Taco Soup & Bread Bowls

Taco Soup (Mary Brunson)
1 pound ground beef
1 can corn
1 can Hunts taco tomato sauce
spices
1-2 cans kidney beans, undrained
1/2 taco seasoning packet
1-2 small cans tomato sauce

Brown meat and then mix all remaining ingredients in crock pot. Cook all day on low. Serve with grated cheese, sour cream and tortilla chips.



Bread Bowls
1 loaf Rhodes bread dough, thawed but still cold
1 egg, beaten

Cut loaf into fourths. Form each fourth into a ball. Place on baking sheet that has been sprayed with non-stick cooking spray. Brush with egg. Cover with sprayed plastic wrap, and let rise until double. Remove wrap and bake at 350 for 25 minutes or until golden brown. Cool and slice off top. Hollow out bread and fill with favorite soup. (Use hollowed out bread to dip into soup.)

Hamburger Buns

Hamburger Buns (Shari Price)

2-3 Tbsp dry yeast
1 cup warm water
2 cups scalded milk
1/3 cup sugar
2/3 cup shortening
2 tsp salt
2 eggs, beaten
7 cups flour

Scald milk; add sugar and salt and shortening. Cool. Dissolve yeast in warm water. Take 1/2 the flour and add to the milk mixture. Then add the eggs and yeast mixtures and make batter in bowl; let rise. Then mix in remaining flour to make a soft dough. Let rise 45 minutes – 1 hour. Mix down and let rise again. Make into rolls or buns. For buns roll out 1/4 inch or so thick and cut with a large or small mayonnaise jar lid dipped in flour. Let rise and bake at 375 about 15 minutes or till golden.

(Mary's note: I don't let it rise again the 2nd time because sometimes they get too fluffy)