TACO SOUP

Taco Soup

• 1 (16oz.) can Ranch-Style Beans undrained
• 1 (16oz.) can kidney beans, drained
• 1 (16oz.) can hominy, drained
• 3 (16oz.) cans of stewed tomatoes, undrained
• 1 package of dry taco seasoning mix
• 1 package of dry ranch dressing mix
• 2 lbs. of cooked and drained ground chuck or ground round
• 1 medium white or yellow onion, chopped
• 1 small can of Rotelle
• 1-1/2 cups of water
• grated cheese (optional)
• green onions (optional)

Brown the meat and onion together. Add to a large pot with all the canned items. Add the water and dry package ingredients. Stir until well mixed over a medium heat. Cook on low about 30 minutes. Serve in soup bowls topped with chopped onion and grated cheese. Serve it with corn chips or do like we do and serve it with a pan of yellow cornbread. You'll soon replace your "special chili / and or veggie soup nights" with this yum-o soup!!!

Note: I got this recipe from my dear Aunt Erma in Oklahoma...she fixes it almost weekly and shares it with my cousin Jimmy's crew on the oil pipeline down there...she said they LOVE it when she cooks....well - Duh!

SAVORY "SUPERBOWL" SANDWICH RING

SAVORY "SUPERBOWL" SANDWICH RING

2 Packages (ll oz each) refrigerated French Bread Dough
3 Garlic Cloves, pressed
1/2 teaspoon each: Dried Oregano Leaves and Dried Basil Leaves
8 oz thinly sliced Deli Meat such as: hard salami, bologna, ham, turkey or roast beef
4 oz thinly sliced Cheese such as: Muenster, Swiss, or American
2 Cups Lettuce, chopped
6 tablespoons Italian dressing, divided
1 medium each: Onion, Green Bell Pepper, and Tomato
1/2 cup pitted Ripe Olives, sliced

Preheat oven to 350 degrees. Place dough, seams side down, on 15" Round Baking Stone. Join ends together to form 1 large ring - or, if this is for a football party, try shaping it into a football! Using a serrated bread knife, cut six to eight diagonal slashes (1/2 inch deep) on top of dough. Lightly spray oil with a kitchen spritzer or if you do not have one just use your hand. Use a garlic press on the garlic cloves and then press the garlic over dough spreading evenly with a spatula. Sprinkle with oregano and basil. Bake 26 - 30 minutes or until deep golden brown. Immediately remove from the stone to a cooling rack; cool completely. Chop lettuce into thin strands. Using a slicer, thinly slice onion, bell pepper, and tomato. Slice olives using an egg slicer. To assemble sandwich, cut bread in half horizontally using a serrated bread knife. Arrange meat and cheese evenly over bottom half of bread. top with lettuce. Drizzle 2 tablespoons dressing evenly over lettuce. Top with onion, bell pepper, and tomato slices; sprinkle with olives. Using a pastry brush, brush the cut side of bread top with remaining dressing; place over bottom half. Cut into wedges and serve.

Source The Pampered Chef, Ltd

Cooks notes: This sandwich is a HUGE hit among all ages...the presentation is only the beginning of the "WOW" factor and if you serve this sandwich at your Superbowl party I guarantee they will cheer louder for you than the game! I always use more meat and cheese on ours though...the guys in our family are true carnivores! Oh, and also more Italian dressing, unless you plan on serving some other kinds of dressing for your guest to put on individually. As always, enjoy! kath~