This will be an ongoing series of
recipes from our church's kitchen.
Beef Fajita Bowls
Prep
Time: 30 minutes
Total
Time: 4 - 6 hours
Makes: 6 servings
1 lb. beef fajita strips
3/4 tsp. ground cumin
2-4 oz. cans chopped green chilies
1/2 tsp. salt-free
1 small onion, chopped
seasoning blend
2 cloves garlic, sliced
1/2 c. beef broth
1 ½ tsp. chili powder
6 corn tortillas
Sliced tomatoes, shredded lettuce, shredded cheddar cheese and sour
cream (optional).
Place beef fajita strips in slow cooker. Top with green chilies, onion,
garlic, chili powder, cumin and salt-free seasoning blend. Pour beef
broth over all and cook on low 4-6 hours.
Spray muffin tin with non-stick cooking spray. Put corn tortillas in
tin, forming a bowl. Bake at 350 degrees for 10 minutes or until crispy.
Remove tortillas from tin and fill with beef fajita mixture. Top with
sour cream, cheese, tomatoes and sour cream, if desired.
Crispy Onion Chicken
Prep
Time: 15 minutes
Total
Time: 60 minutes
Makes: 4 servings
1/2 cup butter or margarine - melted
1 Tbsp Worcestershire sauce
1
tsp ground mustard
1/2 tsp. garlic salt
1/4 tsp pepper
4 chicken pieces
1 can french friend onions, crushed
In a shallow bowl combine the butter, Worchestershire sauce,
mustard, garlic salt, and pepper. Dip chicken in the butter
mixture, then coat with onions. Place in a greased 9 inch square baking
pan. Top with any remaining onions; drizzle with any remaining butter
mixture. Bake uncovered at 350 degrees for 40-45 minutes, or until
chicken juices run clear.
Barbecued Ribs
Prep
Time: 20 minutes
Total
Time: 2 hours 20 minutes
Makes: 4 servings
2 lbs. pork riblets
1 Tbsp vegetable oil
1 onion, finely chopped
1 celery rib, chopped
1 Tbsp butter or margarine
1 cup water
1cup ketchup
1 1/2 Tbsp Worchestershire suace
1 Tbsp brown sugar
1 Tbsp cider vinegar
1 Tbsp lemon juice
1 Tbsp Dijon mustard
1/2 tsp cayenne pepper
In a large skillet, brown ribs in oil. Place
ribs on
rack in a shallow roasting pan. cover and bake 350 degrees for 1 hour.
In a skillet saute onion and celery in butter until tender. Add
remaining ingredients. Bring to a boil. Reduce heat, simmer uncovered
for 10-12 minutes or until slightly thickened. Drain ribs, brush with
some of sauce. Bake uncovered 1 hour longer, or until meat is
tender, brushing frequently with remaining sauce.
Vidalia
Onion Dip
Prep
Time: 10 minutes
Total
Time: 40 minutes
Makes: 3 1/2 cups or
28
servings, 2 Tbsp. each
2
cups Mayonnaise
1
pkg. (8 oz.) Italian Cheese Crumbles
1
large Vidalia or Walla Walla onion, coarsely chopped (about 2 cups)
Preheat
oven to 375 degrees. Mix all ingredients until well
blended. Spread into 8 inch square baking pan. Bake
30 minutes or until golden brown. Cool slightly.
Serve with crackers.
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