Cooking Gazette

Spinach Salad Recipe

2 Tbsp. butter or olive oil (or combination)
1 cup onion, chopped
6 small Portabella mushrooms, sliced thin
2 pears, chopped
2 tomatoes, sliced into wedges then cut in half (bite size pieces)
2 Tbsp. fresh lemon juice
10 fresh oregano leaves
1 tsp. thyme
1 tsp. dried basil
Fresh spinach, enough for 6 to 8 servings
One half cup real bacon bits

Heat oil or butter in saute pan. Add onion and saute slowly until softened. Add mushrooms and saute for another 5 minutes until mushrooms are soft. Add pear, tomato, lemon juice, herbs, and stir. Saute until heated through. Arrange spinach on a dinner plate, tearing into bite size pieces, top with saute and garnish with bacon bits.

1 head lettuce, torn into small pieces
1 onion, chopped
1 (8 ounce) can water chestnuts
1 (16 ounce) package frozen green peas, thawed
2 cups mayonnaise
2 teaspoons white sugar
1 teaspoon seasoning salt
1/4 teaspoon garlic powder
1/2 lb. bacon, cooked and crumbled
2 large tomatoes, chopped
2 lbs. shredded cheddar cheese

In a 9×13 inch dish, layer the lettuce, onion, water chestnuts and peas. In a medium bowl combine the mayonnaise, sugar, seasoned salt and garlic powder. Mix until smooth. Spread evenly over the top of the peas. Cover and refrigerate overnight. Remove salad from refrigerator and top with the bacon, tomato and cheese. Serve.

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1 large box strawberry Jello
1 small can crushed pineapple, drained
2 10 ounce boxes frozen, sweetened strawberries
2 or 3 bananas diced
2 cups boiling water
16 ounces sour cream

Dissolve Jello in boiling water. Add strawberries, pineapple
and bananas. Pour half mixture into bowl and refrigerate
until set. Spread sour cream on top of set Jello mixture.
Add rest of Jello mixture and refrigerate until set.