Dinner with friends: supper clubs provide a relaxing opportunity to swap stories and recipes.What could be better than spending an evening with special friends enjoying wonderful food in a delightful "Delightful" is the first physical single released by Ami Suzuki under the label Avex Trax and also the transition single that marked the end of the old Ami making her return to the music industry. setting? These are just the components that make up supper clubs Noun 1. supper club - usually a small luxurious nightclub cabaret, night club, nightclub, nightspot, club - a spot that is open late at night and that provides entertainment (as singers or dancers) as well as dancing and food and drink; "don't expect a good meal at . I have several friends who have been members of supper clubs for more than 40 years. In getting together regularly over the years, they have shared their lives with a select collection of friends. This is the group that is the first to comfort in times of need and the ones who are the first to share the exciting news of a child's college decision, an upcoming marriage, or a new baby. Sometimes the members change due to circumstances CIRCUMSTANCES, evidence. The particulars which accompany a fact. 2. The facts proved are either possible or impossible, ordinary and probable, or extraordinary and improbable, recent or ancient; they may have happened near us, or afar off; they are public or , but the desire for close relationships and friendships remains intact, so new members join and fill in the gaps. Close bonds are built and enforced over the planning and preparation of the arrangements, menus, and details of the evenings and time spent gathered around the table. One such Jackson Jackson. 1 City (1990 pop. 37,446), seat of Jackson co., S Mich., on the Grand River; inc. 1857. It is an industrial and commercial center in a farm region. supper club is made up of five couples, all childhood or college friends: Katy Katy may refer to: People with the given name Katy:
The fourth largest city in the nation and the largest in the entire South and Southwest, Houston is a port of entry; , Leila and Sam Lane
Sam Lane is a fictional character, the father of Lois Lane and Lucy Lane in Superman comics. , Melissa melissa: see bee balm. and Richard Ri·chard , Joseph Henri Maurice Known as "Rocket." 1921-2000. Canadian hockey player. A right wing for the Montreal Canadiens (1942-1960), he led his team to eight Stanley Cup championships and was the first player to score 50 goals in a Ridgway, Gayla and Bill Stone, and Tricia and Alan Walters Professor Sir Alan Arthur Walters (June 17, 1926) is a British economist, best known as the former Chief Economic Adviser to Prime Minister Margaret Thatcher from 1981 to 1984 and again in 1989 after he had returned from America. . The club began in 1979 with the Houstons, Lanes, and Waiters. Katy Houston and Sam Lane were working together at the time and planned the first group gathering, inviting mutual college friends. Now, 27 years later, with 14 children born, grown, and some married, and two grandchildren GRANDCHILDREN, domestic relations. The children of one's children. Sometimes these may claim bequests given in a will to children, though in general they can make no such claim. 6 Co. 16. on the way, the club members are still together, enjoying the present, reminiscing about the past, and looking forward to the future. They meet every other month and always mark their calendars for the next supper club. The host couple provides the main course and calls each of the other couples to assign appetizer, salad, vegetable, and dessert. About once a year, the men plan and prepare the meal, which is usually grilled grill tr.v. grilled, grill·ing, grills 1. To broil on a gridiron. 2. To torture or afflict as if by broiling. 3. Informal To question relentlessly; cross-examine. 4. outside. A favorite appetizer for the club is venison venison (vĕn`ĭzən) [O.Fr.,=hunting], term formerly applied to the flesh of any wild beast or game hunted and used for food but now restricted to the flesh of members of the deer family. tamales, made by Tony's Tamales on Livingston Road in Jackson using meat provided by Alan's hunting efforts. Tricia says her family orders 40 dozen each year, all of which are hungrily consumed con·sume v. con·sumed, con·sum·ing, con·sumes v.tr. 1. To take in as food; eat or drink up. See Synonyms at eat. 2. a. before the next year's hunting season. Leila is known for coming up with the most delicious and unusual salads, and Melissa loves giving special ornaments Ornaments are a frequent embellishment to music. Sometimes different symbols represent the same ornament, or vice versa. Different ornament names can refer to an ornament from a specific area or time period. at Christmas. Gayla prepares vegetables that fellow hosts want to serve again and again, such as her roasted roast v. roast·ed, roast·ing, roasts v.tr. 1. To cook with dry heat, as in an oven or near hot coals. 