MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chuck Wagon Tortilla Stack
Categories: Beef, Vegetables, Chilies, Herbs, Cheese
Yield: 6 servings

1 lb Ground beef
3 cl Garlic; minced
16 oz Can baked beans
14 1/2 oz Can stewed tomatoes;
- undrained
11 oz Can whole kernel corn;
- drained
4 oz Can chopped green chilies
1/4 c Barbecue sauce
4 1/2 ts Chilli spice mix
1 1/2 ts Ground cumin
4 (10") flour tortillas
1 1/3 c Shredded pepper jack cheese

MMMMM----------------------OPTIONAL TOPPERS---------------------------
Shredded lettuce
Chopped red onion
Sour cream
Chopped tomatoes

In a large skillet, cook beef until meat is no longer
pink; crumble beef; drain. Add the garlic, beans,
tomatoes, corn, chilies, barbecue sauce, chili powder
and cumin. Bring to a boil. Reduce heat; simmer,
uncovered, for 10-12 minutes or until liquid is reduced.

Coat a large deep skillet with cooking spray. Place 1
tortilla in skillet; spread with 1 1/2 cups meat
mixture. Sprinkle with 1/3 cup cheese. Repeat layers 3
times. Cover and cook on low for 15 minutes or until
cheese is melted and tortillas are heated through. Cut
into wedges. Serve with toppings of your choice.

Bernice Janowski, Stevens Point, Wisconsin

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ham Steak
Categories: Five, Pork
Yield: 6 servings

2 lb Bone-in fully cooked ham
- steak
5 tb Butter; in cubes
5 tb Brown sugar

In a large skillet over medium heat, brown ham steak on
both sides; drain. Remove ham.

In the same skillet, melt the butter; stir in brown
sugar. Return ham to skillet; cook until a thermometer
reads 140ºF/60ºC, turning often.

Nancy Smits, Markesan, Wisconsin

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Barbecued Meatballs
Categories: Beef, Vegetables, Herbs, Breads, Sauces
Yield: 3 Dozen

1/2 c Dry bread crumbs
1/3 c Fine chopped onion
1/4 c Milk
1 lg Egg; lightly beaten
1 tb Minced fresh parsley
1 ts Salt
1 ts Worcestershire sauce
1/2 ts Pepper
1 lb Lean ground beef
1/4 c Oil
12 oz Jar chili sauce
10 oz Jar grape jelly

In a large bowl, combine the first 8 ingredients.
Crumble beef over bread crumb mixture and mix lightly
but thoroughly. Shape into 1' balls. In a large
skillet, brown meatballs in oil on all sides.

Remove meatballs and drain. In the same skillet, combine
chili sauce and jelly; cook and stir over medium heat
until jelly has melted. Return meatballs to pan; heat
through.

Irma Schnuelle, Manitowoc, Wisconsin

Makes: 3 dozen

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Stuffed Sweet Peppers
Categories: Vegetables, Sauces, Pork, Rice, Herbs
Yield: 5 servings

3 md Red bell peppers
2 md Yellow bell peppers
14 oz Jar spaghetti sauce;
- divided
3/4 lb Italian sausage
3/4 c Uncooked instant rice
1/2 c Crumbled feta cheese
1/2 c Chopped onion
1/4 c Chopped tomato
1/4 c Minced fresh parsley
2 tb Sliced ripe olives
1/2 ts Garlic powder
1/2 ts Salt
1/2 ts Italian seasoning
1/2 ts Crushed red pepper flakes

Cut tops off peppers; chop tops and set aside. Discard
stems and seeds; set pepper cups aside. Set aside 3/4
cup spaghetti sauce; pour the remaining sauce into a
5-qt. slow cooker.

In a large bowl, combine the sausage, rice, cheese,
onion, tomato, parsley, olives, garlic powder, salt,
Italian seasoning, pepper flakes and reserved chopped
peppers and spaghetti sauce. Spoon into peppers.

