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Hungry for some Mexican food?

Here’s a simple menu for those times when you are expecting guests but don’t have the stamina to do anything elaborate. The meat is marinated in Italian dressing for a few hours. The recipe calls for beef strips, however, I have used venison steak and it tastes great. In fact, it’s a great way to use up the venison in the freezer. The end result is a Fajita that draws rave reviews.


Serving size: 8

1 pound chicken breasts

1 pound beef steak strips, cut into thin stripes

1 green or red pepper (about 1 large cut into thin strips)

1 tomato, cut into wedges

1 large onion, cut into wedges

1 tomato, cut into wedges

1 large onion, cut up

Italian dressing

8 tortilla shells

Marinate the beef and chicken strips in Italian dressing just enough to moisten the meat. Let set a couple of hours. Pour meat with dressing into a wok and stir fry until almost done. Add long strips of red, yellow or green pepper, tomato cut into wedges and onion cut up. Stir-fry all ingredients until heated through. Heat flour tortilla shells in the microwave oven until warm. Put mixture in middle of each shell and roll. Top each roll with sour cream, grated cheese, avocado dip, refried beans (optional), salsa sauce and serve.

Peanut Chews

1-1/2 cups flour

2/3 cup packed brown sugar

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon soda

1/2 cup butter or margarine, softened

1 teaspoon vanilla

2 egg yolks

3 cups miniature marshmallows


2/3 cup light corn syrup

1/4 cup butter or margarine

2 teaspoon vanilla

12 ounce package peanut butter chips

2 cups toasted rice cereal

2 cups salted peanuts

Heat oven to 350 degrees. Combine all ingredients except marshmallows; mix until crumbly. Press into a 9- by-13-inch pan. Bake 12-15 minutes until light golden brown. Sprinkle with marshmallows; bake 2-3 minutes longer or until marshmallows begin to puff. Cool while preparing topping. Spoon topping evenly over marshmallows. Cool and cut into bars. For the topping, in a heavy saucepan over medium heat, stir syrup, butter, vanilla and chips until mixture is smooth. Remove from heat, stir in cereal and peanuts. Pour evenly

over marshmallows.

Taco Quiche (Great to serve for a brunch or light supper with a salad)

Serving size: 4

1 pound ground beef

1 small onion (about 1/4 cup), chopped

1/4 green pepper, chopped

1 envelope taco seasoning mix

1 cup shredded cheddar cheese

1/2 cup Biscuit/baking mix

1 cup milk

2 eggs, beaten

In a large skillet, cook the beef, onion, green pepper and taco seasoning mix over medium heat until meat is no longer pink; drain. Spread into a 9-inch greased pie plate. Sprinkle with cheese. In a bowl combine the biscuit mix, eggs and milk; mix well. Pour over the cheese. Bake at 400 degrees for 20-25 minutes or until a knife inserted near the center comes out clean.

FOOD FOR THOUGHT: In order to do an urgent and important work, two things are necessary; a definite plan and not quite enough time.

GARY’S TIP: To keep lemons and limes from drying out and getting hard, refrigerate them in a tightly closed jar. They will stay fresh much longer.