1lb. Ground Beef
1/4 c. Chopped Onion
2 C. Kidney Beans, drained
1/2 C. Catalina French Dressing
1/2 C. Water
1 TB. Chili Powder
4 C. Shredded Lettuce
Grated Cheese
Brown meat and onions, stir in beans. Add dressing, chili powder, and water. Simmer 15 min. Toss lettuce and 11/2 C Cheese ans serve meat mixture hot on top of lettuce. Top with remaining cheese.
Submitted by: Marilee Welsh
1 8oz. pkg. Cream Cheese
1 20oz. can pineapple tidbits, drained
2-3 Bananas, sliced
1/2 c. Chopped Pecans
3/4 c. Sugar
1 13 oz. pkg. Frozen Raspberries
1 13 oz. Cool Whip
Whip cream cheese, add sugar and mix. Stir in rest of ingredients, fold in cool whip.
Submitted by: Ruth Pistorius
2 large Tomatoes
1 large all of Fresh Mozzarella(about 1 cup)
1 bunch Fresh Basil
2 C. Mixed Organic Baby Salad Greens
1 Recipe Balsamic Dressing
Slice tomatoes and mozzarella. Rinse basil and remove leaf from stem. On large salad platter arrange a layer of salad greens. Top with alternate layers of tomato, mozzarella, and basil leaves. Drizzle with dressing and enjoy. Serves 4
Recipe for Balsamic Vinaigrette Dressing:
1/3 c. Balsamic vinegar
1/4 c. extra virgin Olive Oil
1 Shallot, chopped
Salt and freshly ground pepper
1 tsp. sugar or honey
Combine all ingredients except the oil in a blender. While blending, gradually pour in the oil-this will allow optimum emulsification. Adjust to your taste.
Submitted by: Stephanie Ransom
2 C. Vegetable Oil
1/4 C. Cider or Red Wine Vinsgar
1/4 tsp. each Salt and Paprika
6 C. Torn Mixed Greens
1 C. Shredded Cheddar and Jack Cheese
1/3 C. Sugar
1 clove garlic, minced
1/8 tsp. Pepper
2 1/2 C. Sliced Strawberries
1/2 C. Chopped toasted walnuts
Mix first 7 ingredients in a jar with lid. Shake well to make dressing. Toss remaining ingredients with dressing. Serves 6-8.
Submitted by: Yvonne Cooper
1 8oz. can crushed pineapple
1 egg, beaten
1/2 c. Sugar
1 tsp. flour
2 tbsp. Apple Cider Vinegar
8 oz. Frozen Whipped Topping
1 lb. Apples
1 C. Dry roasted Peanuts
Drain juice from pineapple and combine the juice, egg, sugar, flour, and vinegar in small saucepan. Cook and stir over medium heat until thickened. Cool completely. Fold in whipped topping and 1/2 c. peanuts. Peel, core and slice apples. Fold apples and pineapple into cooled mixture. Garnish with remaining peanuts. Yields 6-8 servings.
Submitted by: Cindy Jacobson
1 Head Cabbage
2 10oz. cans chicken
2 cans Sliced water chestnuts, cut in half
Carrots, sliced or grated
3/4-1 C. Soaked Raw Almonds, Chopped
Sea salt to taste.
Submitted by: Karen Adamson
Spinach (I like to add a little iceberg lettuce)
Red Grapes
Chopped Pistachios
Craisins
Diced Pears
Blue Cheese Crumbles
Toss with raspberry vinaigrette.
Submitted by: Marcy Aiken
1 minced onion or 1 tsp. onion flakes
Celery Salt (to taste)
Parsley (to taste)
13.5 oz can of pineapple tidbits
1 cup mandarin oranges (drained)
1 cup diced celery
½ cup slivered almonds
2 tablespoons olive or vegetable oil
2 tablespoons fresh orange juice
2 tablespoons vinegar
½ tsp. salt
Dash of marjoram
2 large cans of canned chicken
Mix all ingredients together and then add chicken. Refrigerate 1 hour and then drain juice. Mix with ½ cup miracle whip. Can eat as salad or put on croissants for sandwiches. Serves approx. 12-18
Submitted by: Shannon Peery
1 large head of lettuce
1 large head of cauliflower
1 large yellow onion
Layer lettuce, cauliflower & onion in large bowl. Refrigerate 12
hours.
