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Southwestern Pork Roast
This is a recipe to feed the whole mining camp, so cut back on the amount as needed.
1 large 4 or 5 pound boneless double pork loin roast, rolled and tied
1 cup apple jelly
1/2 tsp salt
1/2 tsp chili powder
1/2 tsp garlic salt
1 cup catsup
2 tbl vinegar
1 tsp chili powder
3/4 cup corn chips crushed
Rub roast with garlic salt, 1/2 teaspoon chili power, salt. Place fat side up in a roasting pan
and insert a meat thermometer into the thickest part of the roast without touching fat. Bake roast
in oven at 325 degress (F) for 2 hours or until thermometer reads 165 degress (F). Now combine
the jelly, catsup, vinegar and remaining 1 teaspoon of chili power in a saucepan and bring up to a
boil. Reduce heat and let simmer uncovered for 2 minutes. Brush roast with this mixture and
sprinkle with the corn chips. Bake at 325 for 15 more minutes or until meat thermometer says
170 degress (F). Serve with sauce. This will feed 12
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GRILLED VEGETABLE FAJITAS
Ingredients:
1 medium eggplant, cut lengthwise
into 1/4-inch thick slices
1 medium zucchini, cut lengthwise
into 1/4-inch thick slices
1 medium sweet red bell pepper,
cut into wedges
1 bunch (6) scallions
1/3 C. Southwestern Butter Baste
8 (6-inch) flour tortillas
8 small lettuce leaves
2 C. shredded Monterey Jack cheese
with hot peppers
Lightly brush rack of outdoor grill or broiler pan with vegetable oil. Preheat grill or broiler. Place batches of vegetables on rack 3 to 4 inches from heat; cook until nearly crisp-tender, about 3 minutes. Turn and brush with Southwestern Butter Baste. Cook until crisp-tender, and place on a large cutting board; repeat with remaining vegetables. Slice vegetables into bite-size pieces; place in a serving bowl. Drizzle with any remaining Southwestern Butter Baste; toss to coat.
For each serving: Heat flour tortillas according to package directions. Place two tortillas on an individual serving plate; top each with one lettuce leaf. Place 3/4 cup vegetables and 1/4 cup Monterey Jack cheese down the center of each tortilla. Fold flour tortillas toward center; repeat. Makes 4 servings.
Southwestern Butter Baste
Ingredients:
1/4 C. butter
2 T. chopped cilantro
1 tsp. chili powder
1 tsp. salt
1/4 tsp. ground red pepper
2 T. lime juice
In a small saucepan, melt butter. Add chopped cilantro, chili powder, salt and ground red pepper. Cook and stir over low heat for about 2 minutes to blend flavors. Stir in lime juice; remove from heat. Makes 1/3 cup.
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