MyRecipeBox

   A much requested favorite at all picnics. This started out as my Mother's Ranch Salad and gradually became completely different, by the use of various ingredients, until it became my Frito Salad. A special thanks goes out to my BFF Jenn Douma for helping to create this throughout the years. Ingredients: 2  Bags (or equivalent thereof)   Mixed Salad Greens (I use red leaf lettuce and romaine) 1  32-ounce can Diced Tomatoes, drain, reserving liquid (or 4 Cups fresh, diced) 2  4-ounce cans Diced Green Chilies, drained 1  6-ounce can Black Olives, drained and diced 1  32-ounce can Chili Beans, undrained 1  32-ounce bottle Catalina Salad Dressing (or make your own) 1 pound Shredded Sharp Cheddar Cheese 2  15-ounce bags Frito Lay Brand Corn Chips, crushed 1  Large Purple Onions, sliced in rings Directions: Layer items listed in order given, reserving liquid from tomatoes, if any. When bottle of Catalina is adde...

     During the years I worked at Kmart I made a few friends, who also loved to challenge themselves with new recipes. This dip recipe is from Kelly M., which she had made for one of the on-site 'picnics' we would have in the lounge while we were working. But she got it from RecipeZaar, which was a recipe exchange site, but is no longer available. Ingredients: 2 8-ounce packages Cream Cheese 1 10-ounce can Rotel Tomatoes with Chilies 1 12-ounce package Cooked Chicken, southwestern seasoned (or 1 pound leftover chicken) 1 1/2 Cups Cheddar Cheese, shredded 4 Green Onions, chopped 1 Teaspoon Cumin 1 1 /2 Tablespoons Chili Powder 1 Teaspoon Garlic, minced 1 Teaspoon Cilantro (optional) 1/8 Teaspoon Black Pepper, ground Tortilla Chips Directions: 1. Soften cream cheese and cheddar cheese in microwave. 2. Mix in the remaining ingredients. 3. Set in refrigerator overnight for fullest flavor. 4. Can be served hot or cold.