August 3, 2011
Ella’s Kitchen
In August, I like simple, quick meals – but ones that are also good for entertaining. Here are some of my favorite recipes. Hope you like them, too.
Ella
Taco Salad
1 lb. ground beef
1/2 envelope (1/4 cup) dry onion soup mix
3/4 cup water
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1 medium head lettuce, torn in bite-size pieces (about 4 cups)
1 large tomato, cut in wedges
1 small onions, thinly sliced and separated in rings
1/4 cup chopped green pepper
1/2 cup sliced ripe olives
1 4-ounce pkg. (1 cup) shredded sharp Cheddar cheese
1 6-ounce package corn chips
In skillet, brown ground beef. Sprinkle onion soup mix over meat; stir in the water. Simmer uncovered 10 minutes. In salad bowl, combine lettuce, tomato, onion. green pepper, olives and cheese; toss well. spoon on meat; top with corn chips.
Makes 4 to 6 servings.
Ella’s note: Taco Salad – Over the years, I have made some variations to the recipe. I double or triple the meat part. Then set separate medium sized bowls of salad ingredients: tomatoes, olives, cucumbers, peppers, radishes, green onions, dark red kidney beans, etc; larger bowls of the torn lettuce pieces, corn chips, cheese, sour cream, salsa and guacamole. Then I let everyone “build” there own salad to their own liking. It has always been a hit with my family and friends.
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Tin Roof Pie
Makes 8 servings
Prep: 14 minutes Freeze: 4 hours
2 cups coarsely crushed cornflakes
1/2 cup creamy peanut butter
1/2 cup creamy peanut butter
1/2 cup light corn syrup
1/3 cup chocolate flavor syrup
1/2 cup chocolate-covered peanuts
4 cups (1 quart) vanilla fudge swirl ice cream (softened)
Combine cornflakes, peanut butter and corn syrup in a bowl.
Press into a lightly greased 9” pie plate. Spread softened ice cream evenly into crust. Drizzle with chocolate syrup; sprinkle with chocolate-covered peanuts. Cover and freeze at least 4 hours.
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Fruit-Glazed Cheese Pie
1 8-ounce package cream cheese, softened 1 cup dairy sour cream
1/2 cup sugar 1/2 teaspoon vanilla
1 9-inch graham-cracker crust or Vanilla Cookie Crust
1 16 or 17-ounce can or jat fruits for salad
5 Tbs. orange marmalade
Combine cream cheese, sour cream, sugar and vanilla; beat till smooth. Pour into pie shell. Bake in moderate oven (375°) 20 minutes or til just set. Chill. draiin fruits thoroughly. arrange in circle on chilled plate. Stir marmalade; spoon over fruits to glaze. Serves 6 to 8.
Filed Under: Community
Tags: Bite Size Pieces, Creamy Peanut Butter, Dry Onion Soup, Green Onions, Green Pepper, Head Lettuce, Lettuce Tomato, Light Corn Syrup, Lombard Street, Onion Soup Mix, Ounce Package, Ounce Pkg, Red Kidney Beans, Ripe Olives, Sharp Cheddar Cheese, Street Davenport, Swirl Ice Cream, Tin Roof Pie, Torn Lettuce, Vanilla Fudge
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