Heat oil in heavy skillet. Add onion, garlic, and green pepper. Sauté until onion is brown. Brown beef in skillet. Add rest of ingredients and simmer until hot. Serve in Taco shells.
Brush steaks with lemon juice. Spread steaks on one side with mixture of
mustard and butter. Grill steaks over hot coals, butter side up for 20 minutes.
Serve with sauce:
Sprinkle yeast over warm water to dissolve. Mix flour, sugar, and salt. Cut in butter. Add milk, egg, and raisins. Then add yeast and water mixture. Knead once or twice. Refrigerate overnight. Divide dough in half. Roll out each half to 9 x 12 rectangle. Spread with filling.
FILLING
Roll up jelly roll style. Place on greased cookie sheet seam side
down. Let rise one hour. Bake 20 minutes 325 – 350 degrees. Top with mixture of 2 T. butter melted, 1 cup powdered sugar, and ¼ cup evaporated milk.
Pour boiling water over mushrooms. Let stand 15 minutes then remove stems. Actually, I try to remove stems dry so they don’t get too watery. Chop stems. Sauté onion, garlic, ham/bacon and mushroom stems in oil. Add bread crumbs, cheese, egg and seasonings. Stuff caps. Bake 425 degrees for about 10-15 minutes.
Wash berries, remove stems, cut large ones in half. About an hour before serving, add sugar and toss. Just before serving add vinegar and toss. This makes berries which are hard and whitish looking mellow up real well.
Blend all ingredients and serve on party rye or pumpernickels.
Sift flour and baking powder. Cream butter and sugar. Add egg and almond extract, along with a couple drops of green food coloring. Add dry ingredients gradually. Press out of cookie press. Bake at 375 degrees for 10-12 minutes.
Defrost spinach and squeeze dry. Mix spinach with soup. Lay one layer of cooked noodles in a 9 x 12 Pyrex dish. Spoon spinach soup mixture over noodles. Sprinkle ¼ of cheese over soup mixture. Spread sour cream over cheese layer. Lay another layer of noodles over the sour cream. Put remaining cheese over second layer of noodles. Cover with tin foil and bake at 375 degrees for 30 minutes.
Remove foil and bake another 10 minutes.
Remove from oven and let set for 10 minutes.
Cook spinach 1-2 minutes until just wilted. Drain and chop. Sauté onion and mushrooms in 2 T. butter until onion is soft. Combine with bacon. Combine mayo, sour cream and ¾ cup Parmesan. Spread chopped spinach over bottom of lightly buttered 6 cup baking dish. Cover with onion-mushroom mixture. Spread with mayonnaise mixture. Cover with tomato. Sprinkle with remaining 3 T. parmesan cheese. If desired, combine crumbs and 2 T melted butter. Sprinkle over cheese. Bake in 325 degree oven for 25 minutes.
Serves 4-6
Sauté mushrooms in 4 T. butter. Make a cream sauce with 2 T. butter, 1 T.
flour and milk. Stir until thick. Add white sauce to spinach and mushrooms. Make a sauce by mixing mayonnaise, sour cream, and lemon juice. Use a 9×12 Pyrex dish. Spread artichoke hearts on bottom. Add spinach mushroom mix. Pour sour cream sauce over top of that. Bake at 325 degrees for 15-20 minutes.