Taco roll Ups

Ingredients

• 1 1/2 lb. browned hamburger
• 1 1/2 cup onions
• 1 package taco seasoning
• 4 oz. chives, opt.
• 8 oz. cream cheese
• 8 oz. sour cream
• 1 cup shredded cheese
• 9 - 10 flour tortillas

Directions

Fry hamburger with onions, then add rest of ingredients in order given. Spread a thin layer of meat mixture on tortillas and roll up. Refrigerate for 1 hour before cutting into slices. Serve with taco sauce or salsa. These work great at picnics and as finger foods.

By Robin from Washington, Ia

The way we eat it !

Ingredients

• 1 1/2 lb. browned hamburger
• 1 1/2 cup onions
• 1 package taco seasoning
• 4 oz. chives, opt.
• 8 oz. cream cheese
• 8 oz. sour cream
• 1 cup shredded cheese
• 1 Avocado
• zest of 1 lemon
• 9 - 10 flour tortilla

Directions

Fry hamburger  then add rest of ingredients in order given. Spread a thin layer of meat mixture on tortillas and roll up. Serve  !

Serve with taco sauce or salsa. 

Watermelon Granita

Instructions

• 2 limes
• 1 tsp. sugar + 1/3 cup sugar, divided
• 1/3 cup water
• 1 1/2 to 2 pounds cubed seedless watermelon
• Mint leaves, as garnish

Directions

Using a rasp or fine grater, zest the limes. Place the zest in a small bowl. Add 1 teaspoon of the sugar. With back of a teaspoon, rub the zest and sugar together until the mixture is pale green (1 minute). Juice the limes to equal 1/4 cup juice. Add the juice to the zest mixture, and set aside.

Place the remaining 1/3 cup sugar in a small saucepan. Add 1/3 cup water. Over medium-high heat, bring the mixture to a boil. When the hot syrup is clear, add the zest and sugar mixture. Off the heat, stir well, then set aside to cool to room temperature.

In a blender, puree the melon to make 3 cups pulpy liquid. Place the melon in a metal pan that is 9 inches square or larger. Mix in the cooled lime syrup. Cover with plastic and place in the freezer. The mixture should be no more than 3/4-inch deep.

Freeze until just hardened, about 6-8 hours, then stir the mixture. To serve, scrape well and mix with a fork, then mound the granita into 6 small, clear bowls or glasses. Garnish with mint and serve immediately. It is best served the day it is made, but the granita can hold in the freezer for 24 hours. Scrape well to loosen it before serving.

Makes 3 1/2 cups, (4 servings.)

Per serving: 123 calories, 0 g. total fat (0 g. saturated fat), 32 g. carbohydrate, 1 g. protein, 0 g. dietary fiber, 2 mg. sodium.

Recipe provided by AICR

Life With A Mayonnaise Jar & Two Drinks

Mayonnaise Jar & Two Drinks

When things in your life seem almost too much to handle when 24 hours in a day are not enough, remember the mayonnaise jar and the 2 Beers.

A professor stood before his philosophy class and had some items in front of him.

When the class began, he wordlessly picked up a very large and empty mayonnaise jar and

proceeded to fill it with golf balls.
He then asked the students if the jar was full.

They agreed that it was.

The professor then picked up a box of pebbles and poured them into the jar.

He shook the jar lightly.

The pebbles rolled into the open areas between the golf balls.

He then asked the students again if the jar was full.

They agreed it was.

The professor next picked up a box of sand and poured it into the jar.

Of course, the sand filled up everything else.

He asked once more if the jar was full..

The students responded with a unanimous 'yes.'

The professor then produced two Beers from under the table and poured the entire contents into the jar effectively filling the empty space between the sand.

The students laughed..'Now,' said the professor as the laughter subsided,

'I want you to recognize that this jar represents your life.

The golf balls are the important things: your family, your children, your health, your friends and your favorite passions - and if everything else was lost and only they remained, your life would still be full.

The pebbles are the other things that matter like your job, your house and your car..

The sand is everything else - the small stuff.

'If you put the sand into the jar first,' he continued, 'there is no room for the pebbles or the golf balls.

The same goes for life.

If you spend all your time and energy on the small stuff you will never have room for the things that are important to you.

Pay attention to the things that are critical to your happiness.

 

Spend time with your children.

Spend time with your parents.

Visit with grandparents.

 

Visit with your Aunts. 

 

Take your spouse out to dinner.

 

Play another 18.

There will always be time to clean the house and fix the disposal.

Take care of the golf balls first - the things that really matter.

Set your priorities.

The rest is just sand.

 

One of the students raised her hand and inquired what the Drinks represented.

The professor smiled and said, 'I'm glad you asked.'

The Drinks just shows you that no matter how full your life may seem,

there's always room for a couple of Drinks with a friend.

Really old Family Fritter Recipes

These come from the turn of the century.
And everyone disagrees with the temp to cook in .
I use 350 heated oil.\
Mom uses 375 degrees.
I guess you use whatever you like for the browness you like.
So here are a few yummy fattening recipes
Oh yea. A dover beater is a hand beater.
Electric is fine.
Soda cracker crumbs are the best  cracker crumbs but you can use ritz .

Portabello mushroom Recipe

Large portabello mushroom stuffed with chicken and sauces. It's delicious, healthy, and a bit exotic.

Ingredients:

• 1 medium to large portabello mushroom per person
• olive oil as needed, or use salt free butter
• 2-3 Tbsp. water, plus a little extra
• about a half tsp. Worcestershire sauce per mushroom
• about 1/3 tsp. Kitchen Bouquet per mushroom
• enough Mrs. Dash Garlic and Herb sauce to fill the stem area recess (the hollow left after snapping the stem off) of the mushroom
• some green onion
• some steamed fresh broccoli, chopped fairly fine
• some shredded chicken
• some blue cheese dressing brought to room temp or a little cooler
  It is though OK to use cold, but it cools the meal if you do.

Directions:

Trim the end of the stem very slightly, then gently pop the remainder stem off. Lay the mushroom's underside facing up on a shallow baking tray or pan. Slice the stem up and return it to the center of the mushroom. Add some olive oil and the 3 Tbsp. of water to the pan.

Put Worcestershire sauce, Kitchen Bouquet, and Mrs. Dash in the hollow of the stem, stir lightly, making it spread into the gills of the mushroom. Add some water, just a little.

Slice up the green onion, shred the chicken, and steam the broccoli to al dente ( I microwaved it for about 1 minute 45 seconds) and put on top of the sauce in the mushrooms. Drizzle with olive oil to taste.

Cook until meat, broccoli, and edge of mushroom are lightly toasted.

I baked the mushroom caps at 300 degrees F in my toaster oven, for one cooking cycle (it auto-shuts down after cooking at the chosen temperature for about 20-40 minutes, I've never actually clocked it). Then I sent the mushrooms through a second cooking cycle for about half the cycle. The second one seems shorter, I think because by then the oven is heated up. You will need to watch for doneness if cooked in a conventional oven.

When finished cooking, as you are about to serve the meal, add about a tsp. of blue cheese dressing to each mushroom.

I served it with a plain (small amount of salt free butter and pepper) baked potato, and had orange-pineapple angel food cake for desert. A really yummy dinner!

Cooking time is for mountain time, sea level will be shorter.

Servings:1 mushroom per person

Prep Time:about 30-45 min for 2 med mushrooms Minutes

Cooking Time:about 30-45 min for 2 med mushrooms Minutes

By Cornelia from OR