V8 Juice (for Canning)

 7 quarts raw tomatoes cut up

4 small onions chopped

2 carrots, grated

1/2 green pepper, chopped

1/2 c. sugar

2 TB salt

In a small bag or cheese cloth put:

2 TB celery seed 

4 bay leaves

Combine all ingredients and cook for about 20-30 minutes. Remove bag. Put tomato mixture through a sieve.

Pour into 7 quart bottles with lids and rings. Process in water bath for 25-30 minutes.

Salsa (for Canning)

16 c. tomatoes, chopped

3 1/2 c. green chilies, chopped or ground

2 c. onions, chopped

4 TB cornstarch

1/4 tea. Garlic powder or 2 cloves

3 TB salt

2 TB sugar

1/2 c. vinegar

1 TB oregano 

2 tea crushed coriander seed

 Bring to a boil.

Seal in pint bottles in water bath for 20 minutes. Makes 9-10 pints

Tomato Soup (for canning)

8 Quarts raw tomatoes - quartered. Cook until tender (20 minutes) and put through a sieve.

In a separate pan add next 5 ingredients with a little water and cook until tender.

6 small or 3 medium onions

1 red or green bell pepper chopped

1 small bunch of celery- chopped (3-4 stalks)

1 bay leaf 

1 clove garlic

Put through a sieve.

Cut together 1 cup flour and 1/2 cup butter. Add 1 scant c. sugar and 3-4 TB salt. Mix well.

Put a little of the tomato juice with the sugar mixture to dissolve, then add all sifted ingredients together and stir constantly to thicken and avoid scorching.

To process: Pour tomato mixture into 7 quart jars with lids and rings. Pressure at 13 lbs. for 15 minutes. When opening bottles to eat, boil about 5 minutes. Do not add liquid. 

Kalua Pork

1. One large pork roast (we have liked bone in flavor better)
2. Coat pork with olive oil and season the pork with a mix of pink salt and pepper or pink salt and favorite pork rub. Marinade for several hours or overnight.
3. Smoke pork on low smoke or 180 for 6-7 hours with Hickory wood.
4. Move pork to crockpot and put one can of crushed pineapple and 1/4 cup brown sugar on top and a little water in the bottom (1/2 - 1 cup). Cook 6 hours or until it pork falls apart.

Teriyaki Sauce:

(2x recipe to have plenty)

1/2 cup soy sauce

2 cups water

1 tsp ground ginger

1/2 tsp garlic powder

1/2 cup + 2 tbls Brown sugar

1/4 cup honey

Heat to a low boil and add 1/2 cup cold water mixed with 1/4 cup of corn starch. Stir until thickened.

Shred pork and serve over rice with sauce.

Cafe Rio Sweet Pork

One Pork roast (about 5 lbs.)
2-3 cans Dr. Pepper (not diet)
1  1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
1 cup salsa (medium)

Put pork roast in crock-pot with 1 can Dr. Pepper, 1/4 c. water and 1/4 c. brown sugar and season with some garlic salt, pepper and season salt.  Cook until it shreds easily (anywhere between 4-8 hrs.) Remove pork from crock pot and drain any liquid left in the pot.  Shred pork and get rid of all fat.

In blender, blend 1 can Dr. Pepper, green chilies, salsa and one cup brown sugar.  If it is kind of thick, add more Dr. Pepper.

Put shredded pork back in crock-pot and cover with sauce.  Cook on low for 1 hour.

Optional: you can marinate pork roast in 1 can Dr. Pepper and 1/4 c. brown sugar for a few hours or overnight in Ziploc bag. I never have had time to do it and it always turns out good.

