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
Follow in order :
1 can regular refried beans
1 lb. ground hamburger, cooked
1 can avocado dip or chopped avocados
1 8 oz. sour cream*
2 c. grated cheese
1 can sliced black olives
2 large tomatoes, chopped
chopped green onions to taste
*Mix with your sour cream, 2-3 tbsp. of miracle whip and 1/2 pkg. of Old El Paso taco seasoning. Layer on plate. Serve immediately with tortilla chips.
Submitted by: Shannon Peery
2 tsp. Olive Oil
1 lb. Ground Beef
1 Chopped Onion
2 C. Diced Celery
2 C. Shredded Carrot
3 cans Beef Broth
2 tsp. Dried Oregano
1 tsp. Pepper
1 1/2 to 3 Tb. Fresh Parsley
2 24oz. jars Chunky Ragu Sauce with tomatoes, garlic, and onion.
1 can Red Kidney beans, drained and rinsed
1 can Great Northern white beans, drained and rinsed
2 C. Small pasta tubes, cooked
1. Heat oil and add beef and saute until brown. Drain.
2. Stir in onion, celery, carrots, and simmer 10 minutes.
3. Add broth, Ragu, oregano, pepper, parsley, and simmer 10 minutes.
4. Add beans and additional water if too thick. Simmer 10 minutes.
5. When ready to serve, add small amount of pasta to bowl and pour soup over it. Sprinkle Parmesan cheese on top.
Submitted by: Corinne Taylor
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