Taco Seasoning

 

1 Tbsp. Chili Powder

1/4 tsp. Garlic Powder

1/4 tsp. Onion Powder

1/4 tsp. Crushed Red Pepper Flakes

1/4 tsp. Dried Oregano

1/2 tsp. Paprika

1 1/2 tsp. Ground Cumin

1 tsp. Sea Salt

1 tsp. Black Pepper (optional)

Champagne Punch

2 cans 12oz  Pineapple Juice concentrate
1 can 6oz Orange Juice concentrate
1 can 6oz Lemonade Juice concentrate
4 cups Water
Chill then add:
2 fifths champagne

Irish Cream Liquor

3 Eggs
1 can Borden Eagle Brand Milk
1/2 pint Whip Cream
1/2 t Chocolate Extract
1/2 t Coconut Extract
3/4-1 c Irish Wiskey

Kahlua

3 c Water
3 c Sugar
10 t Instant Coffee

Simmer for 1 1/2 hours-cool
Add 5th Vodka
3 1/2 t Vanilla Extract

Let stand for 2-3 weeks

Hot Buttered Rum Mix

1 c Butter
2 c Brown Sugar
1 Egg
1/2 t Cinnamon
1/4 t Nutmeg

Beat together and use 2 tablespoons of mix in cup with 1 ounce Rum fill with hot water

Autumn Fruit Dip

8 oz. Cream Cheese, softened
1 cup Brown Sugar
1 t Vanilla Extract

Whip together serve with variety of fruits

Asian BBQ Pork

21/2-3 lbs. Boneless Pork

Marinade
1 1/2 t Salt
1 T Rice Wine
1/2 t Garlic Powder
2 T Hoisin Sauce
1/4 c Catsup
1/4 c Sugar
(optional:red food color)

Use small Tenderloin Pork ( approx. 2x7 )
Marinate pork at least 2 hours or overnight
Roast Pork 350 1 hour on rack in pan with water under rack