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This recipe for TACO BRAID, by , is from Collier Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Collier
Added: Thursday, July 24, 2008


1 teaspoon active dry yeast
1 teaspoon sugar
1/2 cup warm water
2 tablespoons butter or margarine, softened
2 tablespoons nonfat dry milk powder
1 egg
1/2 teaspoon salt
5 teaspoons sugar
1/4 cup warm water
2 cups flour

In a mixing bowl, dissolve yeast and 1 tsp sugar in 1/2 cup water; let stand for 5 minutes. Add butter, milk powder, egg, salt and remaining sugar and water. Stir in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

1 pound ground beef
1/4 cup sliced fresh mushrooms (if desired)
1 8 ounce can tomato sauce
2 tablespoons taco seasoning
1 egg, beaten
1/2 cup shredded cheddar cheese
1/4 cup sliced ripe olives (if desired)

In a skillet, cook beef and mushrooms over medium heat until meat is no longer pink; drain. Stir in tomato sauce and taco seasoning. Set aside 1 tablespoon beaten egg. Stir remaining egg into beef mixture. Cool completely.




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