Monthly Archives: November 2007

Mexican Taco Bake

1 pound lean ground beef
4 large soft taco shells
1 package Taco seasoning
1 cup melted Velveeta cheese

tomatoes, diced
scallions, diced
shredded cheese
sour Cream

1. Preheat oven to 350 F. In a 9 inch skillet brown ground beef until no longer pink. Follow directions on taco seasoning package and add taco seasoning and 1/2 cup of melted Velveeta.

2. In a 9-inch round cake pan, put in one soft taco shell. Spread 1/4 of the beef mixture evenly over taco shell. Place on next taco shell, adding 1/4 of the beef mixture on shell. Repeat until shells and beef mixture is gone. Add remaining melted cheese to top of final meat mixture layer. Put in oven until heated through, about 10 to 15 minutes.

3. Add toppings.

Beef Pizza

1 1/4 teaspoons active dry yeast
2 cups bread flour
1 teaspoon salt
1 tablespoon white sugar
1 tablespoon nonfat dry milk powder
1 tablespoon margarine
1/3 cup warm water
1 cup of fresh grated cheese of choice (more if liked)
1/2 a jar pasta sauce (more if liked)
1/2 cup of cooked hamburger meat (more if liked)
Italian seasoning
Garlic salt

1. Combine flour, salt, sugar, dry milk, butter or margarine, yeast, and warm water. Gather into a ball. Turn out a lightly floured surface, and knead until the dough is smooth. Place in a well oiled bowl, and turn to coat the surface. Cover with a damp cloth, and place in a warm spot for 2 hours.

2. Punch down the dough. Roll out to fit pizza pan. Allow to rise until doubled in size.

3. Place sauce on dough (leave room for crust), add cheese, meat, more cheese, Italian seasoning, and garlic salt.

4. Bake at 375 degrees F until crust is a very light brown color (20 minutes). Remove from oven.

Yields: 1 pizza

Banana Nut Bread

1 cup sugar
1/2 cup vegetable shortening
2 eggs
2 cups flour
1/2 cup walnuts, chopped
1 teaspoon baking soda
3 ripe bananas, mashed

1. Cream sugar and shortening in a large mixing bowl with a spoon. Add eggs, flour, baking soda, bananas, and walnuts, mixing well.

2. Pour batter into 1 greased and floured 9-inch x 5-inch x 3-inch loaf pan. Sprinkle almonds, nutmeg and cinnamon on top bake at 325 F for 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean.

Yields: 8 servings

Garlic Lime Shrimp

What a mouth watering meal this is. The lime juice is an excellent flavor with shrimp. Serve this fabulous deal with a side of bread and some pasta to have a gourmet meal. The use of corn oil when cooking seafood is a must as it is a neutral oil.

1/4 cup corn oil
5 garlic cloves, chopped
Salt to taste
1 pound peeled shrimp
3 small hot dried chili’s
1/2 cup lime juice
1 cup of cherry tomatoes
1/2 cup of fresh cilantro

1. In a saute pan add oil and garlic over medium heat, cook until golden. Add shrimp and chili’s cook for two minutes. Reduce heat to low and add lime juice, tomatoes and cilantro. Simmer for 2 more minutes.

Yields: 4 servings