Sweet Pork Tacos or Burritos

Sweet Pork
1 4 lb. pork roast
1/2 c. brown sugar
1 Tbsp. black pepper
1/2 tsp. garlic salt

Mix brown sugar, pepper, garlic salt in small bowl. Rub brown sugar mix on pork roast. Wrap roast in 4 layers of tin foil. Bake roast at 275 degrees for at least 6 hours (pork is amazingly tender if cooked for 9 to 11 hours). Shred pork, stir in sauce, simmer in sauce for 5 minutes, serve, enjoy!

Sauce
1 c. light corn syrup
1/3 c. brown sugar
1 Tbsp. Dijon mustard
1 Tbsp. yellow mustard
1/4 c. water

Mix all ingredients, warm in microwave, pour over shredded roast, simmer for 5 minutes.

Slow Cooked Beans over Rice
6-8 c. water
1 lb. dry pinto beans (black are also good) (1 lb. is about 2 c.)

Cook in crock pot on low for about 5-8 hours (some take longer depending on hardness of water and dryness of beans). About an hour before beans are fully cooked, stir in the seasoning mix from below. Continue cooking until done. Serve over plain cooked white rice.

Seasoning Mix
1 onion, chopped
2-4 garlic cloves, minced
1/4 tsp. ground pepper
1-2 tsp. salt
1/2 tsp. tapatio Mexican hot sauce (more if you want spicier)

Heat skillet with 1 Tbsp. olive oil. Add onions and garlic. Cook until clear and soft. Add pepper, salt, and tapatio. Mix into cooking beans.

Cafe Rio Salad Dressing
3 fresh tomatillo peppers
1 pkg. ranch buttermilk dressing mix
1/2 c. mayonnaise
1/2 c. sour cream
1/2 c. buttermilk
1 c. fresh cilantro
2 cloves garlic (optional)
1/4 tsp. crushed red pepper
1 jalapeno pepper (optional)

Blend all ingredients in blender until smooth

Pizza Braid

One White Loaf Rhodes Frozen Bread Dough
Pizza Sauce
Pepperoni slices
Canadian Bacon slices
Mozzarella cheese, grated

Let the bread loaf thaw on a greased cookie sheet with plastic wrap (sprayed with Pam) covering it until double in size. Remove plastic wrap, and smash with hands to create a large rectangular piece of dough. Spread desired pizza sauce down the center of the loaf length-wise, leaving about two inches on each side of plain dough to twist later. Place desired toppings down center of dough, and cover with cheese. Take a knife and slice strips from the center of the dough out to the edges about an inch apart on each side - be sure to make the same amount of slices on each and have them line up on each side of the loaf as best you can. Then, starting on one end, pull a strip on each side up to the center of the dough, and twist twice and lay flat over the middle, until all the pizza is braided up. (Tuck the end in and then twist over for the edges). Bake immediately at 325 for 20-25 minutes or so, or wrap in plastic wrap and foil and place in freezer.

Russian Chicken

6-8 boneless skinless chicken breasts, diced (or use tenders)
1 (8 oz) bottle of Russian Dressing
1 small jar of apricot jam
1 package dry onion soup mix
2 tsp curry powder (optional)

Preheat oven to 350. Mix dressing, jam and onion soup mix together. Pour over chicken. Bake, for 1 hour (cover for the first half of cooking). Serve on its own or with rice.

Garlic Roasted Chicken

3 to 3 1/2 lb. cut-up friying chicken, skin removed
3 tablespoons margarine or butter, melted
1 tablespoon dried parsley flakes
2 tablespoons soy sauce1 teaspoon cornstarch
1/2 teaspoon grated gingerroot
4 to 6 garlic cloves, minced

1. Heat oven to 350 degrees. Arrange chicken pieces in ungreased 12 x 8-inch baking dish. In small bowl, combine all remaining ingredients; blend well. Brush chicken with soy mixture.

2. Bake at 350 degrees for 45 to 55 minutes or until chicken is fork-tender and juices run clear, basting with drippings halfway through cooking.

Spinach Artichoke Chicken

12 chicken tenders
1/2 bucket Spinach Artichoke Dip (from Deli section at Costco)

Place chicken tenders in baking dish. Spread dip on top. Bake for about 30 min. at 350 degrees, or until done. Serve over rice.

Mar-a-Lago Turkey Burger

Recipe courtesy of Jeff O'Neill
From the show Oprah's Top Picks for Summer
Serves 6

INGREDIENTS
1/4 cup scallions, thinly sliced
1/2 cup celery, finely chopped
3 Granny Smith apples, peeled and diced
1/8 cup canola oil
4 pounds ground turkey breast
2 Tbsp. salt
1 Tbsp. black pepper
2 tsp. chipotle Tabasco™
1 lemon, juice and grated zest
1/2 bunch parsley, finely chopped
1/4 cup Major Grey's Chutney, pureed

Sauté the scallions, celery and apples in the canola oil until tender. Let cool. Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours. Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes. Serve with your favorite toasted bread, pita or hamburger roll.

June Meals

Hamburgers - Laurie

Russian Chicken - Julianne

BBQ Beef - Brandi

Mar-a-Lago Turkey Burgers - Margaret

Pizza Braid - Naomi

Curry Chicken - Tawnee

Spicy Cashew Chicken - Elisa

Sweet Pork Tacos or Burritos - Julie

Garlic Roasted Chicken - Ariane

Spinach Artichoke Chicken - Britta