ZUCCHINI CASSEROLE

ZUCCHINI CASSEROLE
1st McCleve cookbook pg. 57
Easy - cooked on the stove.  We liked on top of a piece of toast.

3 T oil (or less)
1 clove garlic
1/4 c water
1/8 tsp pepper
2 T green chili
1/2 c minced onion
2 - 8 oz tomato sauce
1 tsp salt 
1 1/2 # zucchini, sliced

Place oil in pan.  Saute onion and garlic together until tender.  Add tomato sauce and water.  Heat until boiling.  Add the rest.  Simmer over low heat until squash is tender.  4-6 servings.  Grate cheese on top.  It takes 30 minutes for preparation.

RUTH'S CABBAGE SOUP

RUTH'S CABBAGE SOUP
This is from the Cowboy Cookbook (pg 75).  The description says Stubbornly good!  We totally agree.  So good with fresh bread or biscuits.

32 oz tomato sauce
32 oz water
2 (16 oz) stewed tomatoes, blend in blender with 2 onions
1 bay leaf
1/2 tsp seasoning salt
1/2 tsp celery salt
2-3# short ribs or neck bones (can also use large picnic pack)
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1 medium or 1/2 large cabbage
1 cup packed brown sugar
juice of 2 lemons

Combine tomato sauce, water, tomatoes and onions in large heavy pot.  Add bay leaf, seasoning salt, celery salt and ribs.  Bring to a boil, lower heat and simmer for 2 hours.  Shred cabbage and add to pot with brown sugar and lemon juice.  Continue to cook for 2 more hours. 

THE BEST BARBECUE SAUCE

We had this with the Cluff family in Rexburg on top of pulled pork.  http://lncookbook.blogspot.com/2009/05/bbq-beef-sandwiches.html We all really liked it.  Makes a lot so I halved the recipe.
http://www.melskitchencafe.com/2010/03/the-best-barbecue-sauce.html

The Best Barbecue Sauce

YIELD: MAKES ABOUT 7 CUPS OF BARBECUE SAUCE

INGREDIENTS

• 2 cups ketchup
• 2 cups tomato sauce
• 1 1/4 cups brown sugar
• 1 1/4 cups red wine vinegar
• 1/2 cup unsulphured molasses
• 2 tablespoons butter, cut into small pieces
• 4 teaspoons hickory flavored liquid smoke
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon celery seed
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon coarsely ground pepper

DIRECTIONS

1. In a large saucepan, over medium heat, mix together all the wet ingredients and then add the seasonings. Bring to a boil then reduce the heat to low and simmer for at least 20 minutes, stirring occasionally. The sauce will thicken as it simmers (and then as it cools). I try to plan ahead and simmer for at least an hour. Use the sauce to brush onto meats the last ten minutes of grilling or for any other recipe where barbecue sauce is used.
2. Once cooled, the sauce can be frozen. Thaw in the refrigerator and use as needed.

DIY HARD TACOS

DIY HARD TACOS
http://www.onegoodthingbyjillee.com/2012/11/how-to-make-hard-taco-shells-in-your-ovenplus-a-recipe-for-baked-tacos.html

I was kinda surprised this really worked. I had my doubts.  Everyone really liked them. I didn't love the meat mixture, but thought it was okay.  Scott and the kids really liked it.  I would definitely make these again. So much healthier and cheaper than buying boxed taco shells.

UPDATE: SEE BELOW FOR RECIPE TO USE LEFTOVERS

HOW TO MAKE HARD TACO SHELLS IN YOUR OVEN, PLUS . . . A RECIPE FOR BAKED TACOS!

This recipe has got to be one of the bigger successes I have had in the kitchen in a long time! Everyone in the family LOVED these!  Not a speck was leftover, which is always a sign that it really and truly was a HIT.

This dish has so many things going for it, that there wasn’t much chance it would be a FAIL, but one never knows with me. :-)

First of all….it’s TACOS!  I honestly don’t think I’ve ever met anyone that doesn’t like tacos in one form or another.

