Great idea, good for you and your body!
Wednesday, June 20, 2012
Tuesday, June 19, 2012
1/2 lb ground beef
1 pkg au gratin potatoes
2 1/4 cups boiling water
2/3 cup milk
1 cup shredded taco-seasoned cheese
1 cup coarsely broken tortilla chips
Heat oven to 400 degrees.
Cook beef in 10 inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Mix uncooked potatoes, sauce mix, boiling water and milk in ungreased 2 quart round casserole. Stir in beef and 1/2 cup of the cheese.
Bake uncovered about 30 minutes or until top is light golden brown. Sprinkle chips over casserole; sprinkle remaining cheese over chips. Bake 3 to 5 minutes longer or until cheese is melted. Let stand 2 minutes before serving.
Makes 5 servings.
Posted by LunaWolf at 10:35 PM
• Prep: 15 min. + chilling
• Yield: 12 Servings
• 2 packages (3 ounces each )raspberry gelatin
• 1-3/4 cups boiling water
• 1 can (14 ounces) jellied cranberry sauce
• 1 can (8 ounces) crushed pineapple, undrained
• 3/4 cup orange juice
• 1 tablespoon lemon juice
• 1/2 cup chopped walnuts
• Lettuce leaves
• Miracle Whip
In a bowl, dissolve gelatin in boiling water.
Break up and stir in cranberry sauce.
Add pineapple, orange juice and lemon juice.
Chill until partially set.
Stir in nuts. Pour into an 11-in. x 7-in. dish. Chill until firm. Cut into squares; serve each on a lettuce leaf and top with a dollop of Miracle Whip. Yield: 12 servings.
Nutritional Facts 1 serving (1 piece) equals 224 calories, 10 g fat (1 g saturated fat), 3 mg cholesterol, 91 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Cranberry Pineapple Salad in Taste of HomeOctober/November 1993, p33
Posted by LunaWolf at 10:03 PM