INGREDIENTS
1 1/2 lb. boneless beef sirloin steak
1 jar (16 oz.)Salsa
DIRECTIONS
Lightly oil the grill rack and heat the grill to medium. Grill the steak for 22 minutes for medium-rare or to desired doneness, turning the steak over halfway through cooking and brushing often with 1 cup of the picante sauce.
Let stand for 10 minutes before slicing.
Serve additional picante sauce with the steak.
Serves 6
Source: Adapted from Campbell’s Kitchen
INGREDIENTS
1 pound ground beef, cooked and drained
1 cup Salsa
1 (4-ounce) can Diced Green Chiles
1/3 cup sliced green onions
4 cups corn chips
1 cup shredded Mexican-style cheese blend
DIRECTIONS
Combine beef, salsa, chiles and green onions in medium skillet; cook for 5 minutes over medium heat until hot. Place corn chips on dinner plates; top with meat mixture and cheese.
Makes 4 servings
INGREDIENTS
1 1/2 roast beef
1/2 teaspoon pepper
2 cloves garlic, minced
1/2 package onion soup mix
2 teaspoons Worcestershire sauce
1 teaspoon A-1 steak sauce
3 large carrots, sliced
2 large celery stalks, sliced
1 medium green bell pepper, chopped
1 medium onion
1/2 cup water
1/2 cup tomato juice
DIRECTIONS
Cut beef into serving-sized portions. Brown beef in vegetable oil, in a large skillet. Slice onion and separate into rings.
Dice the peeled carrots and celery. Slice the peppers into thin strips or circles. Place these into the bottom of crockpot. Sprinkle the beef pieces with fresh ground black pepper, minced garlic and the onion soup mix. Place on top of the vegetables. Mix the steak sauce and Worcestershire sauce in a small bowl with about 1/2 cup water and 1/2 cup tomato juice. Pour this over the meat. Turn the crockpot to high for 30 minutes, then turn to low, cover and cook for 7-9 hours.
INGREDIENTS
1 large pkg. frozen mixed vegetables
1 cup water chestnuts, sliced and drained
1/3 cup chopped onions
1 cup mayonnaise
1 cut grated American cheese
1 1/2 lb pork sausage, fried and drained
1 can Italian croutons
DIRECTIONS
Mix all together and put in greased casserole dish. Sprinkle with croutons. Drizzle with melted butter over top and bake at 350°F for 30 minutes.
INGREDIENTS
2 (1/2-inch) thick ham slices, cooked
1/2 cup maple syrup
3 tbsp. brown sugar
1 tbsp. butter
1/3 cup chopped pecans
DIRECTIONS
Bake ham slices in a shallow pan at 325°F for 10 minutes. Bring syrup, sugar and butter to a boil in a small saucepan stirring often. Stir in pecans and spoon over ham. Bake another 20 minutes.
INGREDIENTS
1 lb Velveeta
2 cups mayonnaise
1 (2 lb) pkg frozen hash brown potatoes, thawed
1 onion, chopped
1 (3 oz) jar real bacon bits
DIRECTIONS
Preheat oven to 350°F. In the microwave, melt cheese in a large microwave-safe bowl. Stir in mayonnaise, potatoes and onions. Spread in a 13×9-inch baking dish and top with bacon bits. Bake in preheated oven for 1 hour or until hot and bubbly.
INGREDIENTS
1 (6 to 8 lb) fully cooked, bone-in ham
Whole cloves
1/2 cup packed brown sugar
1 (8 oz) can sliced pineapple
5 maraschino cherries
DIRECTIONS
Place ham in a roasting pan. Score surface with shallow diagonal cuts making diamond shapes and insert cloves into diamonds. Cover and bake at 325°F for 1 1/2 hours. Combine brown sugar and juice from pineapple and pour over ham. Arrange pineapple slices and cherries on ham. Bake uncovered for 40 minutes longer.
INGREDIENTS
1 can vegetable broth and 1 can water
1/2 a medium onion, minced
1 clove garlic, minced
1/2 cup cilantro, finely chopped
1 green, yellow, or red pepper, diced
1 ripe tomato, chopped
1 can black, pinto, or mixed chili beans, drained & rinsed
2 cups frozen corn
1/2 cup brown rice
2 tablespoons lime juice
Salt and pepper to taste
Tortilla chips
DIRECTIONS
Simmer the onion, pepper, garlic, rice, corn, and half of the cilantro in the broth and water for about 30 minutes, or until the rice is tender. Add the tomatoes and beans. When the tomatoes are just cooked, remove from the heat and add the rest of the cilantro and lime juice. Salt and pepper to taste. Serve over crumbled tortilla chips.
INGREDIENTS
1 lb. skinless, boneless chicken pieces
1/2 cup all-purpose flour
3 tbsp. margarine, divided
1/4 cup honey
1/4 cup chopped pecans
DIRECTIONS
Coat the cutlets in flour, shaking off excess. Heat two tablespoons
margarine in a skillet over medium heat. Add the cutlets and
brown on both sides, about 5-6 minutes. Stir together the remaining
tablespoon margarine, honey and pecans. Add to the skillet, and stir
gently. Cover and simmer gently for 7-8 minutes. Remove cutlets to a
serving platter, pour sauce over and serve.
INGREDIENTS
1 cup margarine
1/4 cup unsweetened cocoa powder
1 cup water
2 cups all-purpose flour
1 1/2 cups packed brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/3 cup sweetened condensed milk
2 eggs
1 teaspoon vanilla extract
1/4 cup margarine
1/4 cup unsweetened cocoa powder
3/4 cup sweetened condensed milk
1 cup confectioners’ sugar
1 cup chopped walnuts
DIRECTIONS
Preheat oven to 350°F. Grease a 10×15 inch jellyroll pan. In small saucepan, melt 1 cup margarine; stir in 1/4 cup cocoa then stir in water. Bring to a boil; remove from heat.
In a large bowl, combine flour, brown sugar, baking soda, cinnamon and salt. Beat in cocoa mixture. Stir in 1/3 cup sweetened condensed milk, eggs and vanilla. Pour into prepared pan.
Bake in the preheated oven for 15 to 20 minutes, or until cake springs back when lightly touched.
To make the Frosting: In small sauce pan, melt 1/4 cup butter; stir in 1/4 cup cocoa and 3/4 cup sweetened condensed milk. Stir in confectioners’ sugar and nuts. Spread on warm cake.
24 Servings
Source: Allrecipes
 | bethberes on Tortilla Soup |
