Mexican Salad

My mother in law makes this salad every time she serves enchiladas. I love how well the two go together.

1 green salad prepared how you like it
1 can three bean salad, drained (you can also find it at the service deli in the grocery store)
1 bag of Fritos
1 cup shredded cheese
Catalina salad dressing

Top the salad with the three bean salad. Break up Fritos over salad mixture, top with shredded cheese and serve with Catalina.

Serve with Sour Cream Chicken Enchilada Casserole

**TIP**
When I serve this I have the toppings on the said for people to dress the salad themselves. If it is all mixed together and there are left overs it will not taste that good the next day.

Sour Cream Chicken Enchilada Casserole

2 cooked and shredded chicken breasts (or use canned chicken)
2 cans cream of chicken soup
1 cup sour cream
1 and 1/2 cup shredded cheddar cheese
1-2 cans chopped green chilies
4 chopped green onions
12 corn tortillas

In a large bowl mix together chicken, soup, sour cream, chilies, onions, and 1 cup of the cheese.
Spray the bottom of a 9x13 or two 8x8 pans with non stick cooking spray. Break up half of the tortillas and layer them on the bottom of the pan(s). Spread half of the chicken mixture over the top of the tortillas, layer the remaining tortillas on top of chicken mixture then top that with the last of the chicken mixture. Sprinkle the top with the remaining cheese, cover with foil and bake in 350* oven for 30 minutes. Uncover and bake another 5-10 minutes until cheese is melted and sides are bubbly.

Serve with Mexican Salad

**TIP**
When I make this recipe I use two 8x8 pans. I bake and serve one pan and the other I cover with saran wrap and foil then freeze it unbaked for a later date. To cook from frozen remove the saran wrap cover with foil and bake 45 minutes, remove foil and bake another 5-10 minutes until cheese is melted. You can also thaw in the fridge and follow the baking directions from above.

Orange Julius

This is one of the first things I remember learning to make in the kitchen. As a child we would enjoy this cool, frothy drink during the summer heat in St. George and on special holiday mornings.

1 cup milk
1 cup water
1/2 cup sugar
1 tsp vanilla
1/2 container of frozen orange juice (save the rest for another day)
12-15 ice cubes

Combine all except ice in blender mix well. Add ice a little at a time until you get the texture you desire. I like mine think and smooth.

Yield 5-6, 8 oz servings.

**Variations**
-Have fun trying this with other frozen fruit concentrates.
-For a more foamy drink use dry powdered milk and water. To substitute 1 cup of milk use 1 cup of water and 3 Tablespoons Dry Powdered Milk (Not milk alternative). You do not have to blend them together before adding them to this recipe.

Chicken Bowtie Salad

We once had this yummy salad dinner delivered by a neighbor for dinner (thanks Fife family). It is wonderful as a stand alone summer meal or as a great addition to any potluck.

1 cup red grapes, sliced
3-4 cooked chicken breast, cubed
12 oz box bowtie pasta, cooked al dente
1 can pineapple tidbits, drained
1 can water chestnuts, chopped
1 cup celery, chopped
2 green onions, chopped
2/3 cups Craisins
1 can mandarin oranges, drained
8 oz Coleslaw dressing
1/2 cup mayo
1 small can of cashews

Mix together all the ingredients, except for the dressing, mayo, and cashews in a large bowl. Combine dressing and mayo until well blended then pour over the ingredients in large bowl. Stir until well combined let rest in fridge overnight. Right before serving add cashews.

*if it seems to dry you can add more coleslaw dressing

Mandarin Orange Jell-O Salad

This yummy Jell-O salad is reminiscent of a childhood favorite ice cream bar. It has the creamy vanilla and orange flavors that blend so well into a refreshing dinner side dish.

1 pkg (6 serving size) Cook & Serve Vanilla Pudding
1 pkg (6 serving size) Orange Jell-o
2 cups boiling water
1/2 cup cold water
Ice Cubes
16 oz Cool Whip Thawed
1-2 cans mandarin oranges, drained, and rinsed in cool water
1/2 bag miniature marshmallows (optional)

Combine pudding and gelatin together in a metal bowl. Add boiling water and stir 2 min. till completely dissolved. Combine cold water and ice cubes to make 1 cup. Add to dissolved mixture until all ice melts.
Refrigerate until slightly thickened
Gently stir in Cool Whip with wire whisk until smooth
Refrigerate 20-30 min or until mixture is thick and will mound
Spoon mixture into serving bowl and stir in oranges and marshmallows'. Refrigerate 4 hours then serve.