NANNI'S TACO SOUP

I got this recipe at my local library years ago.  I have no idea who Nanni is/was!

1 lb ground beef
1 can black beans
2 cans pinto beans
2 cans Rotel tomatoes
2 cans diced tomatoes
2 cans corn
1 small yellow onion, diced
1 packet taco seasoning

Brown the ground beef in a skillet and drain well, return beef to skillet and add the onions; saute with beef until onions are transparent.  Add the taco seasoning (whole packet or to suit your taste); stir to mix together well.

Stir in the Rotel and diced tomatoes, drained black beans, pinto beans, and corn.  Simmer until the flavors are blended and the mixture is slightly thickened.

If desired, garnish with sour cream, shredded cheddar cheese, broken tortilla chips, etc.

FROZEN ROOT BEER FLOAT PIE

When I saw this recipe on a friend's post I knew I had to make it for my grandkids who love root beer floats!  To the best of my knowledge the credit for this recipe goes to Spending With Pennies.

Note: This is a Quick Fix Recipe that does require 8 hours freezer time!

1 carton (8-oz) frozen whipped topping, thawed
3/4 cup cold root beer
1/2 cup milk
1 pkg (4-serving size) instant vanilla-flavored pudding mix
root beer extract (amount to suit taste as strength varies per brand)
1 graham cracker pie shell
8 maraschino cherries, drained completely on paper towels

In a large bowl combine the root beer, milk, and pudding mix; mix with wire whisk until it begins to thicken.

Fold in the root beer extract and half the whipped topping.  Spread the mixture into the pie shell.  Refrigerate for 5 minutes then top with the remaining half of the whipped topping.

Cut the pie into 8 wedges (this makes cutting the frozen pie easier).  Top each wedge with one of the cherries.

Cover pie and freeze overnight or 8 hours.

Serve frozen.

ALMOND ICED TEA

2 tbsp sweetened Lipton Tea Mix

1 tub Crystal Light Lemonade
1 tsp Almond extract
2 quarts water

Mix all ingredients together and serve over ice.

BLACK BEAN VEGGIE CHILI

1 large yellow onion, chopped

1 tbsp canola oil
1 can (28-oz) whole tomatoes, undrained, coarsely chopped
2/3 cup picante sauce (your choice according to taste)
1 1/2 tsps ground cumin
1 tsp salt
1/2 tsp basil
1 can (16-oz) black beans, rinsed and drained
1 green bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
1 cup cubed zucchini
1 cup cubed yellow squash
shredded cheese, for garnish
sour cream for garnish, optional
chopped green onion for garnish, optional
tortilla chips for serving, optional

In a Dutch oven or a large saucepan, cook the onion in the oil under tender; add the tomatoes, picante sauce, and the seasonings.  Cover pan and simmer mixture for 5 minutes.

Stir in the beans, peppers, zucchini, and squash; cover and simmer until veggies are tender, probably about 15 minutes.

Ladle into serving bowls and sprinkle with the shredded cheese.  Add a dollop of sour cream, if desired.

file photo

LEMON SPONGE PIE

1 (9-inch) unbaked pastry shell

3 eggs, separated
1 can (14-oz) Sweetened Condensed Milk
1/3 cup lemon juice
2 tbsps flour
2 tsps grated lemon rind
Yellow food coloring, optional

Preheat oven to 375 degrees.

Bake pastry shell 10 minutes; remove from oven.  Reduce oven temperature to 350 degrees.

In a large mixer bowl combine all the remaining ingredients except the egg whites; mix well. In a small mixer bowl, beat egg whites until stiff but not dry; fold into the lemon mixer until blended. Pour into the pie shell.

Bake at 350 degrees 25 minutes or until set. Remove from oven and cool before cutting to serve.

