Country Lifestyles
Lacey’s Pantry
Lacey Vilhauer
Ingredients:
1 lb. ground beef
1 package of taco seasoning or 2-3 Tbsp
homemade taco seasoning
2/3 cup water
16 oz. Monterey Jack cheese, shredded
8 oz. sharp cheddar, shredded
4 oz. can diced green chilies, undrained
4 large eggs, separated
2/3 cup heavy cream or evaporated milk
1 Tbsp flour
½ tsp salt
¼ tsp cayenne pepper
1 Roma tomato, sliced thinly
Directions:
Preheat the oven to 350 degrees and lightly coat a 9×13 baking dish with cooking spray. Set aside.
Heat a heavy-bottomed skillet over medium heat, then brown the ground beef. Drain.
Add the taco seasoning to the ground beef and 2/3 cup water. Stir well and let sauce thicken.
Transfer the ground beef to the prepared baking dish, spreading it into an even layer. Sprinkle the diced green chilies over the ground beef layer. Combine the shredded cheeses and sprinkle them over the ground beef and chilies. Set aside.
Separate the egg whites from the yolks, placing the egg whites in a medium-sized bowl, and the yolks into a separate medium-sized bowl. Add the heavy cream, flour, salt and cayenne pepper to the yolks. Whisk to combine.
To read more, pick up the June issue of NTFR magazine. To subscribe by mail, call 940-872-5922.
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But switched gears to a sign that read, “Fifty dollar bag rebate.” Below the rebate sign were sleeping bags hung in a row.
One sleeping bag was rated down to 45 below.
The floor attendant tempted me. “It’s the best sale of the year!”
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The bag was extra heavy. Totaled nearly twenty pounds.
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I pushed on past the hats and caps. Found a Levi coat to wear.
I didn’t need another but it’s good to have a spare.
I bought a pair of mittens that I doubt I’ll ever use.
I’ll save ‘em for my wife in case we take a winter cruise.
I purchased ammunition. That is when I heard the cue.
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Two thousand fifty dollars, I said, “Put it on my card.”
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To read more, pick up a copy of the September issue of NTFR magazine. To subscribe by mail, call 940-872-5922.
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