In a large skillet, cook beef and onion until beef is lightly brown and onion is tender; drain off fat. Stir in salsa, taco seasoning and water; cook over low heat 5 to 6 minutes or until mixture th ...
In large skillet, cook onions, green peppers and garlic in butter until tender but not brown. Stir in rice, tomatoes and seasoning.Heat thoroughly.Saute beef; stir beef into rice mixture.Spoon half ...
Mix well by hand until no more yellow or white shows.Flatten out, wrap in waxed paper and store in refrigerator overnight. ...
Beat the egg yolks until light in color, then gradually beat in the sugar.Soak the gelatin in the cold water and put on low heat, stirring until gelatin is dissolved.In a slow stream, pour the gelat ...
Mix all together and pour into an 8 x 8-inch Pyrex dish. Refrigerate overnight. ...
Cover vegetables with water and simmer until tender.Bring the bouillon cubes and 2 quarts of water to boil, being sure that the bouillon cubes are dissolved.Melt butter in another pan; add flour to ...
Mix.Refrigerate 30 minutes.Shape into balls or crescent shapes, about 1/2 tablespoon in size.Bake 15 minutes. Cool. Roll in powdered sugar.Makes about 4 dozen. ...
In a large mixing bowl, cream together the butter and sugar. Add the eggs.Beat until light and fluffy.Add the almond extract.Stir in the flour and baking powder.Mix until smooth. Butter a 13 x 9-inc ...
Saute onion, green pepper and garlic in olive oil.Add broth, tomatoes and rice.Simmer longer if using wild rice. Add zucchini, potato and beans.Add water as desired.Serve with grated Mozzarella or P ...