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Taco Pasta
Salad
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3 c uncooked
spiral pasta
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3 3/4 tsp sugar
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1 lb ground beef
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1 Tbs ground
mustard
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1 envelope taco
seasoning
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7 c torn iceberg
lettuce
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1 1/4 c
mayonnaise
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1 to 2 medium
tomatoes, chopped
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2 to 3 Tbs milk
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2 c (8 oz)
shredded cheddar cheese
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3 3/4 tsp cider
vinegar
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1 to 2 c crushed
nacho tortilla chips
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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
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Raspberry
Dessert Sauce
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2/3 c fresh or
frozen raspberries, thawed
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1/2 tsp orange
extract
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2 Tbs sugar
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vanilla ice
cream
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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
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Zesty Grilled
Chops
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3/4 c soy sauce
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1 Tbs brown
sugar
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1/4 c lemon
juice
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1 garlic clove,
minced
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1 Tbs chili
sauce
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6 rib or loin
pork chops (1 1/2 inches thick ea)
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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.
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Old Fashioned
Chocolate Soda
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6 Tbs chocolate
syrup
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2 1/2 c cold
carbonated water
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2 Tbs whipped
cream
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4 scoops ice
cream of your choice
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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.
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Green Bean
Tomato Salad
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1 lb fresh green
beans, trimmed and halved
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3 Tbs red wine
vinegar
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2 medium
tomatoes, sliced
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1 tsp
Dijon
mustard
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1 small onion,
sliced
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1/4 tsp salt
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1/3 c olive oil
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1/8 tsp pepper
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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
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Green Bean
Bundles
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1 lb fresh green
beans, trimmed
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1 Tbs white wine
vinegar
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8 bacon strips,
partially cooked
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1 Tbs sugar
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1 Tbs finely
chopped onion
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1/4 tsp salt
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3 Tbs butter
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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
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Fry Bread
Sandwiches
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3 c all purpose
flour
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12 slices fully
cooked turkey or ham
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1 tsp baking
powder
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1 small onion,
sliced and separated into rings
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1/2 tsp salt
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6 slices cheddar
cheese
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1 1/4 c milk
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18 thin slices
tomato
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oil for deep fat
frying
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1 can (4oz)
chopped green chilies
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12 lettuce
leaves
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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.
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Minted Pea
Salad
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4 c fresh
blanched or bag (16 oz) frozen peas, thawed
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1/2 c mayonnaise
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1/4 lb slice
smoked ham, cooked
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1/4 c rice wine
vinegar
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1/2 c fresh mint
leaves, chopped
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1 tsp fresh dill
chopped
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Combine peas,
ham and mint in mixing bowl. In
another bowl, combine mayonnaise, vinegar and dill.
Add dressing to peas and toss together.
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Oriental Pork
Burgers
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1 c soft bread
crumbs
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2 lbs ground
pork
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1/3 c finely
chopped green onions
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SAUCE:
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1/3 c finely
chopped green pepper
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1 can (8 oz)
crushed pineapple, drained
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1 can (8 oz)
water chestnuts, drained and chopped
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2/3 c ketchup
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1 egg, lightly
beaten
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1/4 c white
vinegar
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2 Tbs soy sauce
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1/4 c orange
marmalade
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1 garlic clove,
minced
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2 Tbs prepared
mustard
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1 tsp salt
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8 hamburger
buns, split and toasted
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1/8 tsp ground
ginger
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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.
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