Contributed By Sandy | Published: May 23, 2005
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Beef Taco Skillet
Ingredients:
One pound of lean ground round
One can of (10-3/4 ounces) tomato soup
1 cup chunky salsa or picante sauce
1/2 cup water
Eight fat-free flour or corn tortillas (6-inches), cut into 1-inch pieces
1 cup reduced fat Cheddar cheese
Directions:
Cook beef in skillet until browned. Pour off fat. Add soup, salsa or
picante, water, tortillas and half the cheese. Heat to a boil. Cover
and cook over low heat five minutes or until hot. Top with remaining
cheese. Recipe makes three to four servings.
White Castle Hambugers
Ingredients:
1 pound Ground Beef
One large package Velvetta Cheese or American Cheese
One package onion soup mix
Directions:
Preheat oven to 350-degrees.
In a large saucepan, brown beef and drain well.
Cut up Velvetta or American cheese into small squares or cubes, add to
ground beef and heat over a medium heat. Stir until all of the cheese
is melted, be careful not to burn the bottom!
Add onion soup mix and stir well.
In a greased casserole dish, pour contents and bake in oven for 15-20 minutes until browned and creamy.
Let stand for five minutes.
30 Minute Strawberry Freezer Jam
Ingredients:
2 cups prepared fruit (about 1 quart fully ripe strawberries)
4 cups sugar, measured into separate bowl
3/4 cup water
1 box fruit pectin
Directions:
Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
Stem and crush strawberries thoroughly, one layer at a time. Measure
exactly 2-cups prepared fruit into large bowl. Stir in sugar. Let stand
ten minutes, stirring occasionally.
Mix water and pectin in small saucepan. Bring to boil on high heat,
stirring constantly. Continue boiling and stirring one minute. Add to
fruit mixture; stir three minutes or until sugar is dissolved and no
longer grainy. (A few sugar crystals may remain.)
Fill all containers immediately to within 1/2-inch of tops. Wipe off
top edges of containers; immediately cover with lids. Let stand at room
temperature 24 hours. Jam is now ready to use. Store in refrigerator up
to three weeks or freeze extra containers up to one year. Thaw in
refrigerator before using.
How To Measure Precisely: To get exact level cup measures of sugar,
spoon sugar into dry metal or plastic measuring cups, then level by
scraping excess sugar from top of cup with straight-edged knife.
Recipe makes about five (1-cup) containers.
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