Published Thursday, September 27, 2012

What's Cooking in Coweta

From Special Reports

closeup@newnan.com

Try these great recipes from Newnan Times-Herald readers.

Be sure to send in your favorites by email to: closeup@newnan.com

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Simply Perfect Slow Cooker Country Pork

By Barbara Wetherington

INGREDIENTS

3 or 4 pound boneless pork butt

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1/2 teaspoon salt

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1/2 teaspoon black pepper

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1/2 teaspoon garlic powder

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1 Tablespoon vegetable oil

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1/4 cup white wine (or water)

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1(8-ounce) package sliced fresh mushrooms

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1 onion, coarsely chopped

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1 (10.75-ounce) can condensed cream of mushroom soup

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1/2 cup sour cream

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2 Tablespoons Dijon mustard

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Egg noodles

Season the pork with salt, pepper and garlic powder. In a skillet, heat the oil over medium heat. Brown the pork on all sides, about 5 or 6 minutes.

In a 5-quart slow cooker, mix well the wine, mushrooms and onion. Place the browned pork over the vegetables. In a small bowl, mix well the soup, sour cream and mustard. Pour over the pork.

Cover and cook on the low setting for 6 to 8 hours, until very tender.

Cut the pork into large chunks and serve with the sauce over the cooked egg noodles.

“Incredibly delicious for almost no work,” says Wetherington.

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Bundle of Beans

By Shirley Williamson

INGREDIENTS

2 (No. 303) cans whole green beans

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1 cup brown sugar

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2 teaspoons dry mustard

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Bacon to wrap

Drain juice from beans. Mix brown sugar and dry mustard; pour over beans in a bowl and toss well. Divide beans into bundles and wrap 1/2 slice bacon around each bundle and secure with a toothpick. Bake at 30 minutes at 350°F.

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Cheese and Tortillas

By Shirley Williamson

INGREDIENTS

12 corn tortillas

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Grated cheese

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1 can chopped green chiles

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1 can Rotel, drained

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1 (8 ounce) container sour cream

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2 cans cream of chicken soup

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4 or 5 green onions, chopped or 1 small onion, chopped finely

Mix green chiles, Rotel, sour cream, soup, and onions in a pot. Heat on medium heat until smooth. Put a little of mixture in the bottom of casserole dish. Heat tortillas in microwave to soften. IF you don’t have a tortilla warmer, wrap in damp paper towels and heat a few at a time.

Put grated cheese into each tortilla and roll up. Put tortillas in the dish. Pour remaining sauce on the top. Sprinkle with cheese.

Bake for about 20 to 30 minutes or until bubbly at 350°F.

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