Senior Recipes

Bacon 'n' Egg Breakfast Grilled Cheese

What You'll Need:

2 eggs

2 tablespoons milk or water

Salt and pepper to taste

3 teaspoons butter at room temperature, divided

4 slices whole wheat or white bread

2 slices Colby-Jack cheese

4 slices full-cooked bacon

What To Do:

1.   In a small bowl, beat eggs, milk, salt, and pepper until blended.

2.   In a large nonstick skillet over medium heat, heat 1 teaspoon butter until hot. Pour in egg mixture. As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large, soft curds. Continue cooking -- pulling, lifting, and folding eggs -- until thickened and no visible liquid egg remains. Do NOT stir constantly. Remove from skillet.

3.   Spread remaining butter evenly on 1 side of each bread slice. Place 2 slices in skillet, buttered side down. Top evenly with scrambled eggs, cheese, and bacon. Cover with remaining bread, buttered side up.
Grill sandwiches over medium heat, turning once, until bread is toasted and cheese is melted, 2 to 4 minutes.

Heat skillet on medium heat. Cook sandwich 3 min. on each side or until cheese is melted and sandwich is golden brown on both sides, gently pressing down top of sandwich with spatula to flatten slightly as it cooks.

Taco Potato Salad

Ingredients

3 pounds white potatoes
2 cups mayonnaise
1 (1.25-ounce) package taco seasoning mix
1 cup shredded Cheddar cheese
1/2 cup sliced scallions (green onions)
1 (2.25-ounce) can sliced black olives, drained
1 cup coarsely crushed ranch-flavored tortilla chips

Instructions

Place potatoes in a large pot with enough water to cover them. Bring to a boil over high heat and cook 20 to 25 minutes, or until fork-tender. Drain and let cool.
In a medium bowl, combine mayonnaise and taco seasoning; mix well.

Cut cooled potatoes into chunks and place in a large bowl. Add mayonnaise mixture and remaining ingredients to potatoes and mix until thoroughly combined. Cover and refrigerate until ready to serve.

Taco Casserole

1 7oz. bag Nacho Cheese Doritos, crushed
1 lb. hamburger, browned
1 pkg. taco seasoning, mixed according to directions
1 (8 oz.) pkg. shredded Cheddar cheese
1 (8 oz.) pkg. shredded Mozzarella cheese
Shredded Lettuce
Sliced tomato

Layer ingredients in 9 x 13 pan as listed - crushed chips, meat and seasonings, 2/3 of cheese, lettuce, tomato, and remaining cheese. Bake at 350 degrees for 15 minutes.

Sopapillas

Ingredients

4 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
3 tablespoons shortening
1 cup plus 3 tablespoons water
Vegetable oil (for frying)
1 cup 1 cup sugar
1 tablespoon ground cinnamon
Honey

Directions

In a large bowl, combine flour, baking powder, sugar, and salt. With a pastry blender, cut in shortening, until mixture is crumbly. Add 3/4 cup water, stirring to combine. Add remaining water, 1 tablespoon at a time, until mixture forms a soft dough. Cover and let rest for 45 minutes (dough will not rise).

On a lightly floured surface, roll out dough to 1/8-inch thickness. Cut with a 2-inch square cutter.

In a Dutch oven, heat oil to 375 degrees F. Fry dough squares, in batches, for 3 to 4 minutes per side, or until golden brown, turning once.

In a shallow dish, combine sugar and cinnamon. Remove sopapillas from oil, drain slightly, and immediately dredge in sugar mixture. Serve immediately with honey.

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Kendallville, Indiana 46755