:
4 cups fresh strawberries, cut in quarters lengthwise
3/4 cup chopped fresh strawberries
1 1/3 cup frozen apple juice concentrate
6 tablespoons corn starch
1 teaspoon vanilla extract
a pinch of salt
Wash and stem a total of 3 pints (or 1 1/2 pounds) of fresh
strawberries. Prepare the 4 cups as directed above and set aside. Place
the 3/4 cup chopped berries in a blender with the remaining ingredients
and blend on high for 15 to 20 seconds. Pour into a 3-quart saucepan.
Cook on medium- high, stirring constantly until thickened. Remove from
heat. Gently fold in the 4 cups of berries with a rubber spatula. Turn
into prepared pie shell and smooth with spatula.
Topping:
Cut a few additional berries lengthwise in
1/8" slices. (Save the end fragments for the glaze.) Place side by
side, covering the top of pie with concentric circles. Beginning at the
outside, lay the berries with the widest part closest to the outside.
Stand one whole strawberry (upside-down) in the center and glaze.
Glaze:
Blend for 1 minute on high in blender: 1/3 cup
(total) leftover fragments from the topping and chopped strawberries,
2/3 cup frozen apple juice concentrate and 1 tablespoon + 1 teaspoon
corn starch. Pour into the same saucepan used for the filling. (You
don't even need to rinse it out if you used the rubber spatula to empty
it the first time.) Cook over medium-high heat stirring constantly until
thick and semi-transparent. Drizzle over topping, using wooden spoon or
spatula to gently spread over all.
Finish-Up:
Eat remaining strawberries (if any) while pie
chills. Serve alone or top with a dollop of whipped cream.
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