Kenzie Taysom

Mexican Lasagna

Salad

French bread

Vanilla Pudding

Mexican Lasagna

1 lbs. ground beef
1 onion
2 cans cream of mushroom soup
1 cans tomato soup
1 pkg. taco seasoning
lasagna noodes
2 cups Mozzarella cheese
1 container cottage cheese
Optional:
Salsa
Corn

Boil noodles until done.  Brown ground beef with onion; add soups and taco seasoning. Layer noodles, soup mixture, cottage cheese and mozzarella.  Repeat layers.

Vanilla Pudding

1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
2 egg yolks, slightly beaten
1 tablespoons butter
2 teaspoons vanilla

1. Mix sugar, cornstarch and salt in 2-quart saucepan.
2. Gradually stir in milk
3. Cook over medium heat, stirring constantly, until mixture thickens and boils.  Boil and stir one minute; remove from heat.
4. Gradually stir at least half of the hot mixture into egg yolks.
5. Pour mixture back into saucepan.  Boil and stir one minute, remove from heat.
6. Stir in butter and vanilla
Pour into dessert dishes.  Cover and refrigerate.