• 1 box spiral noodles
• 1 head romaine lettuce
• 1 lb bacon
• 2 tomatoes
• 1 cup mayo
• 1 cup sour cream
• 1 Tbsp ground black pepper
Boil pasta until tender. Cook bacon until crisp, drain; crumble while hot.
Mix together mayo, sour cream and pepper. Cut lettuce into bite-sized pieces.
Dice tomatoes. Mix together pasta and dressing. Add tomato and bacon.
Chill at least 2 hours. Add lettuce just before serving. Makes 10 servings
8 all-purpose potatoes (about 3 pounds)
8 strips bacon
1/2 cup each mayonnaise and sour cream
1/4 cup water
2 tablespoons Dijon mustard
1 teaspoon salt
1/2 teaspoon black pepper
1 cup chopped celery
1/2 cup sliced red onion
1/2 cup finely chopped sweet gherkins
1 medium head romaine lettuce, cut crosswise in 1/2-inch wide strips
1 pint cherry tomatoes, halved
Peel potatoes and cut in 1 inch pieces. Put into a large saucepan with cold water to cover.
Bring to a boil over high heat. Reduce heat and simmer 12 minutes or until firm tender. Drain and let cool slightly.
Meanwhile cook bacon in a skillet or microwave until crisp. Cool, then cut in 1/2 inch pieces. (Wrap and refrigerate at this point if making ahead.)
Whisk Dressing ingredients in a large bowl until well blended.
Add warm potatoes, celery, red onion and sweet gherkins and mix gently. Let cool. (Cover and refrigerate at this point if making ahead.)
1 1/2 pounds unshelled medium shrimp
1 Tablespoon pickling spice
2 celery tops (or more)
2 tomatoes, cut into wedges
2 Tablespoons capers
2 hard-cooked eggs, sliced
3 Tablespoons oil and vinegar dressing (bottled or homemade)
Drop shrimp into boiling salted water to cover and add pickling spice and celery tops. Bring again to boil and cook, uncovered, 2 to 3 minutes.
Drain, peel and devein shrimp. Place in bowl, cover tightly and chill several hours.
Line serving bowl with greens. Arrange shrimp and tomato wedges in bowl. Sprinkle with capers and garnish with sliced eggs. Sprinkle with dressing and serve at once.
Yield: 6 servings
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