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ORZO SALAD

2 1/2 cups uncooked orzo pasta (about 1 lb)

1 can cannellini beans, rinsed and drained (or garbanzo beans)
3 medium-size tomatoes, finely chopped
1 English cucumber, finely chopped (or 1 zucchini, finely chopped)
2 cups crumbled feta cheese
1 1/4 cups pitted Greek olives, chopped
1 medium yellow bell pepper, chopped fine
1 medium green bell pepper, chopped fine
1 cup fresh mint leaves, chopped
1/2 medium-size red onion, finely chopped
1/2 cup lemon juice
2 tbsp olive oil
1 tbsp grated lemon peel
3 garlic cloves, minced
1/2 tsp freshly ground black pepper

Cook the orzo according to package directions; drain and rinse with cold water. Drain again.

In a large bowl, combine the rest of the ingredients. Stir in the orzo and refrigerate until serving time.

Yield: Serves 8.

An old TOH recipe and photo

WATERGATE CAKE AND ICING

1 box (2-layer size) white cake mix

1 box (4-serving size) instant pistachio pudding mix
3 eggs
1 cup canola oil
1 cup club soda
1/2 cup chopped nuts

Preheat oven to 350 degrees.

In a large mixing bowl combine the dry cake mix and pudding mix.  Add the eggs, oil, and club soda, blending until well combined.  Stir in the chopped nuts.

Bake in a greased and floured 9 x 13-inch baking pan for 35-40 minutes at 350 degrees.

ICING:
1 packet Dream Whip
1 box instant pistachio pudding mix
1 1/4 cups milk

Combine all ingredients in mixing bowl and beat until stiff.  Spread on cooled cake.

FILE PHOTO FOR REFERENCE

CAULIFLOWER CASSEROLE

I love cauliflower and this is a tasty recipe I got from a friend.  This makes a good potato replacement side dish.  My friend directed me to the Louanne's Kitchen for this recipe.

Loaded Cauliflower Casserole 
2 lbs cauliflower florets
8 oz shredded sharp cheddar cheese, divided
8 oz shredded Monterey Jack cheese, divided
8 oz block cream cheese, softened
4 tablespoons heavy cream
2 bunches green onions, sliced (1 1/2 cups)
6 sliced bacon, cooked and crumbled
1 clove garlic, grated
Salt & pepper to taste

Preheat oven to 350 degrees.
Steam cauliflower florets until tender.
While cauliflower steams, cream together 6 oz of the shredded cheddar, 6 oz of the Monterey Jack, cream cheese, and heavy cream.  
Stir in sliced green onions, chopped bacon, and garlic.
Set aside.
Drain any liquid from steamed cauliflower and add to cheese mixture.
Stir cauliflower and cheese mixture together.
Taste for seasoning, and add as necessary.
If you want a finer texture, give a few mashes with the potato masher.
Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterey Jack cheese.

Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly.

EASY BEEF & BROCCOLI OVER NOODLES

3/4 -1 lb boneless beef sirloin

1 tbsp canola oil
1 garlic clove, minced
2 cups broccoli florets
1 medium onion, cut into wedges
1 can (10 3/4-oz) condensed cream of broccoli soup
1/4 cup water
1 tbsp soy sauce
Hot cooked noodles for 4
Cherry tomatoes for garnish, if desired

Slice the beef across the grain into thin strips.

In a 10-inch skillet over medium-high heat, heat the oil.  Add the steak strips and garlic; cook until browned. Add the broccoli and onion; cook 5 minutes, stirring often.

Stir in the soup, water, and soy sauce; heat to boiling.  Reduce the heat to low, cover, and cook 5 minutes or until the broccoli and onion are tender.

Serve over the hot noodles; garnish with the tomatoes, if using.

SAUSAGE RIGATONI

1 pkg (approx 20-oz) mild Italian sausage links, coin sliced

1 pkg rigatoni pasta
3 tbsp olive or canola oil
2 garlic cloves, minced
1 large red bell pepper, seeded & minced
1 jar (26-oz) your favorite pasta sauce
2 tbsps fresh chopped parsley

Cook sausage according to the package directions and keep warm.

Cook the pasta according to package directions, drain and keep warm.

In a large skillet saute the garlic in the oil for about half a minute then add peppers and cook until crisp-tender.

Add the sausage and pasta sauce to the skillet and heat until sauce is heated through.  Mix with the pasta, sprinkle with the parsley and serve warm.

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