tijuana pie

Tijuana Pie

1 1/2 pounds ground beef
1 onion, chopped
1 clove garlic, minced
1 teaspoon salt
1/4 teaspoon pepper
3 to 4 cups grated cheese
1 (10 ounce) can enchilada sauce
1 (8 ounce) tomato sauce
2 (16 ounce) cans chili beans
1 (16 ounce) can corn, drained
1 (6 ounce) can pitted black olives, drained
6 corn or flour tortillas

Brown beef, onion, garlic, and seasonings. Wipe inside of crockpot with oil. Place 1 tortilla in bottom. Spoon on meat mix a little sauce and cheese. Top with another tortilla and layer on a bean, cheese and corn section. Drop in a few olives. Continue layers, ending with cheese and olive top. Cover and cook on LOW for 5 to 7 hours.

Serve with additional hot tortillas.

Young men think old men are fools but old men know young men are fools. — George Chapman

Related External Links

• Homegrown Grains: The Key to Food Security : Chelsea Green

• Crunchy Beef Casserole (and my casserole dish collection …

vegetable soup

Vegetable Soup

1 1/2 pounds beef
1 soup bone
1 large can tomatoes
3 stalks celery, cut up
1/2 cup rice
1 teaspoon granulated sugar
1 large onion, cut up
8 carrots, cut up
5 potatoes, cut up
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon celery seed

Cover beef and bone with water. Simmer for 1 1/2 to 2 hours.

Remove bone. Add vegetables in order given: tomatoes, celery, onion, carrots and potatoes. Add spices. Continue to cook until vegetables are done.

We cannot direct the wind, but we can adjust the sails. — Bertha Calloway

Ham and Bean Soup

Ham and Bean Soup

2 smoked ham hocks
2 cups navy beans or mixed beans
8 cups water (3 cups more may be added after bone
   is taken out, then cooked some more)
1 clove garlic, minced, or 1/2 teaspoon garlic powder
1 tablespoon lemon juice
1 tablespoon honey
1 bay leaf
1 large onion, chopped
Salt and pepper, to taste

Wash beans. Put everything into crockpot along. Set to HIGH. After it begins to cook, turn to LOW, and cook for 10 hours or even longer. Remove the bone after about 6 hours and add additional 3 cups more water if needed. Remove bay leaf before serving.

There are no great things, only small things with great love. Happy are those. — Mother Theresa

Related External Links

• Being a soup expert | Crock Pot Meals

• Homegrown Grains: The Key to Food Security : Chelsea Green

• Fresh Spring Pea Soup | Bay Area Bites

oriental pork stew

Oriental Pork Stew

1 pound boneless pork, cut into 1-inch cubes
1/2 cup chopped onion
1 garlic clove, minced
2 tablespoons vegetable oil
2 cups water
1 cube beef bouillon
1/4 cup soy sauce
1 cup celery, cut diagonally
1 red bell pepper, cut into 1/4-inch strips
1 cup frozen green beans
1 (8 ounce) can sliced water chestnuts, drained
2 (2.5 ounce) jars mushrooms
1/4 cup water
3 tablespoons cornstarch
Chow mein noodles

Saut? pork, onion, and garlic in oil until meat is brown. Stir in 2 cups water, bouillon and soy sauce. Bring to a boil. Reduce heat. Cover. Simmer 30 minutes or until pork is tender.

Add vegetables, bring to a boil, then reduce heat. Cover. Simmer 5 to 10 minutes or until vegetables are crisp and tender.

Mix together cornstarch and 1/4 cup water. Add to stew, and stir in until stew has thickened.

Serve with chow mein noodles.

Expecting the world to treat you fairly because you are a good person is a little like expecting the bull not to attack you because you are a vegetarian. — Dennis Wholey

Related External Links

• Homegrown Grains: The Key to Food Security : Chelsea Green