50+ Lifestyles

Taco Pasta Salad

• 1 package (16 ounces) spiral pasta
• 1 lb. ground beef
• 3/4 cup water
• 1 envelope taco seasoning
• 2 cups ( oz.) shredded cheddar cheese
• 1 large green pepper, chopped
• 1 medium onion, chopped
• 1 medium tomato, chopped
• 2 cans (2 1/4 oz. each) sliced ripe olives, drained
• 1 bottle (16 oz.) Catalina or (16 oz.) Western salad dressing

Cook pasta according to package directions. Meanwhile in a skillet, cook beef over medium heat until no longer pink; drain. Add water and taco seasoning; simmer uncovered for 15 minutes. Rinse pasta in cold water and drain; place in a large bowl. Add beef mixture, cheese, green pepper, onion, tomatoes and olives; mix well. Add the dressing and toss to coat. Cover and refrigerate for at least 1 hour.

Last Minute Spaghetti Salad

1 pound spaghetti or linguine

Dressing – 1 bottle of Italian Dressing and 3 Tablespoons Salad Supreme Seasoning. Or you can make your own Italian dressing with any salad oil, vinegar (red wine vinegar is shown) and some Italian seasonings.

Cook spaghetti according to directions on the package. When done, rinse and drain. Place in a large bowl and toss with dressing and seasoning. Set aside to cool.

Now add what ever you have on hand. That’s why it is called “last minute” salad. Suggestions are chopped tomatoes, cherry or grape tomatoes, chopped cucumber, ripe olives, green olives, sliced mushrooms, sliced radishes, chopped celery, any bell or mild hot peppers chopped, avocado pieces, even chopped pickles. I have also heard this called “Clean the Refrigerator Salad”

Pico de Gallo (also called Fresh Salsa)

• Equal parts of chopped red tomatoes, white onion and cilantro
• Sea salt
• Lime

I usually do about 1/2 cup of the three main ingredients. A sprinkle of sea salt and 1/2 a lime squeezed over the salsa. Serve with Mexican corn chips. But if you are expecting a large group,  increase the amounts. Trivia: the colors of tomato red, onion white and cilantro green are the colors of the Mexican flag.

Kentucky Derby Candies

• 4 oz. pecan halves
• 24 unwrapped Kraft Caramels
• 1 tsp. shortening
• 1 cup semisweet chocolate chips

Preheat oven to 300 degrees F. Cover cookie sheet with aluminum foil, shiny side exposed. Lightly grease foil with vegetable oil spray. Place 3 pecan halves in a Y shape on the foil. Place 1 caramel candy in the center of each Y. Bake just until caramel is melted, about 9 to 10 minutes. Heat shortening and chocolate chips over low heat just until chocolate is melted. Spread over candies and refrigerate for 30 minutes.

Pecan Cupcakes

• 2 eggs slightly beaten
• 1 cup packed brown sugar
• 1/2 cup flour
• 1/8 tsp. salt
• 1/4 tsp. baking powder
• 1 cup chopped pecans

Mix in order given. Fill greased baking cups 2/3 full. (can use paper cup liners).  Bake at 350º for 15 to 20 minutes. Makes 12 regular size cupcakes. Bake for 15 minutes. Needs no frosting.