THE Spinach Salad

This is the salad that I make for every family function. It's great!


Salad:
1/2 head iceburg lettuce
1/2 small bag of spinach (make the amounts of iceburg and spinach about the same.)
1/2 c. swiss cheese
1/4 c. cottage cheese
Bacon (I throw a couple of handfuls of the bacon in a bag at costco) You can use bacon bits or fried bacon.
Red onion


Dressing:
1/3 c. oil
1/4 c. red wine vinegar
4 Tbs. sugar
1 Tbs. mustard
1/2 tsp. salt

Toss right before serving.

I usually only use 1/3-1/2 of the dressing. It makes a lot, so don't use all of it!

Caramel French Toast

This is absolutely delicious! I may or may not have licked the pan when we were through.


Ingredients:

French Baguette, better if it's one day old
--you may use French Bread but it is not as effective bcse it absorbs more of the egg mixture


Egg Topping:
3 Eggs
1/2 C milk
1 tsp vanilla
1/4 tsp salt

Caramel Sauce:
1 C brown sugar
6 Tbsp butter
1/3 C whipping or heavy cream
1 Tbsp corn syrup

Directions:
1. Slice bread into 1-1/4" pieces.
2. On medium heat, heat all caramel sauce ingredients just until the butter melts. Do not boil.
3. Pour into 9x13" glass dish.
4. Combine all egg ingredients into a shallow dish. Dip bread slices and coat both sides.
5. Place in 9x13"dish.
6. Cover with plastic wrap and refrigerate overnight.
7. Bake in oven at 400 degrees for 20-25 minutes

Onion Rings

I promised Tim and Katrina that I would post this recipe just for them, so here it is.

Sliced onions
flour

Batter:
1/4 c. oil
1 egg
1/2 tsp. salt
1 1/2 tsp baking powder
1 c. milk

Coat sliced onion with flour, then batter, then flour, then batter (repeat 3-4 times or so until thick coat appears, then as batter gets thicker you don't have to repeat quite so often) ending with the batter on the last coat before putting into oil. Then deep fry. Heat the oil to just medium-low to medium so that it will cook the onions on the inside. Cook on one side until golden brown, then turn and cook on the other side until golden brown. They are really good with homemade fry sauce too.

Curry Chicken Casserole

This is a recipe Ariana requested from Derek Curtis, but as he didn't have permission to post here or something, he sent it my way in the hope that I would pass it along. I did, and I am also going to post it here, because I have since found out that Derek does 70 to 80% of the cooking at their house, but for some reason, he tries to hide that fact. I already warned him that I was going to tell the world, so here goes!

4 large chicken breasts
1 c. Cheddar cheese
3/4 c. dry bread crumbs


Sauce

1 c. cream of chicken soup
1/2 c. Miracle Whip
1/2 tsp. lemon juice
1 tsp. curry powder
Salt and pepper to taste

Boil chicken in water until tender. Remove, cool, and tear into small pieces. Put a thin layer of sauce in the bottom of a 9x13 pan, add chicken and pour sauce over the top. Mix until all chicken is covered. Add the cheese to the top and bread crumbs on top of the cheese.

Bake at 350°, uncovered, for 30 minutes.

Goes great over rice; I usually use brown rice, or if I'm in the mood for a lot of curry, yellow rice (says Derek).

Cheese Enchiladas

Mary, here is the recipe you requested . . . (Yummy & easy - that's why I like it!)

1 pkg. Tortillas
Grated Cheese (about 1/4 cup per tortilla)
Chopped Onion (desired amount)
1 Can Enchilada Sauce (Rosarita is yummy - maybe a big can)
1 Envelope Brown Gravy Mix


Make gravy as described on envelope. Add can of enchilada sauce. Pour a small amount of combined gravy/sauce mix in bottom of glass baking pan. Set the rest aside. Fill tortillas with cheese and onion and roll up. Place tortillas seam side down in 9 x 13 pan. Cover with remaining sauce. Sprinkle a small amount of cheese on top. Bake at 350* until cheese inside tortillas is melted and sauce is bubbly. Top with sour cream and lettuce. Optional: add cooked chicken, London broil, or other meat cooked in salt and pepper.

Sorry this recipe is a little vague - I called Heidi to see what size of can of enchilada sauce, and she didn't remember. It is flexible, though, depending on how much sauce you like on stuff!