Taco Salad

Submitted by Donna Hunter

This recipe was brought to a Legacy night back in 2007.

1 lb. ground beef
1 can kidney beans
1/4 Cup chopped onion
1 pkg. taco seasoning
1/2 head lettuce, cut
2 tomatoes, diced
1 Cup shredded cheddar cheese
1 6-1/4 oz. pkg taco flavored tortilla chips, crushed
1000 Island dressing

Brown meat, pour off drippings. Add onions, taco seasoning and beans. Cook over low heat until beans are heated through. Combine lettuce tomatoes, cheese and tortilla chips. Mix with 1 Cup of dressing. Serve immediately.

Argentine Meat Empanadas

Submitted by Barbara Barrow

This was a recipe brought to our Legacy Night a few years back.

1/2 Cup shortening
2 onions, chopped
1 lb. lean ground beef
2 tsp. Hungarian sweet paprika
3/4 tsp. hot paprika
1/2 tsp. crushed red pepper flakes
1 tsp. ground cumin
1 TB distilled white vinegar
1/4 Cup raisins
1/2 Cup pitted green olives, chopped
2 hard-cooked eggs, chopped
salt to taste
1 (17.5 ounce) package frozen puff pastry sheets(thawed)
1 egg for egg wash

1. In a saute pan, melt shortening and add chopped onions. Cook onions until just before they begin to turn golden. Remove from heat and stir in paprikas, pepper flakes and salt.
2. Spread meat on a sieve and pour boiling water on it for partial cooking. Allow meat to cool. Place meat in a dish and add salt to taste, cumin, and vinegar.
3. Mix and add meat to onion mixture. Mix well and place on a flat dish to cool and harden.
4. Cut puff pastry dough into 10 round shells. Place a spoonful of meat mixture on each round. Add some raisins, egg and olives. Avoid reaching edges of pastry with filling.
5. Slightly wet the edge of the pastry, fold in half and stick edges together. The shape should resemble a half-moon. You should have a 2/3 to 1/2 inch flat edge to work with. Seal by twisting edge, step by step, between thumb and index finger, making sure to add pressure before releasing the pinch and moving on to the next curl. Other sealing procedures like pinching without curling or using a fork to seal will not prevent juice leaks during baking; and empanadas must be juicy.
6. Preheat oven to 350. Place empanadas on a parchment paper lined baking sheet. Be sure to prick each empanada with a fork near the curl to allow steam to escape during baking. Blaze with egg for shine and bake until golden brown; about 20-23 minutes.

Spiced Pears

Submitted by Amy Peterson

We had these at our legacy night back in 2007. They are super delicious and super easy.

1 large can pears
1 tsp. cinnamon
1/8 Cup sugar
2 TB cornstarch
1/3 Cup water

• Bring to boil--juice drained from the pear can, cinnamon and sugar.
• Dissolve the 2 TB cornstarch in 1/3 cup water. Add cornstarch mixture slowly to the boiling liquid. Cook until liquids begin to clear.
• Add to pears.

Cook's Note--This is a great side with ham.

Caramel Apple Dip

I have seen this recipe a few times, so I am not sure who originally submitted it. I know Missy Segura brought it to a recipe swap. It is so YUMMY you can eat it by the spoonful :)

8 oz. cream cheese, softened
1/2 Cup brown sugar
1/4 Cup white sugar
1 tsp. vanilla
1 Cup skor toffee bits or 2 skor candy bars chopped

Blend cream cheese till smooth. Add sugars and vanilla; mix well. Stir in toffee bits. Make 1-2 hours before serving. Serve with sliced apples. To keep apples from browning. cut slices and soak in cold water and some lemon juice for 5 minutes.

Printable Version

Hello Ladies.

I hope you all had a good weekend.

Yesterday two requests were made for recipes.

Christina Jenson needs Hawaiian haystack recipes

and I(Julie) need Cinco de Mayo recipes.

We are both hosting parties in the next few weeks, so the sooner

we can get the recipes the better.

Have a great week!