50+ Lifestyles

Taco Pie

1/4 cup butter
2/3 cup milk
1 package taco seasoning mix
2 1/2 cups mashed potato flakes (you could also use left over mashed potatoes and omit the butter and milk)
1 pound ground beef
1/2 cup chopped onion
1/2 cup salsa
1 cup shredded lettuce
1 medium tomato, chopped
Sour cream, optional
1 cup sharp cheddar cheese, shredded

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Preheat oven to 350 degrees. In a medium sauce pan, melt butter. Add milk and 2 tablespoon taco seasoning. Remove from heat and add potato flakes until incorporated. Press mixture into the bottom of a 10-inch pan. Bake for 7-10 minutes until it just BARELY turns golden brown. In a medium skillet, cook beef and onions until beef is browned and cooked through. Drain. Add Salsa and remaining taco seasoning. Cook until bubbly. Pour into crust. Bake for 15 minutes, or until crust is golden brown. Let cool for 5 minutes. Top with Cheese, lettuce, tomatoes and sour cream.

Fruit Salsa & Cinnamon Chips

For Salsa:
1 pint Strawberries
2 Kiwi
1 Granny Smith Apple
1/4 c Sugar
1/2 of a Lemon

For Cinnamon Chips:
6 Tortillas, flour
1/2 Stick Butter
1 c Sugar
1 – 2 Tbsp Cinnamon (to your taste)

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Preheat oven to 400°F
Fruit Salsa: Remove caps from strawberries and peel kiwis and apple. Finely dice all fruit and mix together in a large bowl. Add 1/4 c sugar and juice from half of a lemon and mix thoroughly. Cover and refrigerate for at least 30 minutes. This can be made a day ahead of time and refrigerated overnight.

Cinnamon Chips: Melt half a stick of butter in the microwave. Lay out 6 tortillas and brush butter over them, covering them completely. Mix sugar and cinnamon together and sprinkle over tortilla covering completely. Cut tortillas into wedges and arrange on the baking sheet. Bake for approximately 7 minutes or until crispy.

Healthy Spring Coleslaw

3 cup of red cabbage (thinly sliced)
6 carrots (peeled and thinly sliced)
1 granny smith apple (thinly sliced)
1/4 cup of sesame seeds
1 Tbs. of grated fresh ginger
1/4 cup of raw apple cider vinegar
3/4 cup of extra virgin olive oil handful of pecan nuts for garnish

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Use a knife or food processor to chop the cabbage, carrots and apple Julienne style. Throw your sesame seeds in raw (I like using black and white sesame seeds) or toast them lightly in a frying pan. Toss all of this together. For the dressing, combine the ginger, vinegar and oil and stir with a spoon. Add this to the cabbage, carrots and apples evenly. Top with more sesame seeds (fantastic source of Calcium). Salt and pepper to taste and add pecan nuts for a delicious nutty taste.

Chocolate-Bourbon Pecan Pie

1/2 (14.1-ounce) package refrigerated piecrusts
1 1/2 cups chopped toasted pecans
1 cup (6 ounces) semisweet chocolate morsels
1 cup dark corn syrup
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
4 large eggs
1/4 cup bourbon or water
2 teaspoons plain white cornmeal
1/4 cup butter, melted
1/2 teaspoon table salt
2 teaspoons vanilla extract

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Preheat oven to 325 degrees. Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp. Sprinkle pecans and chocolate evenly onto bottom of piecrust. Stir together corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat. Cook, stirring constantly, 3 minutes. Remove from heat. Whisk together eggs and next 4 ingredients. Gradually whisk one-fourth of hot corn syrup mixture into egg mixture; add to remaining hot corn syrup mixture, whisking constantly. Pour filling into prepared piecrust. Bake at 325° for 55 minutes or until set; cool pie completely on a wire rack (about one hour).

Frankfurter Skillet Dinner

4 medium potatoes, peeled and diced
1/4 Cup margarine
4 medium carrots, peeled and cut in strips
2 Tbs. flour
4 small onions, peeled and quartered
1 Cup water
1 lb all beef franks, cut in half or scored part way through
1/2 tsp basil
1 can mushroom or tomato soup
1/4 tsp pepper
1 tall can evaporated milk

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Sauté first 4 ingredients in the margarine about 5 min., stirring occasionally. Stir in flour, then remaining ingredients. Bring to boil, cover and simmer 35 min or until veggies are tender. Makes 6 servings.

[Ella can be contacted at ellaweeza@yahoo.com or Ella – 50+ Lifestyles, 804 W Lombard Street, Davenport, IA, 52804]