Pistachio Bars
Base:
1 cup all-purpose flour
1/4 cup sugar
1/2 cup butter
Topping:
1 egg
1/4 cup sugar
1/4 cup corn syrup
1 tablespoon butter, melted
1/4 teaspoon vanilla
1 cup coarsely chopped pistachios
1/2 cup flaked coconut
Heat oven to 350º. Combine flour and 1/4 cup sugar; mix well. Cut in 1/2 cup butter until mixture resembles coarsely crumbs. Press mixture in bottom of ungreased 8-inch square pan. Bake for 20 to 25 minutes or until light golden brown. Cool 10 minutes.
Beat egg slightly. Add all remaining topping ingredients except pistachios and coconut; mix well. Stir in pistachios and coconut. Remove pan from oven. Spoon and spread coconut mixture evenly over warm base. Return to oven; bake an additional 15 to 20 minutes or until edges are golden brown. Cool 1 hour 15 minutes or until completely cooled.
Cut into bars. Makes 25 bars.
Taco Soup
1 pound ground beef
1/2 cup chopped onion
1 (16 oz.) can tomatoes, with liquid
1 (16 oz.) can kidney beans, with liquid
1 (17 oz.) can corn, with liquid
1 (8 oz.) can tomato sauce
1 taco seasoning packet
In large soup pot, brown ground beef and saute onions. Drain well. Add tomatoes, kidney beans, corn, tomato sauce and taco seasoning. Bring to a boil; reduce heat and simmer, covered for 15 minutes, stirring occasionally. Garnish with grated cheddar cheese, sour cream and corn chips. Serves 4
Ham Enchiladas
2 cups cubed fully cooked ham
1/2 cup chopped green onions
10 flour tortillas (8 inches)
2 cups (8 ounces) shredded cheddar cheese, divided
1 tablespoon all-purpose flour
2 cups half-and-half cream
6 eggs, beaten
1/4 teaspoon salt, optional
Combine ham and onions; place about 1/3 cup down the center of each tortilla. Top with 2 tablespoons cheese. Roll up and place seam side down in a greased 9 x 13 inch baking dish.
In a bowl, combine flour, cream, eggs and salt until smooth. Pour over tortillas. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 350º for 25 minutes. Uncover; bake for 10 minutes. Sprinkle with remaining cheese; bake 3 minutes longer or until the cheese is melted. Let stand for 10 minutes before serving. Yield: 10 enchiladas.
