Reader Recipes

Mouthwatering Mexican

MEXICAN PORK

From Kelly McKee of Clifton

 

Ingredients:

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1 lb. boneless pork loin roast, cut into 1-inch pieces

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20-oz. jar salsa

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4-oz. can chopped green chilies, drained

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15-oz. can black beans, rinsed and drained

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1 cup (4 oz.) shredded Monterey Jack cheese, if desired

 

Directions: Mix pork, salsa and chilies in slow cooker. Cover and cook on low heat 6-8 hours. Stir in beans. Cover and cook about 5 minutes or until hot. Serve over rice or tortilla chips. Sprinkle with cheese. Can top with a dollop of guacamole or sour cream. Makes 4 servings.

 

CHICKEN MEXICAINE

From Chef Barbie Winstead of New Castle

 

Ingredients:

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4 lbs. skinless chicken breast

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1 T butter

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1 onion, diced

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2 green peppers, diced

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1 clove garlic, minced

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16-oz. can tomatoes

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1 t sugar

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1 t pepper

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1 t chili powder

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1⁄2 t oregano

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2 small cans mushrooms

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4 T chopped parsley

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1 T cornstarch

 

Directions: Boil chicken in 3 cups water. Keep 2 cups for broth.  Meanwhile, in skillet, melt 1 tablespoon butter and sauté vegetables until soft. Then add tomatoes, seasonings, mushrooms and chicken broth. Add chicken. Mix 1 tablespoon cornstarch with some cool broth for thickening. Serve with rice.  Makes 8 servings.

 

 

MEXICAN PASTA

From Sharon Kennedy of Spotsylvania

 

Ingredients:

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1 lb. ground beef

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1 pkg. taco seasoning

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1 can tomato sauce

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1 can mushrooms, drained

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1⁄4 cup green pepper, chopped

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1⁄2 cup onion, chopped

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1 t garlic powder

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1 t oregano

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12 oz. spaghetti, cooked and drained

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1 cup shredded cheddar cheese

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1⁄2 cup sour cream

 

Directions: Brown meat, drain. Stir in the next 7 ingredients; bring to a boil and remove from heat. Combine hot spaghetti with 1⁄2 cup cheese and sour cream; spoon into the bottom of a greased 2-quart baking dish. Top with meat mixture and remaining cheese. Bake about 30 minutes at 350°.

 

 

SOUTHWESTern CHILI SHRIMP

From Linda Eastep of Spring Grove

 

Ingredients:

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2 T butter, melted

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11⁄2 t chili powder

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1⁄2 t garlic salt

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1⁄2 t cumin

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2 t lime juice

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1 1⁄2 lbs. shelled, deveined, uncooked large shrimp

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1⁄4 cup mayonnaise

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1⁄4 cup guacamole

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2 T chopped fresh cilantro

 

Directions: Heat closed grill for 5 minutes. Combine first 5 ingredients, mixing well. Add shrimp, toss to coat. When grill is heated, with slotted spoon, place shrimp on bottom grill surface.  Close grill; cook 4-6 minutes or until shrimp are pink. In a small bowl, combine the remaining ingredients to make sauce; mix well. Serve sauce with shrimp. (If using thawed frozen shrimp, pat shrimp dry with paper towel before adding to the butter mixture.)

 

 

TACO STEW

From Karen Jones of New Castle

 

Ingredients:

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1 lb. lean ground beef

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1 medium onion, chopped

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15 1⁄4-oz. can whole kernel corn, undrained

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10-oz. can diced tomatoes with chilies

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15-oz. can pinto beans

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1 1⁄4-oz. envelope taco seasoning

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10 3⁄4-oz. can tomato soup, undiluted

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1 cup water

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Tortilla chips

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Shredded cheddar cheese

 

Directions: Brown beef, then drain. Combine all ingredients except tortilla chips and cheese

in a slow cooker; simmer on low for 4-6 hours. Serve with chips and cheese.

 

WHITE CHICKEN CHILI

From Nancy Howard of Brookneal

 

Ingredients:

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1 medium onion, finely chopped

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3 T oil

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3 T all-purpose flour

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1 t chili powder

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2 (15.8-oz.) cans Bush’s great northern beans

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14.5-oz. can chicken broth

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14.5-oz. can diced tomatoes with green chilies

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2 cups cooked chicken breasts, finely chopped

 

Directions: In large skillet, cook onion in oil until done. Add flour and chili powder; stir until well blended. Add beans, chicken broth and tomatoes; bring to a boil. Reduce heat and simmer for 10 minutes or until thickened. Add chicken and cook until hot. Garnish with cheese and sour cream.

 

We want your recipes! We pay $10 for each recipe published. Categories: Best Barbecue; Mexican; Seafood; Soups and Stews; Appetizers; Salads; Potatoes or Rice; Favorite Veggie Sides. Send to: Reader Recipes, c/o Cooperative Living, P.O. Box 2340 , Glen Allen, VA 23058-2340 or e-mail to bcatlett@odec.com

 

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