Ingredient list: (listed in the quantities needed to serve 50-60 people)
Pork Roast or Loin - 25 lbs.
Dr. Pepper - 10-15 cans
Brown Sugar - 6 1/4 cups
Garlic Salt - to taste
Sliced green chilies - 5-small cans
Salsa - 15 cups

Chicken Chili with Black Beans and Corn

1 TB oil
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 c. chopped green bell pepper
1 c. chopped onion
1 TB Paprika
1 1/2 tea. Oregano leaves
1 tea Cumin
1 tea Garlic Powder
1/4 tea Red Pepper, crushed (optional)
1  can 15 oz. black beans, drained and rinsed
1 can 15 oz. Great Northern beans, drained and rinsed
1 can (14 1/2 oz.) diced tomatoes, undrained
1 cup chicken broth
1 cup frozen corn

Heat oil in large skillet on medium-high heat. Add chicken, bell pepper and onion; cook and stir 6 to 8 minutes or until chicken is lightly browned. Add seasonings and mix well.
Stir in remaining ingredients. Bring to a boil. Reduce heat to low; simmer 20 min.

Crock pot: Put all ingredients in except omit the oil. Cook on high 2 hrs. or low 4 hrs.

Salsa Chicken Fajita Pizza

1/4 c. lime juice,
3 TB. olive oil, divided
2 garlic cloves, minced
1 pound boneless skinless chicken breasts, finely chopped
1 prebaked 12 inch pizza crust
1 jar (16 oz.) chunky salsa, drained
1 small sweet red pepper, chopped
1/4 cup chopped green pepper
1 green onion, chopped
1 1/2 c. (6 oz.) shredded Mexican cheese blend
Sour cream, optional

In a large re-sealable bag, combine the lime juice, 2 TB oil and garlic. Add the chicken; seal bag and turn to coat. Refrigerate for 15 minutes.
Drain and discard marinade. In a large skillet, sauté chicken in remaining oil until no longer pink.
Place crust on a greased/sprayed 14-inch pizza pan; spread with salsa to within 1/2 inch of edges. Layer with chicken, peppers, onion ad cheese.
Bake at 450 degrees for 8-10 minutes or until cheeses is melted. Serve with sour cream if desired.

Can't-Eat-Just-One Cinnamon Rolls

1 pkg. (1/4 oz.) active dry yeast
1 TB sugar
1/4 warm water (110 degrees)
1 cup 2 % milk
1/3 cup instant vanilla pudding mix (half of a 3.4 oz. pkg.)
1 egg
1/4 c. butter, melted
1 tsp. salt
3 to 3 1/2 c. all-purpose flour (plus a little more)

Filling:
3/4 c. sugar
1 TB cinnamon
1/4 c. butter, melted
Chopped walnuts or pecans, Optional

Frosting:
1 1/2 c. confectioners' (pwd.) sugar
1/2 c. butter, softened
2 tsp. vanilla extract
1 tsp. water

1. In a bowl, dissolve yeast and 1 TB sugar in warm water. In a bowl beat milk and pudding mix on low speed 1 minute. Let stand 1 minute. Add egg, butter, salt, yeast mixture and 2 c. flour; beat on medium until smooth. Add rest of flour and stir in enough flour to form a soft dough. (May need more than recipe calls for.)
2. Turn onto a floured surface; (or knead in mixer) knead until smooth, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled, about 1 hour.
3. For filling, in a bowl, mix sugar and cinnamon. Punch down dough; divide in half. Roll each into an 18x10" rectangle. Brush each with 2 TB. butter; sprinkle with half of the sugar mixture. Sprinkle with chopped nuts if desired. Roll up, starting with a long side; pinch seam to seal. Cut each into 12 slices.
4. Place in a greased 9x13" baking pan. Cover; let rise in a warm place until doubled, about 45 min. Preheat oven to 350 degrees.
5. Bake 20-25 min. or until golden brown. In a bowl, beat frosting ingredients until creamy. Spread over warm rolls.
Makes 2 Dozen +

Sweet and Salty Party Mix

3 cups each Corn Chex, Rice Chex and Wheat Chex,
3 cups miniature pretzels
1 cup dried cranberries
1 cup sliced almonds
1/2 c. butter cubed
1 cup brown sugar
1/4 c. corn syrup
1/4 teaspoon baking soda

