Taco Soup

A flavorful delicious Taco Soup that is made with corn, tomatoes, pasta, white beans, and salsa. and is quick and easy to make for a week night dinner or make to accompany any Mexican food. 

This Taco Soup was made by Shelley and was served at our Taste Tempters Cinco De Mayo dinner night that was hosted by Jenny in April.

Taco Soup

Ingredients:

• 1 Tbsp Olive Oil
• 1 small Onion
• 3 cloves Garlic pressed
• 1 Tomato
• 1 cup frozen or canned corn
• 1 can diced tomatoes
• 1 can tomato paste
• 3 stalks celery diced
• 3 carrots diced
• 1 cup Orzo pasta
• 1 can small white Beans
• 1 jar salsa
  

Directions:

1. Saute Onion, and garlic in Olive Oil while bringing large pot of water to boil.
2. Place celery and carrots into boiling water and cook till softened.  Cook pasta as directed 10 min.
3. Drain off all but 2 cups water. Add tomato paste, tomato, diced tomatoes, corn, onion & garlic.  Stir and heat on stovetop till hot.  Add Salsa and whit beans.  Once hot, serve topped with crushed taco chips and shredded cheese.

Note: You can add chicken or ground meat or use different beans with to this too.

  Taco Soup

Spinach, Cheese & Black Bean Enchiladas

Easy, delicious and healthy Spinach, Cheese & Black Bean Enchiladas made with a homemade enchilada sauce. Mexican cheeses and a combination of black beans, spinach and corn gives this meatless dish complete protein.

These Spinach, Cheese & Black Bean Enchiladas were made by Debbie and were served at our Taste Tempters Cinco De Mayo dinner night that was hosted by Jenny in April.

Spinach, Cheese & Black Bean Enchiladas 

Ingredients:
{For the sauce}

• 3 cups vegetable broth
• 1/4 cup tomato paste
• 1/4 cup all purpose flour
• 2 Tbsp. olive oil
• 1-2 tsp. cumin
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/4 tsp. chili powder
• Salt/pepper
  

{For the enchiladas}

• 15 oz. can black beans, rinsed and drained
• 1 1/2 cups corn (frozen, thawed)
• 6 oz. fresh baby spinach
• 3-6 green onions, thinly sliced
• 1/3 cup cilantro, chopped (optional)
• 2 tsp. cumin
• 3 cups shredded 3 cheese blend (or pepper jack, cheddar, etc.)
• 8 whole wheat, corn tortillas, or flour tortillas (I used flour)

Directions:
 
For the sauce:

1. In a saucepan, heat olive oil over medium heat. Add tomato paste, flour, 2 tsp. cumin, garlic powder, onion powder, and chili powder. Cook 1 minute, whisking. Whisk in broth, bring to a boil. Reduce to simmer, and cook until slightly thickened about 8 minutes. Salt/pepper to taste, and set aside.

For the Enchiladas:

1. In a skillet, quick saute the spinach in olive oil over medium heat for 1-2 minutes until slightly wilted.
2. In a large bowl, combine beans, 2 cups cheese, spinach, corn, green onions, 2 tsp. cumin, and cilantro.
3. Preheat oven to 375.
4. Lightly spray a 9x13 inch baking dish, and pour a small amount of the sauce to coat the bottom.
5. Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish.
6. Pour remaining sauce over the enchiladas, coating evenly. Sprinkle 1 cup cheese on top.
7. Bake about 20 minutes, and garnish with cilantro and/or green onions (optional).

Make Ahead and Freeze Directions:
Freeze the enchiladas and the sauce separately. Thaw the sauce in the fridge overnight. When ready to bake, heat the sauce slowly in a saucepan - whisking to keep it smooth. Pour the sauce over the frozen enchiladas, added some cheese, cover with foil, bake @400 for 30 minutes. Uncover, bake until bubbly, about 15 minutes more.
 

Mini Taco Quiches

 

These individual Mini Taco Quiches make a 

great main dish, appetizer, or for a breakfast or brunch

These Mini Taco Quiches were made by Kelly and were served at our Taste Tempters Cinco De Mayo dinner night that was hosted by Jenny in April.

