CABBAGE SOUP

1 Medium Head of Cabbage
2 Cans Ranch Style BEans
2 Cans Diced Tomatoes
2 Cans Rotel(mild)

8oz. V-8 Juice
2 Lb. Ground Chuck
1 Large Onion
2 Packs Good Seasons Italian Seasoning Mix

Brown meat and onon, Add other ings. do not drain nothing. Add cut up cabbage and simmer all until cabbage is done. Can serve with cornbread or crackers.

EASY PIMENTO CHEESE SPREAD

1 (8)oz. Cream Cheese, room temp.
2 Cups Grated Sharp Cheddar Cheese
2 Large Jars Diced Piementos
1 Tablespoon, Onion, grated or to your taste
3/4 Teaspoon Salt
3/4 Teaspoon Garlic Powder or more
Cracked Black Pepper

In a medium bowl beat the cream cheese with a electric mixer until smooth and fluffy. Add the remaining ings. and beat until well blended. Keep ref. Serve on crackers.

MEXICAN BEEF CASSEROLE

2 Lbs. Ground Chuck
1 Medium Onion, diced
1 Can Cream of Chicken Soup
1 Can Cream of Mushroom Soup

1(12)oz. Can Evaporated Milk
1 (4)oz. Can Chopped Green CHilies
12 Corn Tortillas
1 Cup Cheddar Cheese, shredded

Preheat oven to 350. Spray a 13 x 9 glass baking dish. In a large skillet, combine the ground chuck and onion. Cook until done and crumbled. Drain well. In a medium saucepan, combine soups, milk, and chilies. Cook over medium-low heat until warm. Cut tortillas into fourths. Cover bottom of prepared baking dish with tortillas. Top with half of meat mixture and half of soup mixture. Repeat layers with remaining tortillas, meat mixture and soup mixture. Sprinkle with cheese and bake for 30 minutes or until bubbly and hot.

15 MINUTE MEXICAN DISH

1 Lb. Ground Chuck
1 Medium Onion, chopped
1 Can Spanish Rice
1 Can Ranch Style Beans
1 Cup Shredded Cheese, grated


Brown meat and onions, add some chili powder and salt to this. Drain. Mix in the rice and beans. Top with the grated cheese and bake on 350 for 20 to 30 minutes. Don't let the cheese burn on top or get hard.

MEXICAN CASSEROLE

2 Lbs. Ground Chuck
1 Pack Taco Seasoning
1 Teaspoon Seasoned Salt
1 Can Rotel Tomatos with chilies
16oz. Cottage Cheese, small curd
15oz. Tomato Sauce
2 Eggs, lightly beaten
12 Corn Tortillas, 6 inch, cut into quarters
4 Cups Monterey Jack Cheese, shredded

In a large skillet , cook meat over medium heat and drain. Add the seasoning salt, taco seasoning, rotel and tomato sauce, reduce heat and simmer uncovered for 15 minutes. In a small  bowl combine the cottage cheese and eggs. In a sprayed 13 x 9 pan layer half of the meat sauce, half of the tortillas, half of the cottage cheese mixture, half of the cheese mixture. Repeat layers. Bake on 350 for 30 minutes or until bubbly. Let stand 10 minutes before serving.

COCONUT ORANGE SLICE CANDY

1 (14ounce) Bag Flaked Coconut
 14oz. Orange Slice Candy
1 Cup Chopped Nuts
1 Can Sweetened Condensed Milk

1 Box Powdered Sugar

Chop orange slices into small pieces. Place all ings. in a saucepan. Heat until hot thru. Cool and form into balls. Roll in powdered sugar.

MICROWAVE RED HOT CANDY

1 Cup Sugar
1/2 Cup Karo Light Syrup
Cinnamon Oil
Red Food Coloring

1/2 Cup Powdered Sugar

Combine sugar and karo syrup and microwave on high for 3 minutes. Stir and microwave on high 2 minutes 45 seconds. Add cinnamon oil a few drops around 5 drops or more and food coloring to taste and desired color. Pour quickly onto a buttered cookie sheet. Once this is hardeded, crack it in small pieces and put in a zip-lock bag and put powered sugar over all of it and shake good. Keep in a air- tight container.