Tacos are a frequently served meal at our house. But for variety, I like to make fried tacos.
When I make bread dough in my bread machine, I freeze a ball of dough so I can make fried tacos. A thawed loaf of frozen bread dough from the store also works good.
When you plan on making the tacos, thaw the dough, pulling off pieces the size of golf balls. Roll the balls into a flat disk and fry in a skillet with Crisco oil until golden brown. Remove from the skillet and top with your favorite taco toppings.
Fried Bread Tacos
Frozen bread dough, thawed
1 pound hamburger
1 medium onion, chopped
15 ounces refried beans
Shredded cheddar cheese
Sliced black olives
Pinch off pieces of bread dough the size of a golf ball. Roll flat into disks and deep fry in oil. Remove from skillet and pat dry on paper towels. Set aside. Brown the hamburger and onion. Add the fried beans and heat until heated through. Top fried bread with hamburger/bean mixture and whatever toppings you like on your taco. I like to put the lettuce on last as we melt the cheese on the tacos in the microwave and then top with lettuce, sour cream and taco sauce.
Juicy Pork Loin and Mushrooms
Serving size: 6
3 pounds pork loin
1 medium onion, sliced
4 ounces sliced mushrooms, drained
1 envelope dry onion soup mix
1/4 cup water
10 3/4 ounces cream of mushroom soup
Place pork loin in a slow cooker. Top with onions and mushrooms. Combine soup mix, water and mushroom soup. Pour over mushrooms and onions. Cover and cook on low for 6 to 8 hours.
Creamy Broccoli Casserole
2 packages frozen broccoli, thawed and drained
1 can cream of chicken soup, undiluted
1/2 cup crushed seasoned stuffing
1 tablespoon butter or margarine, melted
1/4 cup cheddar cheese, shredded
1 tablespoon lemon juice
Place thawed broccoli in an 8-inch square baking pan coated with non-stick cooking spray. Combine soup and lemon juice; pour over the broccoli. Toss stuffing mix and butter or margarine; sprinkle over soup. Cover and bake at 350 degrees for 25-30 minutes. Uncover and sprinkle with cheese. Bake 5 more minutes until cheese is melted.
GARY'S TIP: Freeze boneless, skinless chicken breast halves on a baking sheet. When they are frozen, wrap them individually and freeze up to nine months. Thaw before using.
FOOD FOR THOUGHT: What we feel in our hearts shows on our faces.
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