Transfer peppers to slow cooker. Cover and cook on low
for 4-5 hours or until sausage is no longer pink and
peppers are tender.

Judy Earl, Sarasota, Florida

Makes: 5 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Swiss Potato Puffs
Categories: Potatoes, Cheese, Appetisers
Yield: 36 servings

1 1/3 c Water
1/4 c Butter; in cubes
1/2 ts Salt
3/4 c A-P flour
1/4 c Mashed potato flakes
3 lg Eggs
1 c Shredded Gruyere or Ementhal
- cheese

In a large saucepan, bring the water, butter and salt to
a boil. Remove from the heat.

Combine the flour and potato flakes; slowly stir into
pan. Cook and stir over medium heat until a smooth ball
forms. Remove from the heat. Add eggs, 1 at a time,
beating well after each addition. Continue beating until
mixture is smooth and shiny. Stir in cheese.

Drop by tablespoonfuls 2" apart onto greased baking
sheets. Bake @ 375ºF/190ºC for 18-22 minutes or until
golden brown.

Myra Innes, Auburn, Kansas

Makes: about 3 dozen

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crab Appetizers
Categories: Five, Cheese, Seafood, Pastry
Yield: 30 servings

1/2 c Spreadable garden vegetable
- cream cheese
1/2 ts Seafood seasoning
3/4 c Lump crabmeat; drained
3 13/16 oz (2 pkg) frozen miniature
- phyllo tart shells
5 tb Chili sauce

In a small bowl, mix cream cheese and seafood seasoning;
gently stir in crab. Spoon 2 teaspoons crab mixture into
each tart shell; top with chili sauce.

Johnna Johnson, Scottsdale, Arizona

Makes: 2 1/2 dozen

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rainbow Gelatin Cubes
Categories: Five, Dairy, Novelty
Yield: 108 servings

12 oz (4 Boxes) assorted flavored
- gelatin; divided
6 Env (1 oz ea) unflavored
- gelatin; divided
5 3/4 c Boiling water; divided
14 oz Sweetened, condensed milk
1/4 c Cold water

In a small bowl, combine 1 package flavored gelatin &
1 envelope unflavored gelatin. Stir in 1 cup boiling
water until dissolved. Pour mixture into a 13" X 9"
dish coated with cooking spray; refrigerate until set
but not firm, about 20 minutes.

In a bowl, combine condensed milk and 1 cup boiling
water. In another bowl, sprinkle 2 env unflavored
gelatin over cold water; let stand for 1 minute. Stir
in 3/4 cup boiling water. Add to milk mixture. Spoon 1
cup creamy gelatin mixture over the first flavored
gelatin layer. Refrigerate until set but not firm,
about 25 minutes.

Repeat from beginning of recipe twice, alternating
flavored gelatin with creamy gelatin layers. Chill
each layer until set but not firm before spooning next
layer on top. Make final flavored gelatin layer; spoon
over top. Refrigerate at least 1 hour after completing
last layer before cutting into 1-in. squares.

Deanna Pietrowicz, Bridgeport, Connecticut

Makes: 9 dozen

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sweet & Savory Pineapple Cheese Ball
Categories: Cheese, Fruits, Nuts, Vegetables, Snacks
Yield: 2 Cheese bal

16 oz Cream cheese
20 oz Can crushed pineapple; well
- drained
3 c Fine chopped pecans;
- divided
1/4 c Fine chopped green bell
- pepper
1 tb Fine chopped onion
1 ts Seasoned salt
Assorted crackers

In a large bowl, beat cream cheese until smooth. Stir in
pineapple, 1-1/2 cups pecans, green pepper, onion and
seasoned salt. Shape into 2 balls. Wrap; refrigerate at
least 30 minutes.

Place remaining pecans in a small shallow bowl; roll
cheese balls in pecans to coat evenly. Serve with
crackers.

Susan Harrison, Laurel, Maryland

Makes: 2 cheese balls (2 cups each)

RECIPE FROM: https://www.tasteofhome.com

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