CAMELOT FANTASIES

Mexican Lasagna                                                                                                                                                                     2 pounds ground beef, 1 can (16 oz) refried beans, 1 can (4 oz) chopped green chilies, 1 envelope taco seasoning, 2 tbsp hot salsa, 12 ounces uncooked lasagna noodles, 4 cups (16 oz) shredded Colby-Monterey Jack cheese, divided, 1 jar (16 oz) mild salsa, 2 cups water, 2 cups (16 oz) sour cream, 1 can (2 1/4 oz) sliced drained ripe olives, 3 chopped green onions. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, chilies, taco seasoning & hot salsa. In a greased 13 x 9 inch baking dish, layer a 1/3 of the noodles & meat mixture. Sprinkle with 1 cup of cheese. Repeat layers twice. Combine the mild salsa & water; pour over top. Cover & bake at 350 for 1 hour or until heated through. Top with sour cream, olives, onions & remaining cheese. Bake uncovered for 5 minutes longer. Let stand 10-15 minutes before serving. Yields 12 servings. (Note: I do substitute ground chicken or ground turkey for the beef sometimes, it creates a whole new taste, which ever one you choose to use. I like to serve this with the blue nachos on the side or with baked pita shells brushed with garlic butter.)

Southern Pralines                                                                                                                                                                    2 cups sugar, 2 cups pecan halves, 3/4 cup buttermilk, 2 tbsp butter, 1/8 tsp salt, 3/4 tsp baking soda, Parchment paper. Combine first 5 ingredients in a large heavy saucepan. Cook over low heat, stirring gently, 10 minutes or until sugar dissolves. Cover & cook over medium heat 2-3 minutes to wash down sugar crystals from sides of pan. Uncover & cook, stirring constantly, until a candy thermometer registers 235 degrees ( soft ball stage ). Remove from heat & stir in baking soda. Beat with a wooden spoon just until mixture begins to thicken. Working rapidly, drop by tablespoonfuls onto parchment paper; let stand 30 minutes or until firm. Makes 1 1/2 - 2 dozen. (Note: I always put something under the parchment paper since it will be slightly hot, to keep it from marking up my counter tops or table. If you have a granite counter top, then you don't need to. This is a very old Southern recipe that people have been making in the South for generations. I hope you enjoy it as much as my family does.)