CLASS RECIPES
Please join us in
celebrating our 50th class reunion by sending us a favorite recipe.
TACO BEAN SOUP
Brown 2 lbs. of meat with onion. Drain fat. In large soup pot,
add:
1 can black beans
1 can pinto beans with jalapenos
1 can navy or butter beans (even ranch style beans are fine)
1 can corn or hominy
2 cans Rotel tomatoes
4 oz green chilies
1 package dry ranch dressing
1 package taco seasoning mix
Mix all together with the browned meat. If you like it spicier, you
can add another package of taco seasoning mix. You can substitute 1 can
diced tomatoes with 1 can of Rotel instead of 2 cans of Rotel if you think
it might be too spicy. You can use whatever beans your family prefers. No
need to add salt or pepper. Add enough water to have as thick or thin, as
you prefer. Great served with grated cheese on top. serve with cornbread
or crackers. Freezes well.
TACO
SOUP
1 lb
ground beef - browned & drained
1 can Cream of Chicken soup
1 can Cream of Celery soup
1 can Cream of Mushroom soup
1 can of water
1 can Rotel tomatoes (I drain it so the soup will
be thicker)
1 can of Veg-all or other brand of mixed
veggies
Handful of noodles
or macaroni
8 oz of Velveeta
Mix all together (except Velveeta) with ground beef and simmer about 15
minutes.
Add Velveeta.
Stir to melt cheese.
Serve with taco chips.
Butter Pecan Cake
Heat oven to 350 degrees
Spray bundt pan with Pam
Sprinkle one-third cup of chopped pecans in bottom of pan
Mix the following ingredients:
1 Butter Pecan cake mix(Betty Crocker)
1 can Pecan/coconut icing
Three-fourth cup of oil
1 cup of water
4 eggs
Cook at 350 degrees for about an hour or until toothpick comes out
clean.
Use same recipe and use chocolate cake mix instead of butter/pecan
if you wish.
AUTUMN GAME HENS
by LLoyd
8 CORNISH HENS (ABOUT 1 POUND EACH)
12 LARGE CLOVES OF GARLIC MINCED
4 TBS. DRIED OREGANO
SALT AND PEPPER TO TASTE
1 CUP RED WINE VINEGAR
1/2 CUP OLIVE OIL
1 CUP PITTED PRUNES
1 CUP DRIED APRICOTS
1 CUP CAPERS, PLUS A LITTLE JUICE
8 BAY LEAVES
1 CUP BROWN SUGAR
1 CUP DRY WHITE WINE
4 TBS. CHOPPED ITALIAN PARSLEY
Clean hens well under cold water. Pat dry.
In a large bowl, combine first 11
ingredients. Cover and refrigerate overnight to marinate.
Preheat oven to 350 degrees. Arrange game
hens in a shallow roasting pan. Spoon marinade over hens. Sprinkle evenly
with brown sugar and pour wine around them. Bake 1 to 1-1/4 hrs., basting
frequently, until golden brown. Juice should look clear when thigh is
pricked with fork. Transfer hens, fruit, olives, and capers to a serving
platter. Sprinkle with parsley.
Send Your Favorite Recipe!
Send Your Favorite Recipe!
E-mail
