Treat your guests to a “Bloody Good” Martini:

Bloody Good Martini will put smiles on your guest's faces as soon as they see it - certainly a great way to set the party mood!

Create “bloody dripping” rims by pouring 2 tablespoons of corn syrup onto a small plate. Add a few drops of red food colouring and stir to mix in. Roll martini glasses in the mixture and then set on a tray – they will drip a bit and then set. Allow the rims to dry out and just before serving, mix 2 bottles of Jamaican ginger beer, 2 cups of pomegranate juice, 1-3/4 cups of vodka and 1/2 cup of Grand Marnier in a large pitcher. Pour over crushed ice in glasses.

For an appetizer, create these delicious Pumpkin Cheese Puffs:

Easier to make than they look - combination of Romano cheese and cream cheese with a touch of balsamic vinegar makes these a real treat

Ingredients:

• 2 tablespoon of cream cheese , softened
• 1/2 teaspoon of balsamic vinegar
• 12 cup of water
• 1/4 cup of butter, cubed
• 1/4 teaspoon of salt
• 1/2 cup of flour
• 4 drops of yellow paste food colouring
• 1 drop of red paste food colouring
• 1/2 cup of grated Romano cheese

2 eggs

20 springs of fresh parsley (remove stems)

Directions:

1. In a small bowl, combine cream cheese and vinegar
2. Cover and refrigerate
3. In a large saucepan, bring the water, butter and salt to a boil
4. Add flour at once and stir until a smooth ball forms
5. Remove from the heat and let stand for about 5 minutes
6. In a small bowl, combine the yellow and red food colouring, stir cheese and food colouring into the dough.
7. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny
8. \drop by level tablespoons about 3 inches apart onto a greased baking sheet
9. Bake at 400F for 15-20 minutes pot until lightly browned
10. Remove to a wire rack and cool
11. Using a star tip and reserved cream cheese mixture, pipe the stems onto puffs.
12. Add parsley springs to decorate

And just in case it is a cool night – warm up your guests with Spiced Pumpkin Chowder:

Warm up your guests with this delicious Spiced Pumpkin Chowder - and make sure you serve it with thick slices of fresh bread!

Ingredients:

• 1/2 of small sugar pumpkin
• 2 leeks
• 2 tablespoons of butter
• 4 garlic cloves, minced
• 1-2 jalapenos, seeded and chopped
• 2 tablespoons of freshly grated ginger
• 2 peppers – preferably red and yellow
• 1 tablespoon of curry powder
• 1/4 teaspoon of each cinnamon and allspice
• 2 cans (10 oz. each) of undiluted chicken broth
• 1 small can of coconut milk
• 1 can (14 oz.) of tomato paste
• 4-6 boneless, skinless chicken breasts (optional)

Directions:

1. Cut pumpkin into quarters
2. Peel, then scoop out and discard seeds
3. Cut into small cubes
4. Cut off and discard dark green part of leeks
5. Slice white part in lengthwise – fan out and rinse under cold water to remove grit. Thinly slice
6. Melt butter in a large, wide saucepan over medium heat.
7. Add leeks, garlic, jalapenos and ginger. Stir often until leeks begin to soften
8. Meanwhile, coarsely chop peppers.
9. Once leeks are soft, add curry, allspice and cinnamon,
10. Stir constantly until fragrant.
11. Pour in broth, coconut milks and tomato sauce.
12. Bring to boil over high heat
13. Then add pumpkin and peppers
14. Cover and simmer, stirring often, until pumpkin is fork tender – about 15 minutes.
15. Meanwhile, cut chicken into bite size pieces
16. When pumpkin is almost fork tender, stir in chicken
17. Cover and simmer occasionally, until cooked through – 5-7 minutes.

Surprise your guest with this Yummy Pork Mummy:

This is the prefect entree for your Halloween buffet - the pork stays nice a moist in the phyllo pastry wrap and the Dijon flavour sauce add a nice zip to the meal

Ingredients:

• 3.4 cups of heavy whipping cream
• 1/4 cup of Dijon mustard
• 2 teaspoons of minced fresh thyme
• 1 pork tenderloin – about 1 lb.
• 2 teaspoons of olive oil
• 1.2 teaspoon of salt
• 1/2 teaspoon of pepper
• 10 sheets of phyllo dough (14 x 9 inches)
• 6 tablespoons of butter, melted
• 1 small medium apple, peeled

Directions:

