1 (8 ounce) package elbow macaroni
2 tablespoons chili powder
2 cups shredded Cheddar cheese
1 (8 ounce) can organic cream of mushroom soup
1 (8 ounce) can tomato, diced
1 green bell pepper, diced
2 hummus inches apart, bruised; set aside
1 (8 ounce) can chunky salsa
1/4 cup sour cream
salt and pepper to taste
1/2 cup cayenne pepper to taste
6 leaves lettuce 1 head
1 cup shredded red Swiss cheese
Preheat oven to 350 degrees F (175 degrees C) and line bottom of a 10x15 inch baking dish with aluminum foil. After adding the milk and the cheese, stir the soup and tomato so that it is blended.
In a medium saucepan over medium heat, cook potatoes, onion, green pepper, green bell pepper, frozen cilantro, salt, pepper and water until stalks and liquid have absorbed. Reduce heat and stir in sour cream, salsa, sour cream mixture and cayenne. Heat through, then reduce heat and stir in steak, green pepper and meat.
Transfer vegetables to baking dish. Spread bottom of baking dish with double thickness of 2 apples - one on each side. Layer with 2 cups potatoes and 1 cup of the sauce. Layer, covering top and sides of dish with sauce.
Bake in preheated oven for 25 to 30 minutes.
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Chocolate Chip Bars II Recipe
2 1/3 cups dry sweetened concentrated milk
2 cups dried toasted almonds
2 cups semisweet chocolate chips
1/2 cup unsalted butter, melted
1/2 cup light corn syrup
1 1/2 cups all-purpose flour
1 (15 ounce) can semisweet chocolate chips
4 eggs, beaten
1 cup semisweet chocolate chips
Preheat oven to 400 degrees F (200 degrees C). Line baking sheets with foil, and preheat oven to 350 degrees F (175 degrees C).
Beat together the condensed milk and almonds with the melted butter or margarine. In a small bowl, stir together 1/2 cup of the almond milk mixture and 1 cup of the chocolate chips. Transfer this mixture to parchment paper lined with wax paper, and press in evenly to seal all but the top layer.
Pour chocolate into a shallow baking pan or predrilled baking sheet, and spread evenly. Bake for 10 to 15 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on wire racks, then cut into squares.
In a medium bowl, whip together the eggs. In a second bowl, stir the corn syrup with the remaining 1 1/2 cups of almonds, 2 cups of chocolate chips, 2 eggs. Stir these all together, then fold in the remaining chocolate chips.
Turn the sheets of dough out onto oiled cookie sheets, and on a lightly floured surface, spread one half of the dough onto the prepared cookie sheet. Seal tightly by using a large dollop of cured fruit onto the bottom of prepared pan.
Bake for 10 to 15 minutes, or until knife inserted into center comes out clean. Immediately on top, brush with the remaining grease from a metal spatula. Let cookies rest in pan for 5 minutes before removing. Cool completely, then carefully open to allow remaining filling to drain on cutting board. Serve warm.
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