What’s cooking Suzanne
Published 8:00 am Saturday, April 17, 2010
We have some wonderful new recipes this week. Three of them have been sent to us by Mary Robinson.
She sent recipes for Taco Pie, Peanut Butter Lovers Cake, and Lemon Ice Box Cake.
After reading over them I discovered these are recipes we haven’t used before.
Thank you Mary for your kind sharing of these special recipes for us to enjoy. They sound so good and we will be trying them soon.
Taco Pie-Mary Robinson
1lb. ground beef browned with I chopped onion
1 can of chopped tomatoes
1 can whole kernel corn
1 pkg. Taco mix
1 pkg. Mexican Cornbread mix
Prepare cornbread mix according to package directions. Pour other ingredients into 9×13″ Pyrex dish. Pour cornbread mixture over meat mixture, and bake at 350 for 30 minutes.
Mexican Salad
2 lg. tomatoes, chopped
1medium onion, chopped
1can ranch style chili beans
1/2 lb. shredded cheddar cheese
1 bottle Catalina dressing
1 small head lettuce, torn into small pieces
1 bag corn chips, 12 oz.
Drain some of the liquid off top of chili beans. Mix tomatoes, onion, beans, cheese and dressing. Cover and refrigerate overnight.
Before serving break 1 small head of lettuce into small pieces, and crush about one half of 12 oz. bag of corn chips. Stir lettuce and corn chips into mixture with salad.
Southwest Chicken Casserole
1 c. rice
2 c. chicken stock
1 c. cooked chicken, chopped
1medium onion, chopped
10 oz. can Rotel tomatoes and green chilies
1 t. chili powder
1 can cream of chicken soup
1 c. sour cream
16 oz. shredded cheddar cheese
Cook rice in chicken stock. Pour into a 13×9″ casserole dish. Mix all m other ingredients except tomatoes. Pour this mixture over rice. Top with Ro-tel tomatoes. Bake at 350 degrees for 45 minutes.
Sour Cream Potato Casserole
6 medium potatoes
2 c. sharp grated cheese
1/4 c. butter
2 c. sour cream
1/3 c. chopped green onions
salt and pepper to taste
2 T. oleo
Boil the potatoes. Cool and slice. Melt butter. Add cheese and stir in sour cream.
Combine everything and pour in greased casserole. Dot with butter. Bake at 350 for 25 minutes.
Peanut Butter Lover’s Pie – Mary Robinson
1 c. creamy peanut butter
1- 8 0z. Cream cheese (sifted)
1/2 c. sugar
1-12 oz. container of Cool Whip, thawed
1 chocolate pie crust
1-11 oz. jar hot fudge ice cream topping
Beat together peanut butter, cream cheese, and sugar until well combined. Then fold in 3 cups of Cool Whip. Spoon this mixture into piecrust and smooth it out with a spatula. Microwave the hot fudge for 1 minute on high and then stir it up. Cover the entire top of the pie with the fudge.
Then pop it in the refrigerator until everything sets. Spread the remaining Cool whip over the fudge layer, being careful not to mix the two layers. Then devour.
Lemon Ice Box Cake
1 box Lemon Cake mix
2 cans sweetened condensed milk (14 oz.)
1/2 c. fresh lemon juice
1 c. Cool Whip
Bake cake as directed on box in 2 round cake pans and slice to make 4 layers. In a bowl combine 2 cans milk and lemon juice.
Half mixture and set aside. Pour half of mixture between layers of cake. With reserved mixture fold in Cool whip and top cake. Chill until served.
The cake is better if prepared a day ahead of time and kept in refrigerator
