June treats

Val.inddSTACKED TACO SALAD

 

1 lb. ground beef

2 large tomatoes, diced

1 (1 1/4 oz.) pkg. dry taco seasoning mix

1 medium head iceberg lettuce, chopped

2 c. (8 oz.) shredded Cheddar cheese

1 (6 oz.) can dark red kidney beans, rinsed and drained

2 (2 1/4 oz.) cans sliced black olives, drained

1 (14 1/2 oz.) bag

1 (16 oz.) bottle sweet-and-spicy French salad dressing

Ranch-flavored tortilla chips, crushed

In medium skillet brown ground beef with taco seasoning mix over medium-high heat, stirring to break up meat; drain and cool. In extra-large salad bowl layer half the lettuce, then half the cheese, beans, ground beef, tomatoes and olives. Repeat layers then top with crushed tortilla chips. Just before serving add dressing and toss to coat well. Serves eight.

 

TACO RING

 

1 lb. ground beef

Taco seasoning packet

1 tube crescent rolls

Shredded cheese

Taco toppings (sour cream, tomato, onion, salsa, lettuce)

Brown ground beef and prepare according to taco packet instructions. On lightly greased cookie sheet lay out crescent rolls flat arranged in a circle with wide ends in the middle. It looks like a flower or pinwheel. Spoon taco meat in a ring on the wide part of crescent rolls. Top with cheese (and tomato and onion if desired). Fold point of each roll over top and into middle of ring. Bake at 450° for about 15 minutes or until rolls are lightly browned. Cut into segments and serve with taco toppings.

 

SPICED LEMONADE

 

12 whole cloves

1 qt. cranberry juice

2 (3-inch) pieces of stick cinnamon

6 1/2 c. water

2/3 c. sugar

2 (6 oz.) cans frozen lemonade concentrate

Tie spices in cheesecloth. Place spices, cranberry juice and water in large saucepan. Bring to a boil over medium heat. Remove spices. Add sugar and stir until dissolved. Add lemonade and mix well. Reheat and serve hot. Garnish each serving with half an orange slice or a green cherry. Serves 24.

 

HEAVENLY CAULIFLOWER SALAD

 

1 medium cauliflower

1 c. celery, chopped

1 c. green onions, chopped

1 c. sour cream

1 small green pepper

1 c. frozen green peas

1 c. mayonnaise

1/2 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. pepper

Chop vegetables and mix together in large bowl. Mix sour cream, mayonnaise, garlic powder, salt and pepper together for dressing. Pour dressing over vegetable salad. Let set at least 30 minutes in refrigerator before serving. Makes four servings.

 

SHRIMP SALAD

 

1 lb. cooked shrimp, peeled and deveined

1/2 c. mayonnaise

1/3 c. chopped celery

1/4 c. finely diced onion

2 tsp. lemon juice

1/4 tsp. Worcestershire sauce

2 tsp. Old Bay Seasoning

Cut shrimp in half. Combine with remaining ingredients. Chill one hour. Serve on bed of lettuce or sandwich roll.

 

RHUBARB-UNDER

 

2 c. diced rhubarb

6 tsp. flour

1/4 c. uncooked oatmeal

3/4 c. sugar

1/4 c. butter

Arrange rhubarb on bottom of buttered 8-inch or 9-inch pan. Mix the rest of the ingredients until crumbly; sprinkle over rhubarb. Bake in 325° oven for 40 minutes. Serve warm with cream or whipped topping.

 

To celebrate June Dairy Month, try this:

 

LEMON CHIFFON BLUEBERRY DESSERT

 

1 1/2 c. graham cracker crumbs (about 24 squares)

1 1/3 c. sugar, divided

1/2 c. butter, melted

1 1/2 c. fresh blueberries, divided

1 (3 oz.) pkg. lemon gelatin

1 c. boiling water

1 (8 oz.) and 1 (3 oz.) pkg. cream cheese, softened

1 tsp. vanilla extract

1 (16 oz.) carton frozen whipped topping, thawed

In small bowl combine crumbs, 1/3 cup sugar and butter. Set aside two tablespoons for topping. Press remaining crumb mixture into a 13-inch by 9-inch dish. Sprinkle with one cup blueberries. In small bowl dissolve gelatin in boiling water; cool. In large mixing bowl beat cream cheese and remaining sugar. Add vanilla; mix well. Slowly add dissolved gelatin. Fold in whipped topping. Spread over blueberries. Sprinkle with reserved crumb mixture and remaining blueberries. Cover and refrigerate for three hours or until set. Refrigerate leftovers. Makes 12-15 servings.

 

HAM ‘N’ SWISS POTATO SALAD

 

3 lbs. unpeeled small red potatoes, cooked and sliced

1 1/2 c. mayonnaise

1/2 lb. Swiss cheese, cut into 1/2” cubes

1 tsp. salt

1 tsp. minced chives

1/4 tsp. white pepper

1/2 c. cubed fully cooked ham

1/4 tsp. cayenne pepper

1 (2 1/4 oz.) can sliced ripe olives, drained

In large bowl combine potatoes and cheese. In small bowl combine mayonnaise, salt, chives, pepper and cayenne; pour over potato mixture and toss gently to coat. Gently fold in ham and olives. Cover and chill for four hours or until serving. Makes 12 servings.

 

RANCH ROASTED POTATOES

 

1 (1 oz.) packet ranch dressing mix

2 lbs. small red potatoes, quartered

1/4 c. vegetable oil

Place potatoes in large plastic bag. Add oil and toss to coat. Add dressing mix and toss again to coat. Bake on ungreased baking pan at 450° for 30 minutes. Makes four to six servings.

 

 

 

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