Main

2 lbs flank steak
1 yellow onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 jalapeno, seeded and chopped

for spice rub—
2 tsp chili powder
1 tsp cumin
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper

for serving—
corn tortillas
avocado slices
cilantro
your favorite salsa
limes

Mix together all spices in a small bowl. Rub the spices all over your flank steak – be generous here! Place flank steak at the bottom of your crock pot.
Cover the steak with the chopped onions, bell peppers and jalapeno pepper. Turn heat on LOW and cook for 8 hours.
After 8 hours, remove meat from crock pot and shred with a fork. It should be incredibly easy to shred. You can either stick the shredded meat back in the pot for another hour or serve as is.

To serve, heat your corn tortillas in a skillet on the stove. Spoon some carnitas on a tortilla then top with salsa, avocado, cilantro and a squeeze of lime.

Enjoy with a margarita for best result.

1 whole chicken (2-1/2 to 3-1/2 lbs.)
12 c. water w/ 4 T Chicken Broth Base
1 pkg. frozen peas
1/2 onion, chopped
1/2 lb. mushrooms, sliced & chopped
2 carrots, sliced
2 celery, sliced
1 tsp. parsley
1/4 tsp. poultry seasoning
1 pkg. extra wide egg noodles
Salt and pepper to taste

Turn crock pot to high position. Wash whole chicken and clean out insides. Season chicken & place whole chicken in crock pot, cover and cook on high for 3-4 hours or until chicken falls off bones. Remove chicken, let it cool.

While chicken is cooling, put 3-4 cans of chicken broth into the crock pot and change temperature to low. Next de-bone entire chicken and put into crock pot with broth. Add frozen vegetables and spices and cook on low for 1 hour. During that time, cook egg noodles according to package directions. When the noodles are done, add them to the crock pot and season to taste. Cook 1/2 hour longer. Serves 8-10 people.

1 can (10-3/4 ounces) Cream of Celery Soup
2 tablespoons Hellman’s mayonnaise
1/4 teaspoon ground black pepper
2 cups chopped cooked chicken
2 stalks celery, sliced (about 1 cup)
1 small onion, finely chopped (about 1/4 cup)
6 sandwich buns
Lettuce leaves
Tomato slices

1. Stir the soup, mayonnaise and black pepper in a large bowl. Add the chicken, celery and onion and toss to coat. Cover and refrigerate for 2 hours.

2. Spoon the chicken mixture onto the rolls. Top with the lettuce and tomato.

1 medium onion, chopped
1/2 cup ketchup
1/3 cup cider vinegar
1/4 cup packed brown sugar
1/4 cup tomato paste
2 tablespoons paprika
2 tablespoons Worcestershire sauce
2 tablespoons yellow mustard
1-1/2 teaspoons salt
1-1/4 teaspoons ground black pepper
4 pounds boneless pork butt, cut into 4 pieces
12 soft sandwich buns or ciabatta rolls, warmed

In 4 1/2 to 6-quart crock pot, stir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, salt, and pepper until combined. Add pork to sauce mixture and turn to coat well with sauce.

Cover slow cooker with lid and cook pork mixture on low setting, 8 to 10 hours or until pork is very tender.

With tongs, transfer pork to large bowl. Turn setting on slow cooker to high; cover and heat sauce to boiling to thicken and reduce slightly.

While sauce boils, with 2 forks, pull pork into shreds. Return shredded pork to slow cooker and toss with sauce to combine. Cover slow cooker and heat through on high setting if necessary.

Spoon pork mixture onto bottom of sandwich buns; replace tops of buns. Serve sandwiches with pickles, potato chips, and hot sauce if you like.

2 lbs. Beef stew Meat
6 shallots chopped up, or pearl onions
2 tsp. minced garlic
1 lb. mushrooms
2 cans beef stock or more or substitute red wine for several cups
baby carrots
sprigs fresh thyme
2 bay leaves

Coat beef with flour and brown in a pan with olive oil.

Saute mushrooms in butter and garlic until 1/ done. Add shallots and brown them a bit. Deglaze the pan with the wine and add all to the crock pot.

Cook for at least 2 hours at 250 Deg. F.

1 Meatloaf Seasonings packet with breadcrumbs included
Mix with 1 lb. ground beef according to package directions.
1/2 lb. salami, thinly sliced
1/2 lb. sliced mozarrella cheese
parsley
garlic powder

On a foil-covered cookie sheet, make a 10 x 12 patty out of the hamburger mixture. Sprinkle with parsley and garlic powder. Place a layer of salami over the hamburger, then a layer of mozzarella. Carefully roll up the hamburger into a loaf and place in a 9×5(?) bread pan. Baste liberally with ketchup.

Bake at 350 Deg. F. for 50 min., baste with ketchup again and cook for another 15 min.

1 Can Cream of Chicken Soup
2/3 C Mayonnaise
3 tsp. Worcestershire Sauce
4 C Cubed, cooked chicken (or…buy a rotisserie chicken!)
3 C cooked chopped broccoli
1 onion, chopped
1 C shredded cheddar cheese + more if necessary
2 Tubes biscuits
2 eggs
1/2 C Sour cream
2 tsp. Celery seed
1 tsp. Salt
Combine soup, mayo & Worcestershire. Add chicken, broccoli &onion.

Place in a large baking dish and top with cheese. Cover and back at 375° F. for 20 minutes. (Leslie didn’t cover it)

Remove from oven. Separate biscuits, cut each half top to bottom and arrange cut side down over mixture. Combine remaining ingredients and pour over biscuits. Bake uncovered another 20 minutes or until brown.

1 lb. Salmon Fillet (1.5 works, too)

Sauce:
1/2 c. chopped fresh dill
6 T. chopped scallions
6 T. lime juice
2 T. hot honey mustard (Kate uses Inglehoffer’s Sweet Honey Mustard)
1 tsp. salt
1/2 tsp. pepper
6 T. olive oil

Use a blender / food processor to mix all sauce ingredients. Place salmon on a sheet of foil and bend sides up so that the sauce will stay on the fish. Cook for 45 min. at 375-400° F.