HERBED POTATO SKINS

herbed potato skins

3 medium baking potatoes, scrubbed Oil 4 ounces feta cheese, crumbled 1 1/2 tsp. oregano 1/2 tsp. basil
1/4 tsp. rosemary 1/2 tsp. garlic salt

Preheat over to 400 degrees.

Prick potatoes and rub with oil.

Bake 1 hour or until done. Cool slightly.

Cut potatoes in half lengthwise. Leaving a 1/4 inch shell, scoop out pulp (save for another use).

Cut skins in half lengthwise again, then cut in half crosswise.

Place skins on baking sheet and brush with oil. Bake 5 minutes.

Combine remaining ingredients.

Remove skins from oven and top with cheese mixture. Drizzle with more oil.

Broil 2-3 minutes or until cheese is bubbly. Makes 24 skins.

TACO SQUARES

taco squares

1/2 LB Ground Beef
1 Cup Bisquick
1/2 Cup Sour Cream
1/4 Cup cold water
1/3 Cup salad dressing
1 to 2 medium tomatoes
1/2 Cup Shredded Sharp Cheese (thinly sliced)
1 Tablespoon cooked onion
1/2 Cup cooked green pepper

Cook meat and drain fat. Mix sour cream, cheese and onion and set aside. Mix Bisquick and water till dough is soft. Pat in pan, up the sides of the pan. Layer beef, tomato and green pepper. Spoon sour cream and cheese mixture over top. Bake at 375 degrees for 25-30 minutes until edge of dough is light brown.

DIRTY RICE

dirty rice

1 LB Ground Beef
1 small package yellow rice
Green pepper and onion to taste

While browning beef in a large skillet, start the rice in a boiler, and cook only until beef is done. Drain the beef, add green pepper and onion for flavor. Add rice, and allow to cook until the water is gone.

Cook on medium heat and stir so rice won't stick to the bottom of the skillet.

Angie Pearl - Randolph County, Alabama

ENCHILADAS

enchiladas

1 15 oz can Hunts Make a Meal Mexican Sauce
1/2 teaspoon salt
1 dozen corn tortillas
3/4 cup water
2 green onions, sliced
1 LB ground beef
4 cups shredded co-jack cheese
1 - 2.3 oz. can sliced ripe black olives
Cooking Oil

In a small bowl, combine Hunt's Mexican sauce with water, set aside. In a 10 inch skillet, brown ground beef, drain fat. Add the 3/4 cup of the sauce mixture, 1/2 can Olives and salt. Soften tortillas one at a time by dipping quickly in and out of 1/2 inch hot oil in skillet. Spoon beef mixture down center of tortilla, adding 1 heaping tablespoon of cheese; roll up. Place seam side down in a 9 x 13 inch baking dish. Pour remaining sauce over all tortillas. Sprinkle with remaining cheese, olives and green onions. Bake at 350 degrees 15 to 20 minutes or until bubbly. Makes 12 enchiladas.

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