1. In a small skillet, bring cream and mustard to boil
2. Reduce heat, simmer uncovered for 10-15 minutes or until mixture is reduced to about 2/3 cup
3. Remove from heat and stir in thyme
4. Meanwhile, place pork tenderloin into a shallow baking pan
5. Brush with olive oil and sprinkle with salt and pepper
6. Broil 6 inches from the heat for about 6 minutes
7. Remove from the oven , cool slightly
8. Change oven temperature to 400F
9. Set aside 1/2 cup of mustard mixture for serving spread and spread the remaining mixture over the pork
10. Place one sheet of phyllo dough on work surface, brush with melted butter.
11. Keep remaining phyllo dough covered with plastic wrap and damp towel to prevent it from drying out
12. Repeat layers 4 times
13. Place pork on one edge of the phyllo dough, roll up tightly to form mummy’s body and tuck in ends
14. Place another sheet of phyllo dough on a work surface and brush with butter
15. Repeat layers 3 times
16. Cut into thin strips and wrap around pork tenderloin bundle
17. Cut remaining phyllo dough in half, brush with butter.
18. Cut a one inch cube from the apple, wrap in prepared phyllo dough
19. Position at wide end of the pork bundle to create the mummy’s head
20. Discard remaining phyllo dough
21. Place the pork bundle onto an ungreased shallow baking pan.
22. Bake – uncovered for 15-20 minutes or until meat thermometer reaches 160F
23. Transfer to s serving platter
24. Let stand for about 10 minutes before slicing
25. Serve with mustard sauce

Great addition to the Yummy Pork Mummy – Worm Salad:

Sweet and Sour dressing adds to this creepy-crawly side dish

Ingredients:

• 8 oz. of uncooked fusili pasta or other spiral pasta
• 1 medium zucchini, julienned
• 1 cup of cherry tomatoes
• 1 cup fresh cauliflowerettes
• 1 cup of collosal olives, halved
• 3/4 cup of pimiento-stuffed olives
• 1 small green pepper, chopped
• 1/2 cup of chopped red onion

Dressing:

• 1/4 cup of ketchup
• 2 tablespoons of sugar
• 2 tablespoons of white vinegar
• 1/2 small onion, cut into wedges
• 1 garlic clove - peeled
• 1 teaspoon of paprika
• 1/4 teaspoon of salt
• 1/4 cup of canola oil

Directions:

1. Cook the pasta according to package directions, drain and rinse in cold water
2. Place in a large bowl and add the zucchini, tomatoes, cauliflower, olives, green pepper and red onion
3. In a blender, combine ketchup, sugar, vinegar, onion, garlic, paprika and salt
4. Cover and process until blended
5. While processing, gradually add the oil in a steady stream and process until the mixture thickens
6. Pour over pasta and toss to coat
7. Cover a refrigerate for at least 2 hours before serving

And how about some snacks for later?

Make this easy Orange Popcorn to stay in the Halloween theme:

Crisp and crunchy with sweet flavour - it will be your Halloween party delight snack!

Ingredients:

• 4 quarts of popped popcorn
• 1/2 cup of butter, cubed
• 1 cup of sugar
• 6 tablespoons of light corn syrup
• Dash of salt
• 1 teaspoon of vanilla extract
• 12 drops of yellow food colouring
• 4 drops of red food colouring

Directions:

1. Place popcorn into a very large bowl
2. In a small saucepan, melt the butter
3. Stir in sugar, corn syrup and salt
4. Cook and stir over medium heat until mixture comes to boil
5. Reduce heat to medium-low and cook for 5 minutes longer, stirring occasionally
6. remove from teh heat
7. Stir in vanilla and food colouring
8. Pour over popcorn, toss to coat
9. Transfer to two 15 x 10 x 1 inch baking pans coated with cooking spray
10. Bake at 250F for 45 minutes
11. Spread on waxed paper to cool
12. Store in airtight container

Hope you have a great Halloween and that your celebration buffet will be a great success! Please send in your comments, suggestions and experiences – your input is always welcomed and very much appreciated!

Start with a very easy to make Caesar Salad, add the thickest, juiciest, biggest T-Bone sSeak, grilled to perfection, serve with it Baked Potatoes with a special twist to the usual recipe, try a little change for Corn on the Cob and finish your favourite guy off with an incredible Triple Citrus Cheesecake. Now that spells S-A-T-I-S-F-A-C-T-I-O-N in my book!

