TACO STUFFED SPUDS

Alan Olsen, Recipe #2

Ingredients:
1/2 cup salsa Dip
1/4 lb. ground beef, cooked, drained
4 medium baking potatoes, baked

Make It:
STIR Salsa Dip into hot cooked meat.
SPLIT each potato; top with meat mixture.
Special ExtraTop with chopped tomato, green onion and olive slices.

Prep Time:15 min
Total Time:15 min
Makes:4 servings

FROSTING

Guila Olsen, Recipe #3

Melt 2 squares unsweatened chocolate in double boiler, add 1 can 14-15 ounces condensed mild gradually - mix well. + 1 tbs water & dash of salt - blend.

Cook 5 minutes.
Add ½ tsp vanilla
Cool before using.

LAYER CAKE

Guila Olsen, Recipe #2

Ingredients:
2 cups flour
1 cup sugar
2 tsp baking powder
1 egg, unbeaten
1/4 tsp salt
3/4 cup milk
1/3 cup shortening
1 tsp vanilla

Bake 375 degrees 20-30 minutes

DEVILS FOOD CAKE

Guila Olsen, Recipe #1

Ingredients:
2 cups swans down flour
1 tsp salt1 tsp soda
½ cup shortening
3/4 cup corn syrup or honey
½ cup sugar
2 or 3 egg yolks unbeaten
2 to 3 squares of Bakers unsweatened chocolate melted
3/4 cup milk
1 tsp vanilla
Add syrup gradully beat well, add eggs one at a time, then add chocolate & blend.

JALAPENO JELLY

Marjean Siddoway, Recipe #1

One Batch:

3 JALAPENO PEPPERS
4 BELL PEPPERS (USE RED IF YOU WISH)
1 CUP VINEGAR
5 CUPS SUGAR
1 BOTTLE OF LIQUID PECTION

Remove seeds and grind using fine blade, use all juices
Slowly boil all ingredients 10 minutes.
Remove from heat and add pection and boil hard 1 minute.
Put in jars.
Process 5 minutes
One batch makes five 8 oz. jars

NOTE: MAKE 2 BATCHES IF YOU WANT
IF YOU WANT IT MORE LIQUID FOR SYRUP,
YOU CAN PUT ALL INGREDIENTS IN A FOOD PROCESSOR

SHEPHERD'S PIE

Alan Olsen, Recipe #1

Ingredients:
1-1/4 lb. red potatoes, cut into chunks
3 large cloves garlic, peeled
3/4 cup Sour Cream
1/2 cup Milk Shredded Sharp Cheddar Cheese, divided
1 lb. extra lean ground beef
2 Tbsp. flour 4 cups frozen mixed vegetables, thawed
3/4 cup beef broth
2 Tbsp. ketchup

Make It: Place potatoes and garlic in large saucepan; add enough water to cover. Bring to boil. Reduce heat to low; simmer 20 min. or until potatoes are tender. Drain; return to saucepan. Add sour cream; mash potatoes until smooth. Stir in 1/4 cup of the cheese.

Preheat oven to 375°F. Brown meat in large nonstick skillet. Stir in flour; cook 1 min. Add vegetables, broth and ketchup; cook 5 min. Spoon into 8-inch square baking dish; cover with potatoes.

Bake 18 min.; sprinkle with remaining 1/4 cup cheese. Bake an additional 2 min. or until cheese is melted.