Recipe Train

Julie Dirks originally got these recipes from her brother, George, who is an awesome cook. She enjoys making them for fun get-togethers with family or friends.

Baked Chimichangas

    1 pound lean pork butt, cut into 1 1/2-inch pieces
    2 cups water
    2 tablespoons white vinegar
    3 tablespoons diced green chiles
    1 clove garlic (pressed)
    1/4 teaspoon ground oregano
    1/4 teaspoon ground cumin
    Flour tortillas
    1/2 stick butter (melted)
    1/2 cup grated Monterey Jack cheese
    Shredded lettuce
    Sour cream
    Fresh salsa and guacamole
    
    Put pork in 5-quart casserole dish and cook covered on medium heat for 10 minutes until juice is released. Uncover, increase to high and stir often, until liquid is gone.  Then brown meat.
    Add water and simmer covered until meat is fork tender (about 1 to 1 1/2 hours). Uncover, increase to high until liquid has evaporated. Reduce to low, stir in vinegar, chiles, garlic, oregano and cumin.
    Spoon onto plate. Shred the meat. (May refrigerate up to 2 days if desired.)
    Brush tortillas with butter (both sides). Add meat, fold sides to center and then fold ends. Place seam side down in greased 9-inch-by-13-inch pan. Drizzle remaining butter on top. Cook at 500 degrees for 8-10 minutes or until crispy. Sprinkle condiments on top.

Salsa

    2 medium tomatoes
    1/2 small onion
    3 tablespoons diced green chiles
    1tablepsoon chopped fresh cilantro
    4 teaspoons white vinegar
    Salt to taste
    
    Place ingredients in blender and puree. Makes 1 1/2 cups.

Guacamole Dip

    Avocados crushed
    2 caps of lemon juice
    Mrs. Dash to taste
    Garlic salt (heavy)
    Lemon pepper to taste
    Crushed red pepper (light)
    HOT Pace picante sauce (under 1/4 cup)
    
    Mix all ingredients together, put seed into dip when done and serve.

Next stop on the Recipe Train: Suzan Hatteberg’s Toffee Bars
Chugga chugga chew chew!