Tuesday, May 20, 2008

Company Salad

This is a great salad with any meal, passed on to me from my dad's wife, Barbara, a wonderful cook, and is my favorite to make when we have company for dinner.  

3/4 cupe canola oil
1/4 cup lemon juice
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper

Prepare dressing by combining oil, lemon juice, garlic, salt and pepper. Mix well and refrigeratre until ready to use.

2 bunches Romaine lettuce
2 cupes diced tomatoes (optional)
6 strips bacon, cooked and crumbled
1 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese
2/3 cup silvered almonds, toasted
1 cup Caesar-style croutons

Rinse, dry and tear lettuce leaves, placing them into a large bowl. Add tomatoes, crumbled bacon, cheeses, almonds and croutons. Toss well. Add dressing just before serving Serves 8 to 10.

Additional recipe tip: substitute a mixture of Romaine lettuce and fresh baby spinach if you prefer.   I also keep cooked bacon in the freezer and take out as needed.  

Friday, May 9, 2008

Broiler S'Mores

In honor of our camping trip this weekend, enjoy some S'mores with us, right in your own kitchen!  

4 graham crackers
2 milk chocolate candy bars
12 marshmallows

Preheat the oven broiler. Line a small pan with aluminum foil and lightly coat with cooking spray.
Break the graham crackers in half and lay 4 of the squares out on a serving plate. Break the candy bars in half and lay one piece on each of the graham crackers on the plate.
Arrange the marshmallows in a single layer in the prepared pan.
Broil the marshmallows until the tops brown, turn the marshmallows to brown the undersides. Keep a close eye on the marshmallows so they do not burn. They will brown very quickly.
Remove the marshmallows from the pan and place three on each of the chocolate squares. Top with the remaining graham cracker halves.