Tuesday, May 4, 2010
Since this is Tuesday, when I usually share a Tried-and-True recipe that I've fixed myself or enjoyed with friends or family, I pulled a goody from my recipe file! This recipe comes from a mother-daughter team who I attended church with in Scott Depot, WV.
Whenever we would have a covered dish dinner at church, often either Juanita or Cindy Quaranta would make this wonderful salad. They would bring the individual ingredients and toss it together right before we ate. I understand that both ladies have since moved from that area, but their salad recipe remains in my box, and I remember them fondly when I fix it.
1 large head of lettuce
2 tomatoes, diced
1 lb. grated cheese (your choice)
1/2 onion, chopped
1 can (15 oz.) Ranch Style Beans, drained, rinsed and chilled
3/4 bottle Catalina Dressing, chilled
1 medium package of Frito Corn Chips, crushed
Combine all ingredients except last two and chill. Add last two just before serving and toss well.
Note: Ranch Style Beans are "Texas" food. Janet (other daughter who lives in Ohio-doggone Yankee!:0) uses Van Camp's Chili Beans)
****Happy Anniversary to Mom and Dad today!!****
I will be at these swaps today: