Dr Pepper Pulled Pork

Ingredients:

Pork butt roast
Salt & pepper
2 cups Dr Pepper
1 onion
1 bottle barbeque sauce
3 tbs. honey
Buns

Add pork roast to large crock pot, fat side up. Salt and pepper well. Slice onion and toss on top.  Pour 2 cups Dr. Pepper over roast. Cook on high 10 hours. Turning once halfway through. Remove meat from pot.  Discard fat. Using two forks pull apart meat until shredded. The meat should fall apart. In large deep pan combine half of juices from crock, bottle of barbeque sauce, and honey. Whisk well.  Bring to boil and reduce to medium continue to refuse sauce until thickened.  Add meat to pan and stir to coat all meat. Serve on buns.

Shrimp Pasta Salad

Ingredients:

1 lb. medium pasta shells
1 cup frozen peas
1 lb. small cooked cocktail shrimp
1/2 cup diced red bell pepper
2 green onions, sliced
1 stalk celery, diced
3/4 cup mayonnaise
Juice of one lemon
1 tsp. garlic powder
1 tsp. onion powder
1 tbs. Dill weed
Dash cayenne
Salt and pepper

Directions:

Mix mayo, lemon, and spices the day before if possible and refrigerate. Boil pasta according to package instructions in well salted water. Add a dash of oil to keep pasta from sticking. Rinse pasta in cold water and drain well. Boil peas for about 4 minutes, rinse in cold water, drain.  Rinse and drain shrimp. Combine pasta, peas, shrimp, diced green onion, red bell peppers, and celery in large bowl. Season with salt and pepper. Stir in sauce. If not creamy enough add more mayo. Refrigerate for at least one hour.

Unstuffed Cabbage Rolls

Ingredients:

1.5 lbs of ground round 

1 small onion diced

2 cloves garlic minced

2 14.5 oz cans of tomato sauce

1 empty can of water

1 14.5 oz can of diced tomatoes

1 small head of cabbage chopped

Salt & Pepper to taste 

4 cups cooked rice

Directions:

Brown ground beef and diced onions in large stockpot until meat is no longer pink. Drain drippings if necessary. Add garlic. Wash and chop cabbage and add to pot. Add tomato sauce, tomatoes and water. Stir well. Add a little salt & pepper. Bring to a boil, reduce heat, cover and simmer for 20 minutes. Add more salt & pepper to taste. Serve over rice. 

Cheese Enchiladas

Ingredients:

1/2 cup vegetable oil

1/2 cup all-purpose flour

1 tablespoons chili powder

1/4 tablespoon cumin

1/4 tablespoon garlic powder

1/4 tablespoon salt

dash black pepper

2 cups stock (chicken or beef) plus more if needed to thin the gravy

15-20 corn tortillas

16 oz. cheddar

8 oz. queso fresco 

Directions:

Add oil to pan and heat to medium. Mix flour and spices in bowl. Whisk flour/spices into oil. Continue to whisk roux of medium heat for 3 to 4 minutes. Add the broth and whisk until smooth. If gravy is too thick add water until it looks to be the right consistency. Soften corn tortillas in oil or butter until just soft enough to roll without tearing. Cube half of cheddar and half of queso fresco and mix together. Place cheese cubes in tortillas and roll. Place in greased pan until tightly packed. Pour gravy over tortilla rolls until completely covered. Grate remaining cheeses and mix together then spread evenly over enchiladas. Bake at 350 for 20-30 minutes.