Trim fat from pork. Cut pork into 1/2-inch cubes. In a large skillet brown half of the pork in hot oil. Transfer meat to a 3-1/2- to 4-1/2-quart slow cooker. Brown remaining meat with onion. Drain off the fat and transfer meat and onion to the slow cooker.
Add water, potatoes, hominy, chile peppers, tapioca, garlic salt, salt, black pepper, cumin, and oregano. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 4 to 5 hours. Garnish with snipped cilantro, if desired.
Mix dry ingredients into wet.
Roll 12 x 12-inches.
Cover with apples, spices and 1/4 cup sugar.
Roll up.
Cut 1-inch slices.
Put in 13 x 9 x 2-inch pan, cut side down.
Combine chicken, celery, eggs, pickles and salt. Moisten with mayo; serve on lettuce. Trim with egg slices, olives.
or serve on sandwich bread.
Stir together flour and salt.
Using a pastry
uice, parsley, oregano, salt, pepper, and garlic.
Stir in ground
Add remaining 2 tablespoons butter and the chicken breast halves to
Thoroughly cream shortening and sugar.
Add eggs and beat well.
Sift dry ingredients; add to creamed ingredients alternately with buttermilk.
Add nuts and fruits. (If you're using a stand mixer, go slowly; this will be hard on the motor.).
Drop by heaping teaspoons onto greased cookie sheet.
Bake at 375 about 10-12 minutes.
In a large bowl, combine cabbage, carrot, green pepper and onion or can use package of slaw mix purchased from store.
Grease the bottom and 1/2 inch up the
Mix egg, milk and oil.
Add flour, sugar, baking powder and salt.
Heat griddle.
Sprinkle a few drops of water on the griddle; if it jumps, the griddle is hot enough.
Measure 1/4 cup batter for each pancake.
When bubbles cover surface of pancake, turn over.
Makes 7 to 8 pancakes.
In a large bowl, combine cabbage, carrot, green pepper and onion or can use package of slaw mix purchased from store.
arjoram or sage (if desired); and salt.
Make a well
Cook spinach and onion according to package directions.
Drain well, pressing out excess liquid.
In a bowl, combine eggs, cheeses, salad dressing, margarine and garlic powder.
Stir in spinach and muffin mix.
Cover and chill 1 hour or until easy to handle.
Shape into 1-inch balls.
Arrange on baking sheet.
Cover and chill until serving time.
(Or place in a freezer container; seal, label and freeze.)
axed or parchment paper. Grease and flour paper. Set aside.
asta to hot saucepan; cover and keep warm.
Meanwhile, in
br>Mix sausage, beef and chopped apple and shape into burgers.
In mixing bowl, combine biscuit mix, wheat germ and sugar.
In another bowl, combine egg, water, peanut butter and vanilla.
Beat smooth with rotary beater.
Add egg mixture to dry ingredients, stirring just until dry ingredients are moistened.
(Do not overbeat.)
Spoon batter into greased or lined muffin tins, filling 2/3 full.
Bake in 375\u00b0 oven for 20 to 25 minutes.
Makes 6 muffins.
Season meat with salt.
Place in a shallow roasting pan, meaty side up.
Roast in very hot 450\u00b0 oven for 30 minutes.
Lower temperature to 350\u00b0 and continue baking 30 minutes.
Spoon off fat. Combine remaining ingredients; brush on meat and continue baking at 350\u00b0 about 30 minutes or until done, basting occasionally with sauce.
o boil.
Add shrimp and bring BACK to boil.
he flour, sugar, baking powder and salt. Make a well in