It’s quick and easy to make.

It’s got a “Make Your Own”aspect to it…which always makes me happy.

AND…it’s gluten-free!

Oh yeah…and it’s delicious.

Let’s start with the DIY portion of this dish…making the taco shells.

I can count on ONE HAND the number of times I have actually ever purchased hard taco shells from the store. I like the way one guy referred to them in a comment I read. He called themoverpriced preformed tortilla shapes. lol.  That pretty much sums it up right there. They are always a disappointment. Especially since crisp taco shells are my favorite.

So this tip for making crunchy taco shells in your oven was mind-blowing to me. Why oh why haven’t I known about this before now!  All the wasted years that have gone by! ;-)

Let’s not waste another minute!

How to Make Your Own Baked Taco Shells

by Eating Well

Working with 6 tortillas at a time, wrap in a barely damp cloth or paper towel and microwave on High until steamed, about 30 seconds. Lay the tortillas on a clean work surface and coat both sides with cooking spray. Then carefully drape each tortilla over two bars of the oven rack. Bake at 375°F until crispy, 7 to 10 minutes.

What??? That’s IT?? Ridiculously easy. The only thing that makes it even slightly difficult is having to do more than one batch. Of course, in hindsight, I could have definitely done another row of shells on the back of the oven rack. Oh well, next time…because there is definitely going to be a next time…and a next time…and a next time…

Now that we have our shells, we are ready to make Baked Tacos! Why I never thought of this before completely mystifies me. It makes perfect sense. I especially like how the cheese is nice and melty instead of cold like on a traditional taco.

I have posted my version of the recipe from Lynn’s Kitchen Adventures below…but you really just need to make taco meat/filling like you usually do, fill the shells and bake them casserole style! I decided to try a variation on Lynn’s recipe and we all liked it a lot! We might just have a new go-to way to eat tacos around here. (Just between you and me, I didn’t tell No. 3 son – aka The World’s Pickiest Eater – that there was refried beans in the taco meat…and he didn’t even notice. I think he ended up having six! lol. shhhhh)

Baked Tacos

Adapted from Lynn’s Kitchen Adventures

• 2 lbs ground beef
• 1 can refried beans
• 15 ounce tomato sauce
• 1 pkg taco seasoning or 2 – 3 Tablespoons of homemade taco seasoning)
• 1 – 2 cups shredded cheese (I didn’t measure)
• 18-20 hard taco shells (I think I used 15, but I crammed them pretty full)
• Your favorite taco toppings.

Brown ground beef. Drain off any fat and add refried beans, tomato sauce, and seasoning.
Spoon mixture into taco shells.
Place filled shells into a 9×13 pan, standing up. Sprinkle with cheese.
Bake at 400 for 10-12 minutes or until heated through.

As you can see from the picture…I topped my taco with a Tomatillo Salsa that I purchased at a local restaurant called Loco Lizard Cantina. It is THE BEST green salsa! I really need to figure out how to make a homemade version of it. It was soooooooo good on the baked tacos! (If anyone has a good recipe…please share!)

FRITO DISH

Made this dish with the leftovers.  We all really liked it.  I had the Fritos scoops.  Crushed them with hands so they weren't so big.  Didn't add any extra salt or pepper.  Put one cheese in the mixture and 1 cup on top with Fritos.  Had with fresh cut up tomatoes, lettuce and guacamole. 

