BLT Macaroni Salad

Published January 26, 2016 | By admin

Submitted by: Shelly Eddy Lot #643

Ingredients

1/2 c mayo
3 tbsp chili sauce
2 tbsp lemon juice
1 tsp sugar
3 c cooked macaroni
1/2 c tomato chopped seeded
2 tbsp green onions chopped
3 c shredded lettuce (optional)
4 bacon strips cooked & crumbled

Servings:

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Submitted by: Shelly Eddy Lot #643

Ingredients

1/2 c mayo
3 tbsp chili sauce
2 tbsp lemon juice
1 tsp sugar
3 c cooked macaroni
1/2 c tomato chopped seeded
2 tbsp green onions chopped
3 c shredded lettuce (optional)
4 bacon strips cooked & crumbled

Servings:

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Instructions

In a large bowl, combine the first 4 ingredients.
Add the macaroni, tomatoes & onions, toss to coat.
Cover & refrigerate.
Just before serving, add the bacon & lettuce, toss to coat. (If it's dry after refrigerating, I make more of the sauce & add to get the consistency I want. )

Corn Dip

Published January 22, 2016 | By admin

Submitted by: Sarah Spargo Lot# 151

Ingredients

Servings:

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Submitted by: Sarah Spargo Lot# 151

Ingredients

Servings:

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Instructions

Mix all ingredients in a bowl and serve with tortilla chips.

Recipe Notes

**Can be served at room temperature or chilled.

Hot Crab Hordourve

Published January 15, 2016 | By admin

Submitted by: Ramona Nelson Lot # 2566

Ingredients

2/3 c Parmesan cheese
1 c mayo
Garlic salt (optional)
1 onion graded
1 lb canned crab
1 pkg mini rye bread rounds or sliced French rolls

Servings:

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Submitted by: Ramona Nelson Lot # 2566

Ingredients

2/3 c Parmesan cheese
1 c mayo
Garlic salt (optional)
1 onion graded
1 lb canned crab
1 pkg mini rye bread rounds or sliced French rolls

Servings:

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Instructions

Combine all ingredients except bread. Spread mixture on bread and broil until brown. Serve immediately.

Steak Bruschetta

Published January 14, 2016 | By admin

Submitted by: Christine Griffin Lot # 2266

Ingredients

24 baguette slices brushed with olive oil
1 garlic clove
3/4 lb boneless sirloin steak (salt and pepper)
1 c mayo
1 c crumbled blue cheese
1 tbsp wine vingar
1 tsp dry mustard
1 1/2 c tomatoes seeded and chopped
1/2 c fresh basil chopped
2 tbsp olive oil

Servings:

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Submitted by: Christine Griffin Lot # 2266

Ingredients

24 baguette slices brushed with olive oil
1 garlic clove
3/4 lb boneless sirloin steak (salt and pepper)
1 c mayo
1 c crumbled blue cheese
1 tbsp wine vingar
1 tsp dry mustard
1 1/2 c tomatoes seeded and chopped
1/2 c fresh basil chopped
2 tbsp olive oil

Servings:

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Instructions

Preheat oven to 450. Brush baguette slices with oil and toast until golden brown. Let cool; rub with garlic.
Season steak with salt and pepper; heat a skillet over med-high. Sear steak for 4 minutes on each side (for medium rare). Let rest, then dice.
Mix mayo, blue cheese, vinegar and mustard.
In a second bowl, mix tomatoes, basil and 4 T. olive oil with the steak.
Spread cheese mixture on toasted bread then top with steak mixture.