TACO BURGERS

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1 cup finely crushed corn chips
1 envelope taco seasoning
1 tbs dried minced onion
1 egg, lightly beaten
1 ½ lbs ground beef
6 slices cheddar cheese
sandwich buns, split
lettuce leaves
tomato slices
salsa, optional

In a large bowl, combine the corn chips, taco seasoning, onion and egg. Crumble beef over mixture and mix well. Shape into six patties.

Grill, covered, over medium heat or broil 4” from the heat 7-8 minutes on each side or until a thermometer reaches 160 degrees and juices run clear.

Top each burger with a cheese slice; cook just until cheese begins to melt. Serve on buns with lettuce, tomato and salsa, if desired.

6 servings

PINK LEMONADE WITH LEMON CURD FILLING CAKE IN A JAR

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1 box of white cake mix (plus ingredients to make the cake)
1 tbs pink lemonade mix
6 tbs lemon curd, divided
zest of 2 lemons, divided
8 oz cool whip

Preheat oven to 350 degrees. Spray six 8 ounce mason jars with cooking spray and place them into a deep-sided baking dish.

Into your mixer, add ingredients per cake box instructions, plus the pink lemonade mix. Mix well to combine.

Pour approximately ¼ cup of batter into each mason jar. Top with 1 tbs of lemon curd. Top with additional ½ cup of batter. Add a sprinkle of lemon zest to each.

Bake for approximately 25-30 minutes or until cakes pass the toothpick test.

After removing jars from the oven, allow cakes to cool completely. Once cooled, top with cool whip and lemon zest.

Makes 6 individual servings

SAUCES & SEASONINGS

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STOCK, BROTH, BOUILLON AND CONSOMME – In recipes calling for chicken or beef stock, you can use homemade or canned stock prepared from purchased cubes or powdered bases. (Be sure to watch the amount of salt you later add to your recipe though because some cubes and powdered bases are very salty). Stock, broth and bouillon are basically the same – the clear liquid produced when meat, bones and vegetables are simmered in water to extract flavor and then strained. Stock can be made from meat, poultry, fish or vegetables. Consomme is stronger than bouillon; it is stock enriched with more meat and vegetables and then concentrated and clarified. Now you know!

BEEF ENCHILADA CASSEROLE

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1 ½ lbs ground beef (can use up to 2 lbs)
1 clove garlic, crushed
1 can stewed tomatoes
1 (6 oz) can tomato sauce
1 small onion, chopped
salt and pepper, to taste
12 corn tortillas, cut into quarters
3 cups cheddar cheese, shredded
1/3 cup fresh cilantro

Brown meat, garlic and onions.

Drain well.

Add tomatoes and tomato sauce.

Simmer 20 minutes.

Season with salt and pepper to taste.

Preheat oven to 350 degrees.

Lightly spray a 2-qt baking dish with nonstick cooking spray.

Cut tortillas into quarters.

Layer dish with tortillas, then meat mixture, then another layer of tortillas.

Repeat, ending with meat mixture.

Sprinkle entire dish with cheese.

Bake for 35-40 minutes.

Sprinkle with fresh cilantro.

GENERAL COOKING TIPS

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PEEL GARLIC EASILY – Peeling garlic can be frustrating unless you know this little tip that the pros use. Lay a clove flat on a hard surface and then press down on it with the flat side of a large knife. Once you’ve pressed hard enough, you’ll hear a “pop” that tells you the peel has separated. Even with this trick, your fingers will undoubtedly smell like garlic. Get rid of that odor by washing them well with salt,

QUICK AND EASY PEACH ICE CREAM

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2 cans sweetened condensed milk
1 (29 oz) can peaches, drained and diced
1 (2 liter) bottle peach-flavored soda

Combine sweetened condensed milk, peach soda and diced in a bowl; mix well (can also mix in small batches in a blender).

Place mixture in an ice cream freezer, careful not to go over the fill line.

Freeze according to manufacturer’s instructions.

AMERICAN LASAGNA

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1 ½ lbs lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 tbs fresh basil, chopped
1 tsp dried oregano
2 tbs brown sugar
1 ½ tsp salt
1 (29 oz) can diced tomatoes
2 (6 oz) cans tomato paste
12 lasagna noodle
2 eggs, beaten
1 pint part-skim ricotta cheese
½ cup parmesan cheese, grated
2 tbs dried parsley
1 tsp salt
1 lb mozzarella cheese, shredded
2 tbs parmesan cheese, grated

In a skillet over medium heat, brown ground beef, onion and garlic.

Drain fat.

Mix in basil, oregano, brown sugar, 1 ½ tsp salt, diced tomatoes and tomato paste.

Simmer for 30-45 minutes, stirring occasionally.

Preheat the oven to 375 degrees.

Bring a large pot of lightly salted water to a boil.

Add lasagna noodles, and cook for 5-8 minutes, or until al dente.

Drain.

Lay noodles flat on towels and blot dry.

In a medium bowl, mix together eggs, ricotta, ½ cup parmesan cheese, parsley and 1 tsp salt.

Layer 1/3 of the lasagna noodles in the bottom of a 9”x13” baking dish.

Cover noodles with ½ ricotta mixture, ½ of the mozzarella cheese and 1/3 of the sauce.

Repeat.

Top with remaining noodles and sauce.

Sprinkle additional parmesan cheese over the top.

Bake in the preheated oven 30 minutes.
Let stand 10 minutes before serving.

8 servings

BEEF TERIYAKI

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1 lb beef boneless sirloin steak
¼ cup soy sauce
¼ cup dry sherry OR white wine
1 tbs vegetable oil
2 tsp ginger root OR ½ tsp ground ginger, chopped
1 tsp sugar
1 clove garlic, chopped

Trim fat from beef steak.

Cut beef into 3/4” cubes.

Place beef in a glass or plastic bowl.

Mix remaining ingredients.

Pour over beef.

Cover and refrigerate, stirring occasionally, at least 1 hour.

Thread 6 beef cubes on each of 4 skewers.

Brush with marinade.

Set oven control to broil and/or 550 degrees.

Broil kabobs with tops about 4” from heat, 5-6 minutes.

Turn.

Brush with marinade.

BANANA SPLIT CAKE

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2 cups graham cracker crumbs
1 stick butter, melted
3 cups 10x sugar
1 (8 oz) pkg cream cheese, softened
¼ cup butter, softened
3-4 bananas, sliced
1 qt strawberries, sliced
1 (20 oz) can crushed pineapple, drained
1 cup chopped walnuts OR pecans
1 (9 oz) jar maraschino cherries, drained and halved
1 cup heavy whipping cream

Combine the melted butter and graham cracker crumbs. Press into the bottom of your baking dish. Bake at 350 degrees for 10 minutes, then place in the freezer to chill and set for about 10 minutes. Beat the cream cheese, butter and 10x sugar until creamy.

Spread the cream cheese mixture over the cooled graham cracker crust. Add a layer of sliced bananas over the cream cheese mixture. Drain the pineapple and spread evenly over the bananas. Sprinkle ½ cup of nuts over the pineapple, and add a layer of sliced strawberries.

In a cold bowl, with cold beaters, whip the cream on HIGH until soft peaks form, about 5 minutes. Sweeten your whipped cream to taste. Spread the whipped cream over everything. Garnish with more nuts and the cherry halves. Refrigerate at least 4 hours before serving.