2013-06-13 / Columns

Eleanor’s Culinary Clips

The Art of Cooking
By Eleanor Magrum

This week Kelsey Weigel, a graduate of Napoleon High School, will share her recipes.

While in school she participated in FCCLA, National Honor Society, Student Council and was a volleyball statistician while working as a CNA at Napoleon Care Center.

In her free time she likes to hang out with friends, drive the 4-wheeler and spend time at the lake.

She plans to attend Bismarck State College in the fall to pursue a major in nursing.

Kelsey is the daughter of Terry and Cheryl Weigel of Kintyre.

Taco Salad
1 1/2 lbs. hamburger
1 pkg. taco seasoning mix
1 (8 oz.) bottle Thousand

Island dressing
1 (8 oz.) bottle Catalina or
Western dressing
1 bag Nacho cheese tortilla
chips (Doritos)
1 hd. lettuce or 1 bag lettuce
4 tomatoes chopped
8 oz. grated cheddar cheese

Brown meat, drain well. Add the taco seasoning, mix and prepare according to package directions. Chill well. Add dressings (may use less dressing.) Keep chilled. Add lettuce, tomatoes, cheese, and crushed chips just before serving.

Kelsey Weigel Kelsey Weigel Chocolate Chip Cookies
1 C. sugar
2 C. brown sugar
2 C. oil
4 eggs
5 C. flour
1 tsp. salt
1 tsp. vanilla
2 tsp. baking soda
1 pkg. of chocolate chips
(2 cups)
1 C. walnuts (optional)

Preheat oven at 350°. Beat sugar,brown sugar and oil together. Then beat eggs. Then put the eggs, flour, salt, soda and vanilla in the batter and mix well. Then add your chocolate chips and your walnuts (optional). Bake for 9 to 11 minutes.

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