At a busy day’s end, Speedy Taco Supper sounds like a winner

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     I brought in a “new” cookbook, and we have three recipes we haven’t seen before. This is from the 1996 Southern Living Living Annual Recipes.

For you busy cooks, here is Speedy Taco Supper. It will make a dozen tacos. This south-of-the-border feast is fast enough for week nights and easy enough for beginning cooks. If you’re scratching your head wondering why you have to find ground chuck, which comes from front beef shoulders, you don’t. I will use lean ground beef, which comes from the pieces after the beef is cut into roasts and steaks. This has fewer calories than chuck although it is a little pricier. And I usually have a ready supply in my freezer. I’m not buying many steaks these days!

Below this recipe is another for Taco Seasoning Blend. This was contributed by Patricia Lawler of Euless, Texas. Of course, you can take the easy way out and buy your taco seasoning ready-made like I do. I don’t remember if it was sold back in 1996 when this recipe book was published.

Also, from the 1996 Southern Living’s Annual Recipes, here is Jamaican Jerk Chicken. The seasonings are onion, green onion, garlic, brown sugar, jalapenos, fresh thyme, salt, pepper, allspice, cinnamon, and nutmeg, which you mix together and rub into the chicken or pork, and pan-fry or grill.

For the times you want to spoil yourself and everybody else around you, here is Butter-Pecan Ice Cream! Butter-pecan ice cream is my very favorite, and it might be yours, too! This ice cream recipe was contributed by Tammy Sewell of Fort Benning, Georgia, to the annual publication of Southern Living.

We can thank New Vision Community Church’s Feeding the Flock for sharing Toni LaPierre’s recipe for Ole Virginia Macaroni and Cheese. It is a little different from the traditional and looks wonderful.

Marinated Green Salad from Savannah Style, uses frozen artichoke hearts and green peas along with other ingredients. It doesn’t resemble your “run-of-the-mill” salad.

We have a recipe for Corn Pudding from Progressive Farmer. This pudding is to be served as a side vegetable, not a dessert. There is just a tiny bit of sugar added simply to enhance the sweetness of the corn.

Boiled peanuts, Cajun-style, is contributed by Holland Farms of Milton. Boiled peanuts are enjoyed by millions of us here in the South. We just love ‘em! But, for some of us from other areas of the nation, it may be an acquired taste. You owe it to yourself to try them. You might just decide you LOVE them as many of us already do.

SPEEDY TACO SUPPER

Recipe from 1996 Southern Living Annual Recipes

1 pound ground chuck

2 to 3 teaspoons Taco Seasoning Blend (see below)

1/4 cup water

12 taco shells

Condiments: chopped onion and    tomato, shredded lettuce and    cheese

1) Brown ground chuck in a large skillet over medium heat, stirring until it crumbles; drain. Add Taco Seasoning Blend and 1/4 cup water, stirring well. 2) Cook over medium heat 3 to 5 minutes or until liquid evaporates. Spoon meat mixture into taco shells; top with condiments as desired. Yield: 1 dozen.

PATRICIA LAWLER’S

TACO SEASONING BLEND

Recipe from 1996 Southern Living All-Time Favorites

3 tablespoons chili powder

1 tablespoon salt

1 tablespoon garlic powder

1-1/2 tsps ground black pepper

3/4 tsp ground red pepper

Combine all ingredients. Store mixture in an airtight container up to 1 month. Use with beef or chicken. Yield: 1/3 cup.

JAMAICAN JERK CHICKEN

Recipe from 1996 Southern Living Annual Recipes

1/2 cup coarsely chopped onion

6 green onions, chopped

2 cloves garlic, coarsely chopped

1 to 2 jalapeno peppers, unseeded and coarsely chopped

2 tablespoons fresh thyme leaves

1 tablespoon light brown sugar

1 teaspoon salt

1 teaspoon freshly ground pepper

1 teaspoon ground allspice

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

6 skinned and boned chicken breast halves or boneless

   pork loin chops

Vegetable cooking spray

1) Position knife blade in food processor bowl; add first 11 ingredients and process until blended. 2) Rub 1 tablespoon mixture onto each chicken breast. Cover and chill 1 hour. 3) Cook chicken in a nonstick skillet coated with cooking spray 5 to 7 minutes on each side; or cook, without grill lid, over medium coals (300 to 350 degrees) 10 minutes on each side or until chicken is done. Yield: 6 servings.

