Mexican Beans and Rice with Spicy Meatballs

Mexican Beans and Rice with Spicy Meatballs




1 pound extra-lean ground beef

2 packages taco seasoning mix -- (1 1/4-ounce)

1/2 cup chopped fresh cilantro or parsley

1/2 cup plain bread crumbs

1/3 cup finely chopped carrots

3 1/2 cups water

1 can sliced ripe olives -- (2 1/4 ounce)drained

1 can diced green chiles -- (7-ounce)

6 garlic cloves -- minced

1 red bell pepper -- diced

2 cups converted white rice

1 can kidney beans -- (15-ounce) rinsed and drained



To make the meatballs, in a medium bowl, combine the

ground beef, 1/2 package taco seasoning mix, cilantro,

bread crumbs, carrots, and 1/2 cup of the water. Mix to

blend well. Roll into 24 balls about 1 1/2 inches in

diameter. Set aside.



For the beans and rice, in a 4- or 5-quart electric slow

cooker, mix together the remaining 3 cups water with the

remaining taco seasoning mix, olives, green chiles,

garlic, bell pepper, and rice. Gently push the meatballs

down into the rice mixture.



Cover and cook on the low heat setting 4 hours, or until

the rice is just tender and the meatballs are cooked

through.



Gently stir in the beans. Cover and cook 30 minutes

longer.

Apple Pecan Bread Pudding

Apple Pecan Bread Pudding




1 cup pecans, coarsely chopped

3 eggs

8 slices raisin bread, diced

2 cups half and half or milk

2 medium apples -- green

1/4 cup bourbon or brandy

1/2 cup honey

1/4 cup butter, melted

1 tsp cinnamon

Vanilla ice cream (opt.)

1/2 teaspoon nutmeg



Preheat oven to 350 F. Spread pecans in a shallow baking

pan and bake until golden, about 8-10 minutes, stirring

occasionally. Meanwhile, place bread cubes in a greased

3-quart or larger slow cooker. Peel, core and thinly

slice the apples. Mix lightly together the honey,

cinnamon and nutmeg, add eggs and mix well. Blend in half

and half or milk and then stir in bourbon or brandy.

Lightly mix pecans with bread and apples. Pour egg

mixture over bread. Drizzle with butter. Cover and cook

on low until apples are tender when pierced and custard

is set; about 3 1/2 to 4 1/2 hours. Let pudding stand,

covered, for about 15 minutes. Serve warm with ice cream,

if desired.

Sunshine Drum Sticks

Sunshine Drum Sticks



12 drumsticks

6 oz. frozen orange juice concentrate

3 Tbs honey

2 Tbs quick tapioca

1 small can of green chilies chopped

1/4 tsp salt

1/4 cup finely chopped onion



Wash and place chicken in crockpot. Combine

remaining ingredients and pour over chicken.

Cook low 5 hours.