Texas frito salad
1 head iceberg lettuce, chopped
1 red onion, chopped
2 good tomatoes chopped
1can kidney beans, drained and rinsed
2 cups Cheddar cheese shredded
1/2 bag fritos
Catalina French dressing



Goes great with barbecue. My kids loves this. Can make ahead and add fritos and dressing before serving!

This is a super easy fruit cobbler and taste great either alone or with ice cream. I like to eat it warm.


Easy Fruit Cobbler


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup Butter (2/3 stick)
1 cup Sugar
1/2 cup Milk
1 1/2 teaspoons Baking powder
1 cup Flour
4 cups Fresh berries or peaches

Melt butter in 8-inch square baking pan

Mix sugar, flour and baking powder. Add milk. Mix and pour into baking pan with butter. No need to stir.

Add fruit evenly over top and sprinkle with more sugar.

Bake at 375ºF for 25 minutes. If not done to an even brown, cook for 5 minutes at a time until done.

This is THE recipe I am famous for. All 'good for you' ingredients!

Taco Salad

1 lb bag of salad greens
I can chopped black olives
I can red kidney beans (drained & rinsed)
1 can garbanzo beans (drained & rinsed)
1 lb ground turkey (browned)
1 lb cheese of choice (grated)
a couple good size handfuls of Tortilla chips (crushed)
12 to 16 oz salsa of choice


Combine all ingredients in large bowl (I have a dish pan that I use just for this)
Top each serving with a dollop of unsweetened plain yogurt. Yum!
(You can reheat leftovers quickly in a skillet the next day)

I have added what ever I had around the kitchen to this. (try raisins, crannies, avocado slices, nuts, etc.) Think texture.

(Expect company to just appear! It always happens to me. )

CHICKEN ENCHILADAS
Marcy Cady

Sauce: 2 cans cream of chicken soup
1 soup can water
1 cup sour cream
1 can diced green chilies

Mix sauce and heat until smooth. Add chilies last as they will become spicy hot if boiled too long.

Filling: 3 half breasts of chicken, cooked and diced
1 cup grated cheddar cheese
1/2 cup shopped green onions
1 can sliced black olives

2 dozen corn tortillas

Dip tortillas in hot oil a few seconds until soft. Place a little bit of sauce in bottom of dish to avoid crisp shells. Fill tortillas with one tbsp. filling and 1 tbsp. sauce. Roll and place in baking pan seam side down. Pour rest of sauce over enchiladas. Cover with additional shredded cheese.

Bake 350 degrees for 35-45 minutes.