I am still working on typing up my recipes. My husband says I don’t need any more irons in the fire, but this is something I have wanted to do for a while. When I am motivated to do something I need to act on it. 🙂
2 Cups Sugar
1 Cup Vegetable Oil
2 Cups Pumpkin Puree
2 Cups Flour
2 tsp. Baking Soda
2 tsp. Cinnamon
½ tsp. Salt
Preheat oven to 350 degrees. Beat eggs. Add sugar. Mix well. Add oil in a slow stream. Beat well. Add pumpkin and continue mixing. In a separate bowl sift together the flour, baking soda, salt and cinnamon. Add to the 1st mixture and beat well. Pour into a greased and floured bundt pan or angel food cake pan. Bake at 350 degrees for 55-60 minutes, or until toothpick inserted near the middle comes out clean. Serve with whipped topping or powdered sugar.
I made this recipe using frozen pumpkin puree and it worked well. The original recipe called for canned pumpkin.
This recipe came from my grandma.
Taco Seasoning Mix
1 Cup Dried Minced Onion
1/3 Cup Chili Powder
2 Tbsp. Cumin
4 tsp. Crushed Red Pepper
1 Tbsp. Oregano
4 tsp. Garlic Powder
2 tsp. Onion Powder
Combine all ingredients and put them into a jar with a lid. Store in a cool dry place.
To use in Mexican dishes: Use 1 tablespoon per 1 pound of cooked ground beef, chicken, or beans (more if you like extra flavor). Add 1/4 to 1/2 of a cup of water and heat in a skillet.
This recipe came from somewhere on the internet, but I don’t remember where. My kids love tacos and this recipe makes lots of taco meals.
Beef & Noodle Humble Helper
This is a recipe we really like. I found it at www.hillbillyhousewife.com. It is a tasty dish. The only change I make is to use sour cream instead of ketchup at the end.