Monday, February 22, 2010

February 22, 2010

Ahhh, it has been great not having to attend class every night.  I am enjoying the evenings cooking for my husband and entertaining on the weekend.  This past weekend I made taco burgers, dill potato salad, pasta salad, crunchy asian salad and strawberry angel food delight for dessert.  Check out a few of the recipes..

Taco Burgers
1 cup finely chopped crushed corn chips
1 envelope taco seasoning
1 tablespoon dried minced onion
1 egg, lightly beaten
1 ½ lbs. ground beef
6 slices cheddar or American cheese
Hamburger buns
Shredded lettuce/tomato slices
Salsa

In a large bowl, combine the corn chips, taco seasoning, onion and egg. Crumble beef over mixture and mix well. Shape into 6 patties. Broil or grill until a meat thermometer reads 160 and juices run clear (or until desired doneness).

Top each burger with a cheese slice, cook just until melted. Serve on buns with shredded lettuce and salsa.


Crunchy Asian Salad


1 envelope good seasons Italian salad dressing & recipe mix
¼ cup sugar
1 Tbsp soy sauce
1 pkg. ramen noodle soup mix
1 pkg. coleslaw blend (16 oz)
2 green onions sliced
¼ cup planters dry roasted sunflower kernels
¼ cup planters sliced almonds, toasted

Prepare salad dressing mix in small bowl as directed on envelope. Stir in sugar and soy sauce.

Break apart the noodles, place in large bowl. Discard seasoning packet. Add coleslaw blend, onions, sunflower kernels and almonds to noodles, mix lightly. Add dressing. Toss to coat. Serve immediately.

Strawberry Angel Food Delight

2 qts. strawberries, sliced
1 container strawberry glaze (marzetti's - found in the fruit section)
1 (8 oz) container cool whip, thawed
1 (8 oz) pkg cream cheese, softened
1/2 c. powdered sugar
1 Entenmann's pound cake, sliced and crumbled

Mix glaze and sliced strawberries together.   Set aside.  In a mixing bowl, beat the powdered sugar and cream cheese until smooth.  Add cool whip and mix.   Stir in the pound cake and mix well.  Spread in a 9 x 13 glass dish, then top with the strawberry mixture.  Cool in the refrigerator for 2-3 hours before serving.

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