8 oz spicy French-type dressing (family favorite is Dorothy Lynch)
Corn chips (Fritos or other brand)
Canned red beans (optional)
Mix the hamburger with the taco mix and set aside to cool. Make the salad from the lettuce, tomato, onion, olives,cold beans, and shredded cheese. Add some of the corn chips. Add the seasoned hamburger and mix well. Then add some of the French dressing. When ready to serve, top with a few more chips and drizzle a bit more French dressing on top.
Fish and Chips in Beer Batter
1 pound fish fillets, white cod
2 cups, flour
1 egg
5 oz. milk
5 oz. beer, good quality, flat
1/2 to 1 tsp. salt
vegetable oil or shortening
malt vinegar
Mix flour and salt in bowl, make into a well. Mix milk with egg slowly. Add egg mix to center of well and beat until aerated. Set aside.
Start heating oil to 375F. Run fingers across fish fillets and remove any pin bones. Slice the fillets into 1" by 3" strips. When oil is up to temperature add beer to batter and mix in. Dip and coat fillets with batter and place into oil. Fry to a light golden brown, turning once. Remove and place on paper towels to drain. To keep pieces hot, they can be placed in a 300F oven while the balance is frying.
Barbecue Beef in Crock Pot
This is an easy slow cooker barbecued beef recipe. Serve this with a potato salad or slaw and toasted buns.
1 boneless pot roast, lean chuck, rump roast, or top round, about 4 pounds
1/2 cup water
1 1/2 cups ketchup
1 1/4 cups cola or Dr. Pepper
3 tablespoons Worcestershire sauce
2 tablespoons prepared mustard
1 tablespoon liquid smoke flavoring
1/4 teaspoon Tabasco sauce
8 split sandwich buns
Put roast in slow cooker with 1/2 cup water. Cover and cook on LOW for 10 to 12 hours, until very tender, or HIGH for about 6 hours). Drain juices off; remove meat; shred with forks. Discard fat. Put back in crockpot and stir in ketchup, cola, mustard, flavoring, and Tabasco.
Cover and cook on HIGH for 1 hour. Serve on toasted or warmed split buns.
Serves 8.
Chicken Parmesan
1/2 clove garlic crushed
1 tablespoon butter, melted
1 tablespoon grated Parmesan cheese
1 tablespoon Italian bread crumbs
2 teaspoons fresh chopped parsley
1/8 teaspoon salt, scant
Pinch pepper
1 8-ounce chicken breast, bone-in skin removed
Preheat oven to 350 F. In a shallow glass dish, combine the crushed garlic with the melted butter and set aside. In a second bowl combine parsley, bread crumbs, cheese, salt and pepper. Place chicken in the garlic butter, pressing and turning until completely coated. Now do the same in the crumb mixture to coat, pressing firmly until all the coating is transferred to the chicken. Place chicken in a small lightly greased baking dish. Drizzle with any remaining garlic butter and bake uncovered for 45 minutes, or until chicken is cooked through and juices run clear.
Slow Cooker Enchiladas
1 19-ounce can enchilada sauce
6 boneless chicken breast halves
2 cans cream of chicken soup
1 small can sliced black olives
1/2 cup chopped onion
1 4-ounce can chopped mild chilies
16 to 20 corn tortillas
16 ounces sharp Cheddar cheese, shredded
Cook chicken in simmering water or in the oven until no longer pink. Cool and shred. Place soup, olives, chilies and onions in a medium bowl. Mix until incorporated. Cut tortillas in wedges. Layer slow cooker with enchilada sauce, tortillas, soup mix, chicken and cheese all the way to top, ending with cheese on top. Cover and cook on Low for 5 to 7 hours.