Easy Caesar Salad

Easy Caesar Salad

You cannot go wrong serving Caesar Salad anytime – especially as a prelude to a juicy steak! I love making my Caesar salad from scratch and the one advantage I have is that we live petty much in farmer’s country with easy access to just picked and deliciously fresh romaine lettuce. The other thing I demand on doing is making my own dressing with lots of garlic – to me, the right Caesar salad is the one you can smell from at least 20 feet away. And I can also tell you a little secret that an old Italian friend of mine told me: put croutons into your Caesar bowl (did you know you need to have a wooden bowl designated for this?) and pour your dressing over them. Then add lettuce in portions which you sprinkle with Parmesan cheese and gently toss with your hands. Repeat until you have added all your lettuce, then sprinkle generously over the top, add bacon pieces (freshly made of course) and you are ready to serve!

Grilled T-Bone Steak

Grilled T-Bone Steak

You can’t get away from this one – I believe every guy should get the biggest, juiciest, tenderest T-Bone steak you can find! That truly is tradition – and adding freshly grilled or sauteed mushrooms to it is a must in our household (sometime I even add onions and saute them with mushroom with s little bit of either barbecue or soy sauce in the mixture)

Easy Baked Potatoes

Easy Baked Potatoes

These baked potatoes will take you less than 30 minutes to prepare and the secret here is not only cheddar cheese, but a touch of Dijon mustard – just give the potato a little bit more of what we call – a kick!

Corn on the Cob

Corn on the Cob

There are so many ways to prepare corn on the cob – you don’t just have to throw it into a ot of boiling water (but if you do, try adding a little sugar to the water – it will give your corn a nice sweet taste) First – find out what to look for when you are choosing your corn and than consider making it a Pepper Corn of Mexican Mayo variation. You will be pleasantly surprised at the result!

Triple Citrus Cheesecake

Triple Citrus Cheesecake

Some guys like their desserts sweet, sweet, sweet – and others do prefer tart, citrus taste. Well – this triple citrus cheesecake has the mixture of those tastes – the combination of lemon, lime and orange results in a beautiful citrus taste and this cheesecake is incredibly light – they will come for seconds without a doubt!

Have you decided what you  going to make for that special dad in your life this Father’s Day yet ? I know that  there are guys who love a bit of gourmet touch to their dinner – so if that is what you are planning, you can find complete menu with recipe on this site. Just check out Complete Father’s Day Menu – it’s is looking pretty comlex, but believe me, all the recipes are easy and fully tested to succeed. You will treat you special guy to salad first – and Seven Layer Salad is almost a meal in itself, so make sure he doesn’t have a huge plate of it – there is a whole lot more to come! Appetizer would be the next item on the menu and I highly recommend Chili Barbecue Shrimp. This recipe is fast and easy for sure and the result is delicious shrimp with a bit of kick to it – just the way men like it! And what would that special Father’s Day dinner be without a nice, big, juicy steak? The one and only – T-Bone Steak, grilled to perfection. And of course – there has to be something to go with it – try French Fries with Mustard Mayonnaise and Steamed Green Beans - you can’t go wrong here.

I am pretty sure you will have to give dad a little break at this point of the feast – but be ready to serve dessert shortly. Chocolate Strawberry Shortcake will not be refused! You will probably need to add a cup of freshly made coffee and then just watch that smile of satisfaction on dad’s face!

Have a wonderful Father’s Day celebration and please send in your comments, suggestions and experiences, your input is always welcomed and very much appreciated!

This is one of my favourite summer salads – I love the mixture of flavours – apples and celery…. there is just something special about it! You can serve Waldorf salad with cold sliced chicken, smoked salmon or any other light meat. It is one of the rich salads, so it stand well as a meal itself as well. Enjoy!

Ingredients:

• 2 cups of cubed tart apples
• 1 tablespoon of sugar
• ½ teaspoon of lemon juice
• Dash of salt
• 1 cup of chopped celery
• 1/2 cup of walnut pieces
• ½ cup of raisins
• ½ cup of whipping cream
• ¼ cup of mayonnaise

Directions:

1. Sprinkle apples with sugar, lemon juice and salt.
2. Add celery, walnuts and raisins.
3. Whip cream and fold mayonnaise into cream.
4. Gently fold into apple mixture.
5. Chill and serve in a lettuce lined bowl.

Hope you will enjoy this recipe  – please send in your comments, suggestions and experiences, your input is always welcomed and very much appreciated!

