Taco Salad

2 lbs ground chuck, or ground round

1 package (2 Tbs) taco seasoning (reserve 1 Tbs for dressing)

Brown ground beef: drain. Add ⅔ cup water and 1 Tbs taco seasoning. Simmer uncovered,  for 3-4 minutes, stirring frequently.

Shredded Lettuce

2 cups. shredded cheddar cheese 

2 large tomatoes diced 

1 medium sweet onion diced

1 green pepper diced

1 can sliced black olives, drained 

1 bag tortilla chips, crushed*

Dressing:

1/2 cup 1000 Island dressing

1/2 cup Western or Russian dressing (not Catalina)

1/4 cup Taco Sauce

1 Tbs reserved Taco Seasoning

In a large serving bowl, combine salad ingredients. Add beef, tomatoes and chips right before serving.

Mix together dressing ingredients. Add to salad.

You may want to double the dressing. 

Also, you can substitute any type cheese you prefer.

You can put the beef and tomatoes in plastic bags and just put them on top of the lettuce in the bowl, then add right before serving.

*I like to serve this is tortilla bowls, omitting the crushed tortilla chips. Bake corn tortillas in taco shell molds for 10 minutes @325º, or until crisped.

Good and Easy Pot Roast

Use a chuck roast for this. It makes THE BEST gravy ever. Such good flavor and the meat is so tender. Serve with boiled Kluski noodles. Outstanding . . . my favorite pot roast.

1 beef roast, sized for your crock pot

½ cup water

1 packet dry Ranch dressing mix (3 Tbs)

1 packet Italian dressing mix (1-1/2 Tbs)

1 packet dry Brown gravy mix (2 Tbs)*

Put roast in crock pot, pour water around the base. Mix the seasonings together and sprinkle over the roast. Cover and cook for 8 to 9 hours on low.

Notes:
First time I made this I did not have enough time to use the crock pot, so I browned the roast in olive oil, in the electric skillet. Simmered very slow for 3-1/2 hours. Served it with noodles instead of the usual potatoes and carrots. We loved it this way. Sometimes I brown it before using the crock pot, just to sear the edges.

Also, I like to use twice more brown gravy mix. Again, this is optional.

If you prefer to have potatoes and carrots with it instead of noodles, use either red or yukon gold potatoes. Potatoes go under the meat, carrots and onions along the side and on top. This is how I usually make it.

Poppy Seed Chicken Salad

Another great recipe from the Sisters Café. This is one of the best salads EVER! Dave says so anyway, and I have to agree. Very easy because you can prepare everything ahead of time, just grilling the chicken at the last minute. Be sure you serve the chicken warm (not refrigerated). I think this is a major factor in good grilled chicken salads. Chilling the  grilled chicken looses a lot of flavor, and just seems to toughen it up some. The steamed asparagus was my contribution to this great salad.

Spinach leaves

Romaine leaves

Grilled chicken, sliced (marinated in Lemon Grilled Chicken Marinade)

Red onion, sliced thinly

Crispy bacon, crumbled

Shredded mozzarella cheese

Toasted almonds

Steamed asparagus tips

Lemon Grilled Chicken:

Juice of one lemon

3 Tb oil

1 tsp minced garlic

1 tsp salt

1/4 tsp pepper

1/2 tsp oregano

1 lb chicken breasts

Marinate the chicken for at least 8 hours or even overnight.

Grilling is best, but cooking in a skillet is great, too.

The Dressing

This makes way too much dressing. Cut the recipe in half and you’ll still have a lot of dressing.

1 1/3 cup sugar

2 tsp salt

2 tsp dry mustard

2/3 cup red wine vinegar

3 Tb Maui or Vidalia onion, chopped

2 cups canola oil

3 Tb poppy seeds

Mix the first 5 ingredients in a blender, then slowly add the oil, blending until thick. Stir in poppy seeds. Toss all ingredients together with generous amount of dressing before serving.

