Ingredients:

1 lb ground turkey or beef

1/2 onion, diced

2-3 Tbsp. taco seasoning (or 1 package)

1 can black beans, drained and rinsed

1/2 lime, juiced (or 1/8 cup bottled)

1/2 cup salsa

1/2 cup fresh cilantro (minced)

*1/4 cup dried if fresh is not available

Tortilla chips (your preference)

Garnishes:

Chopped tomatoes, onions or green onions, avocados

Sliced black olives

Shredded lettuce and cheddar cheese

Sour cream

Taco sauce

Directions:

Brown hamburger and onion in skillet over medium-heat high. Combine salsa and seasoning (and dried cilantro, if using) and mix into meat, turning heat down to a simmer. Add lime juice.  While meat and seasoning simmer and thicken (add water if it becomes too thick for your liking, chop garnishes and set out in individual bowls for service. Add fresh cilantro just before you transfer the meat from skillet to a serving dish.

Spread chips on a plate (either whole or crush, your choice), spread cheese, meat, and preferred garnishes. Top with sour cream, taco sauce, or both and enjoy!

Variations:

Use hard shells or corn/flour tortillas as the base.

Vary your tortilla chip flavor (Tostitos’ Hint of Lime is a favorite for us)

Substitute rice for meat for a vegetarian option.

Add a can of kidney beans.

Cut top off of individual bags of Doritos, crush the contents, and have guests spoon toppings into the bag (á laWalking Tacos).

1 beef tri-tip roast (1-1/2 to 2 pounds)

2 medium red bell peppers, cut into 1-1/2 inch pieces

1 teaspoon sweet paprika       

1 cup uncooked quick-cooking barley

1/2 teaspoon salt

1/4 teaspoon black pepper

1/3 cup lime juice

1 teaspoon olive oil

1/2 teaspoon sweet paprika

2 medium mangoes, cut into 1/2 inch pieces

1/3 cup chopped green onions

1/4 cup chopped fresh cilantro

4 large Boston lettuce leaves (optional)

Instructions

Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside. Press 1 teaspoon paprika evenly onto all surfaces of beef roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 45 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Meanwhile, cook barley according to package directions. Set aside to cool slightly.  Cut beef into 1/2 inch pieces; season with salt and black pepper. Whisk lime juice, oil and 1/2 teaspoon paprika in small bowl until blended. Toss with beef, barley, roasted peppers, mangoes, green onions and cilantro in large bowl. Serve in Boston lettuce leaves, if desired. 

DOUGH

4 1/2 to 5 cups flour, more if needed
1/2 cup whole milk, scalded
1/2 cup water, lukewarm
1 teaspoon honey or sugar
2 1/2 teaspoons instant dry yeast
1 1/2 teaspoons salt
2 tablespoons sugar
5 tablespoons butter, melted
2 tablespoons butter flavored Crisco (or butter)
3 tablespoons lard
3 tablespoons buttermilk or sour cream
1/2 teaspoon fresh lemon juice (optional)
1 1/2 tablespoons olive oil
5 eggs (for dough)
1 egg, boiled
1 egg, mixed with 1 tablespoon water for glaze

 The optional lemon juice is used to help make the dough easier to handle. Shortening: All butter may be used, or a combination of butter, vegetable shortening and lard for the flakiest crust.

 DIRECTIONS

In the bowl of an electric mixer, combine salt, 2 tablespoons sugar, and 4 1/2 cups flour. Using the dough hook attachment, work 3 tablespoons butter, 3 tablespoons of lard, and 2 tablespoons butter flavored Crisco into dough, as though you were making a pie crust.

In a small bowl, dissolve 1 tablespoon honey in 1/2 cup lukewarm water, stirring well until dissolved. Bring water temperature to about 105°F (or warm to the touch). Stir in 1/3 cup flour to “feed” yeast. The yeast mixture should begin to bubble and foam up. Set aside for 10-15 minutes.

• 3/4 lb. chicken breast, sliced to 1 1/2 x 3 inch slices
• 2 slices ham, 1 x 1 1/2 inch slices
• 1 Chinese sausage, thin sliced
• 3 stalks green onion, sliced, 1 1/2 inch long
• 1 zucchini, sliced 1 x 1 1/2 inch slices
• 1 egg white, lightly beaten
• 2 tbsp. toasted sesame seeds
• 3 to 4 c. oil

Marinade:

• 1 tbsp. soy sauce
• 1 tbsp. white wine
• 1 tsp. water
• 1 tsp. oil
• 1 1/2 tsp. cornstarch
• 1 egg white, lightly beaten
• Sweet & Sour (same as for drumsticks)

Directions

• Thinly slice chicken into rectangle slices. Marinate for 30 minutes.
• Wrap ham, Chinese sausage, green onion inside chicken slices. Use toothpicks to hold together.
• Heat oil in wok. Deep fry chicken rolls until golden brown, approximately 2 minutes.
• To serve, arrange on plate and pour over sauce.

Put eggs in cold water, enough to cover. Once water comes to a boil, set timer for 20 minutes. Get as much hot water drained out of pan and add cold water to it. Tap and crack eggs lightly and take off shells. With sharp knife cut eggs in two lengthwise. Empty yolks in small bowl. Squish yolks with fork until crumbly. Add:

• ¼ teaspoon celery seed
• ½ teaspoon cider vinegar
• ½ teaspoon yellow mustard
• Salt & pepper
• Add Miracle Whip to right consistency.

Fill eggs. Sprinkle with paprika or Old Bay for color.