2. To dry, brown, or parch by exposing to heat. 3. asparagus asparagus, perennial garden vegetable (Asparagus officinalis) of the family Liliaceae (lily family), native to the E Mediterranean area and now naturalized over much of the world. with lemon zest Noun 1. lemon zest - tiny bits of lemon peel lemon peel, lemon rind - the rind of a lemon and pine nuts pine nut or piñon (pĭn`yən, pē`nyōn), edible seed of various species of pine trees. Among the North American species that bear such edible seeds are the nut pines or piñons, Pinus edulis . Katy usually prepares a sumptuous sump·tu·ous adj. Of a size or splendor suggesting great expense; lavish: "He likes big meals, so I cook sumptuous ones" Anaïs Nin. dessert, and once a year she delights each member with her famous hot fudge Hot Fudge, a.k.a. The Hot Fudge Show, was an American children's television series that aired in syndication from 1976 to 1980. The series was produced in Detroit at WXYZ-TV. sauce presented in a mason jar with a raffia raffia (răf`ēə) or raphia (rā`fēə), fiber obtained from the raffia palm of Madagascar, exported for various uses, such as tying up plants that require support, binding together vegetables tag and a personalized per·son·al·ize tr.v. per·son·al·ized, per·son·al·iz·ing, per·son·al·iz·es 1. To take (a general remark or characterization) in a personal manner. 2. To attribute human or personal qualities to; personify. kitchen label. Supper club members wait with anticipation for Katy's sauce and have been known to eat an entire jar with a spoon spoon, n an instrument with a round or ovoid working end; designed to be used for scraping or scooping. . (Katy's Hot Fudge Sauce has become so popular and in demand that it may be purchased by calling 601/9811271, or try our recipe for similar results.) Another longtime long·time adj. Having existed or persisted for a long time: a longtime friend; a longtime resident of Detroit. longtime Adjective Mississippi Mississippi, state, United States Mississippi (mĭs'əsĭp`ē), one of the Deep South states of the United States. It is bordered by Alabama (E), the Gulf of Mexico (S), Arkansas and Louisiana, with most of the border formed by supper club, based in McComb, began with a group of girlfriends who liked to meet for lunch and discuss cooking and share recipes. They decided to start a supper club because, as they say, in a small town sometimes you must create your own entertainment. The members are Candy candy: see confectionery. candy Sweet sugar- or chocolate-based confection. The Egyptians made candy from honey (combined with figs, dates, nuts, and spices), sugar being unknown. and Steve Blue, Pam and Jeff Glover Glov´er n. 1. One whose trade it is to make or sell gloves. Glover's suture a kind of stitch used in sewing up wounds, in which the thread is drawn alternately through each side from within outward. , Barri and Don Haskins Donald L. "Don" Haskins (born March 16, 1930 in Enid, Oklahoma, United States) is a former collegiate basketball coach and player. He played for three years under legendary coach Henry Iba at Oklahoma A&M (now Oklahoma State University). , and Gwen and Rusty rust·y adj. rust·i·er, rust·i·est 1. Covered with rust; corroded. 2. Consisting of or produced by rust. 3. Of a yellowish-red or brownish-red color. 4. Marsalis. The club meets four times a year at members' homes and occasionally invites guests to attend. Sometimes instead of a home-cooked meal, the group elects to simply go out to dinner. The girlfriends usually plan and assign each menu over lunch. The hostess prepares the house, and the other members share the food assignments. They serve an appetizer as guests arrive and then serve the meal buffet A buffet is a meal serving system where patrons serve themselves. It is a popular method of feeding large numbers of people with minimal staff. The term is also used to describe a sideboard, an antique form of furniture which was sometimes used to offer the dishes of a buffet meal style and sometimes enjoy the dessert with coffee in another room away from the table. Any way you decide to get together, supper clubs connect friends with bonds that last in a tradition of fellowship fellowship Graduate education A post-residency training period of 1–2 yrs in a subspecialty–eg, hand surgery, which allows a specialized physician to develop a particular expertise that may have a related subspecialty board; fellowship time is often , delicious food, and wonderful Southern hospitality. PEAR SALAD WITH RASPBERRY CREAM 4 firm, ripe pears 2 tablespoons lemon juice 1 head Bibb lettuce, torn 1 small head romaine lettuce, torn 1/2 cup Parmesan cheese, freshly shredded 6 slices bacon, cooked and crumbled 1/2 cup fresh raspberries Peel pears if desired. Quarter pears, and brush with lemon juice. Arrange lettuces on four plates. Arrange pear quarters over lettuce. Drizzle with Dressing; sprinkle with cheese, bacon, and raspberries. Yield: 4 servings. DRESSING: 3/4 cup sour cream 1/4 cup raspberry preserves 3 tablespoons red wine vinegar 1/8 teaspoon Dijon mustard Whisk together all ingredients. Set aside until ready to serve. Leila Lane
SALMON AND WILD RICE IN
PUFF PASTRY WITH DILL SAUCE
1/2 cup wild rice
2 tablespoons butter
1/2 cup minced leek, white and pale green
parts only
8 ounces fresh shiitake mushrooms,
stemmed and chopped
Salt and pepper to taste
2 sheets frozen puff pastry (17 1/4-ounce
package), thawed
4 (5- to 6-ounce) skinless salmon fillets
(4 x 2 1/2 inches)
1 egg, beaten with 1 tablespoon water
Cook rice according to package directions.
