Kelly's Taco Soup with Pizza Sauce

• 2 lbs. ground beef, browned
• 1 small onion, chopped and sauteed in the ground beef drippings
• 3/4 tsp. salt
• 1/2 tsp. pepper
• 1 1/2 packages dry taco seasoning
• 1 qt pizza sauce
• 1 qt water
• tortilla chips
• shredded mozzarella cheese
• sour cream

1. Combine ground beef, onion, salt, pepper, taco seasoning, pizza sauce, and water in a 5 qt or larger crock pot.
2. Cover. Cook on "LOW" 3-4 hours.
3. Top individual servings with tortilla chips, cheese and sour cream.

Yield 8-10 Servings.

Variations: Add 15 oz can of black beans and 4 oz can chilies to mixture before cooking.

Meredith's Sweet & Sour Chicken with Pineapple

• 1 1/2 pounds skinless, boneless chicken breast, cubed
• 2 Tbsp vegetable oil
• 1 lg. onion, cut into thin wedges
• 1 lg green pepper, cut into 3/4 in. squares
• 2 Tbsp red wine vinegar
• 1Tbsp cornstarch
• 1 (20 oz) can unsweetened pineapple chunks, juice reserved
• 2 Tbsp. brown sugar
• 2 Tbsp ketchup
• 1 lg tomato, cut itno eighths
• Hot cooked rice

1. In a wok, heat 1 Tbsp cooking oil until very hot. Add onion and green pepper. Stir-fry over High heat until veggies are crisp and tender (2-3 minutes). Put into dish and set aside.
2. Heat remaining oil until its very hot. Add chicken pieces and stir-fry over High until chicken is white throughout.
3. Mix vinegar and cornstarch; combine with pinapple juice, brown sugar, and ketchup. Add to wok.
4. Cook, stirring constantly, until sauce clears, boils, and thickens (1-2 min).
5. Return onions and peppers to skillet. Stir in pineapple chunks.
6. Cover, cook 2 min longer, until heated through. Stir in tomato. Season to taste. Serve over rice.

Rachel's Tijuana Torte

• 1 lb ground beef
• 1 medium onion, chopped
• 1 (16 oz) can tomatoes or rotel
• 1 (8 oz) tomato sauce
• 1 (4 oz) can chopped green chilies
• 3/4 pkg. taco seasoning mix
• 10 corn tortillas
• 1/2 to 1 lb cheddar cheese, grated

1. Preheat oven to 350.
2. In a skillet, brown meat and onion.
3. Drain. Add tomatoes (rotel), tomato sauce, chilies and seasoning mix. Simmer 10-15 minutes.
4. Put about 1/4 cup meat mixture in the bottom of a 9 x 13 inch baking dish. Place 2 tortillas side by side on the meat mixture. Top each tortilla with meat mixture and grated cheese.
5. Repeat until each stack has 5 tortillas topped with meat and cheese. Bake until bubbly, 20-24 minutes.
6. Cut each torte into quarters before serving.

Becky's Hot Spinach & Artichoke Dip

• 1 jar (6 ounces) marinated artichoke hearts, drained and coarsely chopped
• 1 package (9-11 ounces) frozed creamed spinach, thawed
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 small garlic clove, pressed (I use garlic powder)
• 1/2 cup parmesan cheese

1. Preheat oven to 375.
2. Combine all ingredients in a small mixing bowl and mix well.
3. Spoon into baking dish and bake 20-25 minutes or until heated through.

Yield: 2 cups.

Herbed Tortilla Rounds

• 1 package (8oz) cream cheese, softened
• 2 tablespoons butter or margarine, softened
• 1 to 2 tablespoons minced chives
• 1 to 2 tablespoons minced fresh parsley
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dill weed
• 1/8 teaspoon dried thyme
• Pepper to taste
• 5 flour tortillas (6 inches)

1. In a small mixing bowl, beat cream cheese and butter.
2. Add seasonings; mix well.
3. Spread evenly over tortillas.
4. Roll up tightly and wrap in plastic wrap.
5. Refrigerate until firm.
6. Unwrap; cut into 3/4-in. slices.

Yield: about 2-1/2 dozen.

(When I've made this I used only dried herbs, not fresh and it has turned out just fine.)

Becky's Runza Casserole

• 2lbs Hamburger
• 4C Shredded cabbage
• 1 can Cream of mushroom soup
• 1/4C Chopped onion
• 1 1/2T salt
• 1 1/2T pepper
• 1pkg mild cheddar cheese, shredded
• 2Tubes crescent rolls

1. Preheat oven to 350.
2. Brown hamburger, onion, salt, pepper.
3. Drain and add chopped cabbage. Simmer 15 minutes.
4. Stir in mushroom soup.
5. Grease 13X9 pan.
6. Layer 1 tube crescent rolls on bottom of pan. Top with hamburger mixture. Sprinkle with cheese. Cover with remaining tube of crescent rolls.
7. Bake 30 min at 350.

*Consider halving the recipe for 2 people and use 9X9 or 8X8 pan. I just made this and baked half to eat and put the other half in the freezer to eat later.

Parmesan Roasted Asparagus

• 2 1/2 pounds fresh asparagus (about 30 large)
• 2 tablespoons good olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup freshly grated Parmesan
• 2 lemons cut in wedges, for serving

1. Preheat the oven to 400 degrees.
2. If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil.
3. Sprinkle with salt and pepper.
4. Roast for 15 to 20 minutes, until tender.
5. Sprinkle with the Parmesan and return to the oven for another minute.
6. Serve with lemon wedges.