Recipes 9-24-24

Fiesta Beef Roast
1 (2-2 1/2 pound) pkg fully cooked boneless pot roast with gravy
1 cup uncooked long grain white rice
1 teaspoon chili powder
1/2 cup frozen corn
1 cup prepared thick and chunky salsa, divided
2 tablespoons chopped fresh cilantro
Cook rice according to package directions, adding chili powder with the rice. Remove from heat; stir in corn, 1/4 cup salsa and chopped cilantro. Let stand, covered 5 minutes.
Meanwhile prepare beef pot roast with gravy according to package directions. Remove pot roast to platter; keep warm. Add 3/4 cup salsa to gravy; heat through. Serve pot roast with rice and gravy. Serves 6.

Pork Chops and Stuffing Bake
4 cups corn bread stuffing
4-6 boneless pork chops, 1/4 inch thick
1 can cream of celery soup
1/3 cup milk
1/2 cup shredded cheddar cheese
Prepare cornbread stuffing according to package directions. Spoon stuffing across center of 3 quart shallow baking dish. Place pork chops on each side of stuffing. Mix soup and milk; pour over chops. Cover. Bake at 400 degrees for 30 minutes or until done. Sprinkle with cheese.

Pork BBQ Sauce
3 whole lemons, squeezed
1 cup vinegar, white
1 stick butter
1/2 cup dark brown sugar
Hot sauce to taste
Heat and mix all ingredients. Apply to meat from start to finish on pork that you grill. Best on chops and ribs.

Old Fashioned Chicken Salad
4 cups cooked chicken, chopped
2 hard boiled eggs, chopped
1 cup celery, chopped
1/4 cup onion, chopped
1/4 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon white pepper
Dash of red pepper
2 tablespoon lemon juice
1/4 cup mayonnaise
Paprika
Combine all ingredients except mayonnaise and paprika. Next, fold in mayonnaise and sprinkle with paprika. Cover and chill at least two hours.

Three P Salad
1 (20oz.) pkg frozen green peas
1 cup Spanish peanuts
1/2 cup chopped sweet pickles
1/2 cup sour cream
1/2 cup mayonnaise
Combine sour cream and mayonnaise. Mix in other ingredients. Serve on lettuce leaf. You can add 2 cups chopped meat or ham to make a main-dish meal.