"Of all the rights of women, the greatest is to be a mother". ~Lin Yutang

Friday, July 23, 2010

Taco Salad


2 lb hamburger meat or ground turkey
1 small onion
1 large package of grated cheese
1 taco seasoning package
1 can of kidney beans
2 tomatoes
1 head of lettuce
1 bag of Doritoes
1 large bottle of Western OR Catalina Salad Dressing


MIX and brown the meat and onion in skillet. Drain and add taco seasoning package according to directions. Let meat cool. Add drained kidney beans and cheese. Cut up lettuce and tomatoes: add to the meat mixture. Before serving, add crushed chips and dressing. MIX WELL.

Strawberry Pretzel Squares


2 cups finely crushed pretzels
1/2 cup Sugar, divided
2/3 cup Butter or margarine, melted
1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 Tbsp. Milk
1 cup thawed COOL WHIP Whipped Topping
2 cups boiling water
1 pkg. (6 oz.) JELL-O Strawberry Flavor Gelatin
1-1/2 cups cold water
1 qt. (4 cups) strawberries, sliced

HEAT oven to 350°F. MIX pretzel crumbs, 1/4 cup sugar and butter. Press onto bottom of 13x9-inch pan. Bake 10 min. Cool. BEAT cream cheese, remaining sugar and milk until blended. Stir in COOL WHIP; spread over crust. Refrigerate. ADD boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in strawberries; spoon over cream cheese layer. Refrigerate 3 hours or until firm.