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CHICKEN
TACO SALAD
Ingredients
1 lb ground beef
1/2 head lettuce; torn into bite-sized pieces
2 tomatoes; cut in pieces
15 oz can kidney beans; drained
1 package taco seasoning mix
1/2 cup grated cheddar cheese
hot sauce to taste
1/2 bag tostado chips
1 bottle kraft catalina salad dressing
Instructions
Cook ground beef. Drain fat. Prepare taco mix as directed.
Place lettuce, tomatoes, and chips in a large bowl.
Add drained beans, grated cheese, and salad dressing.
Mix well. Serve immediately. Add hot sauce to suit your
taste.
CABBAGE
SALAD
Ingredients
3 c Cabbage; finely grated
1/4 ts -salt
1 Onion; small,minced
2 Apples; red, unpeeled,grated
2
tb Vinegar
1/2 ts -salt
1/4 ts -pepper
1/2 c Sour cream;thick
1 tb Sugar
Instructions
Mix together in a large bowl, grated cabbage, minced
onion, salt and grated apples.
Mix
togehter sugar, vinegar, salt, pepper and thick sour
cream. Refrigerate the salad and dressing for
20 minutes before serving. Pour dressing over the
cabbage, mix well.
WHIPPED CHERRY PINEAPPLE SALAD
Ingredients
1 (21 oz.) can cherry pie filling
1 (20 oz.) can crushed pineapple, drained
1 (14 oz.) can sweetened condensed milk
1 (8 oz.) container Cool Whip
Instructions
Combine pie filling, condensed milk, pineapple and fold
in Cool Whip. Refrigerate for about 20 minutes.
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My favorite kind of recipes - QUICK & EASY! This cookbook
is so good it has a sequel.
If you take salad for church,
club or work pot lucks, you will love the Salad Blaster. Also
comes in small size perfect to take to work for your lunch.
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Jumbo Salad Blaster(TM) adds the exact amount of dressing
at serving time. Just fill cap, then "blast" and
shake when you're ready to eat. Lettuce is crisp - no soggy
disasters! Dishwasher safe polypropylene is in jumbo 4-qt.
size for potlucks. Individual 3-cup size also available.
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