Cabbage Rolls

1 head cabbage
1 egg, beaten
1/4 cup milk
1 tsp salt
1/4 tsp pepper
1 lb ground sausage, cooked and drained
1 cup cooked rice
8 oz can tomato sauce
1 Tbsp brown sugar
1 Tbsp lemon juice
1 tsp Worcestershire sauce

immerse cabbage in boiling water for 10 mins until limp, drain and separate leaves. combine egg, milk, salt, pepper, meat, and rice. place about 1/4 cup meat mixture in center of each leaf. fold in sides and roll ends over meat place in 9x13 pan. combine tomato sauce, brown sugar, lemon juice and Worcestershire sauce pour over cabbage cook at 350 F for 20-25 mins
* you may also put this in the crock pot and cook on low for 7-9 hrs

Pancit

1 C shredded chicken
1 C shredded pork
1 bag (14 oz) coleslaw cabbage
1/2 onion sliced thinly
1 bag Julienne sliced carrots
1 package rice sticks
2-3 T oil
soy sauce to taste
1-2 cloves garlic
1 C chicken broth

Start soaking noodles according to package. Saute garlic & onion in oil. add meat. Season with soy sauce. add chicken broth, cabbage & carrots. Add drained noodles. add more soy sauce to taste.

(I took a recipe from Aunt Barbra and adjusted it to our liking, she uses two bags of noodles and adds celery and other veggies. I changed the shredded cabbage to the bag of coleslaw for easiness.)

Restaurant style taco salad (ex. Bajio)

PORK

2-3lbs Pork roast or tenderloin
1 med onion sliced or diced
2T or about half a taco seasoning packet
2 cans of red enchilada sauce (about 10oz)
1/4 C brown sugar

combine into crock-pot. cook on low 8 hours or high 4 hours. remove pork to a large bowl and shred with forks. pour juices from crock-pot on top of shredded pork.


CILANTRO-LIME RICE

follow cooking instructions for your rice, except replace half the water with chicken broth. add lime zest and cook. when done add fresh squeezed lime juice and about 3T chopped cilantro (about 1 T for every cup of rice) mix.

CREAMY TOMATILLO SALAD DRESSING

1C sour cream
1 envelope Ranch Salad Dressing
1/2 envelope Fiesta Ranch Salad Dressing
6 tomatillos, husked and cut in half*
1 garlic clove, minced
juice from 2 freshly squeezed limes
1/4 C freshly chopped cilantro

Combine all ingredients in a blender. Blend until smooth. store in refrigerator up to 1 week.
*for those who don't know what tomatillos are, they look like green tomatoes with a green husk on them. they are in most produce departments.

RESTAURANT STYLE TACO SALAD

Tortillas
shredded cheese
cilantro-lime rice
black or refried beans
shredded pork
salad greens
Creamy Tomatillo Salad Dressing
salsa (opt.)
guacamole (opt.)
corn chips (opt.)

to assemble..
melt a little cheese on your tortilla
add about 1/4 c of the following- shredded pork, beans, rice.
add desired amount of salad greens and dressing and any other toppings. Enjoy.