Pork Roast el Mexico1 (4 or 5 pound) pork roast1 pound pinto beans4 tablespoons chili powder1/2 teaspoon ground cumin1 package taco seasoning2 cans tomatoes and chiles4 to 4 1/2 cups waterCorn chipsOnion slicesCheddar cheese, shreddedCombine all

Coffee Brickle Ice Cream2 tablespoons instant coffee 2 teaspoons hot water1 (14 ounce) can sweetened condensed milk 4 cups half and half 3/4 cup almonds, chopped and toasted 1/3 cup brickle chips 2 teaspoons vanilla extract1 teaspoon almond extractIn sm

Chicago Public School Peanut Butter CookiesMakes 9 dozen cookies1 1/4 pound (5 sticks) butter, softened 2 1/2 cups granulated sugar 1 3/4 cups brown sugar, packed 1 pound peanut butter 3 eggs 5 1/2 cups flour 1/2 teaspoon baking soda 3/4 teaspoon saltPreh

Margarita Chicken Pasta1 pound boneless, skinless chicken breast cut into bite size strips 1/2 cup chicken broth 1/2 cup chopped cilantro 2 tablespoons soy sauce2 tablespoons gold tequila (Cuervo preferred) 2 tablespoons fresh squeezed lime juice 2 cloves minced g

Veal Birds6 veal cutlets, well trimmed and    thinly pounded between wax paper2 cups onions, minced1 cup butter or margarine2 cups bread crumbs1/2 cup seedless raisinsSalt and pepper, to tastePinch of powdered thyme1/4 cup cream3/4 cup f

Ranch Dressing2 cups mayonnaise1 cup buttermilk1 cup sour cream3 tablespoons garlic salt1 tablespoon dried chives1 tablespoon dried parsleyMix all ingredients until blended in a jar with a cover; chill. Dressing will keep in refrigerator for several weeks.

Golfer`s Beef Stew2 pounds beef stew meat, cut into chunks1 can onion soup1 can cream of mushroom soup1 can cream of celery soup1 cup Burgundy wineBrown meat in skillet. Remove meat to crockpot. Pour wine in fry pan to deglaze. Stir soups into pan. Blend all liquid

Turkey Sopa4 tablespoons butter or margarine1 medium onion, chopped1 (4 ounce) can diced green chiles1 (8 ounce) jar taco sauce1 can cream of mushroom soup1 can cream of chicken soup1 (10 ounce) can consomm?3 cups cooked turkey or chicken, shredded or chopped

Greek Style Scampi1 teaspoon olive oil5 cloves garlic, minced2 (28 ounce) cans whole tomatoes, drained and chopped1/2 cup fresh parsley, chopped and divided1 1/4 pounds large shrimp, peeled and deveined1 cup feta cheese, crumbled2 tablespoons fresh lemon juice