August 3, 2011

Ella’s Kitchen

In August, I like simple, quick meals – but ones that are also good for entertaining. Here are some of my favorite recipes. Hope you like them, too.

[Ella can be contacted at or Ella – 50+ Lifestyles, 804 W Lombard Street, Davenport, IA, 52804]

Taco Salad
1 lb. ground beef
1/2 envelope (1/4 cup) dry onion soup mix
3/4 cup water
• • •
1 medium head lettuce, torn in bite-size pieces (about 4 cups)
1 large tomato, cut in wedges
1 small onions, thinly sliced and separated in rings
1/4 cup chopped green pepper
1/2 cup sliced ripe olives
1 4-ounce pkg. (1 cup) shredded sharp Cheddar cheese
1 6-ounce package corn chips

In skillet, brown ground beef. Sprinkle onion soup mix over meat; stir in the water. Simmer uncovered 10 minutes. In salad bowl, combine lettuce, tomato, onion. green pepper, olives and cheese; toss well. spoon on meat; top with corn chips.
Makes 4 to 6 servings.

Ella’s note: Taco Salad – Over the years, I have made some variations to the recipe. I double or triple the meat part. Then set separate medium sized bowls of salad ingredients: tomatoes, olives, cucumbers, peppers, radishes, green onions, dark red kidney beans, etc; larger bowls of the torn lettuce pieces, corn chips, cheese, sour cream, salsa and guacamole. Then I let everyone “build” there own salad to their own liking. It has always been a hit with my family and friends.

Tin Roof Pie
Makes 8 servings
Prep: 14 minutes Freeze: 4 hours

2 cups coarsely crushed cornflakes
1/2 cup creamy peanut butter
1/2 cup creamy peanut butter
1/2 cup light corn syrup
1/3 cup chocolate flavor syrup
1/2 cup chocolate-covered peanuts
4 cups (1 quart) vanilla fudge swirl ice cream (softened)

Combine cornflakes, peanut butter and corn syrup in a bowl.
Press into a lightly greased 9” pie plate. Spread softened ice cream evenly into crust. Drizzle with chocolate syrup; sprinkle with chocolate-covered peanuts. Cover and freeze at least 4 hours.

Fruit-Glazed Cheese Pie

1 8-ounce package cream cheese, softened 1 cup dairy sour cream
1/2 cup sugar 1/2 teaspoon vanilla
1 9-inch graham-cracker crust or Vanilla Cookie Crust
1 16 or 17-ounce can or jat fruits for salad
5 Tbs. orange marmalade

Combine cream cheese, sour cream, sugar and vanilla; beat till smooth. Pour into pie shell. Bake in moderate oven (375°) 20 minutes or til just set. Chill. draiin fruits thoroughly. arrange in circle on chilled plate. Stir marmalade; spoon over fruits to glaze. Serves 6 to 8.