Green Salad with Shrimp

Fabulous salads are served at Historical League meetings. This Green Salad with Shrimp is found on page 174 in Tastes & Treasures Cookbook. It was almost gone by the time I took this photo.

Ingredients:
2 cups vegetable oil
1 cup cottage cheese
1/2 onion, chopped
1/2 cup plus 2 tablespoons white vinegar
Juice of 1 lemon
1 garlic clove, minced
1 teaspoon peppercorns
1/4 teaspoon ground cayenne pepper
2 or 3 avocados, sliced
2 pounds small shrimp, cooked and peeled
1 bunch spinach, trimmed
1 head romaine, trimmed and leaves separated
1 head iceberg lettuce, trimmed and leaves separated
1 pound bacon, crisp-cooked and crumbled

Directions:
Combine the oil, cottage cheese, onion, vinegar, lemon juice, garlic, peppercorns and cayenne pepper in a blender or food processor and process until mixed. Combine the cottage cheese mixture, avocados and shrimp in a bowl and mix gently. Chill, covered, for 8 to 10 hours. Rinse the spinach, romaine and iceberg lettuce and wrap in damp clean kitchen towels. Chill for 8 to 10 hours.
Tear the greens into bite-size pieces. Combine the greens and the shrimp mixture in a salad bowl and mix gently. Sprinkle with the bacon and serve immediately. Serves 8 to 10

Note: Too much oil for me. Much better with less oil and less dressing.

Broccoli Salad

Broccoli Salad
Lots of variations for this yummy salad. I prefer to use low-fat yogurt and low-fat sour cream instead of all that mayonnaise. It does tastes deliciious!
A similar recipe is Cashew Pea Salad on page 150 of Tastes & Treasures cookbook. 

Ingredients:
1 head broccoli, chopped
1 head cauliflower, chopped
1 cup mayonnaise
1 cup sour cream
1/2 cup sugar
1/2 teaspoon salt
1/2 pound bacon, fried and crumbled
1 cup shredded Cheddar cheese

Directions: Mix all together and enjoy.

Bacon Egg and Cheese Ring

Breakfast for someone special can be a wonderful treat. We like the presentation with this recipe.

Another tasty breakfast treat is on page 195 in Tastes & Treasures cookbook - Breakfast Casserole.

Bacon Egg and Cheese Ring

Ingredients:
1 can of crescent rolls
5 large eggs; scrambled
1 cup of shredded Colby and Monterrey jack cheese
8 slices of cooked bacon (I bought the pre-cooked stuff)
1 teaspoon of season salt

Directions:
1. Heat oven to 375 degrees. Scramble eggs on stove top. Lay out crescents on a parchment lined pizza pan in a star formation (the longer sides of each crescent on the inside with the pointed ends pointing out.)

2. Place cooked bacon around the inside center of the ring. Top with about 1/3 of the cheese, scrambled eggs, season salt (or whatever seasoning you're using), and remaining cheese.

3. Fold pointed tips of each crescent over the filling and join in the center of the ring. Press all the points in the center down to seal them together.

4. Place in oven and bake for 15-17 minutes, or until golden brown. Slice in between each crescent to make 8 individual pieces.

Source: Bacon Time With the Hungry Hungry Hippo

Summer Garden Vegetable Salad

This salad has a unique twist and that's why it is fun to have recipe exchanges. From the island of Newfoundland off the eastern coast of Canada comes a wonderful salad.

GARDEN VEGETABLE SALAD from Rosalind Pinsent
Corner Brook, NL

Ingredients:
1 head cauliflower, cut into bite size pieces
1 bunch broccoli, cut in bite size pieces
1 medium onion, sliced
1/2 lb chopped crisp bacon
1/2 cup mayonnaise
1/2 cup sugar
Chopped tomatoes

Directions:
In a bowl, in layers, place cauliflower, broccoli, onion and crisply cooked bacon.
DO NOT STIR. Set aside. In a separate bowl, mix mayonnaise and sugar by hand till combined.
Pour mayonnaise mixture over top of the vegetables. Cover and let marinate in
the refrigerator overnight. In the morning, or just before serving, add chopped tomatoes.
Toss lightly and serve.


**** This is by far my favourite salad. Hope you enjoy it..................

Recipe from: Rosalind Pinsent
Corner Brook, NL

Lindy Isacksen makes SW Bacon/Cheese Strata

Southwestern Bacon and Cheese Strata page 118 Tastes & Treasures cookbook

Lindy served this to company and it was a big hit. Nice to be able to make it ahead of time so you can spend time with your guests.

10 cups cubed trimmed white bread
14 eggs, beaten
4 cups milk or half-and-half
16 slices hone or mesquite-flavored thick bacon, cooked and crumbled
1 teaspoon white pepper
1 teaspoon dry mustard, or 1 tablespoon Dijon mustaard
1 tablespoon finely chopped seeded jalapeno chile
2 cups (8ounces)shredded sharp Cheddar Cheese
2 cups (8 ounces) shredded Monterey Jack cheese

Mix the bread, eggs and milk in a large bowl and let stand for 20 minutes. Add the crumbled bacon, white pepper, dry mustard, jalapeno chile, Cheddar cheese and Monterey Jack cheese and mix well. Spoon into a 9X13-inch baking dish sprayed with nonstick cooking spray. Cover with plastic wrap and chill for 8 to 10 hours. Remove from the refrigerator 30 minutes before baking and place the dish on a baking sheet for ease in handling and for catching any spills.
Preheat the oven to 375 degrees. Bake the strata for 45 to 60 minutes or until the center is firm and the top is golden brown. Serve with a dollop of sour cream and a drizzle of salsa.

Serves 8

Spinach Fritatta

This makes a great company breakfast or quick meal. Our daughter in law is a creative cook preparing meals light in calories and fat so many of her recipes have been adapted for healthy eating.

Basically a fritatta is an unturned, not-folded omelette (and also called a tortilla in Spanish cooking, but that's just too confusing). It can be whipped up in a few minutes. You really only need eggs and a little fat to cook them in, but eggs go well with lots of different flavors, so use your imagination.

Basic Fritatta

Beat together 3 eggs and about 2 tablespoons of cold water until the yolks and whites are well-blended. In a heavy skillet (preferably cast iron) over medium-high, heat about 2 tablespoons of fat (I like a combination of butter and olive oil, but anything works...don't skimp, though, or the fritatta will stick). When the fat is hot (but not smoking), pour in the eggs.

Don't stir or anything, just let the bottom set and even brown a bit. When the top is just starting to set (that is, it doesn't look totally runny anymore), take the pan off the burner and stick it in a hot oven (or under the broiler, but watch it closely or you'll burn it). Cook another 5 minutes or so until the top begins to brown.

If you don't have an oven, you can flip it and cook the top in the skillet. The easiest way is to slide the fritatta onto a plate, put another plate upside down on top, flip it all over, then slide it back into the hot pan.

Tara's Fritatta

Ingredients:
1 pound spinach
6 eggs or 1 cup Egg Beaters
1/4 chopped onion
1/4 chopped red pepper
6 slices bacon (or turkey sausage and use non-stick spray)
1 cup shredded cheese (or low fat shredded cheese)
1/2 cup feta cheese

Directions:

Saute bacon in cast iron pan and drain grease. Using same pan, saute onion until transparent with red pepper. Add egg beaters, cooked spinach and shredded cheese. Cook as noted above on stove. Top with feta cheese and place in broiler until cheese melted.