Melt butter in a heavy medium-sized
skillet over medium-low heat. Add leek.
Saute for about 4 minutes or until it begins
to soften. Add mushrooms. Cover skillet,
and cook, stirring occasionally, for about 5
minutes or until mushrooms release their
juices. Uncover skillet, and increase heat to
medium-high. Saute for about 3 minutes
or until liquid evaporates. Transfer to a
bowl. Add rice, and season with salt and
pepper. Cool completely.
Butter a large baking sheet. On a floured
surface, roll out one pastry sheet to a 12-inch
square. Cut into 4 equal squares.
Divide rice mixture among centers of
squares, mounding in an oval shape with
ends toward comers of pastry. Set salmon
atop rice. Sprinkle with additional salt and
pepper to taste. Bring pastry comers up
around salmon (pastry will not fully enclose
salmon). On a floured surface, roll out
remaining pastry sheet to a 13-inch square.
Cut into 4 equal squares. Lay 1 square atop
each salmon fillet, tucking comers under
bottom pastry to enclose salmon completely.
Pinch edges together to seal, brushing
with egg mixture if necessary to adhere.
Arrange salmon packages, seam side
down, on prepared baking sheet.
(Optional: Cut small fish shapes from
another sheet of puff pastry. Sprinkle the
top of each fish with paprika, and attach
to the top of each bundle with a little of
the egg mixture.)
Cover and chill for at least 30 minutes
or up to 8 hours.
Preheat oven to 400 degrees. Brash top
of pastry with egg mixture. Bake for about
30 minutes or until golden and thermometer
inserted into fish registers 145 degrees.
(Optional: Add a large fish hook to
each bundle just for fun!)
Transfer salmon packages to plates.
Spoon Dill Sauce around packages, and
serve. Yield: 4 servings.
DILL SAUCE:
1 cup whipping cream
2 tablespoons buttermilk
2/3 cup bottled clam juice
1/2 cup dry white wine
4 tablespoons fresh dill, minced
Salt and pepper to taste
Heat whipping cream to lukewarm (85
degrees). Remove from heat, and mix in
buttermilk. Cover, and let stand in a warm,
draft-free area until slightly thickened (2448
hours). Refrigerate until ready to use.
Combine clam juice and wine in a
heavy non-aluminum saucepan. Boil for
about 9 minutes or until reduced to
cup. Reduce heat to medium. Whisk in
whipping cream/buttermilk mixture.
Boil for about 5 minutes or until reduced
to 1 cup. Remove from heat. Stir in dill,
and season with salt and pepper.
Katy Houston
PIZZA DIP
8 ounces cream cheese
1/2 cup sour cream
1 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper
1/2 (14-ounce) jar Ragu pizza sauce
1 small package Hormel
sliced pepperoni
1/4 cup green peppers, chopped
1/4 cup green onions, chopped
Black olives to taste, chopped
1/2 cup mozzarella cheese, shredded
For first layer, mix together cream cheese, sour cream, oregano,
garlic powder, and crushed red pepper. Place in a medium-sized casserole
dish. Pour pizza sauce over first layer. Cut pepperoni slices into
quarters, and layer over
pizza sauce. Over this,
sprinkle chopped green
peppers, green onions,
and olives.
Bake at 350 degrees
for 10 minutes. Top
with cheese, and return
to oven. Bake for another
5 minutes. Yield:
8-10 servings.
Note: Recipe is easily doubled;
the larger quantity
may be baked in a 9 x 13-inch
casserole dish.
