Ground beef, potatos diced very small, tomato, onion, raisins, andflour tortillas.

brown beef, potatos, tomato, white onion and raisins in medium heat. Season with salt and pepper. Cook until onion clear and potatoes thorougly cooked. Warm tortillas and make burritos.

It makes the ground beef go far, and the raisins and potatoes add a nice touch.

Thanks V!

Preheat your waffle iron.

Whisk together in large bowl:
3 large eggs, lightly beaten
1/4 cup milk
2 tbs. unsalted butter, melted
1/8 tsp. salt

Cut 5 slices of bread into pieces to fit a waffle iron. Coat the bread well in the egg mixture. Place on the hot iron and close the lid. Bake until the bread is a light golden brown. Serve immediately or keep warm in a single layer on a rack in a 200 degree oven while you finish cooking the rest.

I like to add a splash of vanilla extract and about 1/8 tsp. of cinnamon to the egg mix when I make French toast. Almond extract is a good substitute for the vanilla if you like it better, but I use a smaller splash of that.

~ Via Casey ~

I found this on a website and thought it sounded yummy! I'll probably make it soon. :9

Curried Lentil Soup

Makes 8 cups

2 tablespoons olive oil
1 cup finely chopped red onion
2 cloves garlic, minced
2 tablespoons curry powder
6 cups vegetable stock
1 ½ cups dried brown lentils
2 carrots, finely chopped
One 15-ounce can diced tomatoes with juice
½ cup Merlot or other or other medium-bodied red wine
¼ cup minced fresh flat-leaf parsley
¼ teaspoon salt, or to taste
¼ teaspoon freshly ground pepper, or to taste

Heat the oil in a Dutch oven over medium heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and curry powder; stir constantly for 1 minute.

Add the vegetable stock, lentils, and carrots; bring to a boil over high heat. Reduce the heat to low; cover and simmer, stirring occasionally, until the lentils are tender, about 45 minutes.

Stir in the tomatoes with juice, wine, parsley, salt, and pepper. Taste and adjust the seasoning.

Makes eight 6 oz. servings

3/4 cup parsley leaves
3 tbs. butter or margarine
1 small onion, cut into 1" pieces
3/4 lb. asparagus, trimmed, cut into 1" pieces
3 c. chicken stock or broth
1 c. half and half
3 tsp. cornstarch
1.5 c. cold water*
Salt and white pepper, to taste

Place parsley in food processor, pulse until coarsely chopped.
Melt butter in a medium saucepan over medium heat. Add onion, and cook until soft but not brown, about 3 minutes. Add asparagus, stock, and all but one tablespoon of parsley. Cover; bring to a boil over medium-high heat. Reduce heat to low and cook, partially covered, until asparagus is tender, about 10-12 minutes.
Drain vegetables, being sure to reserve the cooking liquid. Allow cooking liquid to cool 5 minutes. Add 1 cup of the cooking liquid and half the solids to your blender jar. (Yes, the blender.) Blend until smooth, about 30 seconds. Return the pureed vegetable mixture to the saucepan. Repeat with 1 cup liquid and remaining vegetables. Add remaining cooking liquid and half and half to pureed vegetables in the saucepan, stir to combine. Stir cornstarch into water, and add to soup. Cook, stirring often, over medium heat until soup thickens, about 6-8 minutes. Do not boil. Adjust seasonings to taste, garnish with remaining parsley.

*If I had it to do over again, I'd reduce the 1.5 cups cold water to a half cup, then add an additional half cup of half and half. I like a thicker, creamier soup.