The most popular addition to your grilled meats is the perfect salad. Check out these points on how to make sure that your salad turns out great:

A Guide to Perfect Salads

• Use fresh, crisp greens, vegetables that are in season and full-flavoured fruits. If vegetables are wilted, they will regain some of their crispness by soaking in cold water for a short time.
• Thoroughly wash all uncooked vegetables. Drain before using and dry greens so that dressing can cling.
• Use a variety of greens in addition to head and leaf lettuce. Romaine, endive, escarole, water cress and tender spinach leaves add colour and flavour.
• Break or slice ingredients into generous bite size pieces. If cut too small, the salad is unattractive. If you are using fish, it should be flaked, meat or poultry should be trimmed off all skin and fat and cut into neat cubes. If you are using fruit, cut it into balls, cubes, spears or sections.
• Dip slices of apple, peach, pear, banana and avocado in lemon juice to prevent discolouring.
• Make use of the shells of fruits for interesting containers – i.e. honey dew, coconut, fresh pineapple.
• Never put salad dressing on lettuce or other greens until just before serving as it would make them limp and wilted.
• For added flavour, marinade cooked vegetables, meat and fish in French dressing for at least an hour.
• Keep salads simple and casual
• Toss ingredients lightly or arrange on lettuce and use simple garnishes.
• Chill salad bowls or plates ahead of time

Hope this simple guide will be helpful to you – please send in your comments, suggestions and experiences, your input is very much welcomed and appreciated

Salads are ideal for entertaining  – whether you decide to make a simple tossed salad or a sensational composition of different ingredients. Make-ahead salads are perfect time-savers for hot and busy days. And it gets even better if you consider making overnight vegetable salad by using your favourite vinaigrette dressing. Or you can prepare your Caeser dressing ahead of time and add it to your greens just before serving.

Here are some of my favourite salad recipes:

Overnight Vegetable Salad:

Ingredients:

• 2 small zucchini, sliced
• 2 medium carrots, cut into julienne stripes
• 4 cups of cauliflower florets
• 4 cups of broccoli florets
• 2 stalks of celery, sliced
• 2 cups of small mushrooms
• 1 red onion, diced
• 2 cups of cherry tomatoes

Dressing:

• 1/2 cup of vinegar
• 2 cloves of garlic, minced
• 1 teaspoon of each basil,oregano.dry mustard and salt
• 1 tablespoon of sugar
• freshly ground black pepper
• 3/4 cups of oil

Directions:

1. In large plastic bag, combine zucchini, carrots. cauliflower, broccoli, celery, mushrooms and onion.
2. In a small bowl, combine vinegar, garlic, basil,oregano,dry mustard,salt,sugar and pepper.
3. Whisk in oil with a fork or whisk, mixing well. Pour over vegetables; seal bag and refrigerate  overnight, turning often.
4. Before serving, toss in halved cherry tomatoes.
5. Serve on a platter or in a salad bowl.

Easy Caesar Salad:

Ingredients:

1 head of Romaine lettuce, torn into bite-size pieces

1 cup of croutons

Dressing:

• 2 tablespoons of red wine vinegar
• 1 tablespoon of lemon juice
• 1 teaspoon of anchovy paste
• 1/2 teaspoon of each dry mustard,salt and Worcestershire sauce
• 2 cloves of garlic, minced
• 1 egg
• 1/2 cup of grated parmesan Cheese
• freshly ground balck pepper

Directions:

1. Place lettuce in a large salad bowl and sprinkle with croutons. Set aside.
2. To make dressing, place all ingredinets into a jar and shake vigorously to mix well.
3. Pour over salad just before serving and toss well.

Creamy Shrimp and Pasta Salad:

Ingredients:

• 2 cups of small pasta shapes or macaroni
• 2 cup of chopped celery
• 2 green onions, sliced
• 1 red pepper, diced
• 4 oz can of shrimp, drained
• 1/4 cup of mayonnaise
• 1/4 cup of sour cream or yogurt
• 1 tablespoon of lemon juice
• 1 teaspoon of dry mustard
• 1/2 teaspoon of salt
• black pepper to taste

Directions:

1. In a large saucepan, cook pasta in boiling salt water until done to just tender.
2. Drain and rinse under cold running water; drain well.
3. In a large bowl, combine pastam celery, onion,red pepper and shrimp
4. In a small bowl, combine mayonnaise, sour cream, lemon juice, dry mustard, salt and pepper.
5. Toss well with pasta mixture to coat all ingredients.
6. Chill thoroughly for at least 2 hours before serving.

