Ranch Taco Salad


1 1/2 lbs. ground beef
2-3 tomatoes (med. to lg.)
1 lg. onion
1 can kidney beans
1 1/2 lbs. shredded cheese (taco flavored or cheddar)
1 lg. head lettuce (can add more for a larger salad)
1 pkg. taco seasoning mix
1 lg. bag Doritos taco flavored chips
1 lg. bottle Hidden Valley Ranch dressing


Country Potatoe Salad

Recipe by Tisha Adams

Potatoes, diced

Onions, diced

6 eggs, hard boiled and diced


Dash of mustard



Salt and pepper, to taste


In a large kettle of water boil together the potatoes and onions.

In a small  bowl add mayonnaise, mustard, sugar and vinegar; stir until smooth (taste should be sweet and tangy).

Drain potatoes.

Place in a large bowl the potatoes and onions, add eggs. Then pour mayonnaise mixture over potatoes.

Note: Great served hot.

Macaroni Salad

1 cup Miracle Whip

1/2 cup sugar

8 oz. pickle relish

1 tbsp. mustard

1 tsp. salt


Celery seed

Tomatoes, diced



Cook desired amount of macaroni, set aside. In large bowl stir together the Miracle Whip, sugar, relish, mustard and salt until smooth. Add cooked macaroni, celery, celery seed and onions. Toss to coat well. Cover and chill. Can then add diced tomatoes, if desired.

Peach Jello Salad

1 lg. or 2 small peach Jello

1 lg. cottage cheese (small curd)

1 can crushed pineapples, well drained

Cool Whip (amount is optional)


Mix Jello with cottage cheese, pour in a well drained pineapples and mix with Cool Whip. Chill a few hours, then serve.

Cucumber in Sour Cream Salad

Recipe by: Debbie Adams


3 cups thinly sliced cucumber

1 teaspoon salt

1/2 cup sour cream (can be optional, if not used double the mayonnaise portion.)

1 tablespoons white vinegar

1 small or med onion (sliced)

1 teaspoon dill seeds (optional)


dash of celery seed or salt (optional)

1/8 teaspoon pepper


Sprinke cucumber slices with salt. Let stand for 30 minutes. Drain thoroughly. Dry on paper towels.

In a salad bowl, combine sour cream, vinegar, onion slices, dill or celery seed/salt (optional) and pepper. Add cucumber; toss lightly to mix. Cover and chill for several hours.

Debbie’s Corn Salad

Recipe by: Debbie Adams


2 (15 ounce) cans vacuum packed corn, drained

2 small cucumber slices, for garnish

1 med. diced purple onion

2 small tomatoes, coarsely chopped

1 med. bell pepper

1/4 cup sour cream

2 tablespoons mayonnaise

1 tablespoon distilled white vinegar

1/2 teaspoon salt

1/4 teaspoon dry mustard

1/4 teaspoon celery seed


1.) In a large mixing bowl, combine the corn, cucumbers, onions and tomatoes.

2.) Prepare the dressing by whisking together the sour cream, mayonnaise, vinegar, salt, mustard and celery seeds. Add to corn mixture and toss until all ingredients are evenly coated.