Gourmet Autumn Salad w Poppy Seed Dressing
1 lg bag spring mix
1 bag baby spinach
2 heads romaine lettuce
2 avacados (sliced and dipped in lemon juice)
2 lg granny smith green apples (diced fine and dipped in lemon juice)
1 ruby red grapefruit peeled, sectioned, and cut into bite size pieces
1 sm bag of craisins
pecans (candied) put in 2-3 tbsp suger in frying pan, add nuts and cook over medium heat until sugar liquifies and covers nuts
Poppy Seed Dressing
1/2 cup sugar
1 tsp salt
1/4 tsp pepper
1/3 cup red wine vinegar
red food coloring
1tsp dry mustard
1tsp paprika
1/2 cup grated red onion
3/4 cup salad oil
Swiss Potato Bake
1 package frozen shredded hash brown potatoes, thawed
2 cups shredded swiss cheese
(one 10 oz package of frozen broccoli, thawed and well drained- optional_PLEASE don't add for RS Christmas dinner)
2 cups whipping cream
1/2 cup chopped onion
1/2 cup butter or margarine, melted
1 teaspoon salt
1/4 teaspoon pepper
Combine all ingredients; pour into a greased 13 x 9 in baking dish
Bake, uncovered at 350 degrees for 1 hour or until golden brown
Sweet & Sour Green Beans
1/4 cup vinegar
3 tbsp sugar
1/4 cup water
1 med onion chopped
4 pieces bacon cooked and crumbled
1 package frozen green beans
Mix vinegar, sugar and water. Bring to a boil, add frozen green beans and COOK until tender. Fry bacon, remove and brown the onion in the bacon grease. Add onions and bacon to green beans just before you are ready to serve.
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