TACO PLATTER

Add to preheated skillet:

     1 lb. hamburger

     1 cup chopped onion

Saute about 3-4 minutes, then add:

     2 cans diced tomatoes, drained

Heat until tomatoes are hot.

Place on platter.

Top with:

     1 avocado, chopped

     Mexican 4-cheese blend to taste 

          (about 1 – 1 1/2 cups)

     Your favorite taco sauce

     4 taco shells broken into pieces 

          (optional: use tortilla chips)

Yield: 4-6 servings

SWEET AND SOUR SAUCE

This recipe has been a favorite for decades.  It came from Favorite Mormon Recipes: Meat, published in the 1970's or 1980's.  

Combine in saucepan and boil 10 minutes:

     1 cup cider vinegar

     2 cups water

     2 ½ cups sugar

     1 cup ketchup

     ½ cup pineapple juice

     1 slice lemon or ½ tsp. lemon juice

     ¼ tsp. Salt

Mix together:

     ¼ cup water

     2 Tbsp. cornstarch

Add cornstarch mixture to saucepan, mix thoroughly, and cook a few minutes.

Remove from heat; sauce will thicken.

This sauce is delicious on egg rolls, for sweet and sour chicken, etc.

Sauce will keep in the refrigerator indefinitely. 

ORANGE ROLLS

This recipe is based on The Lion House recipe that I found online.  As usual, I did some tweaking.  I like to taste the orange in orange rolls!  Consequently, I tweaked to recipe to incorporate more orange.  My testers say they love them, so enjoy!

Yield: 24 rolls about 3” across

             

Ingredients:

• 1 recipe Dinner Rolls or Refrigerator Rolls (see below)
• 4-6Tbsp. softened butter or margarine
• 1 c. sugar
• 2 Tbsp. orange juice (I used frozen orange juice diluted with only 2 cans water)
• 1/2 tsp. orange extract or 1 Tbsp. grated orange rind         (I used the orange rind)

Directions:

1. Follow the directions for Dinner Rolls or Refrigerator Rolls. When the dough is ready to shape into rolls, punch down and divide in half.
2. Roll each half into a large rectangle, about 9"X13" and 1/4" thick.
3. Spread each rectangle with half of the softened butter.
4. Combine remaining ingredients and spread over buttered dough (half on each rectangle.)
5. Starting with the long side, roll up jelly-roll style; seal the edges well.
6. Cut dough into 1 inch slices; reshape and place on well-greased 12"x18" baking sheet. (NOTE: parchment paper doesn't work very well here.)
7. Place in warm area and let rise until it has doubled in bulk - about 1 hour.
8. Bake at 350F for about 20 minutes or until nicely browned.
9. Turn pan upside down to remove rolls onto wire rack to cool.  (Option: leave in pan and glazed them there).
10. When the rolls are cool, turn them back over and drizzle with orange glaze (see below).
11. Sprinkle with about 2 Tbsp. grated orange rind. 

Rolls ready to go into the oven (picture shows half a recipe)

Refrigerator Rolls

1. Scald: 1 cup milk

2. Add:   ¼ cup butter

              ¼ cup sugar

3. COOL milk mixture.

4. Combine and let sit about 5 minutes until mixture is foamy:

              1 Tbsp. dry yeast (1 pkg.)

              1 Tbsp. sugar

              ¼ cup lukewarm water

5. In separate bowl, combine:

              4 cups flour

              2 tsp. salt

6. In mixing bowl, combine milk and yeast mixture.

7. Add 1 cup of flour mixture and mix well with electric mixer.

8. Add and beat well:

              3 eggs

9. Slowly add flour, beating well on lower speed (about a 2 on a Kitchen Aide.)  Dough will be very soft and sticky.

10. Cover bowl and place in warm (not hot) area and let rise to three times original size.

11. Punch down then cover again. Place in refrigerator overnight or until thoroughly chilled. Dough will keep up to 5 days in refrigerator. (NOTE:  Dough will rise in refrigerator, so make sure you use a large enough bowl.)