TAMMY SEWELL’S

BUTTER-PECAN ICE CREAM

Recipe from 1996 Southern Living All-Time Favorites

1/4 cup butter or margarine

2 cups chopped pecans

7 cups milk, divided

1 (14-ounce) can sweetened

   condensed milk

2 cups sugar

6 large eggs, lightly beaten

1 (5.1-ounce) package vanilla

   instant pudding mix

1 teaspoon vanilla extract

1) Melt butter in a large heavy saucepan over medium-high heat; add pecans, and cook, stirring constantly, 3 minutes or until lightly browned. Drain and set aside. 2) Combine 1 cup milk and next 3 ingredients in saucepan; cook over medium heat, stirring constantly, 5 minutes or until mixture coats back of a spoon. Cool. Stir in remaining 6 cups milk, pudding mix, and vanilla; add pecans, stirring well. 3) Pour mixture into freezer container of a 5-quart hand turned or electric freezer. Freeze according to manufacturer’s instructions. 4) Pack freezer with additional ice and rock salt; let stand 1 hour before serving. Yield: 1 gallon.

TONI LAPIERRE’S OLE VIRGINIA MACARONI AND CHEESE

Recipe from Feeding the Flock, New Vision Community Church

1 16-ounce package macaroni

1/4 stick (2 tablespoons) butter

1 small can stewed tomatoes

1/4 cup green onions, sliced

1/2 small carton sour cream

Salt to taste

Pepper to taste

3/4 cup milk (preferably evaporated,    mixed half and half with water)

1-1/2 pounds grated sharp cheddar    cheese

Preheat oven to 350 degrees. Cook macaroni according to directions on package. Drain. Place butter in casserole dish and melt in oven; remove. Puree stewed tomatoes in blender. Stir tomatoes, onion, macaroni, sour cream, salt, pepper, melted butter, milk and cheese together and pour in 9 x 13 casserole dish. If desired, top with grated cheese, as well. Cover with buttered foil to keep cheese from sticking and bake at 350 degrees for 45 minutes. The amount of milk may be adjusted because it should not be too dry or have too much liquid when done.

MARINATED GREEN SALAD

Recipe from Savannah Style, a Cookbook by The Junior League

of Savannah, Inc.

9 ounces frozen artichoke hearts

10 ounces frozen peas

1 cup celery, sliced diagonally

1/2 cup pitted green olives

1/2 cup oil

1/4 cup cider vinegar

1 teaspoon salt

1/2 teaspoon sugar

1/4 teaspoon black pepper

Cook artichoke hearts; drain. Put peas in colander, pour boiling water over them and drain thoroughly. Rinse with cold water; drain well. Combine all ingredients. Refrigerate at least 1 hour or overnight, if possible. Serve on Romaine lettuce.

CORN PUDDING

Recipe from The Progressive

Farmer’s Southern Cookbook

2 cups corn

1 cup milk

2 tablespoons butter or margarine

2 tablespoons flour

2 teaspoons salt

1 tablespoon sugar

Red or white pepper to taste

3 eggs

Cut corn from cob, or use leftover stewed corn. Add milk, butter or margarine, flour, and seasonings. Beat eggs together until light; add to the mixture. Pour into a buttered baking dish, and bake at 350 degrees Fahrenheit for 1 hour or until firm like custard. Preferred method: Place dish with pudding in a pan of boiling water for better custard-like texture. Bake at 350 degrees Fahrenheit for 1 hour and 15 minutes, or until custard is set.

HOLLAND FARMS’

CAJUN-STYLE BOILED PEANUTS

Recipe from Field to Feast

2-1/2 pounds green peanuts

1 small white onion, peeled and

   cut in half

1 green bell pepper, halved, seeded

2 tablespoons granulated garlic

1 tablespoon red papper flakes

1 tablespoon cayenne pepper

2 to 3 jalapeno peppers, fresh

   or pickled

2 tablespoons rock salt

2 tablespoons spicy crab boil, such      as Tony Chachere’s or Zatarain’s

1 lemon sliced

Combine peanuts, onion, green pepper, granulated garlic, red pepper flakes, cayenne, jalapenos, rock salt, crab boil, and lemon in a large stockpot. Add enough cold water to cover by three inches. Bring to a boil, then reduce heat to a vigorous simmer. Simmer for three hours or until peanuts are soft. Cool completely in liquid. Rewarm before serving, if desired.