Pumpkin Pie Cake

1 - 29 oz can pumpkin

1 cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon nutmeg

1/2 teaspoon ginger

3 eggs

1 -12 oz can evaporated milk

1 pkg yellow cake mix

1 cup chopped nuts

3/4 cup butter or margarine (melted)

Combine the pumpkin, sugar, cinnamon, salt, nutmeg & ginger.  Add eggs and beat lightly untill mixture is just combined. Gradually stir in evaporated mil, mix well.  Pour into greased 13x9x2 in baking pan.  Sprinkle cake mix over pumpkin mixture; sprinke nuts over that.  Drizzle with the melted butter or margarine.  

Bake in a 350 over 1 to 1 1/4 hours or till edges are firm and center is almost set.  cool on wire rack. Store in refridgerator.  Serves 12.

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Hamburger Vegetable Soup

1 pound lean ground beef

1 medium onion- chopped

1 - 24 oz can vegetable juice such as V-8

1 cup beef broth

1 pound peeled potatoes, cubed

3 carrots cut into 1/2 in pieces

2 stalks celter, cut into 1/2 in pieces

1 - 8 oz can baked beans (optional)

In a large pot, cook ground beef and onion until meat is brown and onion is tender. Drain fat.  Stirin juice, beef broth, taters, carrots, celery and beans.  Bring to boiling; reduce heat and simmer for about 30 minutes or untill the veggies are tender.  Makes 6 servings.

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Indian tacos

1 pound ground beef

1 pkg taco seasoning

1 loaf frozen bread dough such as Rhodes (unthawed)!

oil for deep fat frying

onions, tomatoes, shredded cheese & lettuce , black olives, sour cream-basically whatever

YOU like on your tacos!

Brown beef - drain fat and add taco seasoning as directed on  seasoning package

Heat your oil in deep pan - tear off a chunk of bread dough (about the size of a child's fist)

pull and flatten as much as humanly possible then toss (carefully) into hot oil - fry one side-flipper over and fry the other!  drain on paper towel for 1 min and then add all your taco fixin's on top and enjoy!

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