Ingredients

• 1 pound ground beef
• 1 chopped onion
• 1 tomato, chopped
• 1 head lettuce, shredded
• 1 ripe avocado, cubed
• 1 pound grated cheddar cheese
• 1 can kidney beans drained
• 1 large bottle of Thousand Island dressing
• 1bag tortilla chips, crushed (save a few for garnishing, if wanted)

Directions

Brown hamburger meat and drain. Mix other ingredients in large; bowl mix well. Add hamburger meat and stir well. Garnish with tortilla chips to dress up.

*source: Clarion Ledger, Jackson, Mississippi

Ingredients

• 1(16oz)pkg.dry corn bread mix
• 8 oz. shredded cheddar cheese
• 1(4oz.)can chopped green chile peppers
• 1 green onion,chopped
• 2(15oz.)cans pinto beans,drained
• 1(8oz.)bottle Ranch-style salad dressing
• 1 green bell pepper,chopped
• 2(15.25 oz.)cans whole kernel corn,drained
• 2 tomatoes,chopped
• 1(3oz.) jar bacon bits

Directions

Prepare corn bread mix according to package directions,adding green chiles.Set aside,allow to cool and crunble.
Place half of cornbread in bottom of large bowl.Evenly layer with 1 can beans,1 cup salad dressing.1/2 chopped bell pepper,1 can corn,1 chopped tomato,1/2 jar bacon bits,1/2 package cheese and 1/2 green onion.
Repeat layer in same order using remaining ingredients,beginning with crumbled cornbread.
Cover,refrigerate 2 hours and serve chilled.
Makes 6 servings.

Ingredients

• Salt and pepper, to taste
• 1/2 cup olive oil
• 1 tsp. Worcestershire sauce
• 2 tbls. lemon juice
• 2 tbls. mayonnaise
• 1/4 tsp. minced garlic
• 1 head romaine lettuce, cleaned and torn
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup croutons

Directions

1. In small bowl, make dressing by whisking garlic, mayonnaise, lemon juice, Worcestershire sauce, olive oil, salt and pepper together.

2. Put lettuce in large salad bowl and drizzle dressing over lettuce. Toss well.

3. Top with Parmesan cheese and croutons.

4. Serve immediately.

Kitchen Helpers: Let your helpers whisk the dressing ingredients together

Serves 6.

Note from Kat: I always put the lettuce on TOP of the dressing and then toss. It seems to coat the leaves more evenly:)

Source: The Advocate – Baton Rouge, La

Ingredients

• 1 (12-oz.) can StarKist white albacore tuna in water
• 1/2 cup Hellman’s mayonnaise
• 4 large celery ribs, peeled and finely chopped
• 3 hard-cooked eggs, chopped
• 3 tbls. chopped sweet pickles, with their juice
• 1 tbl. minced onion
• 6 dashes Tabasco sauce
• 1 tsp. celery salt
• 1 tsp. McCormick Season-All
• Cracked pepper
• Salt

Directions

1. Drain tuna, put it in a bowl and break it up with a fork. Add 1/4 cup of the mayonnaise and blend well. Mix in the remaining ingredients, then add the rest of the mayonnaise.

2. Season to taste with celery salt, Season-All, pepper and salt. Salad is better if it sits at least 1 hour before serving.

Testing note: I omitted the celery salt and salt.

Source: As printed by the Advocate (Baton Rouge) from the book “Ham Biscuits, Hostess Gowns and other Southern Specialties.”

Ingredients

• 1 large box orang jello
• 8 oz container cottage cheese
• 12 oz tub cool whip
• 1 small can crushed pineapple (drained)
• 1 small can mandarine oranges (drained)

Directions

In a bowl, mix cottage cheese with dry jello.

Stir in pineapple and oranges

Fold in cool whip

Chill and serve