CORN:

• 1 1/2 dozen ears of corn

FIRE ENGINE RED SAUCE: (Great barbeque sauce for any meat)

• 1 stick butter
• 2 large garlic cloves, finely chopped
• 1 medium onion, finely chopped
• 1 small green pepper, finely chopped
• 4 cups tomato juice
• Juice of 3 lemons
• 1/3 cup dark molasses
• 1 tsp dry mustard
• 1 tsp cayenne pepper
• 1 tsp celery seeds

GREEN ONION BUTTER:

• 1 stick soft butter
• 1/4 cup finely chopped scallions

Directions

CORN:

• Soak the unhusked corn in water to cover for about 2 hours. Remove the darker outer layer of husks from the cobs. Gently peel back the inner husks, but do not pull them off. Then remove the cornsilk.
• Brush each ear liberally with Fire Engine Red Sauce or Green Onion Butter, pull the husks up to rewrap the cobs, and secure the husks at the tips with wet twine or thin wire.
• Place the corn on the grill and cook over hot coals for about 30 minutes, turning occasionally.

FIRE ENGINE RED SAUCE:

• Melt the butter in the bottom of a medium size heavy saucepan over low heat, add the garlic and onion, and sauté for 5 minutes. Raise the heat, stir in the remaining ingredients, and bring the mixture to a simmer. Simmer uncovered, stirring occasionally, for 2 hours or until sauce is thick.

GREEN ONION BUTTER:

• mix 1 stick soft butter and 1/4 cup finely chopped scallions

• 5 lbs. russet potatoes, peeled
• 1-2 tbsp. butter
• 1 tbsp. garlic, minced
• 2 1/2 cups heavy whipping cream
• 1 lb. asiago cheese, shredded
• 1 pinch salt & black pepper
• 1/2 cup parsley, chopped (optional)

Directions

• Preheat oven to 350 degrees
• Use baking dish with 2 inch or taller sides. Grease bottom and sides with the butter. Carefully but evenly spread the garlic out on the bottom of the pan.
• Slice your potatoes about 1/4″ thick. You may not want to do all the potatoes at once so potatoes do not oxidize.
• You will build 4-6 layers of potatoes, depending on the pan used. The layers need to alternate from being slightly overlapped (or shingled) side to side on the 1st layer, then up & down (opposite direction) on the next layer continuing to alternate direction with each layer.
• After laying down 1st layer of potatoes evenly poor 1/4 of the cream in a zigzag motion over the potatoes. Then sprinkle with 1/4 of cheese, then with pinch of salt & pepper then with 1/4 of parsley.
• Repeat this with each layer of potatoes, using your open hands to slightly press down each layer prior to adding the next. (This will give a clean slice and strong structure to your end product.)
• Place wax paper over the top & foil over the wax paper. Poke a few air holes in the foil & bake for 1 to 1 1/2 hours until “knife tender”.
• Take cover off and put back in oven to brown the top. Allow to set for 15 minutes before cutting into squares.
• Can be cooked and reheated for later (not in microwave).

Serves 12.

• 6 medium sweet potatoes
• 1/2 cup olive or vegetable oil

DRESSING:

• 1/4 cup orange juice
• 1 Tbsp sugar
• 1 Tbsp cider vinegar
• 1 Tbsp dijon mustard
• 1 Tbsp finely chopped onions
• 1 1/2 tsp poppy seed
• 1 tsp grated orange peel
• 1/2 tsp grated lemon peel

THIRD LAYER:

• 2 medium tart apples, chopped
• 2 green onions, thinly sliced

Directions

• Roast peeled and cubed sweet potatoes with salt, pepper and some olive oil for about 30 minutes @ 400 degrees. Stir as needed. Add a bit of olive oil if potatoes look dry, and cover with foil near the end if getting too brown around edges. Cool and put in large bowl as soon as possible and refrigerate to keep from continuing to cook. (Can do this step the day before.)
• Dressing: In container with tight lid combine the next eight ingredients. Shake well. (Can also be done ahead.)
• In large bowl or Pyrex layer 1/4 sweet potatoes, 1/4 chopped apples, 1/4 green onion. Repeat layers 3 times. Refrigerate at least 2 hours. Toss with dressing before serving.

• 1 POUND GREEN BEANS (TRIMMED)
• 1/4 CUP WATER
• 2 TSP EXTRA-VIRGIN OLIVE OIL
• 1/4 TSP SALT
• 1/4 TSP FRESHLY GROUND PEPPER
• 1/3 CUP CRUMBLED BLEU CHEESE
• 1/3 CUP TOASTED CHOPPED WALNUTS

Directions

• BRING GREEN BEANS AND WATER TO A BOIL IN A LARGE SKILLET. REDUCE HEAT TO A SIMMER, COVER AND COOK UNTIL THE BEANS ARE JUST TENDER, 3 MINUTES. UNCOVER AND CONTINUE COOKING, STIRRING OCCASIONALLY, UNTIL THE WATER HAS EVAPORATED, 3 TO 4 MINUTES MORE.
• ADD OIL, SALT AND PEPPER TO THE PAN AND COOK, STIRRING 1 MINUTE MORE. TRANSFER THE BEANS TO A LARGE BOWL AND TOSS WITH BLUE CHEESE UNTIL WELL COATED. SPRINKLE EACH SERVING WITH WALNUTS.

• 2 cups cooked rice
• 1/2 cup sour cream
• 1 cup chopped scallions
• 4-ounce can chopped green chiles (drained)
• 1 cup shredded cheddar
• Salt
• Cayenne pepper

Directions

• Mix ingredients and add salt and cayenne to taste. Butter a casserole dish and sprinkle with parmesan. Spread the rice mixture in the dish, sprinkle with more parmesan and dot with butter. Bake 20 minutes at 450 degrees.