Mini Taco Quiches

Ingredients:

1. 4 Flour Tortillas
2. 1/2 pound lean ground beef (hamburger)
3. 1/2 cup chopped onions
4. 1 clove garlic, minced
5. 1/2 (3-ounce) can chopped chile peppers (optional)
6. 1/2 teaspoon chili powder*
7. 1/4 teaspoon salt
8. 1/4 teaspoon oregano
9. 1/8 teaspoon ground cumin
10. 1 cup shredded cheddar cheese or Monterey jack cheese
11. 4 eggs, beaten
12. 1 cup sour cream
13. Toppings (see below)

* I like to use ground red chipotle powder.

Topping Suggestions:

• Chopped tomato
• Shredded lettuce
• Sour Cream
• Sliced black olives
• Hot Sauce or Salsa

Directions For One Pan Taco Quiche:

1. Preheat oven to 350 degrees F. Grease a Quiche Dish. Line the quiche dish with the flour tortillas, tearing to fit and slightly over laying them. NOTE: Only use one (1) layer of tortillas in the quiche dish. For individual quiches see directions below.
2. In a large frying pan over medium-high heat, sauté the ground beef and onions until the beef is cooked; remove from heat and drain of any excess fat and discard. Add garlic, chile peppers, chili powder, salt, oregano, and cumin; stirring to combine the ingredients. Spoon the ground beef mixture into the tortilla-lined quiche pan.
3. Spoon the shredded cheese over the meat mixture.
4. In a small bowl, beat the eggs well. Blend in the sour cream. Pour egg mixture on top of the cheese in the quiche pan.
5. Baked approximately 45 to 50 minutes or until the internal temperature registers at least 160 degrees F. on your cooking thermometer and the filling is set. 

Directions for Individual Mini Taco Quiches:

1. Using a 4-inch round cookie cutter, cut each flour tortilla into 3 rounds. Fit tortilla rounds into prepared muffin cups.
2. Fill each tortilla filled muffin cup with 1/4 cup meat mixture Spoon 2 tbps the shredded cheese over the meat mixture.
3. In a small bowl, beat the eggs well. Blend in the sour cream. Pour 1/4 cup egg mixture on top of the cheese in the quiche pan.
4. Baked approximately 30 to 45 minutes or until the internal temperature registers at least 160 degrees F. on your cooking thermometer and the filling is set.

 Mini Taco Quiches

Chicken Enchiladas

A spicy chicken mixture is blended with a creamy soup mixture, rolled up in flour tortillas, and baked with Cheddar cheese on top. This is an easy chicken enchiladas recipe great for a week night Mexican dinner.

These Chicken Enchiladas were made by Shelley and were served at our Taste Tempters Cinco De Mayo dinner night that was hosted by Jenny in April.

Chicken Enchiladas

Ingredients:

• 1 chicken breast cooked & shredded
• 1 can condensed cream of chicken soup
• 1/2 cup milk
• 1 cup sour cream
• 1 cup salsa
• 1 1/2 cups shredded Mexican cheese

Directions:

1. I boil chicken breast in seasoned water but you can even use leftover. I shred chicken with 2 forks pulling it apart into small pieces.  Then set aside.
2. In a bowl combine remaining ingredients. Reserve 1/4 to 1/2 to cover final dish.
3. Add chicken mix well.  
4. Spoon ingredients onto tortilla shells and roll.  Then place them in a glass baking dish, and slice. Cover with reserve and sprinkle with cheese.
5. Bake 350 F oven for approximately 40 minutes or until cheese is browned, serve.

 Chicken Enchiladas

Grilled Naan Pizza

Prepared by Kathi-Anne

Ingredients:

• 1/4 of 6 oz pkg Food You Feel Good About Baby Spinach (about 2 cups), divided
• 1 tsp Wegmans Pure Olive Oil
• Salt and pepper to taste
• 1 pkg (2 loaves) Food You Feel Good About Traditional Naan
• 4 Tbsp Summer Fresh Artichoke & Asiago Dip (Cheese Shop), divided
• 6 Tbsp Summer Fresh Bruschetta (Cheese Shop), drained, divided
• 4 balls bocconcini (Mediterranean Bar), sliced into fifths, divided

You'll Need: Grill foil; non-stick cooking spray

Directions:

1. Preheat grill on MEDIUM-HIGH.
2. Toss spinach with olive oil; season to taste with salt and pepper. Set aside.
3. Spread each naan with 2 Tbsp artichoke dip; top with 1/2 spinach; 1/2 of bruschetta and mozzarella slices. Season to taste with salt and pepper.
4. Spray foil with nonstick spray; place on grill. Reduce heat to MEDIUM. Place naan pizzas on foil; cover grill. Cook 7-9 min, occasionally checking for flare-ups, until toasted but not burnt.
5. Quarter pizzas; serve immediately.

