Good, good, good beef.

From the Kitchen of Meredith

2 ½ lb Chuck Roast
2 Cups Chopped Onions
1 Can Pepsi
1/3 Cup Worcestershire Sauce
1 ½ Tbls Vinegar
1 ½ tsp Beef Bouillon Granules
¾ tsp dry Mustard (I used regular mustard)
¾ tsp chili powder
¼ tsp grounded red pepper

3 cloves garlic (I used one spoonful minced garlic)
1 cup ketchup
1 tbls butter

Trim Fat – Place roast in a 4 qt slow cooker with onions on top. Combine Pepsi, Worcestershire, Vinegar, Bouillon, mustard, chili powder and red pepper – Stir well. Reserve 1 cup of the Pepsi mixture to make a sauce, cover and chill. Pour remaining over roast.

Cover with lid, cook on high setting for 6 hrs (or 1 hr on high then lower for 9 Hrs.)

Remove roast, discard juices- retain onions, shred meat. Combine meat with the chopped onions. Combine reserved Pepsi mixture with remaining items in sauce pan. Heat over med heat until thick. Pour over shredded meat – serve on buns.

Green Chicken Curry

From the Kitchen of Sarah

Ingredients:
2 tablespoons vegetable oil
1 to 2 tablespoons Thai green curry paste (I like 2 :)
2 fresh kaffir lime leaves or the zest of 1/2 lime
1 (4-inch long) fresh hot chile (we used a serrano)
1 3/4 pound skinless, boneless chicken breast, thinly sliced on the diagonal
1 (14-ounce) can unsweetened coconut milk
1/4 cup chicken broth or water
2 tablespoons Asian fish sauce (smells like roses)
1 tablespoon packed brown sugar
1 tablespoon fresh lime juice, or more to taste
1/4 cup chopped fresh cilantro
3 scallions (only cut a bit into the green)
Jasmine rice, 1-2 cups cooked per person

Directions
Heat the oil in a 12-inch skillet over moderately high heat until hot but not smoking. Add the curry paste, lime leaves or zest, and chile and saute, stirring occasionally, until fragrant. Add the chicken and saute, stirring occasionally, until just cooked through.
Add coconut milk, broth, brown sugar, fish sauce, and lime juice to skillet and simmer for about 5 minutes more. Stir in the cilantro and scallion. Serve over rice and enjoy the flavor!
Serves 4

Sarah's Salmon

Salmon 1 Salmon Filet ½ cup sour cream and ½ mayonnaise Lemon Onion Preheat oven to 350 degrees. Mix sour cream and mayo, if you want you can throw in some dill or garlic in the mix to change it up. Spread the mixture on the filet. Slice onions and lemons and garnish the salmon with them. Salt and pepper to taste and cook for about 20 minutes or until done. Easy peezy lemon squeezy.

Lipton Meat Loaf

Lipton Souperior Meat Loaf Recipe
From the Kitchen of Sarah

1 envelope onion soup mix
2 pounds ground beef
1 1/2 C bread crumbs
2 eggs
1/3 C ketchup
3/4 C water (if needed)

Combine all ingredients in large bowl.

Bake 350°F for about one hour in 9x13 pan, or about 40 minutes in muffin tins for individual servings.

ViVi's Chimi's

ViVi’s Chimi’s
From the Kitchen of Viviana

When V came to the region she was like what the heck is a Chimichunga, ordered it and realized it was a taco dorado, hard taco for you gringos. As Vivi thought, “These white people are so cute with their titles.” So here is an authentic taco durando recipe:

Fillings:
Boil and mash three potatoes, add some salt and pepper
Boil chicken and shred
The possibilities are endless, beans, cheese, ground or shreaded beef…you get it.

Fill the corn taco with a filling and boil on each side.

Curtido:

Choped ½ of a cabbage added the juice three lemons, salt and peper to taste.
Pickled onions: Dice up a onion and add juice of one lime and salt and pepper.

Char three large tomatoes, couple slices of onions, jalepeno (1 for med 2 for hot) and a clove of garlic. Ok what does char mean? Put in a pan and let em’ get black, yep we are encouraging burning. When you see the juices flowing then throw all that in the blender, salt and pepper to taste and wiz. Throw some cumin if you are you feeling smoky (like the smokey flavor of cumin) and a palm full of cilantro leaves. When everything is good and mixed strain and enjoy the strai.

HMM Que Delisioco.

Mexican Rice

Brown ½ cup rice in about two tablespoons of oil. Take three or four diced roma tomatoes (or one small can of tomato sauce), ¼ of a medium yellow onion, and sautee until the tomato and rice are cooked down. If you don’t you’ll get rubbery onion and chewy bits of tomato, and that’s gross.

Dissolve two chicken bouillon cubes in three cups of hot water or you can use three cups chicken broth and add to the junk in the pan. Bring to boil for 2-3 minutes and simmer AND COVER if you don’t cover it will be hard. So cover up ladies and no peeking Sarah. Simmer for until water is gone and don’t burn it….gosh.

HMMMM Que Rico.

Stacey's Chicken Parmasan

Ingredients:
4 chicken breasts
1 large can spaghetti sauce
2 cups plain breadcrumbs
Mozzarella cheese slices
spaghetti noodles
vegetable oil
onion salt
garlic salt
dried lemon basil
black pepper

Preparation:
Cut the chicken breasts lengthwise in 1/2 to 3/4-inch slices. Pour breadcrumbs into a ziplock bag, add a chicken slice, and pound the breadcrumbs into the meat with a meat tenderizer (a hammer works too!) until the chicken is thin. Repeat for the other slices of chicken.

Heat the spaghetti sauce through and boil the pasta according to the instructions on the package. Shallow fry the breaded chicken in vegetable oil on medium heat until both sides are golden brown. Sprinkle onion salt, garlic salt, basil, and black pepper onto the meat as it is cooking. If, like us, you're too hungry to wait: top the chicken with hot spaghetti sauce and a slice of mozzarella cheese; hope that the cheese melts. Otherwise, place the chicken in a baking dish, top with cheese, and broil until the cheese is melted. Serve with spaghetti.