Something Different

Sour Cream Tacos

1 1/2 lbs. Ground Goat or 1 1/2 lbs. Shredded Goat Leg
2 Large Onions, Chopped
2 lbs. Grated Cheddar Cheese
1 #2 Can Diced Mexican Tomatoes
1 Bottle Taco Sauce
2 Cans Chopped Green Chiles
2 Cups Sour Cream

Chop and sauté onions lightly. Add 1 lb. of the cheese, tomatoes, chiles and 1 cup taco sauce. Add sour cream. Cool. Fry tortillas until crisp. In the bottom of the baking dish, place some cheese, tomatoes, chiles and taco sauce. Cover with tortillas. Place meat on top of tortillas then cover with mix. Alternate these three layers until ingredients are gone. Usually 2 or 3 layers. Cover top with tortillas, cheese and remaining sauce. Bake at 350° for one hour.

Goat Enchilada

1 lb Ground Goat or 1 lb Shredded Leg of Goat
1 Large Pkg of Grated Cheddar Cheese
12 Corn Tortillas
2 Cans of Enchilada Sauce (one mild, one medium)
1 Large Onion, Chopped
1 Small Can Chopped Green Chiles

If using ground goat, fry until crumbly, drain fat. If using shredded leg of goat, bake goat in liquid in enclosed roaster pan until meat falls apart. Shred the meat. Chop the onion. Fry tortillas on both sides in olive oil until pliable. Fill tortillas with meat, a little onion and cheese. Roll and place seam down in baking dish until all are done. Sprinkle enchiladas with cheese and chiles. Pour sauce over top. Cover and bake at 350° for one hour.

Cheese and Wine Chevon

6-10 Goat Chops
1 can Cream of Mushroom Soup
2 cans (21/2 oz.) Sliced Mushrooms
1 cup White Wine
1 tsp. Curry Powder
Pepper
Garlic Granules
1 lb. Sharp Cheddar Cheese
Paprika

Place chops in baking dish. In a bowl mix together mushroom soup, sliced mushrooms, garlic granules, pepper and curry powder. Add wine, mix and pour over the goat chops. Sprinkle the grated cheese lavishly over the chops. Top by sprinkling paprika generously over the cheese. Bake at 325° for 90 minutes.

Midnight "Poverty Ridge" Chevon Curry

3 lbs Diced Chevon, Sautéed
3-4 Large Onions, Diced
4 Ribs Celery, Diced
5 Large Garlic Cloves, Minced
1 tsp. Ginger
1 tsp. Frontier Organic Pepperman, All Spice, Garam Masala & Ground Fenugreek Seed (to taste)
4 T Curry Powder plus Indian Curry Powder, to taste
1/4 cup Brown Sugar
2 Red Peppers, Diced
2 Green Peppers, Diced
2 Small Cans Pineapple Tidbits (save juice)

1. Sauté Chevon in oil, add curry powder.
2. Place Chevon in bowl, reserve liquid in pan.
3. Sauté onion, red & green peppers and celery. Do not over cook...keep crisp and tender.
4. Add cloves, ginger, brown sugar and pineapple juice...continue cooking until onions caramelize.
5. Additional spices: add to taste: Frontier Organic Pepperman, All Spice, Garam Masala and Ground Fenugreek Seed.
6. Add sautéed Chevon and pineapple tidbits.
7. Simmer until flavors are well blended.
8. Serve with rice.