Uncooked Fondant

I asked mom for this recipe the other day and she emailed me a copy. It was hard for me to read, so I re-typed it and I thought I'd share it in case anyone else wanted it.

Uncooked Fondant
¼ cup butter or margarine, softened
4 cups powdered sugar, sifted
¼ cup evaporated milk
1 teaspoon vanilla
-Beat butter in medium bowl until light and fluffy.
-Gradually beat in powdered sugar.
-Beat in milk and vanilla.
-Knead on surface sprinkled with additional powdered sugar until smooth and glossy.
-Divide into portions.
-Knead in paste color and shape as desired.
Uncooked fondant can be well wrapped and refrigerated overnight; or frozen several weeks. Bring to room temperature before using. Makes about 1 cup.

Taco Salad Made Over

What You Need!
4 flour tortillas (8 inch)
3/4 lb. extra lean ground beef
1 Tbsp. chili powder
1 cup drained canned kidney beans, rinsed, well drained
1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
4 cups torn mixed salad greens
1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
1 large tomato, chopped
2 Tbsp. KRAFT Light Ranch Dressing
Make It!

HEAT oven to 425°F. Crumple 4 large sheets of foil to make 4 (3-inch) balls; place on baking sheet. Top each ball with 1 tortilla; spray with cooking spray. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)

MEANWHILE, brown meat with chili powder in large nonstick skillet. Stir in beans and salsa; cook until heated through, stirring occasionally.

FILL tortilla shells with salad greens, meat mixture, cheese and tomatoes. Drizzle with dressing.