TACO RING

TACO RING

From Lucy Reid

2 tubes crescent rolls

1 lb. ground beef

1 pkg. taco seasoning mix

shredded lettuce

cheese

onions

diced tomatoes

sour cream

taco sauce

This one is a pampered chef recipe.

It is so easy and quick.

Take 2 tubes of crescent rolls and lay them around the edge of a round pizza pan with the points hanging over the edge.

Roll the dough to blend together and form a ring.

Prepare 1 lb. ground beef and add a package of taco seasoning.  Prepare as per package instructions.

Spread taco meat on prepared dough and bring the points of the dough to the center of the pan covering the meat mixture.

Bake according to roll instructions.

Cut in slices and serve with shredded lettuce, cheese, onions, diced tomatoes, sour cream and taco sauce.

KOREAN BEEF

 

KOREAN BEEF

From Rachel Brown

1 T. sesame oil

1 lb. ground beef

3 cloves garlic, minced

1/4 cup brown sugar

1/4 cup soy sauce (or coconut aminos or Bragg's Liquid Aminos)

1/2 t. fresh ginger, minced (or a few shakes of ground ginger)

1/2 - 1 t. crushed red pepper to taste

salt, pepper to taste (not much salt needed, taste first!)

1/2 cup sliced green onions

Heat a skillet over medium heat. Brown the ground beef in the sesame oil. 

Add the garlic toward the end of browning and cook for a couple of minutes.

Drain the fat.

Add the brown sugar, soy sauce, ginger, salt and pepper and red pepper. 

Simmer for a few minutes to blend the flavors. 

Serve over steamed rice and top with green onions.

Note: we use quinoa instead of rice - you can also make this into lettuce wraps!

NIKI'S CHEESEBURGER RING

NIKI'S CHEESEBURGER RING

From Niki Reid

1 lb. ground beef

2-3 Tablespoons of Mustard

1 cup shredded Cheddar cheese (4 oz)

Dill pickle slices

2 cans (8 oz. each) Pillsbury™ refrigerated crescent dinner rolls

Shredded lettuce, chopped tomatoes, onion

Sesame Seeds

Heat oven to 375°F. 

In 10-inch nonstick skillet, cook beef until no longer pink. 

Add 2-3 Tablespoons of mustard.

Unroll both cans of dough; separate into 16 triangles. 

Take the triangles and lay them around the edge of a round pizza pan with the points hanging over the edge and the other ends facing the center. They will form a 5-inch circle in center. Dough will overlap. Dough ring should look like the sun.

Spoon beef mixture on the half of each triangle closest to center of ring. 

Top with shredded cheese and pickles. 

Bring each triangle tip up over filling, tucking dough under center layer of dough to secure it. 

Repeat around ring until entire filling is enclosed (some filling might show a little).

Brush top with an egg wash and sprinkle with sesame seeds.

Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. 

Cool 5 to 10 minutes before cutting into serving slices.

Serve with choice of toppings…diced onion, shredded lettuce, diced tomatoes.

PIMENTO CHEESE SANDWICH SPREAD

PIMENTO CHEESE SPREAD

From Billie Reid  (Grandma Swearingen, Xenia, Ohio)

4 hard-boiled eggs
sweet and dill pickles, mixed
1 large can pimentos
1/2  lb. cheese (colby or longhorn, etc.)
pinch of salt
pinch of sugar

Put eggs and cheese through food chopper.  Mix with Miracle Whip Salad Dressing.