Sour Cream Cucumber and Onion Salad
brought by Sharon
4 large cucumbers
1 tablespoon kosher salt
1 extra large Vidalia onion
1/3 cup white Vinegar
1/3 cup sugar
1 cup sour cream
1/4 teaspoon fresh cracked pepper
2 teaspoons fresh dill or 1/4 teaspoon dried dill (optional)
Peel cucumber and sliced about 1/2 inch thick add to a colander placed on a rimmed dish, toss with salt and let rest for 30 minutes to draw out some of the water. For the dressing whisk together the vinegar, sugar, sour cream, pepper and dill, if using. Next half and slice onions into thick slices, mix dressing onion and Cucumbers then Toss and cover lightly. refrigerate several hours preferably overnight before serving.
Jell-O Fluff Salad
brought by Janeen
Ingredients:
3 small or 2 large Jell-O Gelatin
3 small or 2 large Cook n’ Serve vanilla pudding (with water instead of milk)
12 oz. of cool whip
Bring pudding to a boil. Add Jell-O Gelatin (Strawberry is my favorite flavor.) Put in a bowl in the fridge and let sit overnight and cool. Beat the next day and add 12 oz. of cool whip. Great party salad.
Cucumber Avocado Salad
brought by Karen
Bacon Wrapped Brussel Sprouts
brought by Cassandra
Ingredients:
Brussel Sprouts
Bacon
Olive Oil
Salt
Pepper
Wash Brussel sprouts. Wrap each sprout (or half if large) with a half slice of bacon. Secure with a toothpick. Place on a cookie sheet. Repeat with all brussel sprouts. Lightly drizzle olive oil over all and sprinkle with salt and pepper. Bake at 400 for 30 minutes. Turn each over and bake another 30 minutes. Serve warm with balsamic dipping sauce.
Balsamic Dipping Sauce
Ingredients:
1/2 C Mayo
2 TBSP Balsamic Vinegar
Blend together. Add more balsamic to taste if needed.