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Taco Salad and Lemon Meringue Pie by Jes Mostek	No ratings Rating Details Rate this meal Printable View

***Use up left-over taco ingredients from earlier this week.

Recipes:

Donna's Taco Salad by Adonna Gattis serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Seasoned Ground Beef over salad greens with chopped green onion, chopped tomato, sliced black olives, sour cream, salsa and shredded cheddar jack cheese. Topped with crushed nacho chips.

Ingredients:

1 lb

ground beef

1 bunch

green onions

tomatoes

1 can

sliced black olives

1 pt

sour cream

1 jar

salsa

1 2 cup bag

shredded cheddar-jack cheese

1 bag

nacho chips

1 packet

taco seasoning packet

Directions:

Brown ground beef and add taco seasoning mix. Wash salad greens and spin in lettuce spinner. Plate greens and spoon on seasoned beef. Spoon on sour cream & salsa. Add cheese, tomatoes, green onions and black olives. Coarsely crush nacho chips and sprinkle on top.

Categories:

Main Dishes
Quick & Easy
Salads

Lemon Meringue Pie by Jes Mostek serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

This tart and sweet summer treat is sure to make you and your guests pucker up at the flavor! This is my grandma's recipe, and it's absolutely the best, most lemony lemon meringue pie I've ever had!

Ingredients:

Pre-baked Pie Crust

eggs, separated

2 tsp.

lemon zest

1/2 c.

lemon juice

2 T.

butter

1 1/2 c.

sugar

1/2 c.

corn starch

1 tsp.

salt

1 1/2 c.

water

1 tsp.

lemon juice

6 T.

sugar

1 tsp.

cream of tartar

1 tsp.

vanilla extract

Directions:

Heat water in a medium saucepan. In a separate bowl, mix together sugar, corn starch & salt. Stir into warm water. Stir together in saucepan over medium-high heat until thickened (about 5 min).

In a separate mixing bowl, beat egg yolks until smooth. Slowly pour thickened water mixture into egg yolks, beating rapidly. Return to stove for just a minute, add butter and stir until butter is melted and incorporated into mixture. Add lemon juice & zest (and a few drops of yellow food coloring, if desired. Cool mixture to room temperature, then pour into pie shell.

Meanwhile, with an electric mixer, beat together eggs whites, sugar, and cream of tartar. When the meringue forms stiff peaks, add lemon and vanilla. Beat again until stiff.

Preheat oven to 350 degrees F.

Spread meringue over lemon curd in pie shell. Be sure that meringue touches all the sides of the crust and completely covers the lemon.

Bake at 350F for 15 min. Cool completely to fridge temp before serving.

Categories:

Desserts/Cookies/Candy
Low Fat
Peanut/Nut Free
Spring/Summer
Vegetarian/Vegan