Recipes – food patterns



7 individual bags of Doritos

1 lb. ground beef

1 packet taco seasoning mix

1 jar taco sauce

1/4 head shredded lettuce

1 lb. shredded cheese

1 or 3 tomatoes, chopped

1 (8 oz.) sour cream

1 large bag Doritos, optional

This is a camping recipe. Before you leave home cook the ground beef with the taco seasoning following packet instructions. Freeze meat in a Ziploc bag. At the camp site heat meat over a small fire. Chop tomatoes and shred lettuce if not prepared in advance. Each person should open a Doritos bag carefully. This is their dish, chips should be crushed either before bag is opened or after. Each person should add toppings of choice. If you need refills add Doritos from the large bag, crush and add additional toppings. Using fork, eat directly from the bag.



1 loaf Italian bread

1/2 c. prepared mustard

1/2 c. brown sugar, lightly packed 8 oz. thinly sliced ham or smoked turkey

2 medium-sized tomatoes, cored, thinly sliced

1/2 green or red bell pepper, chopped

1/2 of small onion, chopped

1 1/2 c. sliced mushrooms

1 (8 oz.) can crushed pineapple, completely drained

2 c. (8 oz) shredded Mozzarella cheese

Cut bread in half lengthwise. Remove excess bread from center of each half, leaving a boat shape with a 1/2-inch thick shell. Place on 10-inch by 15-inch cookie sheet and toast until golden, about 10 minutes in preheated 400° oven. Meanwhile, in small bowl combine mustard and brown sugar, stirring until sugar is dissolved. Spread mustard mixture evenly over toasted bread shells. Top with ham, tomatoes, bell pepper, onion, mushrooms, pineapple and cheese. Bake about 20 minutes or until heated through and cheese is bubbly. Makes eight-10 appetizer-sized servings.



1 lb. ground beef

1 onion, chopped

1 (15 1/2 oz.) can tomato sauce

1/2 tsp. cumin

2 Tbsp. chili powder

1/4 tsp. salt

1 tsp. Worcestershire sauce

1/4 tsp. pepper

1/2 c. water

In large skillet over medium heat saute ground beef and onion 6-8 minutes or until beef is browned, stirring often. Add remaining ingredients, stirring to combine. Bring mixture to a boil, lower heat and simmer seven – 10 minutes, or until heated through and well combined, stirring occasionally. Serves 10



1 tsp. sugar

2 Tbsp. lemon juice

1/4 c. olive oil

Salt and pepper to taste

1/2 cucumber, sliced

1 head iceberg lettuce

1 green bell pepper, cored, deseeded, sliced

1/2 oz. watercress

1 avocado

Tear lettuce into pieces and place in salad bowl. Divide watercress into sprigs and add to bowl with cucumber and green pepper. Peel avocado, halve and remove stone. Cut avocado into slices just before serving, add to salad and toss well. Whisk together the lemon juice, oil, sugar, salt and pepper. Pour over salad, toss well. Serves eight.



3/4 c. seasoned bread crumbs

1/4 tsp. salt

1/4 c. grated Parmesan cheese

1/4 tsp. pepper

6 medium potatoes, peeled, cut into 1/2” strips

1/3 c. butter, melted

In shallow dish combine bread crumbs, cheese, salt and pepper; mix well. Dip potato strips in melted butter, then in bread crumb mixture, coating completely. Place on large rimmed baking sheet coated with cooking spray. Bake 20-25 minutes in preheated 450° oven or until golden and crispy, turning halfway through cooking. These can be prepared ahead of time and baked for half the amount of time needed. Then, just before serving, finish baking. Serves four.



1 (1/2 gallon) block vanilla fudge swirl ice cream

1 (8 oz.) container frozen whipped topping, thawed

1 (12 oz.) jar hot fudge sauce

1 (3 oz.) pkg. ladyfingers, split in half

Remove block of ice cream from package and place on serving platter. Spread whipped topping evenly around sides of block. Spread fudge sauce over top of block, then place ladyfingers standing up against whipped topping so they line outside of block of ice cream. Freeze at least one hour, until firm, then serve or cover and keep chilled until ready to serve.



6 boneless center cut pork chops, 3/4” thick

Rub Mixture:

1 Tbsp. paprika

1 tsp. cayenne

3/4 tsp. white pepper

3/4 tsp. rosemary

3/4 tsp. black cracked pepper

3/4 tsp. thyme

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. salt, optional

Preheat grill to medium heat. In mixing bowl combine thoroughly all rub mixture ingredients. Rub both sides of each pork chop with the rub mixture. Place each pork chop on grill grids and grill directly over heat for about eight – 10 minutes, turning once, until internal temperature reads 160°. Remove chops from grill and serve hot.


6 c. shredded iceberg lettuce 1 c. mayonnaise

1 medium tomato, chopped 1/8 tsp. pepper

1 (3 oz.) container real bacon bits 4 (10”) flour tortillas

In large bowl combine lettuce, tomato, mayonnaise, bacon bits and pepper; mix well. Spoon mixture evenly onto center of each tortilla. Fold bottom of each tortilla over lettuce mixture, then fold both sides over, envelope fashion. Fold top of each tortilla closed and turn seam-side down. Serve immediately. Or use light mayonnaise and whole-wheat tortillas and, instead of bacon bits, chop a quarter pound of deli turkey to mix in and create a “TLT” burrito. Serves four.