Kim Waters
GRILLED VEGETABLE MEDLEY
2 large onions, any color, cut into
1/2-inch slices
3 zucchini, cut into 1/3-inch
lengthwise slices
3 yellow squash, cut into 1/3-inch
lengthwise slices
6 to 8 ounces whole mushrooms
3 to 4 red, yellow, or orange peppers,
cleaned and cut into 6 to 8 slices each
Sprinkle vegetables with olive oil, salt,
and pepper. Grill until tender crisp,
stirring and turning as needed. May
need to reseason and drizzle a little more
olive oil when done.
This recipe may be revised to
include any vegetables you like. Yield:
8-10 servings.
ROASTED ASPARAGUS WITH
ZEST OF LEMON AND TOASTED
PINE NUTS
2 tablespoons pine nuts
1 1/2 pounds asparagus, trimmed
1 tablespoon olive oil
1 tablespoon fresh lemon zest
1/2 teaspoon coarse salt
Freshly ground pepper
Toast pine nuts in a small skillet, stirring
constantly, until golden in color. Set aside.
Preheat oven to 325 degrees. Arrange
asparagus in a 9 x 13-inch dish that
has been greased with a little olive oil.
Drizzle asparagus with olive oil, and
sprinkle with lemon zest and salt. Turn to
coat well. Bake, uncovered, for 15-20
minutes, turning during roasting process.
Season with pepper, and sprinkle with
pine nuts. Serve hot or at room temperature.
Yield: 4-6 servings.
Gayla Stone
PECAN-PEACH ICE CREAM PIE
WITH CARAMEL SAUCE
2 1/2 cups shortbread cookies (such as Pecan
Sandies), finely ground or crushed
1/4 cup unsalted butter, melted
2 cups sugar
1/2 cup water
1 1/4 cups whipping cream
1 teaspoon vanilla extract
2 quarts peach ice cream, slightly
softened, divided
2 cups pecans, toasted and coarsely
chopped, divided
1 cup pecan halves, toasted
For crust, preheat oven to 325 degrees.
Butter a 9-inch springform pan with 2 3/4-inch-high
sides. Mix cookie crumbs and
melted butter in a medium bowl until
crumbs are evenly moistened. Press crumb
mixture firmly onto bottom and 1 inch up
sides of prepared pan. Bake for about 15
minutes or until crust is set and pale golden.
For caramel sauce, combine sugar and
water in heavy medium-sized saucepan.
Cook, stirring, over medium-low heat
until sugar dissolves. Increase heat to
medium-high; boil without stirring for
about 7-8 minutes or until syrup is a deep
amber color, occasionally brushing down
sides of pan with wet pastry brush
and swirling pan. Remove from heat.
Gradually add cream (mixture will bubble
vigorously). Cook, stirring, over low heat
for about 1 minute or until any caramel
bits dissolve and sauce is smooth. Stir in
vanilla, and let stand for about 1 hour or
until cool but still pourable.
Drizzle 1/4 cup cooled caramel sauce over
bottom of crust. Sprinkle with 1 cup
chopped pecans. Freeze for about 10 minutes
or until caramel sets. Spread I quart ice
cream over caramel in crust. Sprinkle
remaining chopped pecans over ice cream.
Drizzle 1/2 cup caramel sauce over ice cream.
Freeze for about 10 minutes or until
caramel sets. Spread remaining ice cream
over top. Freeze for about 1 hour or until
top of pie is firm. Arrange pecan halves in
3 concentric circles around top of pie.
Drizzle 1/4 cup caramel sauce over pie. Freeze
pie until frozen solid, at least 4 hours or up
to 5 days. (Keep pie covered tightly with
foil.) Cover and chill remaining caramel
sauce to store until ready to serve.
Rewarm remaining caramel sauce over
low heat, stirring often. Cut around pan
sides to loosen pie. Let pie soften slightly
at room temperature for about 10 minutes.
Remove pan sides. Serve pie with
warm sauce. Yield: 12 servings.
Katy Houston
GARLIC CHEESE BISCUITS
1 1/4 cup biscuit mix
1/2 cup sharp Cheddar cheese, grated
1/2 cup water
Preheat oven to 400 degrees. Line a
baking sheet with parchment paper.
Combine biscuit mix and cheese in a
small bowl. Add water, and stir just
until combined. Dough will be slightly
moist. Drop dough by tablespoonfuls
onto the prepared baking sheet. Bake
for about 10 minutes or until the biscuits
are firm and beginning to brown.
