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Category Archives: Wild Wild West

Seven Layer Salad

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Ingredients:

Preparation:

Place 3 cups of the lettuce in bottom of large bowl; sprinkle with salt and pepper. Layer egg slices over lettuce in bowl and sprinkle with more salt and pepper. Continue to layer vegetables in this order: peas, remaining lettuce, crumbled bacon, and shredded cheese, along with light sprinklings of salt and pepper. Combine mayonnaise and sugar; spread over top, spreading to edge of bowl to cover entire salad. Cover and chill 24 hours or overnight. Garnish with green onion and a little paprika. Toss before serving.
This salad serves 12 to 15.

Pepperoni Spinach Quiche

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Ingredients

Directions

  • Separate crescent dough into eight triangles; place in an ungreased 9-in. fluted tart pan with removable bottom with points toward the center. Press onto the bottom and up the sides to form a crust; seal seams. Set aside.
  • In a small skillet, saute red pepper in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat. In another small bowl, combine the remaining ingredients; stir in red pepper mixture. Pour into crust.
  • Bake at 375° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 8 servings.

Holiday Peas

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Ingredients

  • 2 packages (16 ounces each) frozen peas
  • 2 teaspoons salt
  • 1 cup finely crushed wheat crackers
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons butter, melted

Directions

  • Place peas in a large saucepan; add salt. Cover with water. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until tender.
  • Meanwhile, toss the cracker crumbs, cheese and butter. Drain peas and place in a serving bowl; top with crumb mixture.
  • Yield: 12 servings.

Glazed Orange Carrots

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Ingredients

Directions

  • Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain.
  • Melt butter in a large skillet; stir in orange juice concentrate and brown sugar. Add carrots and parsley; stir to coat. Cook and stir for 1-2 minutes or until glaze is thickened.
  • Yield: 6 servings.

Hot Cross Buns

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Ingredients

Directions

  • In a very large bowl, dissolve yeast in warm milk. Add the oil, eggs, egg yolks, sugar, cinnamon, salt, cardamom and 10 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Stir in raisins.
  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
  • Punch dough down. Turn onto a lightly floured surface. Cover and let rest for 10 minutes. Divide into 72 pieces; shape each into a ball. Place 2 in. apart in four greased 15-in. x 10-in. x 1-in. baking pans. Cover and let rise in a warm place until doubled, about 40 minutes. Combine egg whites and water; brush over rolls.
  • Bake at 375° for 12-15 minutes or until golden brown. Remove from pans to cool on wire racks. For icing, combine the confectioners’ sugar, butter and enough milk to achieve desired consistency. Pipe an “X” on top of each bun. Yield: 6 dozen.

Strawberry Romaine Salad

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Ingredients

Directions

  • In a small heavy skillet over medium-low heat, cook and stir the sugar until melted and caramel in color, about 10 minutes. Stir in almonds until coated. Spread on foil to cool; break into small pieces.
  • In a large bowl, combine the romaine, onion and strawberries. Combine the dressing ingredients; drizzle over salad and toss to coat. Sprinkle with coated almonds.
  • Yield: 10 servings.

Best Deviled Eggs

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Ingredients

Directions

  • Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add the next 10 ingredients; mix well. Evenly fill the whites. Garnish with parsley and paprika. Yield: 2 dozen.

12 Servings