From Teree, Recipe for July 2011:
Speedy Southwest Salad
6 Servings ++++ Prep Time 10 Minutes
Ingredients:
1 pkg. (10 oz.) ready to serve salad greens
1 can (15 oz.) whole kernel corn, drained
1 can (15 oz.) black beans, rinsed & drained
½ cp. ranch salad dressing |
½ cp. picante sauce
1 cp. crushed tortilla chips
½ cp. shredded cheddar cheese
½ cp. diced tomatoes |
Directions:
Place the greens in a large salad bowl. Top with corn and beans.
In a small bowl, combine the salad dressing and picante sauce; spoon over vegetables; toss to coat.
Sprinkle with tortilla chips, cheese and tomatoes.
Serve immediately.
From Teree, for those who asked for her recipe for French Toast:
FRENCH TOAST BAKE
1 cup brown sugar
½ cup butter, melted
3 tsp cinnamon (divided)
3 tart apples, such as Granny Smith, peeled, cored, and thinly sliced
½ cup dried cranberries
Texas toast to fit the pan
6 large eggs
1 ½ cup milk
1 tbsp vanilla
Combine brown sugar, butter, and 1 tsp cinnamon in a 13x9 baking pan.
Add apples and cranberries; toss to coat well.
Spread apple mixture evenly over the bottom of baking dish.
Arrange bread on top.
Mix eggs, milk, vanilla, and remaining 2 tsp cinnamon until well blended.
Pour mixture over bread, soaking bread completely. Cover and refrigerate 4 to 24 hours.
Bake, uncovered with aluminum foil, in a pre-heated oven at 375 degrees for 40 minutes.
Uncover and bake for an additional 5 minutes.
From Sandy, recipe for Chinese Cole Slaw:
Chinese Cole Slaw
1 cup oil
½ cup vinegar
½ cup sugar
2 packages of Ramen Chicken Noodle
1 cup almond slivers
1 package of cole slaw mix (1lb.)
Combine oil, vinegar, and 2 Ramen seasoning packets.
Crush noodles (in a Ziploc bag) and add oil mixture.
Let noodles soak for at least 1 hour.
Then combine noodles and slaw mix.
If you double the receipe, use only 3 of the 4 seasoning packets.
From Teree, for those who asked for the Breakfast Enchiladas recipe from White Castle:
1998 FINALIST
Submitted by Adam Takessian of Washington, DC
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