a way to use leftover pulled pork…….

tortilla shells
green peppers, or peppers to your liking
shredded cheese of your choice
barbeque sauce, or sauce of your choice
leftover pulled pork

Saute the peppers and onions. Used a Blackstone grill (skillet on range). Lay tortilla down, place cheese on top, put the peppers and onions on the cheese, put some pulled pork on top, drizzle sauce of your choice, more cheese, top with another tortilla shell, and flip. Took a pizza cutter and cut in quarters

Scott, Middle Grove

“Buried Treasure Pie (strawberry pie)”

(the crust) shes likes her regular crust better
1 1/2 c. flour
1 1/2 tsp. sugar
1/2 c. oil, mixed with 2 T. milk
mix all together and pat in pie pan
bake at 350 until brown and let cool

Mix 1, 8 oz. pkg. of cream cheese, 2 T. sugar, and 2 T. milk and spread in the crust. Top the mixture with strawberry halves. Then, mix 1 pkg. vanilla pudding, and 1 c. milk together, then add 1 c. of Cool Whip. Place over the strawberries. Top with the rest of the Cool Whip.

Marian Embree, Moberly

-today is National Coconut Cream Pie day

“Coconut Pie Filling”

2 eggs, slightly beaten
1 c. milk
1/2 stick oleo
1 c. sugar
1 T. flour
1 T. vanilla
1 c. moist coconut

Mix flour and sugar, and add other ingredients. Pour into pie shell. Bake at 400 for 10 minutes. Reduce heat to 350 for another 30 minutes.

submitted in our 1st KWIXland Cookbook by,
Gladys Weber, Macon

(beef month)
“Beef Marinade”

3-4 lb. chuck roast
1 T. brown sugar
1 T. cooking oil
1/4 c. soy sauce
3/4 tsp. garlic salt
1 tsp. pepper
2 T. water
1 tsp. Accent

Remove fat and bones from meat and cut into strips two inches wide and 1 1/2 inch thick. Mix marinade ingredients and pour over strips in a covered container. Refrigerate. Turn over every 2 hours. Let marinate for 18-24 hours. Cook on the grill.

submitted in our 2nd KWIXland Cookbook by,
Janet Grammer, Huntsville

-anyone try Darrell’s chicken in the crock pot recipe on April 24th and need the recipe