Fry 1 lb. bacon-crumble over layers. Grate 2 cups of cheese (any kind)
over that.
Mix together 1 cup sugar, 1/3 cup grated parmesan cheese and 1 1/2 cups
Miracle Whip.
Pour over top of mixture. Stir well just before serving.
Submitted by: Diane Woolsey
5 large red apples
16 oz cool whip
3 snicker bars
Chill snickers beforehand. Peel and core apples, then dice. Add cool whip and snickers. Chill until served.
Submitted by: Selina Davis
1 ½ cups buttermilk
1 large package instant vanilla pudding
1 large can mandarin oranges – drained
1 large can pineapple tidbits – drained
18 fudge striped shortbread cookies
1 banana sliced
1 12 oz. cool whip
Beat pudding in buttermilk until well mixed (Don’t beat until thick as it is hard to mix in the fruit). Fold in oranges and pineapple. Just before serving add banana, cookies and cool whip.
Submitted by: Kara Snarr
3-4 lbs boneless, skinless chicken
3 pks 8 oz cream cheese – soften
1 cup mayo (not miracle Whip)
1 Tablespoon lemon juice
saltless garlic or accent seasoning
1 ½ cups celery sliced thin
apples (2 green)
grapes (1 bunch)
Whip cream cheese, add mayo and lemon juice and season salt. Add chicken, celery, fruit. Add cashews. You may brown cashews in oven to keep them crunchy.
Submitted by: Melinda Mecham
3 chicken breasts – boil with salt and pepper, cool and shred
1 bag of the bow tie pasta (6 oz.)
3 green onions
2 stalks celery
Dressing:
½ pint sour cream
½ pint Miracle Whip
1 Tablespoon sugar
½ teaspoon ginger
½ teaspoon salt
Cashews to taste
Optional:
Red grapes
Pineapple
Toasted almonds
Submitted by: Kay Gledhill
Lettuce
Cucumber
Green Onion
Slivered Almonds
Maifun rice sticks
Chicken
Break off a handful of the rice sticks and soak in hot water for 15 minutes, drain and add to salad.
Dressing:
1 cup veggie oil
1 cup sugar
1 cup vinegar
1 teaspoon accent
1 teaspoon salt
1 teaspoon pepper
Submitted by: Lisa Crane
1 lb ground beef
1 8 oz can pinto beans, drained
½ cup onion, chopped
½ head lettuce, torn
2 Tablespoons fresh cilantro, chopped
2 cups corn ships, crushed
½ teaspoon garlic powder
1 cup cheese, grated
½ teaspoon ground cumin
1 tomato, chopped
Salt and pepper
Brown the ground beef with onion, cilantro and spices. Drain grease. Drain and rinse beans. Add beans to meat. Heat through. For each serving, place lettuce on corn ships. Top with hot meat mixture, cheese and tomatoes. Salt and pepper to taste. Serve with sour cream and salsa, if desired.
Dressing:
1 cup mayonnaise
4 Tablespoons red wine vinegar
1/3 cup sugar
Mix and marinate for 2 hours.
4 cups broccoli
1 cup cheddar cheese
11-12 slices bacon cooked crisp and broken
1 red onion
Mix together with dressing just before serving.
Submitted by: Christina Millican
2 heads cabbage, chopped
8 green onions, chopped
4 chicken breasts, cooked and chopped
1 cup slivered almonds
4 Tablespoons sesame seeds
2 pkg chicken Ramon Noodles, broken up
Dressing:
2 Tablespoons sugar
1 teaspoon salt
1 teaspoon accent
1/8 teaspoon pepper
¼ cup salad oil
1 Tbls sesame oil
3 Tablespoons rice wine vinegar
2 pkg chicken flavor from Ramon Noodles
You will need a big bowl for this! Mix the dressing, the noodles and the salad right before serving.
Submitted by: Peggy Stevens
Dressing:
½ cup mayonnaise
¼ cup sugar
1 Tablespoon wine vinegar
Mix 3-4 hours before serving.
1 can water chestnuts
1 large head broccoli in small pieces
1 cup grated Swiss cheese
½ small red onion (chopped fine)
½ lb cooked crisp bacon
1 large head cauliflower in small pieces
Combine salad ingredients with dressing and serve immediately.
Submitted by: Peggy Stevens
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