Saturdays Recipes (3)
Crock Pot Tijuana Pie
1 1/2 lb ground beef
1 onion chopped
1 garlic clove minced
1 tsp salt
1/4 tsp freshly-ground black pepper
3 cup grated cheese - (to 4 cups)
1 can enchilada sauce - (10 oz)
1 can tomato sauce - (8 oz)
2 can chili beans - (16 oz ea)
1 can corn - (16 oz) drained
1 can pitted olives - (6 oz) drained
6 corn or flour tortillas - (size depends on size of crock pot)
Brown beef with onion, garlic, and seasonings. Wipe inside crock pot
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 LOW 5 to 7 hours.
Serve with additional hot tortillas.
Crock pot Brisket with Cranberry Gravy
2 1/2 pound fresh beef brisket (not corned beef)
1/2 tsp salt
1/4 tsp pepper
1 can (16oz) whole berry cranberry sauce
1 can (8oz) tomato sauce
1 medium onion, chopped (1/2 cup)
1 Tbsp mustard
Trim excess fat from beef. Rub surface of beef with salt and pepper.
Place beef in 4 to 6 quart crock pot.
Mix remaining ingredients and pour over beef. Cover and cook on low
8 to 10 hours or until beef in tender.
Chicken With Olives
3 large all-purpose potatoes, peeled and cut bite-size
1 large green bell pepper, cut in thin strips
1 medium onion, chopped
1 can (15oz) tomato sauce
1/2 cup dry white wine
1 cup pimiento-stuffed olives
1 1/2 Tbsp each minced garlic and olive oil
1 Tbsp tomato paste
1/2 tsp each salt and pepper
1 bay leaf, broken in half
12 chicken fingers or 6 small boneless breast
1. Combine all ingredients except chicken in a 4 1/2 quart or larger slow-cooker. Add chicken; stir until well mixed.
2. Cover and cook on high 5 hours or low 8 hours until chicken is cooked through and tender and potatoes can be easily pierced. Discard bay leaf.
1 1/2 lb ground beef
1 onion chopped
1 garlic clove minced
1 tsp salt
1/4 tsp freshly-ground black pepper
3 cup grated cheese - (to 4 cups)
1 can enchilada sauce - (10 oz)
1 can tomato sauce - (8 oz)
2 can chili beans - (16 oz ea)
1 can corn - (16 oz) drained
1 can pitted olives - (6 oz) drained
6 corn or flour tortillas - (size depends on size of crock pot)
Brown beef with onion, garlic, and seasonings. Wipe inside crock pot
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 LOW 5 to 7 hours.
Serve with additional hot tortillas.
Crock pot Brisket with Cranberry Gravy
2 1/2 pound fresh beef brisket (not corned beef)
1/2 tsp salt
1/4 tsp pepper
1 can (16oz) whole berry cranberry sauce
1 can (8oz) tomato sauce
1 medium onion, chopped (1/2 cup)
1 Tbsp mustard
Trim excess fat from beef. Rub surface of beef with salt and pepper.
Place beef in 4 to 6 quart crock pot.
Mix remaining ingredients and pour over beef. Cover and cook on low
8 to 10 hours or until beef in tender.
Chicken With Olives
3 large all-purpose potatoes, peeled and cut bite-size
1 large green bell pepper, cut in thin strips
1 medium onion, chopped
1 can (15oz) tomato sauce
1/2 cup dry white wine
1 cup pimiento-stuffed olives
1 1/2 Tbsp each minced garlic and olive oil
1 Tbsp tomato paste
1/2 tsp each salt and pepper
1 bay leaf, broken in half
12 chicken fingers or 6 small boneless breast
1. Combine all ingredients except chicken in a 4 1/2 quart or larger slow-cooker. Add chicken; stir until well mixed.
2. Cover and cook on high 5 hours or low 8 hours until chicken is cooked through and tender and potatoes can be easily pierced. Discard bay leaf.
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