Page 27 - Florida Sentinel 2-1-19

Recipes
INGREDIENTS:
• 1 (3-lb.) boneless beef rump roast Salt and pepper to taste • 1 tablespoon vegetable oil
• 1 (12-oz.) jar mild banana pepper rings
• 1 (15-oz.) can beef broth
• 3 garlic cloves, minced Tor- tilla chips
DIRECTIONS:
• 1 (15-oz.) can black beans • Chopped tomatoes,
• Chopped Onion
• Finely chopped Shredded Monterey Jack cheese
• Cilantro
• Avocado
• Sour cream
SLOW-COOKER BEEF NACHOS
– Season roast with salt and pepper. Brown all sides of roast in hot oil in a large skillet over high heat. Place in a 6-qt. slow cooker. Add banana pepper rings, beef broth, and garlic. Cover and cook on LOW 8 hours or until meat shreds easily.
– Transfer to a cutting board, reserving liquid in slow cooker. Shred roast; return to slow cooker. Keep warm on LOW. Preheat oven to 350°. Place tortilla chips on a baking sheet; top with shred- ded beef, black beans, tomatoes, onion, and cheese. Bake 10 minutes. Serve with cilantro, avo- cado, and sour cream.
BUFFALO CHICKEN DIP
INGREDIENTS:
• 4 boneless skinless chicken breasts (boiled and shredded)
• 12 ounce bottle hot sauce
• 16 ounces cream cheese • 16 ouncebottle ranch
dressing
• 6 ounces Monterey Jack cheese(shredded (about 11⁄2
cups))
• 6 ouncescheddar cheese(shredded (about 11⁄2 cups))
DIRECTIONS:
– Preheat oven to 350 degrees F.
– In a medium bowl, stir together the chicken with the bottle of hot sauce and spread in the bottom of a 3-quart baking dish.
– In a medium saucepan, combine the cream cheese and the ranch dressing over low heat until the cream cheese is com- pletely melted and smooth. Pour the mixture evenly over the chicken. Sprinkle the shredded cheese over the cream cheese/ranch layer.
– Bake uncovered for 30 to 40 minutes, or until bubbling and browned on top. Let stand for 10 minutes before serving. Serve with celery sticks, other vegetables, tortilla chips or crackers.
CARIBBEAN CHIPOTLE PORK SLIDERS
INGREDIENTS:
• 1 large onion, quartered
• 1 boneless pork shoulder butt roast (3 to 4 pounds)
• 2 finely chopped chipotle peppers in adobo sauce
plus 3 tablespoons sauce
• 3/4 cup honey barbecue sauce
• 1/4 cup water
• 4 garlic cloves, minced
• 1 tablespoon ground cumin • 1 teaspoon salt
• 1/4 teaspoon pepper
COLESLAW:
2 cups finely chopped red cabbage
1 medium mango, peeled and chopped
DIRECTIONS:
1 cup pineapple tidbits, drained
3/4 cup chopped fresh cilantro
1 tablespoon lime juice 1/4 teaspoon salt
1/8 teaspoon pepper
20 Hawaiian sweet rolls, split and toasted
– Place onion in a 5-qt. slow cooker. Cut roast in half; place over onion. In a small bowl, combine chipotle peppers, adobo sauce, barbecue sauce, water, garlic, cumin, salt and pepper; pour over meat. Cook, covered, on low 8-10 hours or until meat is tender.
– Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with two forks. Return pork to slow cooker; heat through.
– For coleslaw, in a large bowl, combine cabbage, mango, pineapple, cilantro, lime juice, salt and pepper. Place 1/4 cup pork mixture on each roll bottom; top with 2 tablespoons coleslaw. Replace tops.
FRIDAY, FEBRUARY 1, 2019 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 15-B