taco salad

ingredients: pretty much what ever you want but here are suggestions

- tortilla chips

- taco meat (ground beef, fajita meat, chicken, etc.)

- beans (refried or black, pinto, etc)

- shredded lettuce (or lettuce in bite size pieces)

- diced tomatoes

- salsa

- gaucamole

- sour cream

- shredded cheese

- olives

- green onions

- ranch dressing 

directions:

- starting with the chips, layer your favorite taco/burrito ingredients, topping with dressing

- eat like nachos, scooping the salad onto chips or with a fork.

milk rice

* aka rice pudding, arroz con leche, milche ries, etc.

ingredients:

- 4 cups milk

- 1/4 cup sugar

- 1/2 teaspoon vanilla extract

- 1 tablespoon butter

- 1/2 lb uncooked rice

- cinnamon to taste

directions:

- boil milk, sugar, vanilla and butter.

- add the rice and boil again

- lower temperature and simmer for 25-30 minutes

- don't forget to stir and watch it carefully. the milk will burn!

- you can either boil cinnamon sticks while the rice cooks, or sprinkle ground cinnamon afterwards. or both!

primavera salad

ingredients:
- 10 oz package rainbow/garden rotini
- 1 cup pourable italian style salad dressing
- 1 cup shredded carrots
- 1 cup zucchini slices (cut in halves or quarters)
- 1 cup frozen peas, thawed
- 1/4 cup chopped fresh parsley
- 5 oz black olives, sliced
- 1/3 cup grated parmesan cheese

directions:
- cook noodles according to the package directions. drain and rinse with cold water. let completely cool.
- in the meantime, prepare all other ingredients. mix salad dressing, carrots, zucchini, peas, parsley, olives and parmesan cheese.
- add cooled pasta.
- cover and refrigerate if possible for several hours to let flavors blend.

tahoe brunch

ingredients:

- 12 slices of bread, crusts removed (best if loaf is frozen for an easier time buttering)

- 2-3 tablespoons softened butter

- 1/2 cup butter

- 1/2 pound fresh, sliced mushrooms

- 2 cups thinly sliced yellow onion

- 1 1/2 pounds mild italian sausage

- 3/4 pound grated cheddar cheese

- 5 eggs

- 2 cups milk

- 4 teaspoons dijon mustard

- 1/2 teaspoon nutmeg

- 2 tablespoons chopped fresh parsley

- salt and pepper to taste

directions:

- butter bread with 2-3 tablespoons butter, set aside.

- in skillet, melt 1/2 cup butter, saute onions and mushrooms, season with salt and pepper. set aside.

- cook sausage into small pieces.

- in greased 11x7 baking dish (will work with 9x13), layer half the bread, mushrooms, onions, sausage and cheese. repeat layers.

in separate bowl, mix together eggs, milk, mustard, nutmeg, and parsley. pour over casserole.

- cover and refrigerate overnight.

- bake at 350 degrees for 1 hour or until bubbly. serve immediately.