Chimichangas

In the mood for Mexican but your budget doesn't allow a night out? That was the dilemma when my husband and I were first married. My husband loves Mexican food and I love Asian cuisine and we both love Italian, that started my "over the seas" recipe collection...okay, okay, Mexico is just over the boarder.

5 lb. beef or pork roast
3 Tbsp. vegetable shortening
3 lg. onions, chopped
1 (4 oz.) can chopped green chilies
2 (7 oz.) cans green salsa (salsa verde)
1/4 tsp. garlic powder
4 Tbsp. flour
4 tsp. salt
1 tsp. ground cumin
juices from beef roast
large flour tortillas
oil for frying
favorite toppings

Preheat oven to 200˚. Place beef or pork roast (or a combination equalling 5 pounds) in a large roasting pan or dutch oven. Do not add salt or water. Cover with a tight lid and roast about 12 hours, or until well done.

Drain meat, reserving juices. Cool meat, then remove bones. Shred meat and set aside.

Melt shortening in a large skillet. Add onions and green chilies. Sauté 1 minute, add green salsa (salsa verde), garlic powder, flour, salt and cumin. Cook 1 minute over medium-low heat. Stir in reserved meat juices and shredded meat. Cook 5 minutes until thick.

To freeze cool the meat mixture and place into freezer safe containers, this recipe freezes well!

To make the chimichangas place a couple of tablespoons of the meat mixture on a flour tortilla and roll up. Place seam side down in an oil filled skillet set over medium-high heat, cook on both sides until golden brown. Serve with your favorite toppings.

Curry

Another recipe I grew up on...thanks Mom! This is great if you need to get rid of leftovers...check out the list of family favorite toppings at the end of the post.

2 Tbsp. butter
1 c. chopped onion
1 minced garlic clove
1/2-3/4 tsp. curry powder
1 Tbsp. flour
1/4 tsp. powdered ginger
2 c. chicken stock

Sauté onion and garlic in butter. Blend in curry and flour and cook over low heat 2 minutes while stirring. gradually add the stock stirring to the boiling point. Cook over low heat for 10 minutes. Serve over rice with your choice of toppings.

Family favorite toppings:
sliced almonds
Mandarin oranges
cubed cooked pork
cubed cooked chicken
pineapple tidbits
sliced green onions
(my mom likes chopped tomatoes...eew)

Egg Rolls

This is the recipe found on the back of the egg roll wrapper package.

1 lb. pork or chicken, cut into small pieces
1 tsp. minced ginger
2 c. finely chopped napa cabbage (Chinese)
1/4 lb. bean sprouts
1/2 c. shredded carrot
3 green onions, finely chopped
2 Tbsp. oyster sauce
1 recipe or package egg roll wraps
vegetable oil for deep frying

Stir-fry meat and ginger in a wok or wide skillet over high heat until lightly browned, 2-3 minutes. Add next 4 ingredients; cook 2 minutes and stir in the oyster sauce. Let mixture cool. Use 2 Tbsp. filling for each egg roll. Deep fry at 350˚, a few at a time until golden brown about 2-3 minutes. Makes about 20 rolls.

Serve with Pink Sauce or Chinese Plum Sauce

Sour Cream Pork Chops

This has a great sweet sour cream sauce. We like to serve the pork chops with mashed potatoes and a steamed vegetable.

6 loin pork chops
1/2 c. water
2 Tbsp. brown sugar
2 Tbsp. finely chopped onion
2 Tbsp. ketchup
1 garlic clove, minced
1 tsp. beef bouillon or 1 beef bouillon cube
2 Tbsp. flour
1/4 c. water
1/2 c. sour cream

In a large skillet brown pork. Add 1/2 cup water and next five ingredients (water through beef bouillon). Cover; simmer 30 to 40 minutes or until tender. Remove chops to a serving platter; keep warm.

In a small bowl combine the flour and water and slowly add to cooking liquid, stirring constantly. Stir in sour cream; heat through but do not boil. Serve sauce over pork chops. Serves 6.