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Category:Soups - Author:N/A- Contributor:
BLACK BEAN SOUP
Ingredient:


  • 3/4 lb. black beans
  • 1 1/2 qt. cold water
  • 2 oz. salt pork (optional)
  • 3/4 lb. hamhock or bone of smoke ham
  • 1 lg. onion, chopped
  • 1 clove garlic, crushed
  • 2 green peppers, chopped
  • 1/2 c. bacon drippings or olive oil
  • 1 bay leaf
  • 1 tbsp. salt
  • 1/8 tsp. oregano
  • 1/4 c. vinegar



Direction:

Wash beans. Soak overnight. Add salt pork, ham hock and simmer over low heat. Saute onions, garlic, green pepper in bacon drippings until tender. Add to beans. Season with bay leaves, salt and oregano. Simmer until beans are tender and thick, approximately 3 hours. Add vinegar just before serving. Serve over rice with finely chopped onion on top.
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Title:LORIENA'S FAMOUS {CROCK POT} ENCHILADAS - Author: - Contributor:LORIENA WALDROP
Ingredient:
{1} 16 OZ SOUR CREAM
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Direction:
BOIL CHICKEN WITH SOME SALT. THEN CUT INTO BITE SIZE PIECES. MIX TOGETHER: SOUR CREAM, SOUP, CHILI SAUCE, CHILI'S AND CHICKEN. IN A ZIP LOCK BAG MIX BOTH CHEESES AND TACO SEASONING. SHRED SHELLS INTO BITE SIZE PIECES. LAYER IN CROCK POT STARTING WITH SHREDDED SHELLS. NEXT YOUR CREAM MIXTURE. THEN CHEESE. THEN OLIVES. KEEP LAYERING UNTIL EVERYTHING IS USED. TOP WITH OLIVES. PUT IN CROCK PO ON LOW FOR 5-8 HRS
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