Wednesday, August 26, 2009

Recipes from NEFLIN CE Committee

Recently the NEFLIN Continuing Education Committee had a potluck lunch as part of their August meeting at the Union County Public LIbrary. Here are two wonderful recipes shared by committee members.

From Amber Waters, Suwannee River Regional Library System:

Taco Salad

1 lb. ground hamburger or turkey meat
1 pkg. taco seasoning
1 15 oz. can black beans (drained)
1 15 oz. can corn (drained)
1 bag tortilla chips
½ onion chopped
12 oz. bag shredded cheddar cheese
16 oz. jar salsa

Cook hamburger meat and onion together. Drain.
Mix taco seasoning, corn and black beans in the meat. Add the amount of water it says on the back of the taco seasoning package.
Cook until meat mixture is thick

In a bowl: Layer tortilla chips, meat mixture, cheese and salsa. Repeat.

Optional: Add layers of refried beans, tomatoes and shredded lettuce


From Betsy Ann Harris, Sidney Lanier School, Alachua County School District:

Chocolate Cherry Cake

2 cups flour
3/4 cup sugar
3/4 cup vegetable oil
2 eggs
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon cinnamon
1 21-oz. can cherry pie filling
1 6-oz. pkg. (1 cup) semi-sweet chocolate morsels
1 cup chopped nuts (optional)
1/8 teaspoon salt (optional)

In a large bowl, combine flour, sugar, oil, eggs, vanilla, baking soda, cinnamon, and salt; mix well. Stir in cherry pie filling, semi-sweet morsels, and nuts. Pour into a greased and floured 9 cup bundt pan or 10" tube pan. Bake at 350 for one hour. Cool 10 minutes; remove from pan. Cool completely. Sprinkle top with confectioners sugar, if desired.

This cake is very easy to make and always tasty and moist. If you keep a can of cherry pie filling and a bag of chocolate chips on hand, you can always whip this up on short notice. Enjoy!

No comments: