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.