Recipe Box

Mom’s Taco Salad July 19, 2007

Filed under: beef,salads — bonny @ 12:57 pm

1 lb ground beef

1 onion, chopped

1 can kidney beans

1 can green chilies

1 package Schillings taco seasoning




Catalina salad dressing

Brown ground beef and onions, drain fat.  Stir in beans, green chilies and taco seasoning mix, according to directions on the back of the package.

Serve ingredients individually, for “make your own salads” or combine in a large bowl.


Craisin Salad

Filed under: salads — bonny @ 12:54 pm

1 bag romaine lettuce

1 bag baby spinach

2 c shredded Monterey Jack cheese

2 Granny Smith apples, chopped and dipped in lemon juice (to prevent browning)

1 bag craisins

1 c cashews

cooked, cubed chicken (optional)


1/2 c sugar

1/3 c lemon juice

2 tsp minced onion

1 – 3 tsp Dijon mustard

pinch of salt

2/3 c olive oil

1 Tbsp poppy seeds

Combine salad ingredients, adding cashews last.  Wisk together dressing ingredients; pour over salad.


Seafood Fettuccini Salad June 20, 2007

Filed under: salads — bonny @ 9:51 pm

1/2 (16 oz) package fettuccini

1/2 c diced red onion

3/4 c diced celery

1/2 c diced green pepper

1 lb imitation crab meat

1 c mayo

1/3 c Italian dressing

1 T lemon juice

1/2 tsp celery seed

1/4 tsp dried oregano

1/2 tsp salt

1/8 tsp pepper

Cook pasta according to package directions; rinse; drain.  In large bowl, combine pasta, onion, celery, green pepper and crab meat.  In small bowl, combine remaining ingredients.  Toss into pasta mixture until thoroughly combined.  Refrigerate, covered, several hours or overnight.


Chicken Wild Rice Salad June 3, 2007

Filed under: chicken,salads — bonny @ 3:01 am

2/3 c light mayo

1/3 c nonfat plain yogurt

3 c cubed cooked chicken

3 c cooked wild rice

1/3 c sliced scallions

1 (8 oz) can sliced water chestnuts, drained

1/2 tsp salt

1/8 tsp pepper

1 c seedless red grapes, halved

1 c sliced or slivered almonds

In large bowl, combine chicken, wild rice, scallions, water chestnuts, salt and pepper and grapes.  Blend mayo and yogurt together, stir into mixture until blended.  Refrigerate, covered, a few hours.  Stir in (or sprinkle on top) the almonds just before serving.


White Bean Salad with Cilantro Vinaigrette January 30, 2007

Filed under: salads,vegetarian — bonny @ 6:04 pm

1 red bell pepper

4 – 6 green onions

2 c cooked great northern beans, or navy beans

1 c cooked garbanzo beans

1 c cooked barley

1/2 c Italian dressing

2 tbsp white wine vinegar

1 tbsp dried cilantro

2 tsp sugar

2 tsp olive oil

Chop vegetables, combine with beans, barley, and dressing ingredients.  Chill several hours before serving.


Black Bean Salad January 3, 2007

Filed under: salads,vegetarian — bonny @ 12:34 pm

1 can garbanzo beans

2 cans black beans

1 can corn

1 green or red pepper, diced

several green onions, chopped

Drain and rinse beans and corn in a colander.  Chop pepper and onions and gently mix together with beans in a large bowl.

1/4 c olive oil

1/4 c red wine vinegar

1 clove minced garlic

2 tbsp lime juice

1 tsp cumin

1 tsp chili powder

1/4 tsp salt

 Mix dressing ingredients, pour over beans and gently mix.  Refrigerate salad for at least an hour before serving.


Cucumbers in Sour Cream July 25, 2006

Filed under: salads — bonny @ 7:34 pm

I found this recipe at  It is very similar to(the same as?) my Mom’s recipe.

1/2 cup sour cream
1 tablespoon sugar
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon sesame seeds
salt and pepper, to taste
2 cucumbers (sliced thin)
1 small onion (sliced)

4-6 servings

serve immediately