Windrush farms

INGREDIENTS

•  Ground Goat Meat
•  Onions
•  Green Peppers
•  Mushrooms
•  Diced Tomatoes
•  Hot Salsa + Corn Salsa
•  Sweet Corn
•  Black Beans
•  Chili Beans
•  Chili Powder
•  Oregano
•  Cumin
•  Brown Sugar

INSTRUCTIONS

Call Vern for more specifics on this secret recipe. Or give it a whirl and season to taste!

INGREDIENTS

•  Ground Goat Meat
•  Onions
•  Green Peppers
•  Mushrooms
•  Diced Tomatoes
•  Hot Salsa + Corn Salsa
•  Sweet Corn
•  Black Beans
•  Chili Beans
•  Chili Powder
•  Oregano
•  Cumin
•  Brown Sugar

INSTRUCTIONS

Call Vern for more specifics on this secret recipe. Or give it a whirl and season to taste!

INGREDIENTS

•  1½ LB Ground Goat or 1½ LB Shredded Goat Leg
•  2 Large Onions
•  2 LB Grated Cheddar Cheese
•  2 Cans Rotel Diced Mexican Tomatoes
•  1 Bottle Taco Sauce
•  2 Cans Chopped Green Chiles
•  2 Cups Sour Cream
•  Corn or Flour Tortillas

INSTRUCTIONS

Preheat oven to 350°. Chop and sauté both onions until transparent. Add Rotel, Green Chilis, Taco Sauce and 1 LB of the cheese. Next, fold in 2 cups of Sour Cream. Set aside to cool.

Fry tortillas until crisp. In the bottom of a 9×13 baking dish, spread cooled mix. Add some cheese and cover with tortillas. Place meat on top of tortillas then cover with mix. Alternate these four layers until ingredients are gone. Usually 2 or 3 layers. Cover top with tortillas, cheese and remaining sauce.

Bake at 350° for one hour.

INGREDIENTS

•  1 LB Ground Goat or 1 LB Shredded Leg of Goat
•  1 Pkg Grated Cheddar Cheese
•  12 Corn Tortillas
•  2 Cans Enchilada Sauce (Mild & Spicy)
•  1 Large Onion
•  1 Can Chopped Green Chiles

INSTRUCTIONS

Preheat oven to 350°.

NOTE: If using ground goat, fry until crumbly and drain fat. If using shredded leg of goat, bake until meat falls apart. Shred the meat.

Chop the onion and set aside. 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 remaining cheese and green chiles. Mix your sauce varities and pour over top of enchiladas.

Cover and Bake at 350° for one hour.

INGREDIENTS

•  6-10 Goat Chops
•  1 can Cream of Mushroom Soup
•  2 cans (2½ oz) Sliced Mushrooms
•  1 cup White Wine
•  1 LB Sharp Cheddar Cheese
•  1 TSP Curry Powder
•  Pepper
•  Garlic Granules
•  Paprika

INSTRUCTIONS

Preheat oven to 350°. Place goat chops in a 9×13 baking dish.

In a bowl mix together mushroom soup, sliced mushrooms, garlic granules, pepper and curry powder. Add wine and mix. Next, pour mix over the goat chops. Add grated cheese lavishly over the chops. Top by sprinkling paprika generously over the cheese.

Bake at 325° for 90 minutes.