The Ultimate SALAD Recipe Collection - CD

1 pound Ground beef -- lean

Onion -- medium

Green pepper, large -- chopped

8 ounces Tomato sauce -- no-salt

1 tablespoon Vinegar

1 teaspoon Mustard -- dry

1/2 teaspoon Pepper, red -- crushed

1/2 teaspoon Basil, dried -- crushed

1/4 teaspoon Garlic powder

1 tablespoon Water

Tortillas -- 8-inch

4 cups Lettuce -- shredded

Tomatoes, cherry -- halved

Carrot, medium -- shredded

1/4 cup Parmesan cheese -- grated

Cook beef, onion, and 1/4 cup of green pepper till beef is brown;

drain. Add next 7 ingredients. Bring to boil; reduce heat. Simmer 15

minutes. Warm foil-wrapped tortillas in a 350F oven for 10 minutes.

Spray 4 10-ounce casseroles with nonstick spray coating; press 1

tortilla into each. Bake in a 350F oven for 15 minutes. divide lettuce

among 4 plates. Place a tortilla on each plate. Spoon beef mixture into

tortillas. Top with remaining green pepper, tomatoes, carrot, and cheese.

1 cup cucumber -- peeled seeded, dice

1 pint sour cream

1 tablespoon white wine vinegar

1/2 teaspoon salt

1/8 teaspoon cayenne

1 tablespoon onion -- grated

3 tablespoons fresh dill -- chopped

Mix sour cream, vinegar, salt, cayenne, and grated onion. Stir in

chopped dill and diced cucumber. Refrigerate two hours before serving.

2 boxes frozen broccoli spears

8 ounces Italian salad dressing

3/4 cup mayonnaise

1/3 cup sour cream

2 hard-boiled eggs -- chopped

3/4 tablespoon chives -- chopped

Cook broccoli according to directions on package. Drain well.

Marinate the spears in Italian Dressing at room temperature for 4-7

hours. Meanwhile, make a mixture of the mayo, sour cream, chopped

eggs and chopped chives and refrigerate till spears are thru

marinating. Drain spears well, and add the mayo mixture, stirring in

gently so as not to break spears. Serve cold. Serves about 4 comfortably.

1 package Raspberry Jello

1 cup Boiling water

1 package Frozen raspberries

1 can Whole cranberries

Dissolve Jello in boiling water. Mix in raspberries and cranberries.

Chill until firm.

1 tablespoon flour

1/3 cup sugar

1 egg -- lightly beaten

1 1/2 tablespoons lemon juice

1/4 cup orange juice

1/2 cup pineapple juice

1/2 cup whipping cream

Mix flour and sugar in top of double boiler. Stir in egg. Add fruit

juices and cook over medium heat, stirring, until thick. CHILL. Whip

cream and fold into chilled fruit salad, especially those made with

fruit juice and gelatin.

4 Boned chicken breasts -- cook

1 cup Sherry

1 teaspoon Salt

1/2 teaspoon Sugar

1 Head red leaf lettuce

1/2 cup Cilantro -- (leaves) optional

3 tablespoons Sesame seeds -- toasted golden

4 Scallions; w/green -- chopped

Cut cooked chicken breasts in half. Put in large bowl with wine, salt

and sugar. Toss, cover and marinate for 24 hours in the refrigerator.

Next day drain off marinade. Arrange lettuce leaves on serving platter;

place chicken pieces in the center. Sprinkle with sesame seed, cilantro

leaves, and scallions.