MEXICASS.TXT                                                     D-20



                          MEXI-CASSEROLE

  11/2 lb ground meat                1 pk taco seasoning mix (reserve 1
  1 10 3/4 can tomato soup                 tsp for topping)
  2 15 oz cans kidney beans

 1. Preheat oven to 400 degrees.

 2. Brown meat and drain.

 3. Add remaining ingredients. Bring to boil, reduce heat and simmer
    while making the topping.

                          TOPPING

  1/2 cup milk                       1 cup buttermilk pancake mix
  1 tsp taco mix (reserved)          1 cup shredded cheddar cheese
  1 egg                              1 tsp parsley flakes (optional)

 4. Combine all topping ingredients, except parsley.

 5. Pour meat mix in a 9 X 13 baking dish.

 6. Spoon topping mix over meat mix.

 7. Sprinkle with parsley, if desired.

 8. Bake, uncovered 15 to 25 minutes, until golden brown.


 PORKROST.TXT



                            PORK ROAST

  5 to 8 garlic cloves, peeled       1 Tbs dried rosemary leaves
  1 Tbs olive oil                    1/2 tsp salt
  3 to 4 pound loin pork roast

 1. In a blender or food processor, combine the garlic, rosemary, oil,
    and salt.  Blend until it turns into a paste.

 2. Salt and pepper the roast to taste, rub the paste over the roast,
    cover and let stand a minimum of 30 minutes.

 3. Place on a rack in a baking pan, fat side up, and bake uncovered for
    2 1/2 hours or until a meat thermometer reaches 170 - 180 degrees.

 4. Let stand for 15 minutes before serving.