Taco Pasta Salad

3 c uncooked spiral pasta

3 3/4 tsp sugar

1 lb ground beef

1 Tbs ground mustard

1 envelope taco seasoning

7 c torn iceberg lettuce

1 1/4 c mayonnaise

1 to 2 medium tomatoes, chopped

2 to 3 Tbs milk

2 c (8 oz) shredded cheddar cheese

3 3/4 tsp cider vinegar

1 to 2 c crushed nacho tortilla chips

Cook pasta according to package directions.  Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain.  Stir in taco seasoning; heat through.  In a small bowl, combine the mayonnaise, milk, vinegar, sugar and mustard; set aside.  Drain pasta; place in a large bowl.  Add beef and mayonnaise mixture; toss to coat.  Add lettuce, tomatoes and cheese; toss to combine.  Sprinkle with tortilla chips.  Yield: 12-14 servings

Raspberry Dessert Sauce

2/3 c fresh or frozen raspberries, thawed

1/2 tsp orange extract

2 Tbs sugar

vanilla ice cream

In a blender, combine the raspberries, sugar and extract; cover and process on high until smooth.  Strain and discard seeds.  Serve raspberry sauce over ice cream.  Yield: 2/3 cup

Zesty Grilled Chops

3/4 c soy sauce

1 Tbs brown sugar

1/4 c lemon juice

1 garlic clove, minced

1 Tbs chili sauce

6 rib or loin pork chops (1 1/2 inches thick ea)

Combine the first five ingredients.  Place chops in a glass baking dish and pour marinade over.  Cover and refrigerate 3-6 hours or overnight.  To cook, remove chops from marinade and grill or broil 4 inches from the heat to desired doneness.  Brush occasionally with the marinade.  Yield: 6 servings.

Old Fashioned Chocolate Soda

6 Tbs chocolate syrup

2 1/2 c cold carbonated water

2 Tbs whipped cream

4 scoops ice cream of your choice

For each serving, place 3 tablespoons chocolate syrup in a 16 ounce glass.  Stir in 1 tablespoon of whipped cream and 1 1/4 cup water until foamy.  Add two scoops of ice cream.  Yield: 2 servings.

Green Bean Tomato Salad

1 lb fresh green beans, trimmed and halved

3 Tbs red wine vinegar

2 medium tomatoes, sliced

1 tsp Dijon mustard

1 small onion, sliced

1/4 tsp salt

1/3 c olive oil

1/8 tsp pepper

Steam green beans for 6 minutes or just until crisp-tender.  Immerse in cold water; drain.  Place beans in the center of a large plate.  Arrange tomato and onion slices around beans.  Whisk together remaining ingredients and pour over vegetables.  Chill until ready to serve.  Yield: 4-6 servings

Green Bean Bundles

1 lb fresh green beans, trimmed

1 Tbs white wine vinegar

8 bacon strips, partially cooked

1 Tbs sugar

1 Tbs finely chopped onion

1/4 tsp salt

3 Tbs butter

Cook the beans until crisp-tender.  Wrap about 15 beans in each bacon strip; secure with a toothpick.  Place on a foil-covered baking sheet.  Bake at 400 degrees for 10-15 minutes or until bacon is done.  In a skillet, saute onion in butter until tender.  Add vinegar, sugar and salt; heat through.  Remove bundles to a serving bowl or platter; pour sauce over and serve immediately.  Yield: 8 servings

Fry Bread Sandwiches

3 c all purpose flour

12 slices fully cooked turkey or ham

1 tsp baking powder

1 small onion, sliced and separated into rings

1/2 tsp salt

6 slices cheddar cheese

1 1/4 c milk

18 thin slices tomato

oil for deep fat frying

1 can (4oz) chopped green chilies

12 lettuce leaves

In a large bowl, combine flour, baking powder and salt.  Add milk and stir to form a soft dough.  Cover and let rest for 1 hour.  About 30 minutes before serving, divide dough into six portions.  On a lightly floured surface, roll each portion into an 8 inch circle.  In a deep fat fryer, heat oil to 375°.  Fry bread circles, one at a time, until golden, turning once; drain on paper towels.  Keep warm in a 300° oven.  To serve, cut each circle in half.  On six halves, layer the lettuce, turkey, onion, cheese and tomato; sprinkle with chilies.  Top with remaining bread.  Serve immediately.  Yield: 6 servings.

Minted Pea Salad

4 c fresh blanched or bag (16 oz) frozen peas, thawed

1/2 c mayonnaise

1/4 lb slice smoked ham, cooked

1/4 c rice wine vinegar

1/2 c fresh mint leaves, chopped

1 tsp fresh dill chopped

Combine peas, ham and mint in mixing bowl.  In another bowl, combine mayonnaise, vinegar and dill.  Add dressing to peas and toss together.

Oriental Pork Burgers

1 c soft bread crumbs

2 lbs ground pork

1/3 c finely chopped green onions

SAUCE:

1/3 c finely chopped green pepper

1 can (8 oz) crushed pineapple, drained

1 can (8 oz) water chestnuts, drained and chopped

2/3 c ketchup

1 egg, lightly beaten

1/4 c white vinegar

2 Tbs soy sauce

1/4 c orange marmalade

1 garlic clove, minced

2 Tbs prepared mustard

1 tsp salt

8 hamburger buns, split and toasted

1/8 tsp ground ginger

In a large bowl, combine the first nine ingredients.  Crumble pork over mixture and mix well.  Shape into eight patties.  Cover and refrigerate for 1 hour.  Meanwhile, in a saucepan, combine the pineapple, ketchup, vinegar, marmalade and mustard.  Cook and stir for 5 minutes or until marmalade is melted.  Remove from the heat; set aside.  Grill patties, covered, over medium heat for 4 to 6 minutes on each side or until a meat thermometer reads 160.  Spoon 1 tablespoon. of sauce onto each burger during the last 2 minutes of grilling.  Serve on buns with remaining sauce.  Yield: 8 servings.