Mexican Salad

1 head lettuce, washed and torn into bite-size pieces 
2 large tomatoes, chopped several green onions, chopped (depending on your tolerance) 
1 can Bush's Chili Hot Beans (rinsed and drained) 
1 cup shredded cheddar cheese 
(8-ounce) bottle Kraft Creamy Italian dressing (see note) 
1 package Doritos (Nacho Cheese flavor) Pepper, coriander or chili powder to season
Toss all ingredients together. Break up Doritos into salad just before serving as they tend to get soggy. This salad has to be done pretty last-minute, but I do like to chop the lettuce and tomatoes several hours ahead and chill so that it mixes up quickly.
Note: Substitute any kind of dressing that you like - ranch is a good alternative.

Mexican Soup (Video)


1 pound ground beef
1 chopped onion
2 cans Bush's Chili beans
1 can whole kernel corn
1 can diced tomatoes (14-1/2 ounce)
1 cup tomato sauce (8 ounce)
1 can green chili peppers
1 cup water
1 package taco seasoning mix
1 package ranch dressing mix
Brown hamburger meat and onion. Add remaining ingredients and simmer for at least 30 minutes. Garnish with grated cheese, crushed nacho chips and sour cream if desired.



Molasses-Ginger Cookies

1½ cup shortening
2 cups sugar
2 eggs
½ cup molasses
4 cups all-purpose flour
2 tsp baking soda
2 tsp cinnamon
2 tsp cloves
2 tsp ginger
½ tsp salt
Cream shortening and sugar together. Beat in eggs; add molasses and dry ingredients. Roll into 1-inch balls; dip in sugar. Place on cookie sheet lined with parchment paper (not necessary to grease) about 2-inches apart (spread). Flatten slightly. Bake in 350-degree oven for 12-15 minutes.  Take out before they look done for softer cookies.  Sprinkle with additional sugar.  
Yield:  About 5 dozen.  

No-Bake Fruitcake Cookies

1 box crushed Vanilla Wafers (food processor works well for this and nuts) 
2 cups chopped pecans
1 cup candied cherries chopped fine (mix red and green if available)
1 cup candied pineapple chopped fine
1 can Eagle brand milk
1 small bottle (1-ounce) rum flavoring or 2 tablespoons real rum
Mix together vanilla wafers and pecans in a very large bowl. Add chopped fruit, mixing to coat the fruit. Add Eagle brand milk and rum flavoring. Mix with wooden spoon or with hands until thoroughly blended. Dump out onto wax paper coated with powdered sugar and form into 1 ½ inch rolls. Wrap well in plastic wrap and store rolls in the refrigerator. Slice cookies off as needed. Keeps well for 1 to 2 weeks or freezes for months. These are a must for the holidays - No baking and they are not dry like most fruitcake cookies. (Even Stan loves these).

Oatmeal Lace Cookies (Video)

1 cup (2 sticks) butter, melted
2 cups sugar
7 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
1 teaspoon vanilla
2 eggs
2 cups quick oats
1 teaspoon vanilla
Preheat oven to 350 degrees. Mix ingredients and drop by teaspoonfuls onto baking sheet lined with parchment paper (this prevents sticking). Bake approximately 8 minutes. Watch closely as they burn easily. Also, they spread like mad so leave plenty of space between them on the cookie sheet (9 to 12 on a sheet).
Yield:  About 100 cookies.
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