Shredded Beef Navajo Taco

Cook and shred one beef chuck roast. I like to cook mine for about 7 hours at 280 in a stainless steel pot with a tight stainless steel lid.

Add to the shredded beef:

1 can green chilis
1 tsp cumin
1/4 tsp salt
1/4 tsp pepper
1 clove garlic, chopped
1 cup salsa
1 T chili powder
2 T brown sugar

Serve on scone with cheese, lettuce, tomato, and Cilantro Lime Dressing

Cilantro Lime Dressing:

In a blender blend:

1 cup ranch dressing
1/4 cup cilantro
1 sprig green onion
1 lime juiced
1/4 cup salsa
salt and pepper

For the scones I use my mom's bread recipe. Click here. I take the dough and cut a small portion and form a flat round in my hand. Then fry the dough for a couple minutes on each side. Allow the dough to cool on a paper towel.

Cashew Chicken

In a large bowl mix:

2 T cornstarch
1/2 tsp salt
1 tsp sugar
1/4 cup soy sauce
1 tsp vinegar
1 tsp worch...sauce

Now dump into the bowl:

2 very large chicken breast halves or 3 smaller ones, sliced into small thin strips

Now using tongs pick up the chicken pieces and fry them in a dutch oven style pan. I used 3 T butter. You may need to add more butter with each batch of chicken.

Once you have cooked up all the chicken and removed the pieces onto a clean plate you will have a bit of left over chicken sauce in the bowl. add to this:

2 T cornstarch
2 cups hot chicken broth

Add this to the dutch oven and bring to a boil. Stir constantly until thick. Add chicken back and:

1 cup cashews

serve over hot rice

Pound Cake

I will always choose pound cake over angel food cake. It is a personal preference. I have been on a berry high lately. I promise I'll come up with something that involves something other than berries.


In your mixer mix on high for 2 minutes:

1 cup butter
2, 1/2 cups sugar

Now add one at a time:

6 eggs

In a medium bowl whisk by hand:

3 cups flour
1/4 tsp baking soda
1/4 tsp salt

In a small bowl mix:

1 cup sour cream or vanilla yogurt
2 tsp vanilla or lemon extract

Now add half the flour mixture to the mixer. Then add half the sour cream mixture to the mixer. Then the last half of the flour mixture and then the last of the sour cream mixture. Mix well after addition.

Pour the batter into a well greased and floured bundt pan.

Bake at 325 for 60 minutes. Cool for 10 minutes on the counter. Then remove from pan. Serve with strawberries and hand-whipped whipping cream.