1 Lb. Ground Beef
1Pack Taco Seasoning Mix
1 (8)oz. Can Tomato Sauce
1 Cup Shredded Cheddar Cheese
4 Sandwich Rolls
Place ground beef in a skillet. Brown for 7 minutes or until done. Stir and break up meat as it cooks. Stir in taco seasoning and tomato sauce. Cook 2 minutes, stirring ever now and then. Sprinkle with the cheese and then cover and remove from heat. Let stand 4 or 5 minutes until cheese is melted. Top with lettuce and tomato and sour cream if you like.
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Monday, April 19, 2010
BLUEBERRY-PINEAPPLE DIP
2 Cups Frozen Blueberries
1 Small Can Pineapple Chunks
1 Cup Sour Cream
1/2 Cup Light Brown Sugar
1/2 Teaspoon Ground Cinnamon
Place the blueberries in a bowl to thaw. When thawed add the pineapple chunks and half of the juice. In another bowl add the sour cream, brown sugar and cinnamon. Wisk together. Next add the pineapple chunks and blueberries to the sour cream mixture. Stir. Chill and serve. Can serve some over top of a piece of pound cake or a yellow cake. If pineapple chunks are two large can be cut into smaller pieces.
1 Small Can Pineapple Chunks
1 Cup Sour Cream
1/2 Cup Light Brown Sugar
1/2 Teaspoon Ground Cinnamon
Place the blueberries in a bowl to thaw. When thawed add the pineapple chunks and half of the juice. In another bowl add the sour cream, brown sugar and cinnamon. Wisk together. Next add the pineapple chunks and blueberries to the sour cream mixture. Stir. Chill and serve. Can serve some over top of a piece of pound cake or a yellow cake. If pineapple chunks are two large can be cut into smaller pieces.
HAMBURGER DRESSING
1/2 Cup Sun-dried Tomatoes in oil(drained)
1/2 Cup Ranch Salad Dressing
1/4 Cup Barbecue Sauce
Mix all ings. in a blender. Blend for 1 minute or until smooth. Put on top of your hamburger or spread on the top bun instead of mayo or mustard.
1/2 Cup Ranch Salad Dressing
1/4 Cup Barbecue Sauce
Mix all ings. in a blender. Blend for 1 minute or until smooth. Put on top of your hamburger or spread on the top bun instead of mayo or mustard.
CROCK-POT COWBOY SOUP
1Lb. Beef Stew Meat
1 Pack Taco Seasoining Mix
1 (14.5) Can Diced Tomatoes with garlic/onion, undrained
1 (10)oz. Can Diced Tomatoes with Green Chiles, undrained
1 Cup Refried Beans
2 Cups Frozen Seasoning Blend(diced onions, bell peppers, celery)
2 (16)oz. Cans Pinto Beans, drained
Turn slow cooker on high. Place the beef and taco seasoing pack in a ziploc bag. Shake to coat. Put the beef and seasoing in the slow cooker. Stir in canned tomatoes with their liquid, refried beans and seasoning blend. Pour beans on top of beef mixture and do not stir. Cover and reduce heat to low. Cook for around 8 hours or until beef is done.
1 Pack Taco Seasoining Mix
1 (14.5) Can Diced Tomatoes with garlic/onion, undrained
1 (10)oz. Can Diced Tomatoes with Green Chiles, undrained
1 Cup Refried Beans
2 Cups Frozen Seasoning Blend(diced onions, bell peppers, celery)
2 (16)oz. Cans Pinto Beans, drained
Turn slow cooker on high. Place the beef and taco seasoing pack in a ziploc bag. Shake to coat. Put the beef and seasoing in the slow cooker. Stir in canned tomatoes with their liquid, refried beans and seasoning blend. Pour beans on top of beef mixture and do not stir. Cover and reduce heat to low. Cook for around 8 hours or until beef is done.
VEG. DIPPING SAUCE
1/4 Cup Mayonnaise
2 Teaspoons Horseradish
2 Teaspoons Country-style Dijon Mustard
1/4 Teaspoon Green Pepper Sauce
Combine all ings. in a small bowl. Chill and serve.
2 Teaspoons Horseradish
2 Teaspoons Country-style Dijon Mustard
1/4 Teaspoon Green Pepper Sauce
Combine all ings. in a small bowl. Chill and serve.
HONEY GLAZED CARROTS
1 Tablespoon Butter
1/2 Tablespoon Seansoned Salt
1 (16)oz. Bag Whole Baby Carrots
1/4 Cup Honey
1/4 Cup Brown Sugar
2 Cups Water
Place the water and carrots in a pan and bring to a boil. Heat for 5 minutes. Drain water and then put back in pan and add the seasoned salt and butter. Saute for 1-2 minutes. Add honey and brown sugar. Mix and cook for 3 minutes. Stir frequently.
1/2 Tablespoon Seansoned Salt
1 (16)oz. Bag Whole Baby Carrots
1/4 Cup Honey
1/4 Cup Brown Sugar
2 Cups Water
Place the water and carrots in a pan and bring to a boil. Heat for 5 minutes. Drain water and then put back in pan and add the seasoned salt and butter. Saute for 1-2 minutes. Add honey and brown sugar. Mix and cook for 3 minutes. Stir frequently.
FRIED RICE
1 3/4 Cups Chicken Broth
3 Tablespoons Soy Sauce
1 Teaspoon Minced Garlic
1/4 Teaspoon Red Pepper Flakes
2 Green Onions
1 Medium Red Bell Pepper
2 Cups Instant Brown Rice
1 Cup Frozen Green Peas
In a skillet combine the garlic, soy sauce, pepper flakes and broth. Bring to a boil on high. Slice the green onions very thin. Cut the pepper into 1/4 inch pieces. Set this aside. Add the rice to the boiling broth and return to a full boil. Reduce the heat to low and cover and cook for 5 minutes. Remove from heat and stir in the peas, onions and peppers. Cover and let stand for 7 minutes until the water is absorbed. Fluff with a fork and serve.
3 Tablespoons Soy Sauce
1 Teaspoon Minced Garlic
1/4 Teaspoon Red Pepper Flakes
2 Green Onions
1 Medium Red Bell Pepper
2 Cups Instant Brown Rice
1 Cup Frozen Green Peas
In a skillet combine the garlic, soy sauce, pepper flakes and broth. Bring to a boil on high. Slice the green onions very thin. Cut the pepper into 1/4 inch pieces. Set this aside. Add the rice to the boiling broth and return to a full boil. Reduce the heat to low and cover and cook for 5 minutes. Remove from heat and stir in the peas, onions and peppers. Cover and let stand for 7 minutes until the water is absorbed. Fluff with a fork and serve.
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