Tuesday, November 9

What's for din din?

If your anything like Mr. Adkins, you are planning lunch at breakfast time, dinner at lunch time, breakfast for the next morning at dinner!!! I'm always ready for the question!  Here is a DELICIOUS dinner that I know you will enjoy.  (We are going to enjoy it tonight)


~ California Pie
~ Spinach Salad 

California Pie:

1 lb. ground chuck
1 1/2 c. peeled and sliced zucchini
2 c. shredded cheddar cheese
Fresh tomatoes
Dill weed
1/4 c. margarine
1 (8oz.) can Pillsbury crescent rolls
Onion, chopped
Green pepper, chopped
Sour cream

Brown ground chuck with onion and drain well; set aside.  In skillet, melt margarine, sprinkle with dill weed; then add zucchini, green pepper and more dill weed.  Saute 5 minutes; set aside.  Form a pie crust with crescent rolls.  Add ground beef.  Spread 1 cup cheese over top.  Add zucchini and green pepper.  Top with tomato slices.  Bake at 375 degrees for 10 minutes.  Add other cup of cheese.  Bake for 15 minutes.  Before serving add sour cream to top.  Slice in pie fashion.

Spinach Salad:

1 1b. fresh spinach
1/4 lb. bacon (turkey bacon works great)
1 small onion, sliced thin
2 eggs, hard boiled
1/3 c. sugar
1 tsp. salt
1 tsp. dry mustard
1 tsp. grated onion
1/3 c. vinegar
1 c. salad oil
1/4 c. parmesan cheese
1/4 lb. sliced mushrooms

Wash spinach; dry and cut in bite-size pieces.  Fry bacon; cut in bite-size pieces.  Combine spinach, bacon, onion, mushrooms and cut-up eggs.  Refrigerate, then combine sugar, salt, dry mustard, grated onion, vinegar and parmesan cheese in blender; blend until well blended.  Pour oil in mixture in a thin stream.  Blend until creamy.  Pour over salad when ready to serve.

Recipes from Julie Norris (Hey sweets!)

As Miss B will say when she sees me prepping " You makina dinna?"  Enjoy your evening everyone.

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