Ingredients

1 1/4 pounds ground beef
1 (16 oz.) can refried beans
1 (4 oz.) can mild green chiles, diced
2 cups cooked rice
2 cups cheddar cheese, grated, or Mexican cheese blend
2 cups Fritos (or corn chips of your choice), divided
1 cup salsa
1/4 cup water
1 medium yellow onion, chopped
1 (1.25 oz.) package taco seasoning
kosher salt and freshly ground pepper, to taste

Directions

1. Preheat oven to 350º.
2. In a large skillet over medium-high heat, brown beef until cooked through and no longer pink.
3. Drain fat, reserving 1 tablespoon, and saute onions until softened and translucent. 6-8 minutes.
4. Season with salt and pepper and add taco seasoning. Return beef to pan, then add salsa, chiles and water.
5. Bring mixture to a boil, then reduce heat to low, cover and simmer for 5 minutes.
6. Remove from heat and stir in rice, cheddar cheese, and refried beans, and transfer mixture to a 9×13-inch baking dish.
7. Top with 1 cup Fritos and bake for 30-35 minutes, or until cheese is melted and dish is warmed through.
8. Remove from oven, top with remaining Fritos and serve hot.

MEXICAN PASTA SKILLET

HEALTHIFIED MEXICAN PASTA SKILLET
Yum! Easy! Quick!

1# cooked ground beef
1 jar (16 oz) salsa
1 cup tomato sauce
1 1/2 cup water
2 cup uncooked macaroni
1 cup frozen corn
1/2 cup cheddar cheese

Cook beef then stir in salsa, tomato sauce and water.  Heat to boiling.  Stir in macaroni and corn.  Reduce heat; cover and simmer 12-15 min, stirring occasionally, until macaroni is tender.  Then sprinkle with cheese. Cover; let stand 1-2 minutes or until cheese is melted.

NAVAJO TACOS

see recipe for bread we liked (Beef-Stuffed Sopaipillas - Taste of Home Contestant Winning 2006 pg 124) SEE BELOW FOR RECIPE

UPDATE 4/3/18: Abagail wants this for her birthday.

NAVAJO TACOS

A family favorite!

We really like the below recipe or we use canned chili beans. Jill uses 2 very large cans of Ranch Style Beans and 3T brown sugar.

1# & 14 oz. canned pinto beans

2 - 15oz cans (3 cups) tomato sauce, divided - 1 1/2 cup each time

1/4 tsp pepper

1/4 tsp Italian seasonings

1/4 tsp cilantro (I haven't always added)

1/4 tsp lemon pepper

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12 oz. ground beef

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1/4 cup & 2 T salsa

tomato sauce - 1 1/2 cups

Drain and rinse pinto beans. Place in a saucepan with next 5 ingredients. Cover and cook over low heat. Check and stir often. Add tiny amounts of water if beans appear to be drying out. Meanwhile brown ground beef in skillet. Add ground beef to pinto beans and then add rest of tomato sauce and salsa. Cook over low heat.

I have never tried the below recipe (got it from Jill). Lately, I have been making them on the day I make bread or use Rhodes bread/rolls thawed and fried.

UPDATE 8/22/18 We love this recipe.  Make a hole in the middle and keep semi-thick.  Next time I want to try frying in cooking dutch pan.

(see above for recipe we like to use for the bread)

Navajo Tacos

3 cups warm water

1/2 cup sugar

1 pkg. rapid rise yeast

Stir this in a bowl and cover it with a towel for about 15 minutes.

Add

2 tsp. salt

1/4 c. oil

7-8 cups flour

Knead your bread for about 3-5 minutes. You do not neet to let this rise. I usually cover it and let it sit for about 15 minutes. Roll your dough into circles and poke a small hole in the middle with your finger. Fry it and enjoy.


BEEF-STUFFED SOPAIPILLAS
TASTE OF HOME 2006 pg. 124 (makes 4)
We put on top just like Navajo Tacos. We really liked.  I usually double bread part so we have leftovers.

2 cups flour
1 tsp salt
1 tsp baking powder
1/4 cup evaporated milk
1/2 cup water
1 1/2 tsp vegetable oil
-oil for frying

TOPPING:
1# beef
3/4 cup onion
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper

Cook for 10 minutes then add to beef mixture:
1 can cream of chicken soup
1/2 cup chicken broth
1 can chopped green chilies
1/2 tsp onion powder

Top with cheese