Thursday, January 14, 2010

Saucy Chicken with Mushrooms - Kathy Jano

3 Chicken Breasts (boneless)
1 Can of Cream of Chicken Soup
1/2 C. Cooking wine
1 Can Mushrooms
2 T Butter (Melted) or Olive Oil
1 t Woschetshire
1 t Rosemary
1/4 t Garlic Powder
I actually didn't put the garlic in because I forgot, but I don't think it was missed.
Cook in the crockpot for 4-5 hours on high.

Saturday, January 9, 2010

Costa Vida Sweet Pork - Linda Day

1 pork loin ... seasoned to taste. I use Nature Seasons seasoning salt and sprinkle liberally. Same with garlic salt. I then give the pork a little massage to rub the seasonings into the loin. Place in crock-pot and cook on low for 4-5 hrs. Add the sweet sauce and cook for a couple more hours. Then shred the pork.

Sweet Sauce ...
1 (12 oz) can coca-cola (I use diet/decaffeinated to cut sugar and free my conscience)
1 cup ketchup
1/2 - 1 cup br. sugar (I used Splenda br. sugar, and I think 1/4 cup is better to my taste, but used 1/2 cup at the luncheon. It is supposed to be sweet. It is not a barbecue sauce wanna-be.)

Now, serve this with tortillas, cheese, shredded lettuce, ch. onions, ch. tomatoes, black beans - well-drained, corn niblets - also well-drained. You can add olives, etc. if you like.

And then top with this Elixer :

Costa Vida Creamy Tomatillo Dressing ...
1 16 oz jar of mild salsa verde. (This is the green kind in the Mexican food aisle.)
1 cup Hidden Valley Ranch dressing
1/2-1 bunch cilantro
pinch of garlic salt
1/4 tsp (or more) tabasco

Whirl in blender, and refridge for a couple of hours before using to give ingredients a chance to "marry". Better with time, so make the whole recipe even though you only drizzle it over the tacos. Makes a good salad dressing, a good drizzle on nachos, over a bowl of chili, over enchiladas. Or you can just drink it with a straw !