Catalina Taco Salad

 This recipe makes a large amount (12) of servings. You can cut it in half if you don't need it. Best eaten on the day it is prepared. I remember eating this salad back in the '70's. Great for potlucks.

1-2 lbs. ground chuck, optional (I always use it for a main entree, but you don't have to)

1/2-1 pkt Taco seasoning (depends on how much you like the taste)

16 oz. can dark red kidney beans, rinsed and drained

1/2 c. sliced black olives, drained

8 c. romaine lettuce, chopped

1 c. tomatoes, diced (I use cherry or grape tomatoes)

4 green onions, sliced, optional

2 c. cheese, shredded (I use Mexican or plain cheddar)

1 bag Fritos, regular size bag, not the huge back from Sam's

16 oz. Catalina dressing

16 oz. can black beans, rinsed and drained, optional

16 oz. can corn, drained, optional

1 avocado, cubed, optional

jalapenos, sliced, optional

sour cream, optional

Brown meat with taco seasoning. Combine all other ingredients except fritos and dressing. Mix well. Just before serving, add fritos & meat, or place fritos in the bottom of each individual bowl. Add dressing to mixture and toss to coat. Serve immediately.  

Oven Roasted Asparagus

1 bunch thin asparagus spears, trimmed

3 T. olive oil

1 1/2 T. Parmesan cheese, grated or shredded

1 clove garlic, minced

1 t. salt

1/2 t. pepper

1 T. lemon juice, optional

Preheat oven to 425. Place asparagus in a mixing bowl. Drizzle with oil. Toss to coat the spears. Sprinkle with Parmesan cheese, garlic, salt and pepper. Arrange the asparagus on a lined baking sheet in a single layer. Bake until just tender, 12-15 minutes at the most. Sprinkle with lemon juice just before serving. I served this with Crockpot ranch pork chops and mashed potatoes. I've also served with meatloaf.

*To remove woody ends, grab stalk of asparagus at either end and bend until it snaps. It will naturally snap where it starts to get tough.

First picture: trimmed spears with olive oil, garlic and seasonings. 2nd picture: with cheese added, ready for the oven. 3rd picture: after baking. 4th picture: Served with crockpot ranch pork chops and mashed potatoes.

Kathy's Roasted Asparagus

 1 lb. thick asparagus spears, trimmed

1-2 T. olive oil

2 cloves garlic, minced

2 T. Parmesan cheese, shredded or grated

salt

pepper

lemon juice or apple cider vinegarette

Preheat oven to 400. Line a baking sheet with parchment paper. Place asparagus on sheet and drizzle with olive oil, salt, pepper, & garlic. Rub all over spears to evenly coat. Place in oven and bake for 10 minutes until asparagus is lightly browned & tender when pierced. Drizzle with lemon juice or vinegarette to serve. Top with Parmesan cheese.