Miss B's Salads

1 or 2 ripe Avocados, peeled; 1/2 pint Large curd cottage cheese (drain off excess liquid); 1/2 tsp salt; 1/2 tsp garlic powder; 1/4 tsp Morton Nature's Seasons; 4 or 5 fresh onions chopped or 1 small chopped red onion; 1/2 to 1 cup grated cheese (I use colby/jack); 1/4 cup reconstituted lemon or lime juice; 1 lb. ground beef (lean); 2 cups chopped lettuce; 1 med. bag Tostitos Chips.

Brown ground beef in skillet, add onions and saute until cooked. Drain and set aside to cool. Peel avocados and add spieces, lemon juice, and mash well with potato masher or blender. Add chopped onion and cottage cheese, mix well. Chill all ingredients then layer in order as follows: (1) lettuce, (2) avocado mixture, (3) Tostitos (crushed), (4) meat mixture. then top with shredded cheese. Serve within 3-4 hours of making, it does not preserve well.

2 - 15 oz. cans Ranch Style Beans; 1 bell pepper, chopped (optional I don't like bell pepper so I never use it); 1 - 8 oz. bottle Kraft Catalina Salad Dressing; 1 onion - chopped; 2/3 of 1/2 pound bag of Doritos crushed slightly.

Mix first four ingredients and chill until ready to serve. Add Doritos just before serving and toss with rest of ingredients.

1 pkg your favorite cornbread mix prepared and cooked to your preference; 1 small onion, or 1 bunch of fresh onions chopped; 1 can Trappies Black eyed peas with excess juice poured off, not drained dry; 6-8 slices of bacon cooked crisp; 1 cup your favorite Ranch Dressing.

Mix peas, onion, and dressing together, chill until ready to serve. Chill cornbread until ready to serve. When ready to serve, crumble bacon into small bits and add to pea mixture, then crumble cornbread into pea mixture and mix slightly until cornbread is coated with other ingredients. Serve immediately! I sometimes substitute Trappey's Jalipeno Blackeyed peas for regular.

1/2 cup water; 1 tsp butter/margarine; 1/4 tsp salt; 1 cup well drained crushed pineapple; 1 cup flaked coconut; 1 cup miniature marshmallows; 1/4 cup chopped drained marischino cherries; 1-3/4 cup Cool Whip; 3 tbsp milk.

Combine water, butter, and salt, bring to a boil, stir in rice. Cover, remove from heat. Let stand 5 minutes. Cool. Stir in pineapple, coconut, marshmallows and cherries. Fold in cool whip and milk. Chill. Fresh strawberries can be used as garnish.

2 cans Crushed Pineapple very well drained; 2 jars Marichino Cherries, sliced; 3 cans Mandarin Oranges, drained and diced; 4 medium Apples pealed, cored and diced; 5 medium Bananas diced; 1/2 to 1 cup of sugar to suit your taste.

Combine all ingredients in a large bowl. Refrigerate and serve cold. My mother, Ruth Ledbetter Teal used to make this salad for Thanksgiving Dinner to serve with her dressing instead of cranberry sauce. It is still a tradition and is now made by her great grand son, Bobby Pickle.

The Heart of one sweet watermelon (red or yellow) cut into small pieces, or scooped into "balls"; 2 cantaloupe cut into small pieces, or scooped into "balls"; 1 pint fresh Strawberries, sliced or quartered, 1 pint fresh Blueberries, and 1 pint or either fresh Blackberries or Raspberries (sometimes I use a pint of each).

Wash all the berries well, then pat dry with paper towel. Combine with melon and serve well chilled. This salad does not "keep" well, so serve soon and do not try to store for more than 48 hours.

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