Big Taco Salad
Submitted
by: LisaW |
3 lb
ground beef
3 each envelopes taco seasoning
mix 3 heads lettuce, shredded
3 cups shredded cheddar cheese
3 cups chopped tomatoes
2 cups chopped onion |
3
cans chopped or sliced ripe olives
(drained, 4-1/4 oz - each)
2 cans Ranch or chili beans, drained
1 lg bag corn chips
1 bottle (16 oz.) Catalina salad dressing
1 jar (12-oz) salsa |
| Brown beef, drain.
Add taco seasoning and prepare according to package directions.
Cool. Toss with remaining ingredients in a large plastic bag or
container. Yield: 45 servings. |
Spinach Salad
Submitted
by: LisaW |
1 1/2
lb spinach leaves, fresh
1/4 lb large mushrooms, fresh
2 tablespoons lemon juice
3 tablespoons Wine vinegar
3/4 cup Peanut oil |
salt
and black pepper, freshly ground
2 teaspoons Mustard, prepared
1 garlic clove,peeled/halved
4 bacon slices
(cooked until crisp, drained, and crumbled) |
| Trim off and
discard tough stems and bruised spinach leaves. Drain, wrap in
damp paper toweling, and refrigerate until ready to use, at
least several hours. When ready to use, spinach will be dry and
crisp. Trim and slice mushrooms diagonally. Place in nonmetal
bowl, add lemon juice, and toss to blend. Cover and refrigerate
until ready to use. Combine remaining ingredients except
crumbled bacon. Beat until blended. Refrigerate until ready to
use. Beat dressing just before using.To serve, combine spinach
leaves, mushrooms, and dressing, add crumbled bacon, and serve
at once. Yield: 8 servings. |
Eleven Layer Salad
Submitted
by: LisaW |
1
head iceberg lettuce, shredded
1 cup fresh parsley, chopped
4 eggs, hard cooked, chopped
1 large red pepper, sliced
4 carrots, sliced
1 cup olives, sliced |
3/4
lb green beans, cooked, sliced
1 teaspoon dill
1 cup radishes, sliced
3/4 lb sharp Cheddar cheese, shredded
1/16 lb bacon, crisply cooked, chopped
1 red onion, sliced |
Dressing:
2 cups Mayonnaise
1/2 cup parsley; chopped
1/2 cup Sour cream
2 tablespoons sugar
1 teaspoon dried basil
1 teaspoon dried dill
Salad - have ready a 3-qt. glass bowl or souffle dish.
Arrange the lettuce on the bottom. Sprinkle with all but 2
tablespoons of the parsley, making sure it comes to the edges of
the bowl. Continue layering with the eggs, red pepper, carrots,
olives, green beans, dill, radishes, Cheddar cheese, and bacon.
Finish with a layer of the sliced red onion. Yield: 6 servings.
Dressing - whisk together the dressing ingredients. Spoon
1/2 of the dressing over the salad and spread evenly. Sprinkle
with the reserved parsley. Cover tightly and refrigerate from 6
to 12 hours. Serve with the additional sauce on the side. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
|