Summertime Haystacks Recipes

HAYSTACKS I

Steps:

• In a saucepan bring sugar, cocoa, milk and butter or margarine to a boil. Remove from heat.
• Stir in oats, coconut, nuts and salt. Drop quickly from teaspoon on wax paper. Let cool.

SUMMERTIME HAYSTACKS

Steps:

• Put crushed saltines in bottom of 9"x13" ungreased baking dish.
• Prepare lettuce, tomatoes and onion and set aside.
• Layer rice on top of cracker crumbs.
• Brown and drain ground beef.
• Add tomato juice, water, taco seasoning mix, and salt and pepper to taste.
• Simmer 15-20 minutes to allow some of the liquid to absorb.
• In a heavy saucepan, melt margarine, stir in flour and blend until smooth.
• Gradually stir in milk.
• Bring to boil, cook and stir for two minutes.
• Reduce heat, add Velveeta cheese cubes and stir until melted.
• Assemble dish by layering beef on top of rice.
• Top with prepared lettuce, tomato and onions.
• Pour cheese sauce over top.
• Top with shredded cheddar cheese and garnish with the sliced stuffed olives.
• NOTE: Cooking time refers to time for making cheese sauce and browning meat.

CAMPING HAYSTACKS

Steps:

• In a small saucepan, heat chili. Divide corn chips between two plates; top with chili. Layer with cheese, lettuce, tomato, salsa, olives and sour cream. Serve immediately.

HAYSTACKS

Steps:

• In a medium saucepan, combine the kidney beans, salt, chili powder and pepper. Cook over medium heat until heated through.
• To assemble the haystacks put a hand full of corn chips on a plate, follow with a spoonful of heated bean mixture, lettuce, tomato, green pepper, onions, olives, carrot, and cheddar cheese. Top with salsa and sour cream.