Spuds ’N Stuff on a Shingle
- Warm the oil in a skillet. Cook potatoes and onion until potatoes are slightly soft. Add ground beef and brown.
- Stir in flour to coat the mixture. Add beef broth. Stir until no lumps remain. Add salt and pepper. Cook until broth is steamy.
- Stir in mushrooms and slowly add milk. Cook until mixture has thickened and is bubbly on the sides.
- Place cooked egg noodles in a serving dish, cover with ground beef mixture and sprinkle with green onions for garnish.
Sue Hutchison was born and raised a block from the freeway in Southern California. She had an early start with industrial, large-scale cooking before age 20. She's always been both a beach bum and
at home in the kitchen, where she enjoys making new creations.
Strawberry Tacos
-
Two to three hours prior to serving, warm oil in a skillet. Lightly fry tortillas, then remove and drain on paper towels.
-
Mix together cinnamon and granulated sugar, then sprinkle one side of the tortillas with the mixture. Fold in half or place in taco form to cool, with the spiced side on the outside.
-
Core and cut fresh strawberries, and sprinkle with sugar or sugar substitute. Stir and refrigerate until needed.
-
In a mixing bowl, mix together cream cheese and powdered sugar until smooth. Stir in whipped topping.
-
Place 1–2 tablespoons of the cream cheese mixture inside the cooled taco shells.
-
Add prepared strawberries to each taco. Garnish with a spray of whipped topping and fresh mint or chopped nuts, if desired. Serve cooled.
Sue Hutchison was born and raised a block from the freeway in Southern California. She had an early start with industrial, large-scale cooking before age 20. She's always been both a beach bum and
at home in the kitchen, where she enjoys making new creations.