Summer is on its way. This light salad is perfect on hot days.
1 (No. 2) can English peas (early or tiny) (drained well)
1 c. cheddar cheese (shredded)
1 sm. onion, chopped fine
2 boiled eggs, chopped
1 sm. jar pimento, drained
3 slices bacon fried crisp and crumbled
2 tbsp.miracle light salad dressing
1/4 cp. mayo*
Drain can of peas well. Mix all ingredients together except bacon.
Refrigerate overnight or for at least 3 hours.
Crumble bacon on top and stir lightly and serve.
*May add pasta of choice, and increase mayo.Click here for a printable version of this recipe.
Perfect Spring Breakfast!
3/4 cup butter -- room temperature
2/3 cup light brown sugar -- firmly packed
3 bananas -- ripe
2 eggs
1 cup cake flour
1 cup all-purpose flour
3/4 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 cup strawberries -- sliced, fresh
2 tablespoons granulated sugar
Heat oven to 375 degrees F. In a large bowl, cream the butter. Add the sugar and blend well. Puree the bananas in a food processor. Stir the pureed bananas and eggs into the butter mixture, beating until the batter is smooth.
In a medium bowl, sift together the cake flour, all-purpose flour, salt, baking soda, and baking powder. Add the flour mixture to the batter and mix well. Stir in the sliced strawberries. Spoon the batter into greased muffin tins or into foil baking cups. Sprinkle the tops with granulated sugar.
Bake 20 minutes. Serve warm.
Click here for a printable version of this recipe.