Thai Noodle Salad:

Ingredients:

• 1/2 lb. of Thai noodles
• 1 cup of blanched snow peas
• 1 cup of fresh sliced mushrooms
• 1/2 sweet red or yellow pepper, sliced thin
• 1/4 cup of chopped, unsalted peanuts

Dressing:

• 3 tablespoons of soy sauce
• 3 tablespoons of rice (or regular) vinegar
• 1 tablespoon of oil
• 2 teaspoons of minced ginger
• 1 teaspoon of sesame oil
• 1/4 teaspoon of sugar
• dash of red hot sauce

Directions:

1. In a large sauce, cook noodles until done – just tender – no more than 5 minutes.
2. Drain and rinse under cold, running water
3. Drain well
4. Place in a large bowl, add snow peas,mushrooms and peppers.
5. In a small bowl, combine all ingredients and mix well.
6. Pour over noodles and vegetables, toss to coat.
7. Sprinkle with peanuts and serve.

Hope you enjoy these recipes and will send in your comments, suggestions and experineces. Your input is always welcomed and very much appreciated!

Here are a few creative recipes that will make your green beans a sure hit! To speed up weeknight meals,you can cook the beans ahead and refrigerate them to use cold in salads, ir reheat them later for hot side dishes. All of the following recipes are great whether you use green or yellow beans and a mix of both!

First - How to Cook Green Beans:

• Count on 1 lb. of beans to serve four people
• Trim stem ends off green or yellow beans. Leave the rest whole or cut into smaller pieces
• In a large saucepan of boiling salted water, cover and cook the beans until tender-crisp – that will take about 3-6 minutes. Drain well. You can also place the beans on a rack or into a steamer above the boiling water in large saucepan, cover and steam until tender-crisp.
• If you are making your beans ahead for later use, drain cooked beans and chill them slightly under cold water until cooled and drain well. Wrap in paper towel and place in plastic bag; refrigerate up to 48 hours.

Recipes for Green Beans:

Green Bean Salad with Dill Vinaigrette:

¼ cup of pine nuts or slivered almonds

3 tablespoons of vegetable oil

2 tablespoons of chopped fresh dill

1 tablespoon of white wine vinegar

½ teaspoon of grated orange rind

1 tablespoon of orange juice

1 clove of garlic, minced

¼ teaspoon of each salt and pepper

1 lb. of green beans, cooked

In a skillet over medium heat, toast pine nuts or almonds, shaking pan occasionally, until golden (about 3 minutes) Let cool.

In a large bowl, whisk together oil dill, vinegar, orange rind and juice, garlic, salt and pepper. Aff beans, turn to coat. Sprinkle with nuts.

Green Beans Salads:

Green Bean Composed Salad: Arranged, rather than tossed, this salad will make an attractive eay to serve beans. It combines hard-boiled eggs, tomatoes and black olives that surround the dressed green beans. (Add link)

Green Beans and Feta Salad with Tomato Dressing: Refreshing, crunchy green beans pair well with a sharp, salty flavour of feta cheese. Serve with crusty bread to soak up the tasty dressing.(Add link)

Quick Pickled Beans with Hot Peppers: The refrigerated pickles make a refreshing accompaniment to grilled meat, a crunchy garnish for Bloody Marys or Ceasars or a great addition to pickle tray. (Add link)

Green beans with Yellow Pepper and Tomato: A quick sauté of yellow pepper with tomato, garlic and oregano adds colour and tasty crunch to beans (add link)

Green beans with Prosciutto and Garlic: Salty, crisp strips of thick-cut prosciutto partner with garlic in this simple side dish (Add link)

Balsamic green Beans: A vinegar sauce sounds like it could be too tart for beans, but because balsamic vinegar is naturally sweeter, it adds a caramel note and a glossy glaze to the beans. (Add link)

Bean and Potato Pockets: What better way to minimize your grill time and skip doing extra dishes, than to cook a vegetable side dish while grilling the main course? (Add link)

Ginger Sesame Green Beans: Cooking the beans right in the skillet with the sauce not only saves a pan but also infuses the beans with the wonderful zing of ginger. (add link)

Bonus Tips – Quick green bean Tosses:

These ultrafast, ultraeasy tosses offer even more delicious ways to serve beans.

