Tacos in Pasta Shells Recipe:

INGREDIENTS:

1 1/4 pounds lean ground beef
1 (3 ounce) package cream cheese
1 teaspoon salt
1 teaspoon chili powder
18 jumbo pasta shells
2 tablespoons butter, melted
1 cup taco sauce
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1 1/2 cups crushed tortilla chips
1 cup sour cream

Preparation:

* In a large skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese, salt and chili powder; mix and simmer for 5 minutes.
* Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss cooked shells in butter.
* Preheat oven to 350 degrees F (175 degrees C).
* Fill shells with beef mixture and arrange in a 9×13 inch baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes.
* Remove dish from oven and top with Cheddar cheese, Monterey Jack cheese and tortilla chips; return dish to oven to cook for 15 minutes more.
* Top with sour cream and onions; serve.

INGREDIENTS:-

Crushed Pineapple  -1 can,
Apricot Halves  -1 can, Dash of salt
Cottage Cheese  -2 cups,
Unflavored Gelatine  -2 tbsp,
Lemon juice  -2 tbsp,
Liquid (juice from Canned fruit with water added to equal 1 cup)  -1 cup,
Sour Cream  -1 cup,
Whipping Cream  -1 cup,
Granulated Sugar  -1/2 cup
Graham cracker crumbs  -1/2 cup,
Melted Butter  -3 tsp,
Finely Chopped nuts  -3 tsp.

PREPARATION OF PINE APPLE APRICOT REFRIGERATOR CHEESE CAKE RECIPE:-

•    Place the pineapple and apricot halves in the work bowl of a food processor or blender.
•    Process until pureed, about 45 seconds. Transfer to a large mixing bowl. Add salt and pureed cottage cheese and mix well.•    Place the gelatine and lemon juice in a medium bowl and stir well. Place the cup of mixed fruit juices in a small saucepan over high heat and bring to a boil.
•     Pour over gelatine mixture and stir until gelatin is dissolved. Cool slightly, about 10 minutes.
•    Gradually add gelatine mixture to the cheese mixture and blend thoroughly. Fold in sour cream.
•    In a large bowl of an electric mixer, beat whipping cream at medium-high speed just until mixture begins to thicken, about 15 seconds.
•    Gradually add sugar and beat until soft peaks form. Fold whipped cream into cheese mixture.
•    Pour into a 9-inch spring form pan and chill several hours until set.
•    Unmold cake on serving plate.
•    In a small bowl, combine the graham cracker crumbs, melted butter and chopped nuts, mix well. Sprinkle over the top of the cake and serve.