Crockpot Mexican Turkey Dish

Today's recipe is...

Crockpot Mexican Turkey Dish

6 corn (or flour) tortillas, in pieces
1 can Ranch style beans
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel tomatoes (with juice)
1 lb. turkey, fried with chili powder and garlic powder to taste and drained
8 oz. Velveeta, cubed

Place in order given in your slow cooker. Cook 3 to 4 hours on low. Serve with salad.


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Ginger Ale Salad

Today's recipe is...

Ginger Ale Salad

1 package lemon gelatin
1/3 cup hot water
1 1/2 cup ginger ale
2 oranges
1 large grapefruit
1/2 cup diced celery

Dissolve gelatin in hot water
Add ginger ale and chill
Peel oranges and grapefruit and remove sections with a sharp knife
Add diced celery and fruit to gelatin when it begins to thicken
Pour into mold and chill until firm
Unmold on lettuce and serve with mayonnaise
Serves 6

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Pork Chops and Rice

Today's recipe is...

Pork Chops and Rice

5 pork chops
1/2 cup uncooked rice
2 cups strained tomatoes
1/2 diced green pepper
1/2 teaspoons salt
1/8 teaspoon pepper

Fry chops slight in a hot pan
Move chops to one side and add rice to the fat; allows it to brown
Push rice to side of pan and brown the chops
Add the diced pepper tomatoes and seasoning
Cover and cook slowly on top of stove for about 1 hour
Serves 5

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Chocolate Fudge

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Chocolate Fudge

2 cups sugar
2 tablespoons corn syrup
3/4 cup milk
2 squares chocolate
2 tablespoons butter
1 teaspoon vanilla
1 cup chopped nuts

Cook sugar, syrup, milk and chocolate together until it forms a soft ball when dropped in cold water (236 degrees). Remove from heat and add butter. Cool until you can hold your hand on the bottom of the pan (112 degrees). Add vanilla and nuts and beat until creamy. Pour into buttered pan 4x8 inches. Mark into squares and cool. This is a creamy, moist and delicious fudge.

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Brussels Sprouts

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Brussels Sprouts

1 quart Brussel sprouts
1 teaspoon salt
1/2 cup dry bread or cracker crumbs
2 cups medium white sauce
1/2 cup grated cheese

Soak brussels sprouts in salt water for 20 minutes. drain. Add water to partially cover. Cook until tender and then drain. Place in a buttered baking dish and pour white sauce over the top. Add crumbs. Bake at 375 for 20 to 25 minutes. Add grated cheese during last 5 minutes of cooking period
Serves 6

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Amish Orange Pie

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Amish Orange Pie

1 cup sugar
4 tablespoons flour
1/4 teaspoon salt
1/2 cup orange juice
Grated rind of 1 orange
1 cup of water
Juice of 1/2 lemon
2 tablespoons butter
2 eggs, separated
Pastry for 1 (9 inch) crust

Combine sugar, salt and flour. Add water and fruit juice. Cook mixture until thickened. Add beaten egg yolks and cook 2 minutes longer. Remove from heat and add butter and grated rind. Pour mixture in baked pie shell.
Beat egg whites for meringue, add 3 tablespoons of sugar and 1 teaspoon orange or lemon juice. Bake at 350 for 12 minutes, or until meringue is a golden brown. Makes 1 (9 inch) pie.

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Cranberry Sorbet

Today's recipe is...

Cranberry Sorbet

1 lb. cranberries
4 c. water
1 1/2 to 2 c. sugar
1 sm. can orange juice, frozen
1 (3 1/2 oz.) pkg. orange Jello
2 egg whites, whipped to soft peaks

Cook cranberries in water until soft and strain, pressing down cranberries with spoon to get all the pulp. Discard cranberries and keep liquid. Add Jello and sugar until melted. Add orange juice. Freeze until half frozen. Beat mixture. Add beaten egg whites and freeze thoroughly. Cover with plastic wrap after frozen. Keeps for several weeks.

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