Fun Bubbles

Materials

• Drinking straws
• Tape

• Dishwashing liquid
• Light corn syrup (or glycerin)

 

Instructions

1. Instead of a traditional bubble wand, use a number of drinking straws bound together with a few pieces of tape.
2. Dip one end of the bundle into a shallow dish of bubble solution (you can make your own by combining 1 cup of water with 1/3 cup of Dawn or Joy dishwashing liquid and 2 tablespoons of light corn syrup or glycerin), then blow through the straws, being careful not to let the solution run down the straws to your mouth.
3. The cluster of straws will produce scores of diminutive bubbles.

Slow-roasted pork with Cabbage and Carrots

This was really easy to make, good, and a great value.  I think it cost about 13 dollars to make and it's enough for two meals.

3.5 pound boneless pork shoulder
medium head cabbage, cored and thinly sliced
5 carrots, thinly sliced
olive oil
salt and pepper

preheat oven to 325.  Heat 1 tbsp olive oil in dutch oven over medium.  Season pork with salt and pepper.  Add pork to pot and cook, turning occasionally, until browned, about 12 minutes.  Cover and roast in oven until fork tender, about 3 hours.  Transfer to cutting board and let rest for 10 minutes, then shred.  Pour off extra fat from dutch oven.  Add carrots and cabbate and cok over medium-high heat, stirring occasionally, until cabbage is wilted, 8-10 minutes.  Season with salt and pepper and serve with pork.

Mexican Rice

Ingredients

• 3 tablespoons vegetable oil
• 1 cup uncooked long-grain rice
• 1 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1/4 cup chopped onion
• 1/2 cup tomato sauce
• 2 cups chicken broth

Directions

1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Chicken Enchiladas

4 skinless, boneless chicken breast halves

1 onion, chopped

1/2 pint sour cream

1 cup shredded Cheddar cheese

1 tablespoon dried parsley

1/2 teaspoon dried oregano

1/2 teaspoon ground black pepper

1/2 teaspoon salt (optional)

1 (15 ounce) can tomato sauce

1/2 cup water

1 tablespoon chili powder

1/3 cup chopped green bell pepper

1 clove garlic, minced

8 (10 inch) flour tortillas

1 (12 ounce) jar taco sauce

3/4 cup shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
3. Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.