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Mexican Pot Roast

Reviewed: Apr. 28, 2013
I made this yesterday, served it last night. It was wonderful! I read the reviews first, so I did tweak it a bit according to some of the suggestions. I had a smaller roast, so I cut back on the ingredients. Glad I did, cause it was HOT! I used 2 cans of green chilies and 1/2 bottle of hot sauce. Figured I could always add more if needed, but it definitely did not need any more heat! The meat was so tender. I served it with a side dish of Mexican rice, and the juice was so good on the rice. Thanks for the suggestion to use the meat in soft tacos. I actually have them on hand, and that's what we'll be doing with the leftovers. This dish is definitely company worthy, if you know your company likes Mexican and spicy dishes.
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Grandma's Cranberry-Orange Gelatin Salad

Reviewed: Dec. 12, 2011
Made this the last two Thanksgivings and we love it. I wasn't fond of the topping (needed to be a little sweeter), so I substituted one I found in several similar recipes: Beat till smooth an 8 oz package of cream cheese, a cup of sour cream and 1/2 cup of sugar. Spread it on top and sprinkle with chopped pecans. Making it tonight for a staff Christmas party for tomorrow!
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