While biscuits are baking, make garlic
butter. As soon as you remove biscuits
from the oven, brush them with Garlic
Butter using a pastry brush.
GARLIC BUTTER:
1/2 stick unsalted butter, melted
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon dried parsley flakes
In a small bowl, combine all ingredients.
Mix well.
SHRIMP AND SCALLOP LASAGNA
12 lasagna noodles
3 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 1/2 cups half-and-half
1 cup Romano cheese, grated
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 pound sea scallops, cut in half or
quartered if very large
3/4 pound medium shrimp, peeled
and deveined
1/2 cup Parmesan cheese, grated
Preheat oven to 375 degrees. Spray a
10 x 13-inch aluminum foil pan with vegetable-oil
cooking spray.
In a large pot of boiling salted water,
cook lasagna noodles for about 8 minutes
or until they are just done. Drain, and
set aside.
Melt butter in a large, heavy skillet, and
cook onion over low heat for about
5 minutes or until very soft. Add garlic,
and cook for about 1 minute more.
Increase heat to medium-low, and stir in
flour with a whisk. Gradually add half-and-half,
allowing sauce to thicken
slightly before adding more. When sauce
has thickened to about the consistency of
whipping cream, add Romano cheese,
and stir well. Add salt and pepper, and stir
again. Add scallops, and cook for about
3-4 minutes. Add shrimp, and cook for
1-2 minutes or just until shrimp turn
pink. Turn off heat.
Spoon about 2 tablespoons of sauce
from the skillet into the prepared pan.
Cover the bottom of the pan with 4 noodles,
placing them side by side. Spoon
1/3 of sauce over noodles, and top with
seafood. Repeat with noodles and
seafood. Cover with last 4 noodles and
remaining sauce. (For the top layer, do
not spoon any seafood on top of noodles;
just use sauce.) Tuck in any edges of noodles
so they're all coated with sauce. Top
with Parmesan.
Bake for 20-25 minutes, uncovered,
until bubbly. Allow to sit for 10 minutes
before slicing.
PRALINE-KEY LIME PIE
1/4 cup unsalted butter
1/2 cup pecan pieces
1/2 cup light brown sugar
1 (9-inch) graham cracker pie crust
6 egg yolks
1 1/2 cans Eagle brand condensed milk
1/3 cup key lime juice
Reddi-wip whipped cream
Lime slices for garnish
Melt butter in a saucepan over medium
heat. Stir in pecans, and cook for 2
minutes. Stir in brown sugar, and melt
until smooth. As soon as it comes to a
boil, remove from heat, and spread evenly
over bottom of pie crust.
In a mixing bowl, combine egg yolks,
condensed milk, and key lime juice.
Whip until mixture reaches a custard-like
consistency. Pour over praline layer, and
lightly tap on counter to remove air bubbles.
Bake on a cookie sheet in a preheated
350-degree oven for 12-15 minutes.
Remove and cool before refrigerating.
Before serving, top with whipped cream
and slices of lime.
JACKSON SUPPER CLUB MENU Venison Tamales from Tony's Tamales in Jackson Pizza Dip Pear Salad with Raspberry raspberry, name for several thorny shrubs of the genus Rubus of the family Rosaceae (rose family) and for their fruit (see bramble). raspberry Any of many species of fruit-bearing bushes of the genus Rubus in the rose family. Cream Salmon and Wild Rice in Puff Pastry puff pastry n. A light flaky pastry that is formed by rolling and folding the dough in layers so that it expands when baked. puff pastry or US puff paste Noun a light flaky pastry with Dill Sauce Roasted Asparagus with Zest of Lemon and Toasted Pine Nuts Grilled Vegetable Medley med·ley n. pl. med·leys 1. An often jumbled assortment; a mixture: "That night he dreamed he was traveling in a foreign country, only it seemed to be a medley of all the countries he'd ever been to and Pecan-Peach Ice Cream Pie A cream pie is a type of pie typically made of usually firmer versions of dessert-style puddings. It is a typically American dessert. The filling is usually a rich custard made with flour and/or cornflour, eggs and milk. with Caramel Sauce MCCOMB SUPPER CLUB MENU Bacon-Toronto and Blue Cheese-Walnut Tartlets Layered Spinach Salad with Creamy cream·y adj. cream·i·er, cream·i·est Rich in or resembling cream. cream  i·ly adv. Horseradish horseradishHardy perennial plant (Armoracia lapathifolia) of