Taco Salad

Brown:

          1 pound ground beef

          1 medium onion, chopped

          in 2 T. olive oil

Season with:

          Garlic

          Salt and pepper

Add:

½ C. red chili sauce or mild enchilada sauce

1 C. salsa

1 can refried beans

1 can kidney beans or black beans

Simmer 30 to 60 minutes.

Serve over:

          Corn tortilla chips

Top with:

          Shredded lettuce

          Grated cheddar cheese

          Chopped tomatoes

          Salsa

          Guacamole

          Sour cream

          Chopped olives

          Raisins, optional

Chicken Pasta Salad

Cook & drain:

1 12 oz. bag tri-colored spiral pasta

Add:

1 1/2 C. cooked chicken, chopped

1 C. broccoli, chopped

1 C. Italian zucchini, sliced

1 C. green onion, sliced

1/2 C. red bell pepper, chopped

1 small jar marinated artichokes

1/2 C. grated Parmesan cheese

Dressing:

2/3 C. safflower oil

1/2 C. mayonnaise

4 T. olive oil

1/3 C. red wine vinegar

2 t. salt

1 t. dill

1/2 t. oregano

1/2 t. basil

1/4 t. tarragon

Ziti Macaroni

Cook & drain:
½ pound ziti macaroni
Fry:
½ pound Italian sausage
Melt:
½ C. butter or margarine
Add and stir until smooth:
¼ C. flour
1 t. salt
½ t. pepper
Stir in:
2. C. milk
Bring to a boil, stirring constantly.
Remove from heat.
Add:
¼ C. grated Parmesan cheese
Toss into macaroni. Pour ½ macaroni mixture into a 2 ½ quart casserole.
Mix in bowl:
1 pound cottage cheese
¼ C. grated Parmesan cheese
1 egg
1 T. chopped parsley
½ t. salt
1/8 t. pepper
Spread cheese mixture on top of macaroni.
Top with remaining macaroni.
Slice sausage and tuck in to top of macaroni.
Top with:
¼ pound grated mozzarella cheese
paprika
Bake, uncovered, 30 minutes at 350 degrees.