TACO SALAD

my brothers Damon and Dan

TACO SALAD

From Judi Troyer

We love taco salad and have it often. There are lots of variations and you can add salsa instead of tomatoes, sharp cheddar or mild cheddar cheese.  So, here's how we make it.

1 lb. ground chuck

1 pkg. Ortega taco seasoning mix

1/2 head lettuce

1 head romaine lettuce

1-2 tomatoes, diced

1/2 lb. cheddar cheese

On the Border tortilla chips

Brown the ground chuck. Drain. 

Add 1 pkg. taco seasoning mix. Add 3/4-1 cup water and stir. After meat mixture comes to a boil, lower heat to simmer for 20 minutes to an hour. Note: we keep in simmering on low most of the afternoon to help mix the flavors well.

Prepare both lettuce types and mix them together. Shred the cheese.

When ready, set the toppings in a row and let each person make a taco salad according to taste.

Serves 3-4. 

Make a bowl for your salad: My daughter-in-law Lora makes a taco "bowl" by putting a round soft tortilla inside a pottery bowl. Add a piece of foil with pebbles to keep the bottom of the tortilla flat while cooking. Bake in a 400 degree oven to cook until crisp. Then, you can make your taco salad in a crispy tortilla bowl. 

Salsa adds flavor: My daughter-in-law Sonya serves salsa instead of plain diced tomatoes. It gives added flavor.

SWEET and CRUNCHY BROCCOLI SALAD

Father's Day, 2012, Mom, me, Dad

SWEET and CRUNCHY BROCCOLI SALAD

From Judi Troyer   (from L.L. Bean, Holiday 1996)

1 lb. bacon (or bacon bits)

1 large head broccoli

1/2 head cauliflower (optional)

medium red onion, finely chopped

1 cup raisins

1/2 cup sunflower seeds

Fry one pound of bacon until crispy and crumble into tiny bits. 

Chop broccoli (and optional cauliflower) into 1/2-inch chunks.  

Slice onion, then finely chop and add to vegetables. 

Mix in raisins and sunflower seeds. Toss with dressing. Recipe for dressing is below.

Dressing

1 cup salad dressing or mayonnaise

1/2 cup sugar 

2 T. vinegar

Stir ingredients together and mix well with salad.

Tip: Add a little dressing at a time, just until salad is coated.

EL PASO STEW

Francis, Billie, Bill, Barbara, Damon, JoAnn (1960)

Aunt JoAnn and Uncle Damon (Mom's brother)

EL PASO STEW

From JoAnn Holmes

(created by Curtis R. Taylor while living in El Paso)

In a large pot, place the following vegetables, peeled and quartered:

4 medium turnips

4 large carrots

4 small or 2 medium onions

4 large stalks celery

4 medium potatoes

1 medium head cabbage

2 slices of bacon on top of all. Salt and Pepper to taste.

Fill pot with water until vegetables are just covered.

Cook, covered, with water at low boil 30-40 minutes, or until vegetables are done but still firm.

SICILIAN PIZZA

Don and Lyn

SICILIAN PIZZA

From Lyn Sewell

Thaw 2 loaves frozen bread dough.

On lightly floured surface, roll out each to fit pizza pans.

Spread each with sauce, toppings and mozzarella and parmesan cheese.

Bake at 375 for 20-25 minutes.

Serve immediately. Makes 2 large pizzas.

Toppings: Pepperoni, mushrooms, sliced ripe or green olives, crumbled Italian sausage, chopped green peppers, Canadian bacon, 

PIZZA

Damon and Lucy

PIZZA

From Lucy Reid

PIZZA DOUGH

1 cup warm water

1 pkg. yeast

stir until dissolved

Stir in: 

1 t. sugar

1 t. salt

2 T. salad oil

Add:

2 cups sifted flour and beat until smooth.

Stir in:

additional 1  1/2 cups flour and turn out on lightly floured board. Knead until smooth and elastic.

Place in greased bowl. Brush top with soft shortening. 

Cover. Let rise in warm place until doubled in bulk, about 45 minutes.

(Note: new idea* Use only 2 1/2 cups flour and let set only 5 minutes.)

PIZZA SAUCE

6 oz. can or 2/3 cup tomato paste

1/2 cup water

1 t. salt

1/2-1 t. crushed oregano

dash pepper

When dough has doubled in bulk, punch down, divide in half.  Form each half into a ball and place each on a greased baking sheet. Press out with the palms of your hand, making edges slightly thick.

On each pizza, arrange evenly over crust:

1/4 lb. sharp cheese

1/2 the sauce mixture

2 T. olive or salad oil (sprinkle evenly)

2 T. parmesan cheese, grated

Bake 25 minutes at 400 degrees.

BAKED CORN

Today's recipe is from Jill Northener, daughter of Aunt Dorothy.

BAKED CORN

From Jill Northener

1 can creamed corn, drained

1 can regular corn, drained

1/2 package saltine crackers, crumbled

1 or 2 eggs

1 t. mustard (optional)

Mix and bake until browned.

DAN'S FAVORITE NO-BAKE COOKIES

Dan (my brother) and Angie

DAN'S FAVORITE NO-BAKE COOKIES

From Angie Reid

4 cups sugar

½ cup cocoa

½ lb. butter (2 sticks)

1 cup milk

½ cup peanut butter

1 tsp. vanilla

6 cups quick cooking oats

Combine sugar, cocoa, butter, and milk and boil 3-4 minutes, stirring constantly.  

 Remove from heat and add peanut butter, vanilla and oats.  Stir well.   

Drop by teaspoonful onto waxed paper and let stand until firm.  Makes a lot!!