Note: Recipe From Wegman's Food Markets Menu Magazine Winter 2011

Chicken Mozzeralla Bake

Prepared by Debbie

Ingredients:

• flour for dredging
• salt and pepper
• garlic powder
• 1 tablespoon olive oil
• 1 tablespoon butter
• 8 ounces sliced mushrooms
• 1 tablespoon butter
• 2 to 3 tablespoons Marsala or white wine, or use chicken broth
• 1 can artichoke hearts, chopped
• 1 medium to large tomato, sliced
• 4 to 6 green onions, thinly sliced
• 8 ounces Mozzarella cheese, sliced

Directions:

Pound chicken breast halves between sheets of plastic wrap until evenly thinned out. Salt and pepper both sides then sprinkle lightly with garlic powder. Dredge each seasoned chicken piece in flour. In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add chicken to the heated skillet; cook for about 5 minutes on each side. Remove to a baking dish. Add 1 more tablespoon butter to the skillet along with the wine or broth then saute the mushrooms until tender and golden brown. Pour mushroom mixture over chicken in baking dish. Top with tomato slices and sliced green onions. Place Mozzarella slices over all. Bake at 325° for 25 minutes.

Note: I doubled the wine sauce

Farfalle Pasta with Zucchini and Lemon-Cream Sauce

Prepared by Theresa

Ingredients:

• 1 (16 ounce) package farfalle (bow tie) pasta
• 1 1/2 cups whole milk ricotta cheese, at room temperature (I used part-skim)
• 1/2 cup mascarpone cheese
• 1/3 cup grated Parmesan cheese
• 2 tablespoons grated fresh lemon peel, or more to taste
• 1/4 cup chopped fresh basil
• 2 tablespoons extra-virgin olive oil
• 4 cups thinly sliced zucchini
• 6 cloves garlic, thinly sliced
• 1 teaspoon salt, divided
• 1/2 teaspoon ground black pepper, divided

Directions:

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Reserve 1/2 cup of pasta cooking water, and drain the farfalle well in a colander set in the sink.
2. While the farfalle are boiling, mix together the ricotta, mascarpone, and Parmesan cheeses in a large serving bowl, and stir in the lemon peel and basil until the mixture is well combined.
3. Heat olive oil in a large skillet over medium heat, and cook and stir the zucchini and garlic until the zucchini are tender but still bright in color, about 8 minutes. Stir about 1/4 cup of the reserved pasta cooking water into the cheese mixture and mix until smooth; add the hot drained pasta and cooked zucchini, and lightly toss with the sauce. Season with the salt and pepper. If mixture is too thick, add a little more pasta cooking water, 1 tablespoon at a time, until the sauce is the desired thickness.

Chicken With Dumplings

Recipe Coming Soon

Seafood Enchiladas

Prepared by Debbie

Ingredients:

• 6 tablespoons butter
• 1/2 cup flour
• 1/2 teaspoon white pepper
• 2 tablespoons lobster base
• 3 1/2 cups 2% low-fat milk
• 1 cup white wine or 1 cup cooking sherry
• 8 ounces monterey jack cheese, shredded
• 1 (4 ounce) cans baby shrimp
• 2 (8 ounce) packages imitation crabmeat, flake style
• 10 (6 inch) flour tortillas, old mission restaurant style
• 1 10 ounce can red enchilada sauce
• 1paprika

Directions:

FOR THE SAUCE:

• melt butter in a 2 quart saucepan over medium heat.
• add flour.
• cook and stir for 5 minutes(should have a nutty aroma).
• add 1/2 tsp white pepper.
• stir in 2 tbsps lobster base and cook for an additional minute.
• add milk & wine.
• add 2 oz. of the cheese.
• continue to cook until thickened.

