Taco Salad

2 ripe tomatoes -- diced


1/2 pound sharp Cheddar -- diced

1 large onion -- diced

1 head iceberg lettuce -- washed, drained,

and shredded

1 pound lean ground beef -- browned, crumbled,

and drained

1 cup salad dressing

= (Catalina recommended)

1 bag taco flavored chips - (7 oz) -- crushed

1 cup salsa

Tortilla chips -- to serve



Combine the tomatoes, cheese, onion, lettuce, and ground beef in a large

bowl. Add the salad dressing and mix well.



Just before serving, add the taco chips, tossing to combine with other

ingredients. Top each serving with salsa. Serve with tortilla chips.



This recipe yields 6 to 8 servings.

Baked Grilled Potato

4 large baking potatoes


2 sticks butter



Wash and pierce the potatoes with a fork and wrap each one in double thick, heavy duty tin foil. Place the potatoes directly onto hot coals and cook for approximately 45 minutes, turning potatoes often, using tongs. Split the potatoes and top with 1/2 stick of butter for each potato.

Warm Apple and Goat Cheese Salad

2 tablespoons raspberry vinegar or red wine vinegar


1/2 teaspoon Dijon mustard

1 small garlic clove, minced

1/2 teaspoon salt

1/2 teaspoon pepper

1/3 cup olive oil

1 tablespoon chopped fresh parsley leaves

3 Belgian endives, cored and separated into leaves

1 bunch watercress or spinach, washed

1 Granny Smith apple, sliced

4 ounces mild goat cheese, small log

1/4 cup chopped walnuts



Using a glass jar with a tight lid, combine the vinegar, mustard, garlic, salt, and pepper, and shake well to blend. Add the oil and parsley and shake.

On 4 plates, arrange the endive leaves like spokes around each plate. Arrange the watercress or spinach in the center. Preheat the broiler, and arrange the sliced apples slightly overlapping in 4 fan shapes, place in broiler pan. Cut the cheese into 4 slices and top each apple fan with slices of cheese. Broil until golden for approximately 5 minutes. Using a spatula, carefully place the apple slices and cheese on top of the endive. Drizzle the dressing over the salads and sprinkle with walnuts.

Coffee and Cream Cake

2 1/16 cups all-purpose flour


1 3/4 cups sugar

1 1/2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 cup vegetable oil

1/2 cup strong brewed coffee

1/2 cup coffee-flavored liqueur

3 large eggs

1 cup sour cream

Coffee and Cream Frosting

Garnish: cinnamon sticks,

chocolate-covered espresso beans

----Coffee and Cream Frosting----

1 teaspoon unflavored gelatin

1/4 cup cold water

2 cups heavy whipping cream

1/4 cup sugar

2 tablespoons coffee-flavored liqueur



Preheat oven to 325�F. Lightly grease and flour 3 (8-inch) cake pans.



In a large bowl, combine flour, sugar, baking soda, baking powder, and

salt. Add oil, coffee liqueur and eggs. Beat at medium speed with an

electric mixer until smooth. Stir in sour cream. Pour into prepared pans

and bake for 30 to 32 minutes, or until a wooden pick inserted in center

comes out clean. Let cool in pans for 10 minutes. Remove from pans and

let cool completely on wire racks. Spread Coffee and Cream Frosting in

between layers and top of cake,. Garnish with cinnamon sticks and

chocolate-covered espresso beans, if desired. Store in refrigerator.



Coffee and Cream Frosting: In a small bowl, soften gelatin in 1/4 cup

cold water; let stand for 2 minutes. Microwave gelatin mixture on High in

30-second intervals until dissolved (approximately 1 minute total). Set

aside, and let cool for 5 minutes.



In a large bowl, beat cream at medium high speed with an electric mixer

until slightly thickened. Gradually add sugar, 1 tablespoon at a time,

beating until stiff peaks form. Stir in gelatin mixture and liqueur.

Cover and chill for 4 hours.

Fresh Strawberry Cake

1 cup butter


1 3/4 cups sugar

5 egg whites

2 teaspoons strawberry extract

2 cups pureed fresh strawberries

1/2 cup sour cream

3 cups cake flour

1 tablespoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

Strawberry Cream Cheese Frosting

Garnish: fresh strawberries

---Strawberry Cream Cheese Frosting----

1/4 cup butter -- softened

1 package (8-ounce) cream cheese -- softened

1/4 cup pureed fresh strawberries

1/2 teaspoon strawberry extract

6 1/2 cups confectioners' sugar



Preheat oven to 350�F. Grease and flour 3 (9-inch) cake pans.



In a large bowl, beat butter and sugar at medium speed with an electric

mixer until fluffy. Add egg whites, one at a time, beating well after

each addition. Stir in strawberry extract, pureed strawberries, and sour

cream.



In a medium bowl, sift together flour, baking powder, baking soda, and

salt. Gradually add to butter mixture, beating until combined. Pour

batter evenly into prepared pans and bake for 30 to 35 minutes, or until a

wooden pick inserted in center comes out clean. let cool in pans for 10

minutes. Remove from pans and let cool completely on a wire rack. Spread

Strawberry Cream Cheese Frosting between layers and on top and sides of

cake. Garnish with fresh strawberries, if desired.



Strawberry Cream Cheese Frosting: In a large bowl, beat butter and cream

cheese with an electric mixer at medium speed until smooth. Add pureed

strawberries and strawberry extract beating until combined. Gradually

beat in confectioners' sugar until smooth.

Cinnamon apple cheesecake

Ingredients:

Ingredients for Crust:

1/2 cup butter, softened

1/4 cup packed brown sugar

1 cup all-purpose flour

1/4 cup quick-cooking oats

1/4 cup finely chopped walnuts

1/2 teaspoon ground cinnamon



Ingredients for Filling:

2 packages (8 ounces each) cream cheese, softened

1 can (14 ounces) sweetened condensed milk

1/2 cup thawed apple juice concentrate

3 eggs, lightly beaten



Ingredients for Topping:

2 medium tart apples, peeled and sliced

1 tablespoon butter

1 teaspoon cornstarch

1/4 teaspoon ground cinnamon

1/4 cup thawed apple juice concentrate Preparation:



Directions for Crust:

1. In a small bowl, cream butter and brown sugar until light and fluffy. Gradually add flour, oats, walnuts and cinnamon until well blended. Press onto the bottom and 1-1/2-inches up the sides of a greased 9-inch springform pan.



2. Place on a baking sheet. Bake at 325 degrees for 10 minutes or until set. Cool on a wire rack.



3. In a large bowl. beat cream cheese until fluffy. Beat in milk and juice concentrate until smooth. Add eggs; beat on low speed just until combined (batter will be thin). Pour into crust.



4. Return pan to baking sheet. Bake at 325 degrees for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.



5. In a large skillet, cook and stir apples in butter over medium heat until crisp-tender, about 5 minutes. Cool to r room temperature. Arrange over cheesecake.



6. In a small saucepan, combine the cornstarch, cinnamon and juice concentrate until smooth. Bring to a boil. Reduce heat; cook and stir for 1 minutes or until thickened. Immediately brush over apples. Refrigerate for 1 hour or until chilled. Remove sides of pan.
 
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