- 1 (8-10 oz) bag of tortilla chips
- 1/2 can of Wertz’s Family Farms pulled pork, or some of my famous
- ¼ cup thinly sliced red onion.
- 1 cups cheddar cheese, shredded
- 1 cup Monterrey Jack cheese, shredded
- 2-4 Tablespoons BBQ sauce
- Optional topping: 2-4 Tablespoons of ranch dressing
- 1 cup of coleslaw
- ¼ cup shredded lettuce
- Preheat oven to 400 degrees F. Spread chips out on a prepared baking sheet. I used parchment paper, but you could also use foil.
- Place pulled pork over chips.
- Add on the red onion slices.
- Sprinkle on your cheddar and Monterrey Jack cheese, and drizzle a couple tablespoons ( 2-4 depending on taste) of BBQ sauce on top.
- Bake for 5-10 minutes until cheese is melted. Add optional toppers and serve immediately.
- 1 1/2 pounds red-skinned potatoes, pierced with a fork
- 4 tablespoons unsalted butter
- 3/4 to 1 cup milk
- Kosher salt and freshly ground pepper
- 1/2 medium onion, sliced
- 3 tablespoons all-purpose flour
- 2 1/2 cups low-sodium chicken broth
- 2 teaspoons Worcestershire sauce
- 4 thick slices sourdough bread
- 3 tablespoons dijon mustard
- 1 tablespoon prepared horseradish
- 1 can of Wertz’s home grown beef
- 1/2 bunch watercress, woody stems removed
- 1/4 cup chopped fresh parsley
Microwave the potatoes on high until soft, about 20 minutes. Using a fork, mash the potatoes in a bowl with 2 tablespoons butter. Add the milk and mash; season with salt and pepper. Preheat the broiler.
Meanwhile, melt the remaining 2 tablespoons butter in a skillet over high heat. Add the onion and cook until soft, about 4 minutes. Stir in the flour and cook until slightly brown. Gradually whisk in the chicken broth until smooth. Whisk in the Worcestershire sauce and simmer until thick, about 3 minutes.
Toast the bread under the broiler, about 1 minute. Spread the mustard and horseradish on toasts; place each on a plate. Pour some gravy over the toast; top with the home grown beef, more gravy, watercress and parsley. Season with salt and pepper. Serve the sandwiches with the potatoes.
- 1 can Wertz’s home grown beef
- 1⁄2 cup chopped onion
- 2 cups shredded cheddar cheese
- 1 (20 ounce) can enchilada sauce
- 8 flour tortillas
- Brown meat and onions in large skillet
- Add 1 cup enchilada sauce and 1 cup cheese
- Mix well
- Put filling along center of each tortilla
- Roll up and place seam side down in a 9×13 pan
- Pour remaining sauce over
- Sprinkle remaining cheese over
- Bake at 350F degrees for about 30 minutes till cheese is bubbly
- 3 cans of Wertz’s home grown canned beef
- 1 cup water
- 1 tablespoon and 1-1/2 teaspoons white vinegar
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 1 teaspoon dry mustard
- 2 tablespoons Worcestershire sauce
- 1 1/2 cups ketchup
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon crushed red pepper flakes
- 2 cloves garlic (minced)
- 1 (16 ounce) bag coleslaw mix
- 2 tablespoons diced onion
- 2/3 cup Miracle Whip
- 3 tablespoons vegetable oil
- 1/2 cup white sugar
- 1 tablespoon white vinegar
- 1/4 teaspoon salt
- 1/2 teaspoon poppy seeds
For the BBQ Beef
- Place Wertz’s home grown beef into a medium pan and heat until fat is melted and the mixture is boiling.
- In a medium bowl, mix the vinegar, brown sugar, dry mustard, Worcestershire sauce, ketchup, honey, salt, pepper, cayenne, crushed red pepper and garlic.
- Stir into the shredded beef so that the meat is thoroughly coated.
- Cover, and continue to cook beef on LOW for an additional 1-2 hours. Add the reserved broth only if necessary to maintain moisture.
- Serve on mini buns, such as King’s Hawaiian rolls and top with coleslaw.
For the Slaw
- Combine the coleslaw mix and onion in a large bowl.
- Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.