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Nov. 23rd, 2009 05:44 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverlandTaco Casserole
Crust:
1 1/2 cups dry potato flakes
2/3 cup water
1 carton sour cream (8 oz)
Combine all crust ingredients and press into buttered 9 x 13" pan.
Bake in preheated 350 oven for 20 to 25 minutes or until golden brown.
Filling:
2 pounds ground beef
2 envelopes taco seasoning mix
1 1/2 cups water
1 1/2 cups (6 oz) shredded cheddar cheese
Brown ground beef in skillet on medium heat. Drain fat.
Stir in seasoning mix and water and bring to a boil.
Reduce heat and simmer for 15 minutes, stirring occasionally.
Spread filling mixture
Over baked crust and sprinkle with cheddar cheese.
Bake for 5 more minutes at 350.
Topping:
1 cup shredded iceberg lettuce
1 cup chopped tomato
1/4 to 1/2 cup chopped black olives
2 cups slightly crushed nacho cheese flavored tortilla chips
Taco sauce, optional
Sour cream, optional
Arrange topping ingredients in layers or serve them on the side for individual tastes. Cut into squares to serve.
Rock Candy
Ingredients
1 3/4 cups sugar
1/2 cup water
1/2 cup light corn syrup
1/8 teaspoon salt
4-5 drops food coloring (any color)
1/4-1 teaspoon flavoring oil (any flavor)
Directions
In a medium-size heavy saucepan combine sugar, water, light corn syrup and salt, and Stir until sugar dissolves.
Cover pan and bring to a rolling boil.
Remove lid and insert a candy thermometer and cook until temperature reaches 250 degrees F.
Add food coloring, stirring with metal spoon until thoroughly mixed.
Continue cooking until the temperature reaches hard crack, or 300 degrees F.
Remove pan from heat and let it cool about 3 minutes, then add flavoring oil, and mix it very well.
Cover the pan and let it sit for about 5 minutes.
Pour the candy into greased molds (for lollypops) or a marble slab or into a greased shallow pan.
As soon as it is cool enough to handle, cut into squares with scissors or roll into balls or shapes.
Or, another option is to let the candy cool completely, then break the candy into bite-sized pieces with a cleaned hammer or the blunt end of a butter knife.
Crust:
1 1/2 cups dry potato flakes
2/3 cup water
1 carton sour cream (8 oz)
Combine all crust ingredients and press into buttered 9 x 13" pan.
Bake in preheated 350 oven for 20 to 25 minutes or until golden brown.
Filling:
2 pounds ground beef
2 envelopes taco seasoning mix
1 1/2 cups water
1 1/2 cups (6 oz) shredded cheddar cheese
Brown ground beef in skillet on medium heat. Drain fat.
Stir in seasoning mix and water and bring to a boil.
Reduce heat and simmer for 15 minutes, stirring occasionally.
Spread filling mixture
Over baked crust and sprinkle with cheddar cheese.
Bake for 5 more minutes at 350.
Topping:
1 cup shredded iceberg lettuce
1 cup chopped tomato
1/4 to 1/2 cup chopped black olives
2 cups slightly crushed nacho cheese flavored tortilla chips
Taco sauce, optional
Sour cream, optional
Arrange topping ingredients in layers or serve them on the side for individual tastes. Cut into squares to serve.
Rock Candy
Ingredients
1 3/4 cups sugar
1/2 cup water
1/2 cup light corn syrup
1/8 teaspoon salt
4-5 drops food coloring (any color)
1/4-1 teaspoon flavoring oil (any flavor)
Directions
In a medium-size heavy saucepan combine sugar, water, light corn syrup and salt, and Stir until sugar dissolves.
Cover pan and bring to a rolling boil.
Remove lid and insert a candy thermometer and cook until temperature reaches 250 degrees F.
Add food coloring, stirring with metal spoon until thoroughly mixed.
Continue cooking until the temperature reaches hard crack, or 300 degrees F.
Remove pan from heat and let it cool about 3 minutes, then add flavoring oil, and mix it very well.
Cover the pan and let it sit for about 5 minutes.
Pour the candy into greased molds (for lollypops) or a marble slab or into a greased shallow pan.
As soon as it is cool enough to handle, cut into squares with scissors or roll into balls or shapes.
Or, another option is to let the candy cool completely, then break the candy into bite-sized pieces with a cleaned hammer or the blunt end of a butter knife.