FOR THE CRAB MIX:

• lightly chop the flaked imitation crab.
• combine with shrimp in a medium size bowl.
• add 1.5 cups of cold sauce.
• mix well.

FOR THE ENCHILADAS:

• pour (or laddle) 1/2 of canned enchilada sauce on the bottom of your baking dish.
• lay out the tortillas on a flat surface.
• place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla.
• place flap of the tortilla over the crab mix and roll.
• place flap side down onto a plate or in your baking dish.
• ladle warm sauce over the enchiladas.
• drizzle the remaining enchilada sauce over the enchiladas.
• top with remaining monterey jack cheese.
• sprinkle with paprika.
• put into a preheated 425 degree convection oven for 12-14 minutes. In a conventional oven you may want to microwave on high for a minute or 2 before placing in the oven.(Note: I baked this at 350 degrees for 40 minutes).
  

Chicken Fajitas

Prepared by Theresa

Recipe Coming Soon...

Santa Fe Shrimp

Prepared by Kathi-Anne

Recipe Coming Soon ..

Sauerbraten

Prepared by Kathy

A family favorite. We have this every Christmas. Serve with German Potato Balls, red cabbage, applesauce, crescent rolls, salad and some nice wine. Perfect.

Ingredients:

• 3 to 4 pound rump or bottom roast
• 1 ½ cups red wine vinegar
• 1 ½ cups water or 1 cup water + ½ cup red wine
• 12 peppercorns
• 2 bay leaves
• 4 whole cloves
• 1 ½ tsp salt
• ¼ tsp pepper
• 1 medium onions quartered
• 2 carrots chunked
• 2 celery stalks chunked
• ginger snap cookies crushed very fine

Directions:

• Place roast in a large ziploc bag or glass bowl. In a seperate bowl combine everything else EXCEPT carrots, celery, and gingersnap cookies. Pour over roast and marinate 2 to3 days turning twice a day.
• Place carrots and celery at bottom of crockpot, place meat on top, pour mixture over it. Cook on low about 8 to 9 hours.
• Remove roast and wrap in foil, set aside.
• Strain the liquid into a pot and discard the vegetables & spices. Heat liquid on medium low, slowly add gingersnaps stirring constantly. Do this in batches to give gravy a chance to thicken.
• Slice meat and serve with gravy. YUM

Beer Sausages

Prepared by Theresa

Ingredients:

• 2 lbs. cooked Polish sausage
• 1 c. beer
• 1/4 c. brown sugar
• 2 tbsp. cornstarch
• 1/4 c. vinegar
• 1/4 c. prepared mustard
• 1 tbsp. prepared horseradish

Directions:

Cut sausage into 1/2" lengths. Boil them in beer for 10 minutes. Mix brown sugar with cornstarch. Add to vinegar, mustard and horseradish. Add sausages and cook until bubbly.

HINT: Prepare in crock pot and serve with toothpicks at gatherings.

Kathy--Perfect theme as there's hearty fare to chase away the winter cold!

Prost! ("Cheers" in German)

Thai Chicken Satay Skewers

Recipe From Allcooks.com, Prepared By Jen

Chicken Ingredients:

1 pound boneless skinless chicken breast halves (6 servings)

Marinade:

• 1/3 cup soy sauce
• 2 tablespoons fresh lime juice
• 2 cloves garlic, minced
• 1 heaping teaspoon grated gingeroot
• 3/4 teaspoon red pepper flakes

Marinade Directions:

1. Reserve 3 tablespoons mixture for dipping sauce; cover and refrigerate
2. Add 2 tablespoons water to marinade and pour over Chicken.
3. Cover; marinate in refrigerator at least 30 minutes or up to 2 hours, stirring mixture occasionally. (very salty if marinated overnight)

Peanut Sauce:

Bring to boil over Medium-high heat stirring constantly:

• 3 tablespoons reserved soy sauce mixture
• 3/4 cup canned unsweetened coconut milk or Coco Goya Cream of Coconut (I prefer Sweetened Coconut Milk – stronger Coconut flavor & sweeter taste)
• 2 tablespoon creamy peanut butter

Simmer uncovered 2 – 4 minutes or until sauce thickens

Grill or Bake Chicken in oven

1. Soak 8 (10- to 12-inch) bamboo skewers 20 minutes in cold water to prevent them from burning; drain. Prepare grill for direct cooking.
2. Drain chicken; reserve marinade. Weave 3 to 4 chicken strips accordion-style onto each skewer.
3. Brush chicken. Discard remaining marinade.
4. Grill skewers on uncovered grill over medium-hot coals 6 to 8 minutes or until chicken is no longer pink, turning halfway through grilling time or bake at 350 in oven.

