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Pulled Pork

  • 2 medium yellow onions, thinly sliced
  • 4 medium garlic cloves, thinly sliced
  • 1 cup chicken stock or low-sodium chicken broth
  • 1 Tbs packed dark brown sugar
  • 1 Tbs chili powder
  • 1 Tbs kosher salt, plus more as needed
  • 1/2 tsp ground cumin
  • 1/4 tsp ground cinnamon
  • 1 (4-5 pound) boneless or bone in pork shoulder (also known as pork butt), twine or netting removed
  • 2 cups barbecue sauce (optional)

Mix brown sugar, chili powder, salt, cumin, cinnamon in a bowl and dry the pork with a paper towel. Rub the pork with the rub. Add onions and garlic to the crock pot then add the pork. Cook on low for 6 hours.

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Chocolate toffee crunch fantasy

  • 1 package DUNCAN HINES moist deluxe devil’s food cake mix
  • 12 bars(1.4 ounces each) chocolate covered toffee bars, divided (our buy toffee pieces)
  • 3 cups whipping cream, chilled

Preheat oven to 350 degrees. Grease and flour 10-inch tube pan

Prepare, bake and cool cake following package directions. Split cake horizontally into three layers; set aside. Chop 11 candy bar into pea-size pieces. Fold candy pieces into whipped cream.

To assemble, place on split cake layer on serving plate. Spread 1 1/2 cups whipped cream mixture on top. Repeat with remaining layers and whipped cream mixture. Frost sides and top with remaining filling. Chop remaining candy bar coarsely. Sprinkle over top. Refrigerate until ready to serve.

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German Bubble Pancakes

  • 8 Tbsp margarine
  • 9 eggs
  • 1 1/2 cups warm milk
  • 1 1/2 cups flour
  • 1/2 tsp salt

Pre-heat oven to 400. Put 4 Tbsp margarine in each of two 9 by 13 pans and put in oven until piping hot. Beat eggs, milk, flour, and salt together, pour into hot pans and cook for 25 minutes. Serve with powdered sugar, syrup jam or any pancake topping.

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Casa Melinda Salsa

  • 1 1/2 or 2 stalks celery
  • 8 bell peppers
  • 12 yellow chilies
  • 8 yellow onions
  • 10 tomatoes (med)
  • 6 cups tomato past
  • 8 quarts water 10-12 tablespoons spices

Mix water and tomato paste. Bring to a boil. Add spices. Boil till it darkens. Add veggies. Simmer one hour. Makes 2 gallons.

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Naan

  • 1 (.25 ounce) package active dry yeast/ 1 Tablespoon
  • 1 cup warm water
  • 1/4 cup white sugar
  • 3 tablespoons milk
  • 1 egg, beaten
  • 2 teaspoons salt
  • 4 1/2 cups bread flour
  • 2 teaspoons minces garlic (optional)
  • 1/4 cup butter, melted

In a large bowl, dissolve yeast in warm water. let stand for about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

During second rising, preheat grill to high heat.

At grill side, roll out one ball of dough into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 3 minutes. Remove from grill, and continue the process until all the naan has been prepared.

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Tootsie Rolls

  • 2 Tbsp butter
  • 1 tsp vanilla
  • 1/2 cup light corn syrup
  • 3 cups powdered sugar
  • 2 sq. unsweetened chocolate
  • 3/4 cup instant powdered milk

Melt butter and chocolate together. Mix in all other ingredients with a spoon until it forms a ball. Make snake shape; roll in wax paper. Cut to length and put in refrigerator.

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Tuna Scroodle

  • 16-oz. package of spiral noodles
  • 1/4 cups vegetable oil
  • 1 1/2 tsp. Dill
  • 1 1/2 tsp. season salt
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 Tbsp lemon juice
  • 1/2 cup copped red onions
  • 1/2 to 1 cup copped celery
  • 1 can drained tuna

Boil noodles until tender. Drain but do not rinse the noodles. Put the noodles, vegetable oil, dill and the season salt in a plastic or glass container. Stir and put in the refrigerator. In a separate container mix the sour cream, mayonnaise and lemon juice. When the noddles are cool combine the two containers and add the tuna and vegetables.