Asian
Pork Wraps ala ~DKBB~
(original recipe by Andrew Devito in the April/May
2014 Taste of Home)
1 boneless pork
shoulder roast, 3 to 4 lbs.
1 medium onion,
chopped
1 cup water
1 cup
sweet-and-sour sauce
¼ cup cooking
sherry
¼ cup soy sauce
(I use “lite” or “reduced sodium”)
1 envelope onion
soup mix
1 Tbsp. minced
fresh gingerroot
3 cloves garlic,
minced
1 pkg. Asian
chopped salad or 1 small cabbage, shredded
Flour tortillas,
6-inch, warmed
1 small onion,
chopped, for garnish if desired
- Place roast and medium chopped onion in slow cooker.
- In a small bowl, whisk water, sweet-and-sour sauce, sherry, soy sauce, soup mix, gingerroot, and garlic until blended; pour over pork roast.
- Cook, covered, on low 6 to 8 hours or until meat is very tender.
- When cool enough to handle, shred pork with two forks.
- Place the leftover sauce the pork cooked in into a serving bowl or decanter.
- To serve, spoon about 1/3 cup shredded pork into the center of a tortilla, top with about ¼ cup of the Asian chopped salad (or shredded cabbage); use the sauce and the chopped small onion as garnishments as desired.
- Fold the bottom of the tortilla over the filling; fold in both sides to close.
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Slow
Cooker Mushroom Chicken & Peas ala ~DKBB~
(original recipe by Jenn Tidwell in the April/May
2014 Taste of Home)
4 boneless
chicken breast halves
1 envelope onion
mushroom soup mix
1 cup water
½ lb. sliced
baby portabello mushrooms
1 medium onion,
chopped
4 cloves garlic,
minced
½ to 1 tsp.
white pepper
2 cups fresh or
frozen peas
- Place chicken breasts in slow cooker. Sprinkle with soup mix, pressing into chicken to help seasonings adhere.
- Add water, mushrooms, onion, garlic, and white pepper.
- Cook, covered, on low 3 to 4 hours or until chicken is tender.
- Stir in peas and cook, covered, until peas are tender (about 10 minutes for frozen peas, longer for fresh).
