CUCUMBER SALAD

SERVES: 6-8

INGREDIENTS:

5-6 large       Cucumbers

                      Salt

1-1/4 C       Sour cream

2 TBSP       White vinegar

1/4 C          Oil

2 tsp.           Sugar

1 TBSP       Dried dill

                   Salt

                   White pepper     

Assorted fresh greens/spring mix for serving

Sprigs of fresh dill for garnish       

DIRECTIONS:

Peel cucumbers and slice about 1/8 - 1/4" thick – spread them on paper towels in a single layer and salt LIGHTLY.  Let them sit for at least an hour at room temperature.  Rinse quickly and pat completely dry.

Combine next 5 ingredients to make the dressing.  Add salt/white pepper to taste.  Store in refrigerator.

When cucumber slices are ready, put them in a Zip-Loc bag and add the dressing.  Refrigerate overnight, massaging gently from time to time. 

Arrange a bed of fresh greens on a salad plate.

Massage the cucumbers gently before serving.  Remove from dressing with a slotted spoon and place on greens, letting some of the dressing drizzle on the greens.  Top with sprig of fresh dill.

TACO DIP

SERVES: 16-20

INGREDIENTS:

2 lb.          Lean ground beef

2 pkgs       FRENCH’S   Taco seasoning mix

1 – 24 oz.  Jar - Pace chunky salsa        (medium or hot)

1 - 4 oz.     Can - diced tomatoes and juice

1 can         Red kidney beans or black beans – RINSED / DRAINED – optional                                                

6 oz.          American cheese, shredded

6 oz.          Monterey Jack cheese – shredded

12-15        Green onions, thinly sliced, including tops

3 large       Fresh tomatoes, finely diced and allowed to drain

16 oz.        Sour cream

Tostitos Scoops for serving

DIRECTIONS:

Prepare the meat mixture about an hour ahead of serving time and let it sit on the stove.  Reheated before serving.  Assemble and serve warm.

Cook ground beef until done and drain completely.  Add taco seasoning and salsa, diced CANNED tomatoes, and beans -  bring to a slow low simmer – cook about 10-12 minutes, stirring often -  add water sparingly to keep mixture from sticking – but you do NOT want this mixture to be runny.

To serve:  Spread the hot meat mixture in a WARM large shallow serving dish – preferably a round one.  Sprinkle on cheeses.  At this point, the meat/cheese dish can be kept warm in a very low oven for 10-15 minutes before adding tomatoes, onions and sour cream.)

About 3” from rim, make a circle of sour cream dollops and spread gently with a knife to form a circle. 

Inside the circle of sour cream, make a ring of diced FRESH tomatoes.  Outside the ring of sour cream, make a ring of sliced onions.

Serve immediately.  

CALLING ALL YOU BACON LOVERS!

OMG!   I love kitchen gadgets and this one is ACES!  It is a bacon press and it flattens the bacon so it cooks evenly, flat, and DOES NOT SHRINK!  And because it's thick safety glass, you can see what's cooking without constantly lifting it - and it's DW safe AND it reduces spattering.  I can't wait to try this on sausage patties,hamburgers, and steak! 

Here it is in my 11" x 11" griddle pan.

A little pricey at ~$19 + S&H but I would buy it again!

http://www.qvc.com/qic/qvcapp.aspx/view.2/app.detail/params.aol_refer.false.tpl.detail.msn_refer.false.item.K28679.ref.BV1?&cookie=set