Place cereal, pretzels, cranberries and almonds in a greased 6 quart slow cooker; toss to combine. In a small saucepan, melt butter over medium heat; stir in brown sugar and corn syrup. Bring to a boil; cook and stir 5 minutes. Remove from heat; stir in baking soda. Drizzle over cereal mixture and toss to coat.
Cook, covered, on low 1 hour, stirring halfway. Spread onto waxed paper; cool completely. Store in airtight containers.
or
Combine dry ingredients in a large bowl and toss to mix. In a small saucepan, melt butter over medium heat; stir in brown sugar and corn syrup. Bring to a boil; cook and stir 5 minutes. Remove from heat; stir in baking soda. Drizzle over cereal mixture and toss to coat. Spread onto a cookie sheet and bake at 250 degrees for 20 min., stirring halfway. Spread onto waxed paper to cool. When I doubled the recipe, I made extra saucepan mixture (2 1/2 x) to have enough to coat the dry ingredients.

makes 16 servings (3/4 c. each)

Vegetable Chowder

Saute in olive oil or butter:
1 c. chopped onion
2-3 stalks celery, chopped. Cover with a lid.

Add:
1 large potato, cut up
3 cloves garlic, minced
1 c. sliced carrots
2 c. chicken bouillon (2cubes + water)
1 tea. salt
1/2 tea. basil
1/4 tea. pepper
1 c. corn or 1 pkg. frozen Lima beans (opt.)
Sliced or chopped zucchini &/or summer squash (opt.)
Cook until vegetables are tender.
Then add:
1 can Great Northern beans, drained (or any other kind of bean).
Mix separately:
1 can evaporated milk
1-2 TB. flour
Add to soup. Heat through. Sprinkle with parsley flakes. Thin with milk if needed.
Opt. add 3/4 c. Pepper Jack cheese (or another kind) to taste.

Spring Thyme Chicken Stew

1 lb. small red potatoes, quartered
1 lg. onion finely chopped
3/4 c. shredded carrots
3 TB. all-purpose flour
6 garlic cloves, minced
2 tsp. grated lemon peel
2 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 lbs. boneless skinless chicken thighs or breasts, cut into bite sized pieces
2 c. reduced-sodium chicken broth
2 bay leaves
2 TB minced fresh parsley

Place potatoes, onion and carrots in a 3 qt. slow cooker. Sprinkle with flour, garlic, lemon peel, thyme, salt and pepper; toss to coat. Place chicken over top. Add broth and bay leaves.
Cook, covered, on low 7-9 hrs. or 4-6 on high or until chicken and vegetables are tender. Remove bay leaves. Sprinkle with parsley.

Spiced Mandarin Orange chicken

Spiced Mandarin Orange Chicken

Spiced Mandarin Orange Chicken Recipe photo by Taste of Home

  
4 boneless skinless chicken breast halves
1/4 c. all-purpose flour
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon pepper
1 TB Canola oil
1 TB Butter
3/4 c. orange juice
1 TB Brown sugar
1 TB Soy sauce
1 can (11 oz.) mandarin oranges, drained (reserve the liquid)
1-2 TB Cornstarch
Hot cooked rice

Flatten chicken to 1/2" thickness. In a large resealable plastic bag, combine the flour, salt, cinnamon, cloves and pepper. Add chicken, one piece at a time, and shake to coat. In a large skillet over medium heat, cook chicken in oil and butter for 6-8 minutes on each side or until juices run clear.
In another bowl, combine the orange juice, liquid from mandarin oranges, brown sugar, soy sauce and cornstarch. Add orange juice mixture to skillet, bring to a boil. Reduce heat; simmer, uncovered for 5 minutes. Add oranges; heat through.
Serve with chicken and sauce with rice.  I usually double the sauce mixture. Makes 4 servings. Prep/Total time 30 min. (or less).