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BBQ Potato, Bacon and Corn Salad:

1/3 c. BBQ sauce 
1/3 c. ranch dressing 
2 T. dijon mustard 
salt 
pepper 

3 lb. cooked, cubed potatoes 
1 can whole corn 
1 small red onion, diced 
1 red pepper, diced 
8 pieces bacon, crisply cooked and crumbled

Mix the dressing in a small bowl. Mix remaining ingredients except bacon in a large bowl. Pour dressing in and mix lightly. Sprinkle with bacon pieces.

BLT Pasta:

12 pieces bacon 
9 oz package of spinach 
1 pint cherry tomatoes, halved 
1 lb medium pasta (I used bow tie)

Cook pasta according to package directions. Put in large bowl Cook bacon, reserving grease. Crumble and add to pasta. Pour 1 T. bacon grease into pan. Add spinach and stir until wilted, 30-60 seconds. Add to pasta. Add 1 t. more grease to pan. Add tomatoes and cook 2 minutes. Add tomatoes to pasta and stir. If pasta seems dry, add up to 1 1/2 T more grease. Salt and pepper if desired.

Cheese Truffles: I looked at Mom's recipe and a few from Kraft Food & Family and made this one:

1 8 oz. package cream cheese
2 c. grated colby jack
1 T. dijon mustard
2 chopped green onions, greens and whites separated
1 T. green chilis
1/2 c. chopped walnuts

Mix cream cheese, colby jack and mustard in mixer until smooth. Divide in half. Add green onion whites to one half and green chilis to the other. Refrigerate several hours. Roll mixture into 1 inch balls and roll half in green onion tops and half in walnuts. Makes about 16.


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© 1999-2021 Susanna Chadwick.