Cajun Style Pork n Beans and Cajuan Spice Mix

5 med. cans Van Camps Pork and Beans
2 - 8oz cans tomato sauce
2 onions, diced
1 package hot link sausage, diced
1/4 bottle Sweet Baby Ray's Barbecue Sauce (or use your own favorite)

Add remaining seasonings to taste:
Worcestershire sauce
Louisiana Hot Sauce
Cajun seasoning (I make my own, see below)
Liquid smoke
Mustard (I use Moosetard if you can get it, if not try a spicy brown or Dijon)
Brown sugar

Mix all ingredients in a crockpot and allow to simmer all day.

*HINT: I buy crock pot liners. It makes clean up so easy! Just throw away the bag, no more soaking and scrubbing.

Cajun Style Spice Mix
from Cooking Light Magazine

This rub is Excellent on any type of fish (especially catfish and Ahi tuna steaks) squirted with a bit of lime juice and grilled.

3 TBSP paprika
2 TBSP ground red pepper
2 TBSP dried thyme
2 TBSP dried oregano
2 TBSP onion powder
2 TBSP garlic powder
1 TBSP kosher salt
1 TBSP black pepper
1 TBSP sugar

Combine all ingredients and store in a dry container. I use a mason jar.

Turkey Enchiladas

Hate to get on the soap box....but I am going to now. Would real Alaskans be satisfied with eating pinks? I think not!!! Do you know those in the lower 48 don't know the difference? The same is true for true chile (red or green, hot or mild it makes no difference). This is a plug for you to advocate for real chile be sent to Fairbanks. If we can acquire Thai ingredients, we should be able to get great Southwestern ingredients as well.

Turkey Enchiladas

As with any great recipe, start with the best ingredients you can get. Unfortunately in Alaska we are limited. I bring home the frozen Bueno and keep it like gold. Next best substitute is to make your own red chile sauce from dried powdered. Your last, and most undesirable option is buying the canned. Please do email Bueno Foods and request REAL chile products be sent to Safeway and Fred Meyer!

Make Red Chile Enchilada sauce:
1 TBSP vegetable oil
1 TBSP chopped garlic
1 TBSP flour
1 3/4 cup water
14 oz. red chile puree
1/2 tsp. Mexican oregano
1 tsp. salt

Brown garlic and flour in oil under medium heat.

Stir in remaining ingredients. Let this come to a boil, cover and simmer on low 30 minutes.

Enchiladas:
24 corn tortillas

5 cups Monterey Jack cheese

1 cup finely diced onions
3 cups finely diced cooked turkey

Place a layer of red chile sauce in bottom of deep dish baking pan. Dip corn tortillas in hot oil until soft and drain on paper towels. Place scant amount of turkey, cheese and onion on tortilla and roll up. Place on top of chile sauce continue this process forming a casserole type dish. Top with red chile sauce and cheese. Bake at 370 for 40 minutes. Uncover for the last 10 minutes of baking time. Serve with Spanish rice and/or sour cream. A good Mexican beer like Dos Equis or Pacifico doesn't hurt!

Turkey Tortilla Soup

You NEED this recipe after consuming your Thanksgiving turkey. I have used it for over 15 years and never fail to appreciate it and neither will you.....It only asks for 2 cups of your left over chopped turkey..that is NOTHING compared to the big bird you decided to cook.

This recipe is soooooooo old I don 't remember where I got it. I'm sorry. Dang it....now my 3 hole punch is broken and pages are flipping!!....that's how old this is. You will never cook a bird again without reserving turkey for this soup......GUARANTEED!

1 tsp. Olive oil
1 cup onions, chopped
1 package taco seasoning
6 cups of chicken broth or boullion
2 cups of diced cooked turkey

1 tub of frozen green chili....for my Alaska friends....4 cans (chopped (I am so sorry that you don't know the difference)
1 can (16 oz) undrained tomatoes
1 10 pkg.frozen corn
1/3 cup cilantro
1/2 cup Monetrey Jack Cheese grated

Tortilla chips to top

In a 5 qt. saucepan, over medium heat, saute onion in oil 3-4 min. or until soft. Stir in chile (more apologies to AK as you do not know what REAL chile is) Cook 1 minute. Add tomatoes, stir in turkey and broth. Add corn and reduce heat to simmer......Simmer 5 minutes. Add cilantro. To serve, spoon 1 1/3 cups soup to a bowl, top with tortilla chips and grated cheese.