Mexican Meat Mix

This is another of our favorite recipes.  This is great because you can make a huge batch and then freeze the rest.

Mexican Meat Mix
(from Make a Mix cookbook)

5 lbs beef roast (or 2.5 beef, 2.5 pork)
3 T vegetable shortening
3 onions, sliced (or chopped, whichever you prefer)
1 (4 oz) can chopped green chilies
2 (7 oz) cans green chili salsa
1/4 t. garlic powder
4 T. flour
4 t. salt
1 t. ground cumin
Juices from beef roasts

Preheat oven to 200 degrees.  Place roasts in large roasting pan.  Do not add salt or water.  Cover with tight lid and roast about 12 hours, until well done.  Drain meat, reserve juices.  Cool meat,  then remove bones.  Shred meat, and set aside.  Melt shortening in a large skillet.  Add onions and green chilies.  Saute one minute.  Add green chili salsa, garlic powder, flour, salt, and cumin.  Cook one minute over medium-low heat.  Stir in reserved meat juices and shredded meat.  Cook 5 minutes until thick.  Cool.  Put about 3 cups mix each into three 1-quart freezer containers, leaving 1/2 inch space at top.  Seal and label containers.  Freeze.  Use within 6 months.  Makes about 9 cups of Mexican Meat Mix.  (can use for burritos, chimichangas, etc)

Spicy Pork Tenderloin

Spicy Pork Tenderloin

Spice Rub:
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon chili powder
1/4 teaspoon pepper

Combine ingredients to make rub.

1 pork tenderloin  (I've used a pork roast as well and that worked too)
2 teaspoons olive oil
1/3 cup packed brown sugar
1 tablespoon minced garlic
1-1 1/2 teaspoons hot pepper sauce

Rub spice rub on pork.  In an overnproof skillet, brown meat on all sides in oil, about 8 minutes.  Combine the brown sugar , garlic, and hot pepper sauce; spread over meat.  Bake at 350 degrees for 25-35 minutes or until a meat thermometer reads 160 degrees.  Let stand for 5 minutes before slicing.  

Peanut Butter Thai Pork

This recipe is actually from Dave and Tana. We made this and really liked it so I thought I'd share the recipe.

Peanut Butter Thai Pork

2 lbs boneless pork loin
2 cups red pepper (sliced thin, about three)
1/4 cup teriyaki sauce
2 Tbsp rice vinegar
1 tsp. crushed red pepper
2 garlic cloves (minced)
1/4 cup creamy peanut butter

Place all the ingredients in your crockpot except the peanut butter on low for six hours. Add peanut butter at the end. Place over rice. You can squeeze lime over the top and sprinkle with peanuts (we really thought the lime and peanuts added the perfect touch).

Chinese Dumplings

Most children will probably not like this one but a couple of mine did. It is fairly easy and very good. This is a commonly listed as an appetizer at Chinese restaurants but is usually part of the main meal in China.

1 package won ton wrappers
1/2 pound ground pork
1 1/2 tbsp oyster sauce
1 1/2 tbsp hoisin sauce
1 tsp fresh ginger
1/2 cup chopped carrots
1/2 cup chopped green onion
1 tbsp seasoned rice wine vinegar
1 tbsp corn starch

Mix the above ingredients (not the won ton wrappers) well and place a small spoonful into the middle of a won ton wrapper. Dip your finger into water and wet the edges of the won ton. Fold the won ton diagonally making a triangle. Seal the edges well and bring all three corners together in the middle.

Drop the dumpling into a pan of boiling salted water and let it cook for 3-5 minutes or until the dough begins to clear. Transfer the dumplings to a sauce pan with 5 tbsp of hot oil in the bottom. Allow the dumpling to get crisp (about 2 minutes) and drain on a paper towel.

Dip in soy sauce and eat until your blood pressure sky rockets from the sodium content.

You can use whatever sauces and/or vegetables in the meat mixture you want. I actually used a bag of stir fry vegetables yesterday that included broccoli, peapods, beans, carrots, red peppers, and onions. My Chinese co-workers told me that the more traditional vegetable is green onion. They also use a dipping sauce made of vinegar and garlic. Have at it.