Baked Pork Taquitos

3 c. cooked and shredded pork roast
4 oz green chilies, undrained
1/2 c. green salsa
1 pckg Queso Fresco, 12 oz (found by the cream cheese)
20 corn tortillas

Preheat oven to 425 degrees.

Combine pork, chilies, and green salsa.

Warm tortillas.

Crumble 1 Tbsp of the queso fresco in the middle of a tortilla. Top with 1-2 Tbsp pork mixture. Roll up.

Place the rolled tortilla seam down on a oiled cooking sheet. It should make about 20. Spray with cooking spray.

Bake at 425 for 20-25 minutes. Serve hot.

To freeze: Make as noted above to the point you bake them. Place in a dish single layered, not touching each other and set aside in freezer. Once frozen place in a freezer bag. To cook, heat oven to 425 degrees and cook for 30 minutes.

Pork Chops Ole

6 loin pork chops, trimmed
3/4 c. uncooked long grained rice
1 8 oz can tomato sauce
1 med. green pepper.
herb seasoning and pepper to taste
1 1/2 c. water
2 Tbsp. taco seasoning
1/2 c. cheese

In a large skillet coated with nonstick cooking spray, brown pork chops. Sprinkle with seasoning and pepper. Meanwhile in a 13 x 9 baking dish coated with nonstick spray, combine rice,water, tomato sauce, and taco seasoning. Mix well.Arrange on tops; sprinkle with green pepper. Cover and bake at 350 degrees for 1 1/2 hours. Uncover and sprinkle with cheese. Return to oven until cheese is melted.

Ham (or Spam) and Potato Casserole

3-6 large potatoes OR 3 c. reconstituted potato slices
1 cup (or can of spam), chopped ham
2 small onions, chopped or dash of onion powder
Cheddar cheese, grated

Sauce:
3 Tbsp. butter
2 Tbsp. flour
1 cup beef bouillon, reconstituted (1 tsp. bouillon in 1 cup water)
1/2 cup sour cream ( I use light)
1 tsp Worcestershire sauce
3 drops Tabasco sauce

Cook Potatoes in boiling salted water for approx. 20 minutes until tender. Melt butter in saucepan; add flour, stirring constantly. Cook 3 minutes. Add bouillon, sour cream, Worcestershire sauce, and Toabasco sauce. Stir well. Cook until thick. Arrange potatoes, ham, and onion in casserole dish. Pour sauce over top. Sprinkle with Cheddar cheese. Bake at 350 for 30 minutes. Serves 6.

* I use 3 large potatoes because I like to have more sauce. And I use the Farmland cooked and cubed ham so it makes things quick and easy. I have never tried the Spam, but one of these days I will brave it. We have a couple cans for food storage because that stuff can last up to 60 years! I am sure it would taste just fine either way. But the ham is my favorite!

Mexican Chalupas

This makes a lot. Half it for small families.

1 pork tenderloin ( small picnic roast)

1 tsp garlic powder
1 tsp chili powder
1 tsp cumin
1 large can chopped green chiles
16oz jar picante sauce
16oz green salsa
2 cans pinto beans

Flour tortillas
Grated cheese
Sour cream

Cook roast in crock pot on high 3-4 hours, season with salt and pepper. Remove meat and shred with fork. Rinse out crock pot and put meat back in. Add all the seasonings, salsa, beans and heat until warm. Serve in warmed tortillas & garnish with sour cream and cheese.

BBQ Ribs

1 bottle favorite BBQ Sauce- I like Bulls Eye
Ribs, boneless or bone in (pork or beef)

Brown ribs in frying pan with Pam. Put sauce into crock pot then add browned ribs. Cook on low all day or high for 3-4 hours.

Crock Pot Pork Chops

Pork Chops, any kid Season and brown in frying pan sprayed with Pam
Cream of mushroom soup (I've also used c/of chicken if I don't have mushroom)
Cream of celery soup

After browning pork chops, place in crock pot, layered onto the soups. Cook all day on low.

Sweet Pork

SWEET PORK

1 cup Pace salsa
1 cup brown sugar (I've used 1/2 cup and tastes great)
1 cups Dr. Pepper
pork sirloin roast (about 2 lbs.) (I use a tenderloin)

Mix salsa, brown sugar and Dr. Pepper together and pour 2/3 of the mixture over a pork roast. Cook in crock pot on low all day. About 1 hour before serving shred the pork in the crock pot and add the! remain ing salsa mixture, cover and let simmer till ready to serve.

Pork Barbacoa

I know there are lots of versions of this recipe- here's mine.

4 lb pork roast (boneless, shoulder or butt roast)
5 cans tomato sauce
3 tsp. garlic
1 ½- 3 cups brown sugar— (I use 2)
4 tsp cumin
4 cups Dr. Pepper
2-4 Tbsp. molasses— (I use 2)
Mix everything and pour over roast. Cook on low in crockpot 6-7 hours. Shred meat and continue cooking in sauce another hour on low. Keep warm until served. Put on salad or in burritos or enchiladas.

If you're making it into a salad, you've got to have the right dressing!

Creamy Tomatillo Dressing
3 fresh tomatillos, husked, washed and cut into quarters
1 pkg Buttermilk Ranch Dressing Mix
I cup Mayo
1/3 to ½ cup buttermilk
1 cup fresh cilantro leaves
2 garlic cloves, crushed
¼ tsp crushed or ground cayenne pepper
Fresh lime juice to taste, 1-3 Tbsp (about 1 lime)
Cumin (a couple of sprinkles)
Green Tabasco sauce (2-4 drops)
Sugar (1-4 spoonfuls)
*Combine all ingredients in a blender. The amount of buttermilk you add depends on how thick you want the dressing. The last four ingredients are all based on your personal taste. Add more or less depending on what you want. Refrigerate at least 1 hour to let flavors blend.

BBQ Pork

3 to 3 1/2 lb pork roast
1 18 oz. bottle of hickory flavored BBQ sauce
1/2 c. ketchup
1/2 tsp prepared mustard
1 Tbsp cider vinegar
1/2 tsp curry powder
2 1/2 Tbsp butter
1 Tbsp minced onion
1/2 tsp oregano
1 tsp salt

Cook pork roast in crockpot on low for several hours or until meat is very tender. Shred pork. Combine remaining ingredients; pour over drained meat. Cover ans simmer for at least 3 hours or until thick. Serve in buttered, toasted sesame buns.

* I usually have enough leftover to freeze.

Thai Pork Stew

2 lb boneless pork loin, cut into 4 pieces
2 c. cut red or green bell peppers
1/4 c. teriyaki sauce
2 Tbsp white vinegar
1 tsp crushed red pepper
2 garlic cloves, minced
1/4 c. chunky peanut butter

Remaining ingredients:
6 c. hot cooked rice
1/2 c. green onion
2 Tbsp chopped dry-roasted peanuts

To prepare stew, trim fat from pork. Place pork and next 5 ingredients (through garlic) in crockpot. Cover with lid and cook on low heat for 8 hours. Remove pork from crockpot and coarsely chop. Add peanut butter to liquid in crockpot and stir well. Stir in pork.

Combine stew and rice in large bowl and top each sering with onions and peanuts.