Tartar Sauce

1 c. mayonnaise (not salad dressing)

1 hard-boiled egg, finely chopped

2 tbsp. grated lemon rind

2 tbsp. lemon juice, fresh

2 tbsp. onion, finely minced

2 tbsp. sweet pickle, finely minced

1 tbsp. fresh parsley, snipped fine

1/2 tsp. salt

Combine all ingredients, blend thoroughly and store in air-tight container in refrigerator.

Pineapple Coconut Bars

Okay, this is the recipe for the filling only, which is so yummy. When I made the entire recipe, the shortbread crust totally bonded with the pan. Could not budge it out, so we just ate the filling, which actually was like eating a pudding. Next time I am going to make this using a macadamia nut crust, but if you just use a shortbread crust from say . . . . a lemon bar recipe . . . be sure it is enough to cover a 9x13" pan.

 2  (8oz.) packages cream cheese
1/4  cup  sugar
1/4  cup  milk
2  cups  crushed pineapple, well drained
2  tsp.  vanilla
2  cups  coconut
2  Tbs.  melted butter

(Pre-bake your shortbread crust for 15 minutes. Then add filling to hot crust.)

Cream the cream cheese, sugar, vanilla, and milk. Add drained pineapple and pour over hot crust. Mix coconut and melted butter. Sprinkle over the mixture. Bake 350 degrees for 20 minutes. Cool, and then chill well before serving.

Lemon Meringue Pie

    1-1/2 cups sugar

    1/4 cup cornstarch

    3 tablespoons all-purpose flour

    1/4 teaspoon salt

    1-1/2 cups water

    3 egg yolks, lightly beaten

    2 tablespoons butter

    1/3 cup lemon juice

    1 teaspoon grated lemon peel

    1 teaspoon lemon extract

In a small saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly, about 2 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice, peel and extract until butter is melted. Pour hot filling into crust.

Meringue

6 or 7 egg whites, room temp

1/8 tsp cream of tartar

1 cup sugar

Whip egg whites on high speed until frothy. While continuing to whip, add the cream of tartar, and then the sugar (one tablespoon at a time). Whip until the whites form stiff, glossy peaks.

Mound the meringue onto the hot pie filling. Spread to seal the edges. Bake approximately 15 minutes, or until the tips of the meringue are light brown. Chill overnight.

Delicious Pot Roast

    1 (4 to 5-pound) prime boneless beef chuck roast

    Kosher salt and freshly ground black pepper

    ½ cup flour for dredging, plus 2 tablespoon for roux

    4 tablespoons  olive oil

    2 cups chopped carrot

    2 cups chopped yellow onion

    2 cups chopped celery

    5 large garlic cloves, peeled and crushed

    ½ bottle or more, red wine, such as Burgundy

    4 tablespoons tomato paste

    1 cup chicken stock, preferably homemade

    3 branches fresh thyme

    2 tablespoon unsalted butter for roux

    2 tsp Kitchen Bouquet

Preheat the oven to 300°.

Pat the beef dry with a paper towel. Liberally season the roast with salt and pepper. Dredge the whole roast in flour, including the ends.

In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 15 to 20 minutes to complete. Remove the roast to a large plate.

Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, garlic, tomato paste, salt, pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and pour yourself a glass. Bring it to a boil.

Add chicken stock, thyme and bay leaf and season again.

Put the roast back into the pot, and cover. Place in the oven for 2 1/2 hours, until the meat is fork tender.

Remove the roast to a cutting board. Pour the remaining vegetables and sauce through a strainer. Discard the vegetables. Pour the sauce into a gravy separator, let it rest 15 min.

Meanwhile, whisk the butter and flour in the Dutch oven to form a roux. Cook for 2 minutes before slowly adding the sauce to the pot and whisk vigorously.  Cook and let it reduce for 5-10 minutes. Taste for seasonings and adjust. At this point I would add 2 teaspoons of kitchen bouquet to give the sauce a deeper color. Remove the strings from the roast, and slice the meat. Serve warm with the red wine jus spooned over it.