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Program #169
Guest: Kathy Nicholson

Layered Salad

1 Head Romaine Lettuce (Chopped)
1 Cup Mayonnaise
1 Small Can LeSeur English Peas (Drained)
1 Small Purple Onion (Diced)
1 Small Can Mushrooms Drained (Stems & Pieces OK)
1 Pound Bacon (Cooked Crisp and Crumbled)
2 Eggs (Hard Boiled and Chopped)
3 Roma Tomatoes (Diced)
2 Cups Sharp Cheddar Cheese (Shredded)

Rinse lettuce well and drain thoroughly. Chop lettuce (dab with paper towel to absorb extra liquid), place in large salad bowl. Spread mayonnaise over top of lettuce. Layer next 7 ingredients in order listed. Cover lightly and refrigerate at least 4 hours. For your guests who like a little spice, have Texas Pete on hand to sprinkle on their salad. Prep time 30 minutes.

BBQ Beef Bundles

3/4 pound lean (90%) ground beef
1 cup ketchup
2 teaspoons vinegar
3 tablespoons Pantry Barbecue Seasoning Mix
3 ounces cheddar cheese, grated, divided (3/4 cup)
1/2 cup green onions with tops, thinly sliced
1/2 cup red bell pepper, chopped
1 garlic clove, pressed
1 package (17.3 ounces) grand-size flaky or buttermilk biscuits (8 biscuits)
1 package (10.2 ounces) grand-size flaky or buttermilk biscuits (5 biscuits)
A small amount of flour to dust biscuits with while rolling
1. Cook ground beef in large (10-inch) skillet over medium heat 8-10 minutes or until beef is no longer pink, breaking into crumbles; drain and set aside.
2. Preheat oven to 350 F. In small bowl, combine ketchup, vinegar and Seasoning Mix; mix well and set aside.
3. Grate cheese. Slice green onions. Chop bell pepper. In a bowl, combine cooked beef, 1/2 cup of the cheese, green onions, bell pepper, garlic pressed with Garlic Press and half of the barbecue sauce; mix well.
4. Separate 12 biscuits and place on cutting board. (Discard remaining biscuit or set aside for another use.) Using a roller, roll each biscuit into a 5-inch disk, flouring dough as needed. Use a large scoop and divide beef mixture evenly onto center of each biscuit.
5. Gather up edges of dough over filling, pinching lightly to seal. Place biscuits, seam side down, into muffin pan. Do not press down into cup. Using serrated bread knife, cut through top of each bundle, making a crisscross pattern.
6. Bake 25-30 minutes or until golden brown. Remove from oven; sprinkle remaining cheese evenly over bundles. Remove from pan to cooling rack. Serve with remaining barbecue sauce.
Yield: 12 servings or 24 sample servings

Nutrients per serving (1 bundle): Calories 320, Total Fat 14 g, Saturated Fat 5 g, Cholesterol 20 mg, Carbohydrate 36 g, Protein 12 g, Sodium 1090 mg, Fiber less than 1 g

Inside-Out BLT

3 slices bacon
1/3 c chopped romaine lettuce
1/3 c coarse soft bread crumbs
2 T grated Parmesan cheese
2 t olive oil
3 medium plum tomatoes
1/8 t freshly-ground black pepper
2 t mayonnaise

Preheat oven to 400. In large skillet, cook bacon over medium heat until crisp. Drain on paper towels; chop.

In medium bowl, combine bacon, lettuce, crumbs, cheese and olive oil; mix well. Set aside. Halve plum tomatoes lengthwise. Scoop out insides, leaving 1/4 to 1/2 inch shell. Sprinkle inside each tomato half with pepper. Brush with some of the mayonnaise. Mound bacon mixture in tomatoes; transfer to baking pan. Roast the tomatoes, uncovered, 10-12 minutes or until tomatoes begin to wilt.

Fruit Tea Recipe

Tea bags for 2 gallons tea
1 1/2 quarts boiling water
2 cups sugar
1 (48-ounce) can pineapple juice
1 (12-ounce) can frozen orange juice
1 (12-ounce) can frozen lemonade

Place tea bags in bowl or pitcher. Pour boiling water over tea bags. Add sugar, stirring to dissolve. Let tea bags steep in sugar water several hours or overnight. Discard tea bags. Pour tea into a large bowl. Add juices, stirring well. Pour equal amounts into two one-gallon jugs. Add water to each to fill jug. Refrigerate. Shake well before serving.

Makes 2 gallons
The Layered Salad
Joanne and Kathy building the salad.
Joanne demonstrates her rolling technique.