Serve with warm peanut sauce for dipping.

Best Ever Vegetarian Chili

Prepared by Kathy

Water-packed tofu changes texture when it is frozen, resulting in “meaty” crumbles that are less processed and healthier than soy ground beef substitutes. Simmered in a spicy sauce, the tofu adds body and soaks up the vibrant flavors of this classic dish.

Ingredients:

• One 14-ounce tub firm water-packed tofu
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 carrot, peeled and chopped
• 2 New Mexico chile peppers, seeded and chopped
• 2 15 oz cans chopped tomatoes with juice
• 1 15 oz can pinto beans, rinsed and drained
• 1 15 oz can black beans, rinsed and drained
• 3 T chili powder
• 1 T ground cumin
• 1 t. Mexican oregano
• ½ t. cinnamon
• One canned chipotle chile in adobo sauce, finely minced (or to taste)
• 1 T sugar
• 1 bay leaf
• 1 t. salt, or to taste

Directions:

Freeze the tofu overnight (or longer) in its container. Thaw, squeeze out excess moisture, and crumble. Set aside.

In a large soup pot or skillet, sauté the onion, garlic, carrot, and chiles in a little water until onion is translucent (about 5 minutes), adding more water as necessary to prevent sticking.

Add the tomatoes, beans, chili powder, cumin, oregano, cinnamon, chipotle chile, sugar, and bay leaf. Stir in crumbled, previously frozen tofu. Reduce heat, cover, and simmer for 15 to 20 minutes, until flavors blend. If additional liquid is needed, add a little water, vegetable stock, or red wine. Add salt to taste and serve, garnished with chopped raw onions and Golden Cheaze Sauce, if desired.

Texas Barbecued Beef Brisket

Prepared by Debbie

Ingredients:

(Need to marinate over night)

• 1 whole (5-6 lbs) beef brisket, well trimmed
• 1 1/2 cups Chili Sauce (get near the ketchup)
• 1/2 cup Brown sugar (light or dark)
• 1/2 cup Ketchup
• 1/2 cup Worcestershire sauce
• 2 tsp. Hot pepper sauce
• 2 Beers (12 oz. each)
• 2 Tbsp. Liquid Smoke (it comes in a bottle. You can normally find this near bbq sauces)
• Hamburger Buns

Note: (Don't use corned beef brisket. I had a hard time finding a brisket. I ended up buying the brisket at Butcher Boy on Taft Ave in Endwell - he will cut it the size you want. It was very fatty so I'd say if you buy one from there you may want a bigger one. I bought 5.5 lbs and probably 1/3 of it was fat. I cut most of the fat off but you need some fat on the top layer to keep it most)

Directions:

Put brisket in a large glass dish (I just used my 9x13 dish). Combine chili sauce, sugar, ketchup, Worcestershire sauce, hot epper sauce, beer and liquid smoke in a large mixing bowl. Stir to dissolve sugar. Pour mixture over beef (there will be alot of marinade). Cover dish, refrigerate overnight (I did 6 hours), turning occasionally. After marinating, transfer beef AND marinade to a large roasting pan. Cover pan tightly with foil. Set pan in a pre-heated 300 degree oven and roast beef (about 4 hours) until it easily pulls apart in shreds. Remove beef from the oven and drain sauce into a large sauce pan. Remove all fat from top of sauce. Set saucepan with the sauce over high heat and boil until sauce is reduced to about 3 cups (it takes about 20 -30 mins to reduce). With a fork, pull beef apart into shreds. Mix beef & sauce. Serve on hamburger buns. Serves 10-12 people.


I made this the day before and then reheated in the crockpot.

