Fritos Salad

From Cheryl Davis

5 Large tomatoes
1 can green beans
1 can kidney beans
3-5 green onions
1 C catalina dressing

Mix together, refrigerate.  Immediately before serving, stir in 1 pkg fritos, 1 small can sliced olives, 1 cup grated cheese.

30-Min Hamburger Buns

Fabulous recipe from the multi-talented Jeannee Stevens.  I may never buy hamburger buns again!

Cookie Sheet(s)
425 degrees F

                                              30 buns                       10 buns
Warm water                         3 1/2 Cups                   1 cup + 3 T
Oil                                          1 Cup                        1/3 C
Sugar or honey                       3/4 C                         1/4 C
Yeast                                         6 T                              2  T
Salt                                            1 T                               1 t
Eggs, beaten                              3                                  1
Cooked Grains -                        2 C                            3/4 C
kamut, oat groat,
wheat, whole millet
whole quinoa, spelt
barley, sweet rice....

Combine warm water, oil sugar, and yeast.  Mix, then let rest 15 minutes.  Add remaining ingredients and combine thoroughly.  Roll dough to about 3/4-inch thickness.  Cut into rounds about 4 inches in diameter.  Place buns on cookie sheet.  Brush tops with melted butter or margarine.  Let rise at room temperature, out of a draft , for about 10 minutes.  Bake for 10 minutes, or until lightly browned and done.  Buns freeze well for later use.

*One-half the amount of yeast may be used if you double the time for rising.

Fruit Delight

1 (29 ox) can fruit cocktail

2 20 ox cans chunky pineapple

2 11 oz cans mandarin oranges

1 pkg vanilla instant pudding, prepared

1 12 oz carton Cool Whip

Drain jice from cans of fruit and discard. Add pudding to fruit and mix well. Spread in a shallow dish and cover top with Cool Whip.

Taco Salad

1-1/2 lbs lean ground beef

2 tomatoes

1 can pitted ripe olives

6 green onions

tortilla chips

1 8-oz pkg cheddar cheese

1 pkg taco seasoning

1 lg head lettuce

1 can red kidney beans

1/2 bottle catalina salad dressing

Brown ground beef and drain. Add taco seasoning and water as per package. Cover and simmer about 8 to 10 minutes. Cool completely. Tear lettuce into bite-size peices. k Drain beans. Slice olives and onions; cut tomatoes in chunks. Mix everything together except chips. Use as much Catalina as needed to coat salad. Break up chips and add just before serving.

Cheddar Corn Bread

2 pkg (8-1/2 oz each) corn bread/muffin mix

2 eggs, beaten

1/2 C milk

1/2 C plain yogurt

1 can cream-style corn

1/2 C shredded cheddar cheese

In a bowl, combine the corn bread mix, eggs, milk and yogurt until blended. Stir in corn and cheese. Pour into a greased 13x9 in baking dish. Bake at 400 degrees for 18-22 min or until a toothpick inserted near the center comes out clean. Cut into squares. Serve warm.

Apple-Orange Jello

from Alicia Sorensen

2 pkg(6oz) jello (raspberry, strawberry, cranberry)

2 C orange juice

2-3 apples, peeled then grated

Bring oj to boil, remove from heat, stir in jello. Add 2 C ice cubes, when dissolved add apples and refrigerate for 1-2 hours.

Mexican Cheddar Skillet Chicken

4 boneless, skinless chicken breast halves (about 1-14 lb) coarsely chopped

2 T oil

3 C instant long grain rice, cooked

1 can whole tomatoes, drained, chopped

1 jar chunky salsa

1 C shredded sharp cheddar cheese

1. In skillet, cook chicken in hot oil 4 to 5 minutes until browned.

2. Stir in rice, tomatoes and salsa. Reduce heat to low. Simmer, covered, 8 to 10 minutes until chicken is cooked through.

3. Sprinkle with shredded cheese. Cook about 3 minutes longer until cheese is melted.