MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow-Cooker Chicken Tacos
Categories: Poultry, Citrus, Chilies, Vegetales, Salsa
Yield: 6 servings

1 1/2 lb Boned, skinned chicken
3 tb Lime juice
1 tb Chilli spice mix
1 c Corn niblets; thawed
1 c Chunky salsa
12 (6") flour tortillas;
- warmed

MMMMM----------------------OPTIONAL TOPINGS---------------------------
Sour cream
Pickled onions
Shredded lettuce
Sliced avocado
Shredded cheddar or Cotija
Cheese
Lime wedges

Place chicken in a 3 qt. slow cooker. Pour lime juice
over chicken; sprinkle with chili powder. Cook, covered,
on low until chicken is tender, 5-6 hours.

Remove chicken. When cool enough to handle, shred meat
with 2 forks; return to slow cooker. Stir in corn and
salsa. Cook, covered, on low until heated through, about
30 minutes. Place filling on tortillas; if desired,
serve with sour cream, pickled onions, lettuce, cheese
and lime wedges.

Tracy Gunter, Boise, Idaho

Makes: 12 tacos

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow-Cooker Short Ribs
Categories: Beef, Vegetables, Wine
Yield: 6 servings

3 lb Bone-in beef short ribs
1/2 ts (ea) salt & pepper
1 tb Oil
4 md Carrots; in 1" pieces
1 c Beef broth
4 Fresh thyme sprigs
1 Bay leaf
2 lg Onions; in 1/2" wedges
6 cl Garlic; minced
1 tb Tomato paste
2 c Dry red wine or beef broth
4 ts Cornstarch
3 tb Cold water
Salt and pepper

Sprinkle ribs with salt and pepper. In a large skillet,
heat oil over medium heat. In batches, brown ribs on all
sides; transfer to a 4- or 5-qt. slow cooker. Add
carrots, broth, thyme and bay leaf to ribs.

Add onions to the same skillet; cook and stir over
medium heat 8-9 minutes or until tender. Add garlic and
tomato paste; cook and stir 1 minute longer. Stir in
wine. Bring to a boil; cook 8-10 minutes or until liquid
is reduced by half. Add to slow cooker. Cook, covered,
on low 6-8 hours or until meat is tender.

Remove ribs and vegetables; keep warm. Transfer cooking
juices to a small saucepan; skim off fat. Discard thyme
and bay leaf. Bring juices to a boil. In a small bowl,
mix cornstarch and water until smooth; stir into cooking
juices. Return to a boil; cook and stir 1-2 minutes or
until thickened. If desired, sprinkle with additional
salt and pepper. Serve with ribs and vegetables.

Rebekah Beyer, Sabetha, Kansas

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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... "Start every day with a smile and get it over with." -- W. C. Fields
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)