Pork Chops Mexicana

Pork Chops Mexicana
6 Pork Chops, boneless
1 tbsp Salt
3/4 cup Rice, long-grain, uncooked
1/2 pkg Taco Seasoning
1 can Tomato Sauce - 15 oz
1 cup Cheese - Cheddar (shredded)
1-1/2 cup Water

Brown pork chops and arrange in a 9x12-inch baking dish. Add salt. Sprinkle rice around chops. Combine the taco mix, tomato sauce, and water. Pour over the chops and rice. Cover tightly with foil and bake at 350 degrees for 1 to 1-1/4 hours. Remove from the over 10 minutes before done and sprinkle with cheese. Cover and continue baking for remaining time.

Rotel Cheese Grits

Rotel Cheese Grits
1 pound bulk Sausage
1 pound Velveeta
1 gallon Water (16 cups)
1 tbsp Salt
4 cups Grits
1 can Rotel Tomatoes

Brown the sausage in a skillet or sauce pan. Drain grease. Set aside. 


Slice the Velveeta into 1 inch cubes. Set aside.

In a large pot, bring the water and salt to a boil. Slowly stir in the grits. Turn heat down to low. Let the grits cook for 5-7 minutes, stirring occasionally.

Add the Velveeta to the grits, stirring to melt in. Mix the browned sausage and Rotel tomatoes into the grits.

To keep warm, move the grits to a 6 quart size crock-pot.



Larry is often asked to bring this to choir for breakfast.
~Debbie

Creamy Chicken Enchilada Soup

Creamy Chicken Enchilada Soup
1 envelope Enchilada Sauce Mix
1 can Corn, whole kernel, drained
1 Rotel Tomatoes
2 cans Ranch-style beans (with or without jalepenos)
2 cans Chicken Broth
1 Cream of Chicken Soup
2 cups  Sour Cream (16 oz)
1 Rotisserie Chicken, pulled from bone

Combine ingredients on the stove top or in a crockpot and simmer.

Given to me by Laura Ready 

She found it in the December 2010 issue Metro Christian Living, p 16

From Debbie Thorton`s cookbook, ANYBODY CAN COOK IN A CROCK POT!

~Debbie

Easy Lasagna

Easy Lasagna

1 lb. ground beef

1 can spaghetti sauce (26 ½ oz) (We like Hunt’s Garlic & Herb)

1 can tomato sauce (8 oz)

1 ½ cup water

1 small-curd cottage cheese (16 oz)

12 oz. (3 cups) Mozzarella cheese, shredded

½ cup Parmesan cheese

2 eggs

1 tsp. salt

¼ tsp. pepper

8 oz. lasagna noodles (uncooked) (We use the cheap regular store brand)

1 can sliced black olives, sliced

Preheat oven to 350 degrees.

Brown ground beef.  Drain excess fat.  Add spaghetti sauce, tomato sauce, black olives, and water.  Simmer 10 minutes.

Combine remaining ingredients for filling. 

Pour 1 cup meat sauce into a 9 x 13-inch pan. (Using a ½ measuring cup makes all the steps eaiser.) Layer 3 uncooked lasagna noodles over sauce.  Cover with 1 ½ cups meat sauce.  (½ cup over each lasagna noodle) 

Spread half of cheese filling over sauce.

Repeat layers: lasagna noodles, sauce, cheese filling.  Top with a layer of lasagna noodles.  Pour remaining sauce over top. 

Cover pan with aluminum foil.  Bake at 350 for 55 to 60 minutes.  Remove foil and bake 10 minutes more.  Allow to sit 10 minutes before cutting to serve.