Salads and Sandwiches

LAYERED TACO SALAD

1 lb ground beef

1 packet taco seasoning mix

1 cup iceberg lettuce, torn into bite size pieces

½ green pepper, sliced (optional)

1 tomato, chopped

½ cup shredded cheddar or Monterey Jack cheese

1/3 cup salsa

¼ cup Catalina dressing

½ cup sour cream

Tortilla chips

  1. Brown meat in non-stick skillet for 5 minutes, stirring.
  1. Add taco seasoning mix and 1 teaspoon water, cook, stirring, for 5 minutes.
  1. Chop tomato, slice green pepper, grate cheese, wash and shred lettuce.
  1. Mix Catalina dressing and salsa together in a small bowl.
  1. Place tortilla chips on platter. Cover with lettuce.
  1. Spoon meat over lettuce.
  1. Top with tomato and green pepper.
  1. Sprinkle with cheese.
  1. Top salad with sour cream, serve with salsa/dressing mix.
  1. Serve.

Optional: For added touch, complete with sliced black olives, slices of avocado, or add 1 can of chili beans to meat mixture as it is cooking

MACARONI SALAD

1 – 12 oz package macaroni

½ cup chopped sweet onion, such as Vidalia

½ cup chopped celery

½ red pepper, chopped

½ cup mayonnaise

salt and pepper to taste

  1. Cook macaroni in a large pan of boiling, salted water for 10 minutes. Drain in colander and rinse with cold water.
  1. While still slightly warm, add the rest of the ingredients. Refrigerate in airtight container.

SHRIMP SALAD

1 ½ lbs medium shrimp, cooked and shelled

1/3 cup celery, finely chopped

¼ cup sweet pickle relish

¾ cup mayonnaise

2 hard boiled eggs

1 tablespoon fresh parsley, finely chopped

  1. Pick over shrimp and remove any veins down center of backs. Rinse and dry on a paper towel. Chop coarsely.
  1. Combine celery, relish and mayonnaise, stirring well. Add shrimp and finely chopped hard boiled eggs and parsley.

SANDWICH FILLINGS

Use as fillings for sandwiches or wraps or as salad fillings for tomatoes or as toppings on salad greens.

Chicken Salad

3 cups chopped, cooked chicken (about 2 breasts)

½ cup chopped celery

2 hard boiled eggs, chopped

1/3 cup mayonnaise

¼ cup sweet pickle relish

½ cup green onions, thinly sliced

1 teaspoon prepared mustard

In a mixing bowl, combine chicken, celeryand green onions. Stir in mayonnaise, sweet pickle and eggs. Stir in mustard. Cover and chill at least one hour.

Ham Salad: For ham salad, substitute finely chopped ham for the chicken.

Tuna Salad

1 - 6 ½ oz can tuna, drained

3 tablespoons mayonnaise

pinch celery salt

1 teaspoon lemon juice

¼ teaspoon salt

¼ teaspoon pepper

Combine ingredients and mix with a fork until smooth. Store in refrigerator in airtight container until use.

Egg Salad

6 hard boiled eggs

2 tablespoons mayonnaise or to taste

½ teaspoon paprika

1 tablespoon sweet pickle relish

½ teaspoon salt

¼ teaspoon pepper

  1. Chop hard boiled eggs finely. Put in bowl and add the rest of the ingredients. Stir to mix.
  1. Store in airtight container in refrigerator until use.

POTATO SALAD

12 small red potatoes

½ cup mayonnaise

½ tablespoon prepared mustard

½ cup celery (1 stalk), thinly sliced

¼ cup sweet onion, finely chopped

¼ cup sweet pickle relish

¼ teaspoon salt

¼ teaspoon pepper

pinch paprika

  1. Place potatoes, with skins on, in a saucepan and add water to cover with 1 teaspoon salt. Bring to boil and simmer for 15 minutes until just tender, test with a knife, they will be soft in center.
  1. Drain in colander and rinse with cold water to stop cooking.
  1. Cut potatoes into quarters, leaving peel on and set aside.
  1. In a medium mixing bowl, combine the mayonnaise, mustard, celery, onion, relish, salt and pepper.
  1. Add potatoes and gently combine with dressing.
  1. Place on serving dish and sprinkle with paprika.

