Timeless Recipes from Trusted Home Cooks - Doridro

Spicy Nacho Bake
2 pounds ground beef
2 large onions, chopped
2 large green peppers, chopped
2 cans (28 ounces each) diced
tomatoes, undrained
2 cans (15-1/2 ounces each) hot
chili beans
2 cans (15 ounces each) black
beans, rinsed and drained
2 cans (11 ounces each) whole
kernel corn, drained
2 cans (8 ounces each) tomato
sauce
2 envelopes taco seasoning
2 packages (13 ounces each) spicy
nacho tortilla chips
4 cups (16 ounces) shredded
cheddar cheese
Glazed Peanut Butter Bars
3/4 cup butter, softened
3/4 cup creamy peanut butter
3/4 cup sugar
3/4 cup packed brown sugar
2 teaspoons water
2 eggs
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1-1/2 cups quick-cooking oats
3/4 teaspoon baking soda
1/2 teaspoon salt
GLAZE:
1-1/4 cups milk chocolate chips
1/2 cup butterscotch chips
1/2 cup creamy peanut butter
AUGUST/
SEPTEMBER 2007
In a Dutch oven or large kettle, cook the
beef, onions and green peppers over medium
heat until meat is no longer pink; drain.
Stir in the tomatoes, beans, corn, tomato
sauce and taco seasoning. Bring to a
boil. Reduce heat; simmer, uncovered, for
30 minutes (mixture will be thin).
In each of two greased 13-in. x 9-in. x
2-in. baking dishes, layer 5 cups of chips
and 4-2/3 cups of meat mixture. Repeat
layers. Top each with 4 cups of chips and
2 cups of cheese. Bake, uncovered, at
350° for 20-25 minutes or until golden
brown. Yield: 2 casseroles (15 servings
each).
AUGUST/
SEPTEMBER 2007
In a large mixing bowl, cream the butter,
peanut butter, sugars and water. Beat in
eggs and vanilla. Combine the flour, oats,
baking soda and salt; gradually add to
creamed mixture.
Spread into a greased 15-in. x 10-in. x 1-
in. baking pan. Bake at 325° for 18-22 minutes
or until lightly browned.
For glaze, in a microwave-safe bowl,
melt chips and peanut butter; pour over
warm bars and spread evenly. Cool completely
on a wire rack before cutting. Yield:
4 dozen.
Orange Gelatin Pretzel Salad
2 cups crushed pretzels
3 teaspoons plus 3/4 cup sugar,
divided
3/4 cup butter, melted
2 packages (3 ounces each) orange
gelatin
2 cups boiling water
2 cans (8 ounces each) crushed
pineapple, drained
1 can (11 ounces) mandarin
oranges, drained
1 package (8 ounces) cream
cheese, softened
2 cups whipped topping
Additional whipped topping, optional
Brisket in a Bag
3 tablespoons all-purpose flour,
divided
1 oven roasting bag (17-1/2 inches
x 16 inches)
1 fresh beef brisket (5 pounds),
trimmed
1 can (16 ounces) whole-berry
cranberry sauce
1 can (10-3/4 ounces) condensed
cream of mushroom soup,
undiluted
1 can (8 ounces) tomato sauce
1 envelope onion soup mix
AUGUST/
SEPTEMBER 2007
In a small bowl, combine pretzels and 3
teaspoons sugar; stir in butter. Press into
an ungreased 13-in. x 9-in. x 2-in. baking
dish. Bake at 350° for 10 minutes. Cool on
a wire rack.
In a large bowl, dissolve gelatin in boiling
water. Add pineapple and oranges. Chill until
partially set, about 30 minutes.
In a small mixing bowl, beat cream
cheese and remaining sugar until smooth.
Fold in whipped topping. Spread over
crust. Gently spoon gelatin mixture over
cream cheese layer. Cover and refrigerate
for 2-4 hours or until firm.
Cut into squares. Garnish with additional
whipped topping if desired. Yield: 15
servings.
AUGUST/
SEPTEMBER 2007
Place 1 tablespoon flour in the roasting
bag; shake to coat. Place bag in an ungreased
13-in. x 9-in. x 2-in. baking pan;
place brisket in bag.
Combine the cranberry sauce, soup,
tomato sauce, soup mix and remaining
flour; pour over beef. Seal the bag. Cut
slits in top of the bag according to package
directions.
Bake at 325° for 2-1/2 to 3 hours or until
meat is tender. Let stand for 5 minutes.
Carefully remove brisket from bag. Thinly
slice meat across the grain; serve with
gravy. Yield: 12 servings.
Editor’s Note: This is a fresh beef brisket, not
corned beef. The meat comes from the first
cut of the brisket.
32 Taste of Home • August/September 2007