Josine’s Taco Salad

1 lb ground beef
Garlic salt to taste
1 bunch diced green onions
2 heads of iceberg lettuce
2-3 tomatoes
1 can kidney beans
1 can Ortega green chili salsa
1/2 lb. shredded cheddar cheese
1 bag tortilla chips
1 regular size bottle of Thousand Island dressing

Brown ground beef adding garlic salt to taste. Set aside. When slightly cooled add green onions to meat mixture. In large bowl mix chopped lettuce, tomatoes, drained kidney beans, green chili salsa, thousand Island dressing, cheddar cheese, and about half of tortilla chips broken up. Add meat mixture. Serve with additional chips if desired.

Aunt Vernie’s Overnight Buns

10 c flour
4 eggs
1 1/2 c sugar
2/3c shortening (melted & slightly cooled)
4 c water
1 tsp. salt
1 pkg. yeast

At 2 p.m. in a saucepan, combine sugar and water and boil for 5 minutes. Cool to lukewarm (105 – 115 degrees) which takes about an hour. Dissolve yeast in water.

In a large bowl mix together the eggs and the cooled shortening. Keep in mind that for the yeast to work properly the liquids cannot be too hot or cold. Add the yeast mixture and stir together. Then add flour and salt to the mixture until dough is soft but not sticky. Cover and let rise.

At 5 p.m. knead the dough again.

At 10 p.m. lightly knead the dough as you form dough into golf ball size balls and place them on greased baking sheets. Cover with clean dish towels and let dough rest overnight.

In the morning, the earlier the better so they don’t over proof, bake the buns in a 350 degree oven for about 15 minutes until lightly golden on top.

Mom’s Sweet Potato Casserole

6 c sweet potatoes
2 eggs
1/4 c brown sugar
1/4 c melted butter
1 t. salt
1 t cinnamon
*up to 1 c orange juice***

Topping:
1 c chopped pecans
1/4 c brown sugar
1/4 c melted butter

Mash cooked skinless sweet potatoes equaling 6 cups. Beat in two eggs. Add remaining ingredients and beat until fluffy. If the mixture appears too dry, add orange juice in small amounts not to exceed 1 cup until creamy but not too liquid. Place in 1 ½ or 2 quart casserole dish. Top with pecans, melted butter and brown sugar. Bake for 20 minutes at 375 degrees if potatoes are still hot. If it was prepared in advance you may need to bake longer.

Spaghetti Di Olio

1/2 c olive oil
5 cloves garlic, minced
1/2 T. Basil
1/2 T. Oregano
1 tsp. salt
1 tsp. pepper
2 lbs. Spaghetti
Parmesan cheese

At least six hours before (I like to prepare the day before) measure out oil, garlic, and spices into a Tupperware dish that has a lid. Let soak. The olive oil will take on the flavors of the spices the longer it sits. When ready to start dinner, cook spaghetti according to package directions. In a frying pan pour the oil and ingredients into the pan—but don’t start it yet! When spaghetti is done, rinse. Sauté oil for only about a minute to lightly cook the garlic, you don’t want to overcook it, you just want to soften and release the flavor. Toss the spaghetti in the oil and serve with Parmesan cheese. Another option is to add precooked shrimp to the oil while you are sautéing it; note that you will need to sauté a little longer if you choose to add the shrimp.

Crab Dip

1 80z pkg. cream cheese
4 green onions
4 oz imitation crab meat
¼ cup mayonnaise
2 t. lemon juice

Ritz crackers

Blend Cream cheese, lemon juice, and mayonnaise in bowl with mixer. Add green onions and crab meat. Serve cold with crackers. * Consistency depends on how much mayonnaise and lemon juice you add. If you want a thinner dip, add more mayonnaise and or lemon juice to taste.

Pinwheels

1 8oz pkg. cream cheese
1 4 oz can diced green chilies
1 40z can chopped olives
12 slices of chopped ham lunch meat
12 burrito size tortillas

Spread cream cheese on each of the twelve tortillas in an even layer covering the tortilla. Sprinkle each cream cheese covered tortillas with chopped olives and green chilies. Cover each prepared tortilla with ham. Roll, slice, and serve.