Pear Salad with Feta and Bacon
Pear Salad with Feta and Bacon
I made this salad for a cooking class the other day. It was, as always, well received. The sweetness of the pears with the salty cheese and smoky bacon work so well together. The addition of toasted nuts adds just that extra something that works in this dish. I used walnuts this time, but love this salad with pecans, too. Serve over greens for a great and easy meal.
Pear Salad with Feta and Bacon
8- 10 cups mixed salad greens, washed, dried and torn into bite-sized pieces
3 ripe pears, cored and sliced thin
¾ c. crumbled feta cheese
8 slices bacon, cooked and crumbled
½ c. toasted pecans, but other nuts can be used
5 T. cider vinegar
½ c. oil
Fresh chopped parsley
Salt and pepper to taste
In large bowl place greens. Add pears, feta bacon and pecans. Combine remaining ingredients in a jar with a tight-fitting lid and shake well. Toss over greens and divide into serving dishes. Serves 6-8.
Amy’s Baked Beans
Amy’s Baked Beans
I REALLY love homemade baked beans from scratch but rarely have the time to make them. Years ago I tasted my friend Amy’s baked beans and I knew they would always be a favorite of mine. Whenever she makes them people go back for seconds. It’s a simple recipe with relatively few ingredients. Because you start with canned beans the cooking time is shortened. These can be baked in the oven or done in a crock pot. Super easy and very tasty.
Amy’s Baked Beans*
6 c. chopped onion
1 lb. ground meat
1 lb. bacon, cut into 1-inch pieces
1/2 c. brown sugar
2 cans tomato soup
3 can butter beans, rinsed and drained
Mix onion, meat and bacon in skillet and cook until onions are translucent. Drain off excess fat. Place in Dutch oven with remaining ingredients and cook, covered, in a 350 degree oven for 90 minutes.
Note: You can also cook in a crock pot on high for 4 hours or longer. Uncover, for awhile, if you like, for thicker sauce.
*This recipe has been in the McWilliam family for several generations. They are also called Grandma McWilliam’s Beans and before that Aunt Eilizabeth’s Beans.
Maple Bacon Doughnuts
Maple Bacon Doughnuts
These were one of the doughnuts we did for Fat Tuesday. As you can imagine they came out really good. Easy to make, too.
Maple Bacon Doughnuts
3 c. flour
1 T. baking powder
2 t. cinnamon
1 t. salt
1/2 t. grated ginger
2 eggs
1/2 c. sugar
1/2 c. maple syrup
1/3 c. buttermilk
1/4 c. melted butter
1 c. cooked, crumbled bacon
oil for deep frying
cinnamon sugar
Combine dry ingredients and set aside. In another bowl beat together eggs, sugar and syrup until well mixed. Stir in buttermilk and butter then stir in dry ingredients and bacon. Do not over mix. Chill dough at least a couple of hours before using. Overnight is better. When ready to use, heat oil to 375 degrees. While oil is heating roll dough out, on floured surface, 1/2 inch thick and cut out with a doughnut cutter. Fry several at a time for 1 minute per side. Drain on paper towels. Roll warm doughnuts in cinnamon sugar. Re-roll scraps. You will end up with about 18 doughnuts and 18 doughnut holes.