HAMBURGERS

1 pound ground sirloin or chuck

1/4 cup dry breadcrumbs

1/4 cup milk

1 egg

1 small onion, finely chopped

1/2 teaspoon garlic salt

1 teaspoon A1 or Worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon pepper

To finish: 4 slices cheese (American, Swiss, Monterey Jack, etc.)

4 slices tomato

4 slices onion

lettuce

4 hamburger buns

  1. Mix all the hamburger ingredients together and shape into 4 patties.
  1. Preheat skillet and add a scant tablespoon oil to the pan to prevent sticking. Cook the hamburgers over medium heat for 3 to 4 minutes. Turn and cook the other side for desired doneness (about 4 minutes for medium, 5 minutes for well done).
  1. To barbeque: Place hamburgers over hot coals or gas grill. Grill on one side for 4 minutes, turn and cook on other side until juices run clear (about 4 minutes).
  1. Serve between warmed bun with slices of tomato, onion, lettuce, etc.

For cheeseburgers: During last minute of cooking place slice of cheese on top of hamburger to melt.

SOUTHERN BARBEQUESANDWICH

1/2 lb boneless sirloin or flank steak

1/4 cup Worcestershire sauce

1/4 cup ketchup

1/4 cup light molasses or 1/4 cup brown sugar

1 tablespoon yellow mustard

1 tablespoon pepper sauce such as REDHOT

½ teaspoon salt

2 sandwich buns, split

  1. Pound meat with meat hammer until well flattened. Place steak in large resealable ziploc bag. Pour half of the Worcestershire sauce over steak in bag and marinade 1 hour or overnight.
  1. Meanwhile, make barbeque sauce. Combine ketchup, molasses, remaining Worcestershire sauce, mustard, redhot sauce and salt in small saucepan. Bring to a boil over medium heat, stirring. Reduce heat to low and cook 5 minutes until slightly thickened. Reserve.
  1. Cook under broiler with rack set at 4" or over hot coals or gas grill for 7 minutes brushing with barbeque sauce. Turn and cook 4 minutes on second side. Slice thinly across the grain and serve in sandwich buns.

Serves 2

TOSTADA SALAD

(Open faced tacos)

6 corn or flour tortillas or 6 tostada shells

1 tablespoon vegetable oil

1 medium onion, finely chopped

1 lb. ground beef of 1 lb. shredded cooked chicken

1 (8 oz) can tomato sauce

1 (16 oz.) can refried beans, heated

1 (15 oz.) jar taco sauce

3 cups grated Monterey Jack or cheddar cheese

3 cups shredded lettuce

2 medium tomatoes, sliced

Sour cream

  1. If using tortillas: In a large skillet, heat enough oil to cover pan. Fry 1 tortilla at a time until brown and crisp, about 30 seconds on each side. Remove and drain on paper towels. (Tortillas can be prepared the day before. To reheat, put uncovered into a 200ºF oven for about 20 minutes).
  1. For beef tostadas: In the same skillet, heat the 1 tablespoon oil. Add onion. Saute until onion is soft. Add beef and cook until brown, stirring frequently. Drain off excess grease. Stir in tomato sauce. Simmer, uncovered, for about 10 minutes.
  1. For chicken tostadas: Shred or finely chop the cooked chicken. Combine tomato sauce and cooked chicken. Simmer, uncovered for about 10 minutes.
  1. To assemble: Place about ¼ cup refried beans on each tortilla; spread with about 1/3 cup of the meat or chicken mixture. Sprinkle with cheese and lettuce. Arrange tomato on top. Top with salsa and sour cream if desired.

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