Spinach Salad: by Sharon Johnson

Spinach: wash and trim stems

Hard boiled eggs sliced

Crumbled bacon

Sweet and sour dressing:

1 C vegetable oil
½ C sugar
1/3 C vinegar
1/3 C ketchup
½ to ¼  med. onion, grated I only use ¼ 
2 tsp. Worcestershire sauce

Individual Blt Bites by Sharon Johnson

Ingredients

15-20 cherry tomatoes

1 pound Bacon, cooked and crumbled

½ cup mayonnaise or salad dressing

1/3 cup green onions, chopped

3-tablespoon parmesan cheese, grated

2 tablespoon fresh parsley, snipped

Procedure

Cut the top of each tomato. Hollow out and discard pulp.

Turn tomatoes upside down on a paper towel to drain.

In a small bowl, combine all other ingredients and mix well. Fill the mixture into the tomatoes using a spoon.

Refrigerate for few hours before serving.

BBQ bt Chris Perkins

Ingredients:

1 pork butt roast, about 10 pounds

1 Sweet Baby Ray’s BBQ Sauce 32 oz

Slow cook pork butt roast with 1 c. water on low for 8 hours

Drain water, pull pork apart

Mix in Sweet Baby Rays

Stuffed Spinach Balls bt Chris Perkins

Ingredients:

2 (10oz) packages frozen spinach, thawed and well-drained

1 small onion, very finely chopped (I used a food processor)

2 ¼ c. stuffing with herbs (I used Pepperidge Farm)

6 eggs, beaten

½ c. melted butter

½ c. Parmesan cheese

2 tsp. garlic salt

1 tsp black pepper

(For more zest, use 3 tbsp of zesty mustard. I didn’t use when prepared)

Directions:

1.     Mix all ingredients until well combined. Form into about 1” balls; place on a baking sheet sprayed with Pam.

2 Bake at 350 for 20 minutes. Makes about 60 balls. 

Taco Bites from Heather Goodman

Ingredients

·       Two packages prepared phyllo cups (30 total)

·       ½ pound ground beef

·       ½ packet taco seasoning

·       Cheddar or Monterey jack cheese

·       Salsa

·       Sour cream

Instructions

·       Preheat oven to 400

·       Brown ground beef and drain.  Add ¼ cup water and half packet of taco seasoning, stir and simmer about 10 minutes

·       Put phyllo cups on baking sheet.  Fill with taco meet and sprinkle cheese of choice on top.  Bake at 400 for 3-5 minutes

Serve with salsa, sour cream, and 

Strawberry Shortcake Mini Trifles from Heather Goodman

Ingredients

·       20 tall plastic shot glasses

·       20 mini sampling spoons

·       About 15 strawberries

·       Loaf pound cake (I used half of a 10oz Sara Lee frozen butter pound cake)

·       3.5oz box of vanilla instant pudding mix (you will have leftovers)

·       Spray bottle of whipped cream

Instructions

·       Mix vanilla pudding using box’s instructions for pie filling.  Put in fridge, but only leave in for 15 minutes

·       While waiting for pudding, cut about five ¼ inch wide slices of the pound cake.  Cut each slice into 8 chunks (small enough to fit in the bottom of the shot glasses)

·       Dice 6-7 of the strawberries, the rest cut in halves or quarters depending on their size (they will be sitting on top once you’re done)

·       Lay out shot glasses and put one piece of pound cake in the bottom of each

·       Once pudding is semi-firm, remove from refrigerator and put about a teaspoonful of pudding in the shot glasses on top of the pound cake

·       Sprinkle diced strawberries on top of pudding

·       Put another small chunk of pound cake on stop of strawberries

·       Top with whipped cream and larger chunks of strawberries

·       Stick in the little spoon for a cute effect J