Trish's dishes

1 SMALL BONE IN HAM (I GET MINE AT WALMART) 4 CANS OF CHICKEN BROTH 4 CANS OF PINTO BEANS 1 TO 3 TABLESPOONS OF CORNSTARCH (MIX WITH THE JUICE THE HAM BOILED IN) UP TO 4 OR 5 CUPS OF WATER (WATER IS USED TILL HAM IS COMPLETELY COVERED TO BOIL) I DO NOT SALT THIS RECIPE FOR THE FACT HAM IS A VERY SALTY MEAT. 1/2 TEASPOON PEPPER 1/2 TEASPOON OF GARLIC POWDER 1/2 TEASPOON OF ONION POWDER I TAKE THE HAM AND PUT IT IN A SOUP PAN (YOU CAN USE A CROCK POT) WITH JUST THE CHICKEN BROTH THEN WATER TILL MEAT IS COVERED. BRING TO BOIL AND THEN SIMMER ON LOW FOR ABOUT 5 HOURS. (IN A CROCK POT LEAVE ON HIGH FOR ABOUT 6 or 7 HOURS). ONCE IT'S SO TENDER IT FALLS OFF THE BONE CUT IT UP INTO CHUNKS. PUT THIS INTO THE CHICKEN BROTH. ADD TWO CANS OF BEANS (JUICE OF BEANS AND ALL), THEN PUREE THE OTHER TWO CANS (WITH THE JUICE). ADD ALL BEANS INTO THE BROTH. USE THE CORNSTARCH TO THICKEN. BRING BACK TO BOIL, SIMMER FOR ABOUT 30 MINUTES (UNTIL BEANS TASTE COOKED) ON MEDIUM LOW HEAT, THEN SERVE. (I SERVE

1 GOOD SIZED FLANK STEAK (I CUT MINE INTO PIECES WITH MY KITCHEN SCISSORS). 1 MEDIUM ONION CUT INTO LONG SLICES 2 MEDIUM BELL GREEN PEPPERS CUT INTO LONG SLICES 1 RED BELL PEPPER CUT INTO LONG SLICES 1 MEDIUM SERRANO PEPPER CUT IN HALF THEN INTO THIN SLICES 2 TABLESPOONS OF OLIVE OIL (ANY OIL WILL WORK) 1 TEASPOON OF PEPPER 1/2 TEASPOON OF SALT 1 TABLESPOON OF CHILI POWDER 1/2 TEASPOON OF ONION POWDER 1/2 TEASPOON OF GARLIC POWDER 1/2 TEASPOON OF SEASONED SALT 1/2 CUP SOUR CREAM (OPTIONAL) 1 CUP SHREDDED CHEESE (ANY FLAVOR OF YOUR CHOICE) 12 HEATED TORTILLAS TAKE THE VEGGIES AND MEAT (AT THE SAME TIME) SAUTE THEM IN THE OIL IN A GOOD SIZED PAN TILL FULLY COOKED. PLACE A GOOD AMOUNT (OF YOUR CHOICE) IN THE MIDDLE OF A TORTILLA ADD YOUR TOPPINGS, ROLL, AND ENJOY.