Texas Oven Pork Ribs

Prepared By Debbie

Ingredients:

• 6 pounds baby back pork ribs (I bought mine at Butcher Boy on Taft Ave in Endwell)
• 1 1/2 cups White sugar
• 1/4 cup Salt
• 2 1/2 Tbsp. Ground black pepper
• 3 Tbsp Sweet paprika (I used about 4 tbsp)
• 1 tsp Cayenne pepper, or to taste
• 2 Tbsp Garlic powder
• 1-2 tsp chili powder (optional - can't remember exactly what I used)

Directio
1. Clean the ribs, and trim away any excess fat. In a medium bowl, stir together the sugar, 1/4 cup salt, ground black pepper, paprika, 1 teaspoon cayenne pepper, and garlic powder. Coat ribs liberally with spice mix. Place the ribs a large dish, laying ribs next to each other in the dish.Cover, and refrigerate for at least 8 hours.

2. Remove ribs from the refrigerator. Wrap each rack of ribs in heavy duty foil (2x). Very important to wrap tightly so it doesn't drip while cooking.

3. Preheat oven to 275 degrees F (135 degrees C). Bake uncovered for 3 to 4 hours, or until the ribs are tender and nearly fall apart. We like the top of the ribs to be a bit crispy so I placed each foil package of ribs on a cookie sheet and opened each foil pack so the ribs were exposed and baked another hour. You can keep them warm in an electric roaster or crockpot.

Note: I doubled this recipe and had some dry rub left over (I made about 15 lbs of baby back ribs)

Ranch Chicken

Prepared By Debbie

Ingredients:

• 1 1/2 cups Unseasoned dry breadcrumbs
• 1 packet Hidden Vally Original Salad Dressing & Seasoning Mix
• 8 Bone-in chicken pieces (legs, thighs and breasts), leave some skin on the pieces.

Directions:

Combine seasoning & salad dressing mix with bread crumbs in a gallon size Ziploc bag. Add chicken pieces; seal bag. Shake to coat chicken. Bake chicken on ungreased baking pan at 375°F. for 60 minutes or until no longer pink in center and juices run clear.

Note: I had about 12-16 pieces of chicken in each pan and baked it for 1.5 hours at 375°F.

Crunchy Turkey Salad

Prepared By Kelly

Crunchy Turkey Salad

(Recipe from: Family Circle Magazine - June 2009)

Ingredients:

• 1/3 Cup Olive Oil
• 3 Tbsp White Wine Vinegar
• 3 Tbsp Sugar
• 1 Tbsp Poppy Seeds
• 1/4 tsp. Black Pepper
• 1 Large head Bibb Lettuce, washed
• 2 Cups diced cooked turkey or cooked chicken (about 3/4 lb.)
• 3 Scallions, sliced (I may put this on the side for people to add their own)
• 1 Cup sliced almonds
• 1 Cup chow mein noodles ( such as La Choy)

Directions:

1. In a small bowl, whisk olive oil, vinegar, sugar, poppy seeds and pepper; set aside
2. Chop lettuce; you should have about 8 cups. Transfer to a medium size bowl and add turkey, scallions, almonds and noodles. Toss with dressing and serve immediately.

Taco Meatball Ring

Prepared by Theresa

Ingredients:

• 2 cups (8 ounces) shredded cheddar cheese, divided
• 2 tablespoons water
• 2 to 4 tablespoons taco seasoning
• 1/2 pound ground beef
• 2 tubes (8 ounces each) refrigerated crescent rolls
• 1/2 medium head iceberg lettuce, shredded
• 1 medium tomato, chopped
• 4 green onions, sliced
• 1/2 cup sliced ripe olives
• Sour cream and salsa, optional

Directions:

• In a large bowl, combine 1 cup cheese, water and taco seasoning. Crumble beef over mixture and mix well. Shape into 16 balls.
• Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° for 12 minutes or until meat is no longer pink. Drain meatballs on paper towels. Reduce heat to 375°.
• Arrange crescent rolls on a greased 15-in. pizza pan, forming a ring with pointed ends facing the outer edge of the pan and wide ends overlapping.
• Place a meatball on each roll; fold point over meatball and tuck under wide end of roll (meatball will be visible). Repeat. Bake for 15-20 minutes or until rolls are golden brown.
• Transfer to a serving platter. Fill the center of the ring with lettuce, tomato, onions, olives, jalapenos, remaining cheese, and sour cream and salsa if desired.
  

Yield: 16 servings.