Brown ground beef; drain.
Add taco mix, water, onions, chilies and beans to browned meat. Mix thoroughly. Place mixture in tortillas; roll up and place side-by-side in 9x13 inch baking dish.
Mix soup and sour cream. Pour over burritos. Sprinkle with cheese. Bake for 40 minutes.
Top with salsa, if desired.
Add 1 1/2 cups hot water. Bring to a boil. Cover and steam slowly for 10 minutes.
Put remaining butter, onions, pepper, sage and salt in another pan and brown lightly. Add flour and 1/2 cup tomatoes. Blend well, add remaining tomatoes and boil 5 minutes.
Pour over rice, let steam until sauce has desired consistency.
Combine all dry ingredients in a shallow bowl. Melt butter in a shallow bowl.
Dip each piece into butter, then into crumbs. Place on ungreased cookie sheets. Bake at 400° F. for 15 minutes or until golden brown.
Place drained pasta back in saucepan. Add butter, milk, cheese, salt, mustard and pepper. Stir until mixed.
Cook over low heat for 5 minutes, stirring occasionally until cheese is melted.
Drain any liquid off green beans.
Wipe skillet and place over medium-high heat. Place beans in dry skillet. This will dry the beans before seasoning.
Once dry, add olive oil and garlic; cook, stirring 1 minute.
Remove from heat and season with salt and pepper. Stir in almonds, if desired.
Drain anchovies, reserving oil from the can. Mince and combine anchovies and garlic in a large bowl, mash with the back of the wooden spoon, stir in Worcestershire sauce and the juice of one lemon. Add olive oil to reserved anchovy oil to make 1/3 cup combined oil; whisk into anchovy-garlic-lemon mixture. Toss with Romaine lettuce.
Toast croutons just before tossing with salad and just before serving. Serve with freshly shaved Parmesan cheese and plenty of ground black pepper.
Beat sugars, margarine, shortening, eggs, vanilla and vinegar until creamy. Don't over mix.
Combine baking soda, salt and flour and add to creamed mixture. Stir in chocolate chips.
Form into balls using medium size cookie scoop and drop onto cookie sheet. Bake for 10-12 minutes until done but not brown.
Cool and enjoy.
NOTE: The trick is to not cook them too much. They are better when they are chewy. Take them out of the oven before they brown.
While sauce simmers, combine beef, onion, celery leaves, egg, cracker crumbs, and salt in large bowl. Blend lightly.
Form meat mixture into 24 small balls; drop into hot sauce; simmer 45 minutes, stirring occasionally.
Cook spaghetti in large amount of boiling water; drain.
Spoon meatballs and sauce over spaghetti. Serve with parmesan cheese.
Butter both sides of bread. Place on a baking sheet.
Sprinkle with garlic seasoning, then top with cheese.
Bake for 10 minutes or until cheese starts to brown.
Add rest of ingredients; toss well.
For the dressing, combine oil, lemon juice, garlic, salt and pepper. Mix well, refrigerate until ready to use.
Add dressing to the salad just before serving.