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Recipes
Tarts - Mini Taco Bowls (in mini tortilla bowls)
By á-47
1) HEAT oven to 350°F. MICROWAVE tortillas on HIGH 30 sec
- 8 flour tortillas (6 inch)
- 1 lb. extra-lean ground beef
- 1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
- 1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese
- 2 cups chopped lettuce
- 1 tomato, chopped
- 1/4 cup KRAFT Ranch Dressing
Tomato Tortellini Soup
By á-47
Cook tortellini according to package directions
- 1 pkg. (9 oz) refrigerated cheese tortellini
- 2 cans condensed tomato soup, undiluted
- 2 cups vegetable broth
- 2 cups 2% milk
- 2 cups half-and-half
- 1/2 cup chopped oil-packed sun-dried tomatoes
- 1 tea. onion powder
- 1 tea. garlic powder
- 1 tea. dried basil
- 1/2 tea. salt
- 1/2 cup shredded parmesan cheese
Mexican Cheesecake
By á-47
In a large bowl, beat cream cheese, 1/2 cup sour cream and taco seasoning until smooth
- 2 pkg. (8 oz each) cream cheese
- 1 1/4 cup sour cream, divided
- 1 envelope taco seasoning
- 3 eggs, lightly beaten
- 1 1/2 cups (6 oz) shredded cheddar cheese
- 1 can (4 oz) chopped green chilies
- 1 cup chunky salsa, drained
- Tortilla chips
Cheese Rye Appetizers (on snack size rye bread)
By á-47
In a small bowl, combine ingredients
- 2 cups (8 oz) shredded Swiss cheese
- 1 cup mayonnaise
- 1 can (4 1/4 oz) chopped ripe olives
- 4 bacon strips, cooked and crumbled
- 1/4 cup chopped green onions
- 1 1/2 tea. minced fresh parsley or 1/2 tea. dried flakes
- 30 slices snack rye bread
Necatrines/Peaches - Grilled with Bourbon Sauce
By á-47
Make sauce: stir together water, brown sugar, cornstarch, honey, and bourbon in small saucepan until blended/ Set ...
- 1/4 cup water
- 1/4 cup packed light brown sugar
- 1 Tbsp. cornstarch
- 1 Tbsp. honey
- 1 Tbsp. bourbon
- 1 tea. butter
- 1/4 tea. vanilla
- 4 nectarines, halved and pitted
- Vanilla ice cream
Zucchini Carrot Bread
By á-47
Preheat oven to 350 degrees
- 2 cups shredded zucchini
- 2 cups shredded carrots
- 2 cups sugar
- 2 cups flour
- 1 cup vegetable oil
- 2 tea. baking powder
- 2 tea. baking soda
- 2 tea. cinnamon
- 1/2 tea. allspice
- 1/2 tea. nutmeg
- 3 tea. vanilla
- 3 eggs
- 1/2 tea. salt
aDressing: Tomato Cumin Dressing
By á-47
In a medium bowl, whisk together the lemon juice, tomato juice, cumin, garlic and cilantro
- 1/4 cup fresh lemon juice (2 lemons)
- 1/4 cup tomato juice
- 2 tea. cumin
- 1 galic clove, minced
- 1/2 cup coarsely chopped fresh cilantro
- 1/2 tea. salt
- 1/2 tea. pepper
- 3/4 cup olive oil
Pickled Cabbage and Onions
By á-47
Thin slice cabbage and onions
- 1 large cabbage, thin sliced
- 1 large Walla Walla Sweet onion, thin sliced
- 7/8 cup sugar
- 1 cup vinegar
- 3/4 cup salad oil
- 1 Tbsp. salt
- 2 Tbsp. sugar
- 1 Tbsp. dry mustard
- 1 Tbsp. celery seed
Dill Pickles (not tried yet)
By á-47
Wash cucumbers, drain. Combine sugar, salt, vinegar and water in a large saucepot
- add to each jar:
- 8 lb. 4-6" cukes, cut lengthwise into halves
- 3/4 cup sugar
- 1/2 cup canning salt
- 1 qt. vinegar
- 1 qt. water
- Green or dry dill (1 head per jar)
- 1 bay leaf
- 1 clove garlic
- 1 piece hot red pepper
- 1/2 tea. mustard seed
Streusel-Topped Pumpkin Pie
By á-47
Heat oven to 425 degrees. Place pie crust in 9" glass pie plate as directed on the box
- FILLING:
- 1 refrigerated pie crust
- 2 eggs, beaten
- 1/2 cup sugar
- 1 can (16 oz) pumpkin (not pie mix)
- 1 can (12 oz) evaporated milk
- 1 tea. cinnamon
- 1/2 tea. salt
- 1/4 tea. ginger
- 1/8 tea. cloves
- TOPPING:
- 1/2 cup quick-coioiking oats
- 1/2 cup brtown sugar
- 1/4 cup butter, softened