Orange Glaze

*Mix together:

               1 1/2 c. powdered sugar

               3 Tbsp. orange juice (1 can concentrate to 2 cans water)

Mixture should be a little runny. Place in frosting bag with medium tip, or place in snack size zipper bag with small hole cut in one corner. Drizzle frosting over rolls in zig-zag pattern.

Sprinkle with about 2 Tbsp. grated orange rind.

CABBAGE TOMATO MEAT SKILLET MEAL

I found the original recipe online somewhere, and it called for cooking 20-30 minutes at the end, but I like it MUCH better with less cooking.  I also added more garlic than originally called for.

Cut up onion and cabbage, press garlic, mix meats together, and open tomato and tomato sauce cans.  This goes fast, so have everything at your fingertips and ready.

In a large skillet, heat over medium heat:

        1 Tbsp. olive oil

Add: 1 large onion, chopped

Cook one minute while stirring, then add:

        1 1/2 to 2 pounds lean ground beef or turkey

        (I like to mix half of each together) 

Cook, stirring, until meat is no longer pink and onion is tender.

Add: 2 large cloves garlic (minced) and continue cooking for      1 minute.

Add: 1 small cabbage, chopped

        2 cans (14.5 ounces each) diced tomatoes

        1 can (8 ounces) tomato sauce
        1/2 cup water

Season with salt and pepper to taste.

Cook until everything is heated through – about 1-2 minutes.

Yield: Serves 6 to 8

NOTE: This works especially well in a cast iron skillet.

          This is especially good with garlic bread on the side.

          My friend, Gretchen Opdahl, said she used 1 lb. hamburger and a half pound of diced fried bacon.  That sounds yummy!

PORTABELLA MUSHROOM AND BACON SANDWICH

This recipe was sent to me by Elaine Baird, a friend from my high school graduating class. I haven't tried it yet, but it looks delicious.

Here is what she says:

I created something for a whole wheat hotdog bun with a portabella mushroom.
  
I sliced the mushroom, fried it in organic sesame seed oil, adding a little butter while sauteing, then I decided to flavor with two pieces of thick bacon cut across in to four pieces.  

I adorned a whole wheat hot dog bun with some mustard and placed the bacon and portabella mushroom on the hotdog bun.  

John and I ate 1 and 1/2 buns for lunch.  They have a meat like flavor and seasoning, and frying them is very tasty with a little meat added or a meat substitute if you like.  These mushrooms are so large that they are a good buy to replace a meat taste in a casserole or sandwich.  

RAMEN SOUP

I got this basic recipe from my awesome Korean daughter-in-law, Seong-ah.  I have tweaked it just a bit. I like it a little more soupy, so I use 6 cups of water instead of 4.  The options are also mine.  

In medium pot, bring 4-6 cups water to boil.

Add: the Ramen flavor packet

        1-2 tsp. beef base

        about 1/2 cup finely chopped celery

        4-5 green onions finely chopped

        one carrot finely chopped

After cooking the veggies about 5 minutes, add:

        the Ramen noodles

Cook three minutes, then added

        about 1-2 tsp. soy sauce.

Options: Add one medium tomato, chopped.

             Use chives or regular onions, if you don't have green 

             onions (however, green onions are best.)

FRESH TOMATO SOUP

Combine in pot:

     About 7-8 ounces (about 1 cup) fresh tomatoes, chopped

     2 large garlic cloves put through a garlic press, or chopped

     1/2 tsp. tarragon

     1 tsp. dried rosemary, crushed

     2 Tbsp. dried or ¼ cup fresh green onion, chopped
    1 sprig of fresh basil (a sprig is about 4" long)
       OR 1 tsp. dry, chopped basil leaves

     Salt and pepper to taste

Bring to a boil, reduce heat and simmered for three or four minutes.

Bring temperature to medium-high so soup is hot and boiling.
Add and stir:
     1/2 cup milk
Milk will curdle like cheese.

Pour into a dish and top with 
     1/4 cup shredded mozzarella cheese

YIELD:  one large serving   

OPTION:  Add 1/2 cup cooked beans (white, red, kidney, pinto, etc.)