the mustard family, native to Mediterranean lands and grown throughout the temperate zones. Its hotly pungent, fleshy root is used as a condiment and is traditionally considered medicinal. Dressing Garlic garlic: see onion. garlic Bulbous perennial plant (Allium sativum) of the lily family, native to central Asia and growing wild in Italy and southern France. The bulbs are used as a flavouring. Cheese Biscuits Shrimp and Scallop scallop or pecten, marine bivalve mollusk. Like its close relative the oyster, the scallop has no siphons, the mantle being completely open, but it differs from other mollusks in that both mantle edges have a row of steely blue "eyes" and Lasagna Praline-Key Lime Pie supper club suggestions * Keep the number of members small enough to sit around a large dining table (usually 4, S, or 6 couples or up to 12 singles). Most people have place settings of china, napkins, placemats, chargers, and silver for no more than 12. * Decide how often you will meet and in what order you will meet at each member's home. Alphabetical order works well. * Devise A testamentary disposition of land or realty; a gift of real property by the last will and testament of the donor. When used as a noun, it means a testamentary disposition of real or Personal Property, a menu preparation plan. Will one person or couple prepare the entire meal, or will each dish be delegated to a different member? Some clubs even invite all of the members over early to help prepare the meal together. * Determine the duties of the host or hosting couple. Should they plan the menu, prepare the meal, provide beverages, contact members, etc.? * Be open to new ideas "New Ideas" is the debut single by Scottish New Wave/Indie Rock act The Dykeenies. It was first released as a Double A-side with "Will It Happen Tonight?" on July 17, 2006. The band also recorded a video for the track. . Even though it's called a "supper club," you may want to plan some gatherings as weekend brunches, luncheons, or even appetizer parties. To take the burden off of cooks, consider occasionally meeting at a favorite restaurant. * Take pictures and keep an album that documents each gathering. Include the menus and recipes. * Discuss a policy for inviting guests. Do you want to invite several for Christmas and have a party instead of a meal?
HOT FUDGE SAUCE
8 squares unsweetened chocolate,
coarsely chopped
1 1/2 cups whipping cream
1 1/3 cups sugar
1/4 cup butter
2 teaspoons vanilla extract
Combine chocolate and cream in a medium-sized microwaveable bowl.
Microwave on high for 1 1/2 minutes. Stir until chocolate is completely
melted. Stir in sugar. Microwave for 1 minute more. Stir to dissolve
sugar, then stir in butter and vanilla until smooth. Serve warm.
Yield: 3 cups.
BACON-TOMATO TARTLETS AND BLUE CHEESE-WALNUT TARTLETS
1 (12-ounce) can Hungry Jack
buttermilk biscuits
Preheat oven to 350 degrees. Split each biscuit into three pieces.
Press dough into mini-muffin tins. Top with Filling, and bake
for 10-12 minutes.
BACON-TOMATO FILLING:
6 slices bacon, cooked, drained, and
crumbled (or prepared bacon bits)
1 medium tomato, seeded and chopped
3 ounces mozzarella cheese, grated
1/2 cup Hellmann's mayonnaise
1 teaspoon Italian seasoning
3/4 teaspoon garlic salt
Mix together all ingredients; stir well.
BLUE CHEESE-WALNUT FILLING:
6 slices bacon, cooked, drained,
and crumbled (or prepared bacon bits)
4 ounces blue cheese
1/4 cup walnuts, chopped
3 green onions, chopped
1/2 cup Hellmann's mayonnaise
Mix together all ingredients; stir well.
LAYERED SPINACH SALAD WITH CREAMY HORSERADISH DRESSING
1/2 pound fresh spinach
1/2 pound bacon, cooked and crumbled
5 eggs, boiled and chopped
1 head lettuce, torn
1 package frozen peas,
uncooked but thawed
1 onion, chopped
1/4 pound Swiss and cheddar cheese,
shredded
Sugar, salt, and pepper to taste
Slivered almonds for garnish
Layer first 7 ingredients in order. Sprinkle with sugar, salt,
pepper. Top with Dressing.
Garnish with more cheese, bacon, and slivered almonds. Chill until
ready to serve.
DRESSING:
1 cup mayonnaise
1 cup sour cream
3 teaspoons horseradish
1 package ranch dressing
Mix together all ingredients.
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