Cookbook 11/6/23

-want to have recipe for Taco Soup and a recipe crumb topping for fruit pies

“Taco Soup”

2 lb. lean ground beef
1 medium yellow onion
2 cans pinto beans
1 can black beans (15 oz)
2 cans corn
1 can Rotel
2 cans diced tomatoes
1 pkg. taco seasoning mix
1 pkg. Hidden Valley ranch dressing

Mix the dry ingredients together. Brown the beef and onions and drain well. Add all the canned veggies, juice and all. Add the dry ingredients and ground beef and onion and let simmer for at least 30 minutes.

Glenda Winkler
given to her by Joe Devenport of Cairo

“Taco Soup”
(designed for slow cooker)

Makes 6-8 servings
All ingredients are 16-ounce cans, 1 each:
1 lb. ground beef
1 large onion, chopped
brown and drain
Mexican-style tomatoes (Rotel)
ranch style beans
whole kernel corn, undrained
kidney beans, undrained
black beans, undrained
16 oz. jar Picante sauce
Mix all together in a slow cooker. Says 4-6 hours on low, but she always starts high before lowering and less time.
Serve with corn or tortilla chips, sour cream and cheddar cheese as topping

Nina Bond

“Crumb Topping For Fruit Pies”

(for 1 pie)
1/2 c. white sugar
3/4 c. flour
1/3 c. oleo or butter, softened

Crumb it together and put on top of the pie before baking. (can add some spices if you like, or some oatmeal)

Eva Daniels, Moberly

“Pumpkin Date Cake”

1 c. finely chopped dates
4 T. flour
1/2 c. oleo or shortening
2 c. white sugar
1 1/3 c. canned pumpkin
4 eggs
1 c. flour
2 tsp. vanilla
1 tsp. baking powder
1/2 tsp. soda
1/4 tsp. ginger
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. chopped pecans

Mix dates with the 4 T. flour and set aside. Melt oleo and blend in sugar. Stir in pumpkin and vanilla then beat in eggs. Sift dry ingredients together and add to pumpkin mixture. Mix well and add nuts and dates. Bake in greased 9 by 13 pan or 10 by 15 pan at 375 for 40-45 minutes. Less time required for a 10 by 15 pan. Serve warm or cold with whip cream or ice cream. Does not need frosting.

submitted in 1st KWIXland Cookbook by,
Betty Underwood, Salisbury

“Pumpkin Cake Roll”

Beat 3 eggs for 5 minutes, then beat in 1 c. sugar. Stir in 2/3 c. pumpkin and 1 tsp. lemon juice. Sift the following in a bowl:
3/4 c. flour
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. salt
1/2 tsp. nutmeg
Fold into pumpkin mixture. Spray cookie sheet and spread with mixture. Top with 1 c. chopped nuts. Bake at 375 for 10 minutes. Turn out on towel sprinkled with powdered sugar. Roll up with towel inside to cool. Unroll cake after cooled. Spread with the following mixture:
1 c. powdered sugar
8 oz. cream cheese
4 T. butter
1/2 tsp. vanilla
Beat until smooth and spread on cake, re-roll the cake and chill.

submitted in 1st KWIXland Cookbook by,
Karen Smith, Macon