Eileens Recipes for Grandchildren"SALSA PASTA & BEEF" 1 lb. ground beef 2 cans (14 oz. each) Beef Broth (3 1/2 cups) 3 cups uncooked shell pasta OR 2 cups uncooked elbow pasta 1 can (10 3/4 oz.) Cheddar Cheese Soup 1/2 cup Chunky Salsa COOK beef in skillet until browned. Pour off fat. ADD broth. Heat to a boil. Stir in pasta. Cook over medium heat 10 min. or until pasta is done, stirring often. ADD soup and salsa. Heat through, stirring occasionally. Serves 4. ~~~~~~~~~~~~~~~~~~~~~~~~~~~ "PEANUT BUTTER CORNFLAKE CANDY" 1 c. sugar 1 c. corn syrup 1 1/2 c. peanut butter 5 c. cornflakes Bring sugar and corn syrup to a boil. Remove from heat immediately and stir in peanut butter. Stir until peanut butter has melted. Add cornflakes and stir. Mixture will be stiff. Drop on waxed paper to cool. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ "STREUSEL APPLES" 6 c. sliced, peeled apples 1/2 c. brown sugar, packed 1/2 c. unsifted all-purpose flour 1/4 c. brown sugar, packed 1/2 c. quick-cooking oats 1/4 c. butter or margarine 1/2 tsp. cinnamon In 8 inch square dish, place apples and 1/2 cup brown sugar. With pastry blender mix flour, 1/4 cup brown sugar, oats, butter and cinnamon until crumbly. Sprinkle over top of apples. Microwave at high (10 power) for 12 to 15 minutes. Let stand a few minutes before serving. May be topped with whipped cream or vanilla ice cream. Serves 6-8. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ "PINK LEMONADE PIE" 1 pie crust, baked and cooled 1 can sweetened condensed milk 1 (12 oz.) container Cool Whip, thawed 1 (6 oz.) can pink lemonade, thawed Mix sweetened condensed milk with the Cool Whip until well blended. Add pink lemonade and mix well. Pour into baked, cooked crust and chill. Store in refrigerator. |