How to Make Easy Meals

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Ingredients:

2 tsp. granted yellow onion
1 tsp. salt
½ tsp. freshly ground pepper
2 Tbsp. Dijon mustard
½ C. extra virgin oil
½ tsp. freshly ground lemon juice
10 oz. spinach or greens of choice
6 slices bacon cut crosswise into ½ inch strips
6 to 8 button mushrooms, sliced
½ red onion, thinly sliced
3 hard-boiled eggs, peeled and chopped

Directions:

Combine the yellow onion, salt, pepper, mustard, and vinegar in a food processor or blender. Process the items for 1 to 2 minutes until smooth. With the motor running slowly, add the oil to create an emulsion. Pour the dressing in a small bowl and stir in the lemon juice. Taste and adjust the seasoning if necessary. Cover with plastic wrap set aside. To prepare the salad immerse the spinach in a large amount of water, swish the leaves to rinse well, and drain. Repeat until no grit or dirt is visible in bottom of the sink. Pick off any large parts or stems and tear into bite size pieces. Dry in a lettuce spinner and transfer to a large salad bowl. Place in refrigerator and cover with paper towel until time to serve.

20 minutes before serving in a small sauce pan over medium heat, sauté the bacon for 5 to 6 minutes, until crisp. Remove the spinach from the refrigerator, add the mushrooms, onions, and eggs to bowl, and toss again. Remove the bacon, drain the grease and add to the salad, toss well. Serve immediately.

Ingredients:

1 pan of cornbread, baked and cooled
7 to 9 slices bacon, cooked until crispy, drained and crumbled
1/2 cup chopped onion
1/2 to 1 cup green bell pepper, chopped
2 large tomatoes, chopped
1 to 2 hard-cooked eggs, chopped
1 cup mayonnaise
Salt and pepper, to taste

Instructions:

In a large serving bowl crumble cornbread into small chunks.  Place bacon, onion, peppers, tomatoes and eggs into bowl and blend together.  Gently fold in enough mayonnaise to moisten for your taste.  Sprinkle with salt and pepper and stir gently to mix together.

Ingredients:

½ C. honey
¼ C. frozen, limeade concentrate, thawed
2 tsp. poppy seeds (optional)
1 C. strawberries cut into chunks
1 C. kiwi, cut into chunks
1 C. melon (cantaloupe, watermelon, or honeydew) cut into chunks
1 C. grapes, whole or cut in half
¼ C. slivered almonds, toasted

In a medium bowl, mix honey, limeade concentrate, and poppy seeds. Add fruit and toss gently, so as not to bruise the tender fruit chunks. Sprinkle the top with almonds. Serve in individual dessert bowls or in one large bowl and allow self-serving. This dish appeals to everyone. Kids love it and it is nice as a dessert after a romantic meal.