Basic Taco Soup

This is what I was going to bring the night of Freezer Meals and what I should have brought to Soup night. There are days (weeks, months) where I'm not feeling like much of a cook, and this is always handy during such times to throw together in a pinch. Plus, it makes two meals for my little fam (unless we pig out), or it can just as quickly be doubled: one meal for later on in the week and two more for the freezer. That's my kinda cook'n!

makes ~8 cups

1 lb ground beef, browned and drained
1 28-oz can tomatoes (pureed, diced, however your fam likes them)
1 8-oz can tomato sauce
1 15-oz can kidney beans (drained & rinsed)
1 15-oz can corn (w/ liquid)
1/2 pkg taco seasoning (I think McCormick is the most flavorful, but Kroger is good as well.)

Toss it in a pot, let it come to a boil, and serve up!

Toppings:
- Fritos corn chips
(sure, you can substitute regular corn chips, but it's just not the same)
- shredded cheese
- sour cream
(nothing else better than the heat of the soup and the cool of the cream....YUM)
- sliced olives

Can also toss in whatever you need to clean out of the fridge:
- onion - peppers - pinto/black beans
- roast beef in place of hamburger meat
(made it yesterday with some BBQ-rubbed roast leftovers; what a tasty substitute!)

Sweet Rolls

2 pkg. dry yeast (2 Tbsp.)
1/4 cup warm water
3 eggs, well beaten
4 1/2 cups flour, divided
1 cup warm water
1/2 cup shortening
1/2 cup sugar
2 tsp. salt
1 stick butter, softened
more sugar for sprinkling

Soften yeast in 1/4 cup water. Let stand 10 minutes. Combine eggs, 2 1/2 cups flour, water, shortening, sugar, and salt in large bowl. Add yeast and beat until smooth. Add remaining 2 cups flour. Cover and let rise in a warm place until doubled in size. Punch down and divide in half. Roll out into a rectangle, approximately 10x12 inches. Spread 1/2 stick softened butter over the dough. Sprinkle 2-3 tablespoons sugar on top of butter. Roll up and cut into 12 pieces. Place in greased 9x13 inch glass pan. Repeat with the other half of the dough. Cover and let rise 30 minutes. Bake at 400 for 10-15 minutes.

Lucy Jesse

Sweet Potato Casserole

SWEET POTATO CASSEROLE:
3 cups cooked mashed sweet potatoes (canned will do great)
3/4 stick of margarine or butter, softened
1 cup evaporated milk
2 eggs
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup sugar
1 teaspoon vanilla flavoring

Mix the above well and pour into a greased 9X12 casserole dishBake @ 425 for 15 minutes. (It is not done yet!)

Topping:
1 cup crushed cornflakes
3/4 stick of margarine or butter
1/2 cup chopped pecans
1/2 cup brown sugar

Melt the margarine/butter. Mix the above and sprinkle over the top of the casserole.Bake @ 400 for 15 minutes.Eat now or cool on a rack and refrigerate for later.

Bik Duggan

Cranberry Pineapple Minis

Cranberry Pineapple Minis

1 can Crushed Pineapple in Juice

2 pkg. (3 oz. ea.) Raspberry flavored Gelatin

1 can Whole Cranberry Sauce

2/3 c. Walnut pieces

1 Apple, chopped

Drain pineapple. Reserve juice; add enough water to measure 2 ½ cups. Pour into cauce pan and bring to a boil. Pour over jello in large bowl; stir 2 minutes until dissolve. Stir in pineapple, cranberry sauce, walnuts and apple. Spoon into 24 foil paper-lined muffin cups. Refrigerate 2 ½ hours until firm. (Travels well for a holiday gathering).

Wanda Bean