Breakfast Burritos

Makes 24 burritos

24 medium flour tortillas
12 large eggs
1 32-oz. pkg. shredded hash browns
1 lb. bulk sausage or
1 lb. bacon or
1 lb. steak fajita meat
3 cups grated cheddar or Mexican cheese
salsa
green or red chile
sour cream
guacamole

Brown sausage (or bacon or steak) and cook hash browns. Scramble eggs with a little milk and cook thoroughly. Combine eggs, sausage*, hash browns and cheese in a large bowl. Warm tortillas. Fill each tortilla with ½ cup of mixture and top with salsa, chile, sour cream and/or guacamole.

*If serving people with many preferences, leave the meat out of the mixture and add to each tortilla as requested. Mixing the other ingredients together makes for a better tasting burrito.

Pasta and Vegetable Carbonara

1 lb. farfalle (bow tie pasta), cooked
1 lb. bacon, chopped
1 red bell pepper, coarsely chopped
1 16-oz. package frozen broccoli
4 teaspoons flour
½ teaspoon salt
½ teaspoon pepper
1½ cups half-and-half
½ cup freshly grated Parmesan cheese

Cook bacon over medium heat in large skillet until crisp. Drain, reserving 1 tablespoon drippings in skillet. Crumble bacon and set aside. Add bell pepper and broccoli to drippings; cook 3 to 5 minutes or until vegetables are crisp-tender, stirring frequently. Stir in bacon and cooked pasta. Cook 3 to 5 minutes over medium heat or until thoroughly heated, stirring frequently. In small bowl, combine flour, salt, pepper and half-and-half; using wire whisk, stir until smooth. Add to mixture in skillet; cook until mixture is thickened, stirring constantly. Stir in Parmesan cheese.

Spanish Rice

Serves 6

1 lb. bacon, cooked and crumbled
1 medium onion, chopped
1 green pepper, chopped
1 14½-oz. can chopped tomatoes
1½ cups water
1½ cups rice
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
2 teaspoons salt
2 teaspoons chili powder
¼ teaspoon black pepper
dash hot pepper sauce
olives, sliced
shredded cheese
sour cream

After frying bacon, remove from grease and set aside. In grease fry onion and green pepper. When tender, add tomatoes, water, rice, sugar, Worcestershire sauce, salt, chili powder, black pepper and hot pepper sauce. Bring to a boil. Reduce heat to medium and cover. Cook for 30 minutes. Garnish with olives, cheese, bacon and sour cream.

Pork Roast with Tangy Sauce

(served here with Hold Over Mashed Potatoes)

Oven 350º

1 boneless pork roast
1 tsp. chili powder
1 tsp. garlic salt
1 tsp. salt

Sauce:
1½ cups apple jelly
1½ cups ketchup
3 Tbsp. vinegar
3 tsp. chili powder

Combine the chili powder, garlic salt and salt and rub on roast.  Bake at 350º for 3 hours.  Thirty minutes before the roast is done, combine apple jelly, ketchup, vinegar and chili powder in a saucepan and bring to a boil.  Reduce heat and simmer.  Fifteen minutes before the roast is done, brush with the sauce.  Add ½ cup pan drippings to the remaining sauce and serve warm.