1 head iceberg lettuce, cored and cut into pieces
1 cucumber, seeded and sliced
1 cup frozen peas, rinsed and drained
1 1⁄2 cups celery, thinly sliced
1 red onions, thinly sliced or 4 scallions, slice thin
6 ounces sharp cheddar cheese (add more to taste)
1⁄2 lb bacon, cooked nice and crisp crumbled into pieces
2 hard-boiled eggs, chopped (optional)
1/2 cup mayonnaise
1⁄2 cup sour cream
1⁄2 cup yogurt
2 tablespoons sugar (adjust to taste)
1 teaspoon Lawry’s Seasoned Salt (adjust to taste)
Layer first 5 ingredients, one at a time, in a large glass bowl so you can see each layer. Don’t mix the ingredients.
Mix the dressing ingredients together and pour evenly over the salad in the bowl.
Add a layer of cheese, then a layer of bacon.
Then top with egg if using
12 ounces, weight Fresh Cranberries
3/4 cups Granulated Sugar
1 Tablespoon Loosely Packed Orange Zest
1/2 cup Freshly Squeezed Orange Juice
1 stick Cinnamon
Pick through the cranberries and discard any that look shriveled or mushy. Rinse the remaining cranberries well, then place them in a heavy bottomed saucepan with the sugar, orange zest, orange juice, and cinnamon stick. Give it a stir, then place the pan over medium heat. Cover the pan with a lid and cook for 15 minutes, stirring the mixture every 5 minutes to ensure the bottom doesn’t burn.
After 15 minutes, the cranberries should all be popped. Remove the pan from the heat, and remove the lid. The sauce will look very liquidy, but as it cools, the sauce will thicken up significantly. After the sauce has cooled completely, you may add additional water if you desire a thinner texture. Remove the cinnamon stick and serve the cranberry sauce at room temperature or chilled. Enjoy!
Cranberry sauce can be made 2–3 days ahead of time before serving.
3/4 cup olive oil
3 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh basil
1 tablespoon Italian seasoning
1 teaspoon ground black pepper
salt to taste
1 (12 pound) whole turkey
Preheat oven to 325 degrees F (165 degrees C).
In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).
4 cups Broccoli Flowerets
1/2 pound (or less) bacon cooked and cut up
1/2 medium red onion sliced thinly
1/2 cup sunflower seeds
1/2 cup raisins ( prefer golden raisins)
1 cup sliced fresh mushrooms
1/2 cup plain yogurt
1/2 cup mayonnaise
2 Tablespoons vinegar
1/4 cup sugar
Mix first six ingredients and pour dressing over and stir. Serve soon.
I got this recipe from a neighbor who was from Idaho. She passed away a long time ago. Her name was Donna.
I made this with venison and it was great!
3 – 4 pound Beef or Venison roast
4 Chipotles in Adobe sauce (next time I will substitute mild green chili’s, it was a bit too hot in flavor for me)
4 Garlic cloves, minced
1 Tablespoon Cumin (I read it incorrectly and used 1 teaspoon and it was fine)
3 teaspoons oregano
1/4 teaspoon cloves
salt and pepper
1/2 cup beef broth
1/4 cup vinegar
1/4 cup (fresh) lime juice
3 bay leaves
Cut up roast in chunks, add salt and pepper and brown in oil.
Put all of the other ingredients in a bowl and mix.
Pour over meat in crockpot.
Cook 8 hours on low or 4 hours on higher temperature.
Remove meat and shred. Throw away bay leaves. Add shredded meat back to crockpot and cook on high for 10 minutes.
Inside tortilla, layer meat, beans, rice, avocado, onions, cilantro, tomato, shredded cheese, sour cream.
Adapted from the Tasty website.
1 lb shrimp, peeled and deveined
6 Tablespoons of Butter
1/3 cup of finely chopped green onions
1/2 cup of finely chopped celery
2/3 cup of finely chopped cabbage
3 cloves of garlic, minced
5 Tablespoons of flour
1 3/4 cup of milk
1/2 teaspoon of salt
White pepper to taster
Melt butter in pan and saute onion, celery, cabbage and garlic. Add shrimp and stir while cooking until the shrimp loses most of the pink color. Add flour, stir and cook for about a minute. Add milk and stir until mixture thickens.
Put about 1/3 cup in each crepe and fold over. Add more to top and sprinkle with Parmesan Cheese.
1 cup rice flour (I used Pillsbury Best Gluten Free Flour Blend)
1⁄4 teaspoon salt
1 cup milk
1 tablespoon melted butter
In a medium sized mixing bowl, beat together all ingredients until smooth. I put all of these ingredients in the blender and mixed them up.
Pour, using 1/4 cup measure into a medium sized, hot, non-stick (or greased) skillet.
Turn skillet to thinly, evenly distribute batter in a circle.
Cook about 30 seconds per side.