Toss 1 lb. of cooked green beans – still hot – with 1 tablespoon of butter, melted, or extra virgin olive oil; pinch of each salt and pepper and one of the following:

• 2 tablespoons of grated Parmesan or Romano cheese and 1 tablespoon of chopped fresh basil
• 2 teaspoons of chopped fresh thyme
• ¼ cup of finely chopped red peppers
• 1 teaspoon of sesame oil and 1 chopped green onion
• ¼ cup of finely chopped walnuts and 1 teaspoon of grated lemon rind
• 2 tablespoons of chopped drained oil-packed sun-dried tomatoes and 2 cloves of garlic, minced

Hope you enjoy these recipes – remember that your comments, suggestions and experiences are always welcomed!

Salad Dressings

Homemade Mayonnaise:

¼ teaspoon of dry mustard

½ teaspoon of salt

Few grains of pepper

1/8 teaspoon of paprika

1 egg yolk

2 tablespoons of white vinegar or lemon juice

1 cup of salad oil

Mix mustard, salt, pepper and paprika together. Add egg yolk and mix well. Stir in 1 tablespoon of vinegar or lemon juice. Add salad oil, a few drops at a time, beating constantly. As mixture thickens, oil can be added more quickly. Add remaining vinegar or lemon juice and mix in.

French Dressing: to 1 cup of mayonnaise, stir in ½ cup of chilli sauce and 1 tablespoon of lemon juice. Chill.

Blue Cheese Dressing: To ½ cup of mayonnaise, stir in 4 oz softened cream cheese, ½ cup of crumbled blue cheese, ½ cup of light cream and 1 tablespoon of lemon juice.

Herb Dressing: To 1 cup of mayonnaise, add 2 tablespoons of lemon juice, 1/3 cup of finely chopped onion, ½ teaspoon of grated lemon rind, 1 clove of garlic (minced), 2 teaspoons of Worcestershire sauce and a teaspoon of dried mixed herbs. Chill.

Thousand Island Dressing: To 1 cup of mayonnaise, add ¼ cup of chilli sauce, 2 tablespoons of finely chopped green pepper, 1 chopped hard-cooked egg and 2 tablespoons of finely chopped black olives. Chill.

Please let me know how these dressing turned out for you – your comments and suggestions are always very much appreciated!

Old Fashioned Homemade Coleslaw:

1/4 cup of prepared mustard

3/4 cup of cider vinegar

1/2 cup of sour cream

1/2 cup of ketchup

1/4 cup of mayonnaise

1 tablespoon of salt

1/2 teaspoon of cayenne pepper

1-1/4 cups of sugar

2 medium heads of cabbage (about 4 lbs.) ,shredded

1 medium onion, finely chopped

1 medium green pepper, chopped

1 large carrot, shredded

1 celery rib, finely chopped

6-8 radishes, chopped into small pieces

• For dressing, in a bowl, combine the mustard, vinegar, sour cream, ketchup, mayonnaise, salt and cayenne pepper, Stir in the sugar.
• In a large bowl, combine the cabbage, onion, green pepper, carrot and celery.
• Add desired amount of dressing and toss until well coated. Refrigerate until serving and also refrigerate any leftovers.

Hope you like this one – and as always, your comments and suggestions are very welcomed and appreciated!

The basic rule is to pick ingredients that you know your guy and your guests will enjoy.

Here are suggestions for seven of them, but please use your imagination and experience as well!

Seven Layer Salad:

1. Romaine lettuce – torn into bite size pieces
2. Spring greens – small size leaves
3. Hard-boiled eggs – sliced
4. Cherry tomatoes
5. Fresh Sweet peas
6. Bacon pieces
7. Shredded Cheddar cheese

Prepare ingredients ahead of time – and package in ziplock bags until ready to assemble the salad. Romaine and spring green, as well as bacon pieces and hard-boiled eggs should not be prepared too far ahead – my suggestion would be a day ahead at the best.

Two-cabbage Slaw:

http://www.mama-knows.com/recipes/two-cabbage-slaw.html

Ham with Peach Chutney:

http://www.mama-knows.com/recipes/ham-with-peach-chutney.html

Rice stuffed Cornish Hens:

http://www.mama-knows.com/uncategorized/rice-stuffed-cornish-hens.ht

ml

Roasted Potato Salad:

http://www.mama-knows.com/recipes/roasted-potato-salad.html

Homemade Pecan Pie:

http://www.mama-knows.com/recipes/homemade-pecan-pie.html