Southwest Soup

This is an easy dump-and-heat soup that tastes great!

• 1 can pinto beans, drained
• 1 can stewed tomatoes
• 1 can corn (drained)
• 8 oz. tomato sauce
• 1 can chicken broth
• 2 cans cooked chicken breast (or 1 lg. cooked chicken breast)
• chopped onion
• 1 Tbsp. chili powder
• 1 tsp. oregano
• 2 Tbsp. fresh cilantro (if desired)

Mix & simmer.  Add water as desired; salt & pepper to taste.  Tear up flour tortilla in soup bowl; serve soup over tortilla w/ cheese sprinkled on top. 

Slow-Cooked Pulled Pork

Ingredients:

• 2/3 cup Worcestershire Sauce
• 1/2 cup Ketchup
• 1/4 cup firmly packed brown sugar
• 1/4 cup tomato paste
• 1 medium onion, chopped
• 2 Tbsp yellow mustard
• 2 Tbsp white vinegar
• 3 1/2 pound pork shoulder, trimmed & cut into 4 pieces

In a 6-quart crock pot, mix all ingredients except pork.  Once combined, add pork, and turn to coat in sauce.  Cook on low 8-10 hours.  Remove pork and shred w/ two forks.  Return pork to crock pot & stir in sauce.  To serve, spoon 1/2 cup onto a sandwich bun.

SOUNDS GOOD!

Skillet Elbow Pasta

Got this recipe off the side of a De Cecco pasta box, and I don't want to forget to try it:

Ingredients:

• 1 lb. elbow pasta
• 3 ounces chopped bacon or pancetta
• 4 Tbsp. butter
• 4 Tbsp. fresh cream
• 4 Tbsp. grated parmesan cheese
• 2 Tbsp. tomato paste
• 3 Tbsp. chopped onion
• Salt

Cook the elbow pasta for 5 minutes in boiling salt water.  In a skillet, saute the chopped onion in butter until golden brown.  Combine the tomato paste with a little water in a cup and add to the skillet.  Then pour the drained pasta into the skillet & remove from heat.  Mix, and add the 3 Tbsp of fresh cream.  Sprinkle with parmesan cheese & serve.

Sounds delicious, doesn't it?

Pumpkin Cornbread

This sounds intriguing:

Pumpkin Cornbread (from LLL's Whole Foods for the Whole Family cookbook)

2 tsp oil
1/3 c. honey
2 eggs
2 tsp vanilla
1 c. mashed cooked pumpkin
1/4 c. cornmeal
2 tsp baking powder
1/2 tsp salt
2/3 c. dry milk powder

Combine oil, honey, eggs and vanilla in bowl. Stir in pumpkin. Combine cornmeal, baking powder, salt and dry milk powder. Add to egg mixture, stirring to moisten. Pour into greased 5x9 inch loaf pan. Bake at 350 degrees for 40 minutes. Cool in pan for 15 minutes; invert onto wire rack to cool completely. 6 servings.

Note: Be sure to cook for the entire 40 minutes even if you think the edges are going to be over done. It is extremely moist and needs the cooking time to be done in the middle.