Chicken Salad with Pecans and Bacon
1 tablespoon lemon rice
1 1/2 cups mayonnaise
4 cups cooked and diced chicken breasts
1 cup celery, diced
1 cup pecans, toasted and chopped
1/2 cup dried cranberries
Salt, black pepper, and white pepper to taste
1 (3-ounce) jar real bacon bites
Combine lemon juice and mayonnaise. Blend well. Combine mayonnaise mixture with remaining ingredients except bacon bites. Serve on lettuce leaf, and sprinkle with bacon bits.
Serves 6 to 8.
Sesame Asparagus Roll Ups
12 fresh asparagus spears
12 slices white bread, with crusts removed
1/2 cup crumbled blue cheese
1 (8-ounce) package cream cheese, softened
1 stick butter, melted
1 tablespoon sesame seeds.
Preheat oven to 375 degrees. Trim each asparagus spear to 6 inches long. Flatten bread between waxed paper with a a rolling pin. Mix blue cheese and cream cheese together, and spread on bread. Place an asparagus spear on each piece of bread; roll up. Dip each sandwich in melted butter. Place on an uncreased baking sheet, and sprinkle with sesame seeds. Bake for 15 minutes or until golden.
1/2 cup butter, melted
1 (16-ounce) package brown sugar
3 eggs, beaten
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1 cup pecans, chopped
Preheat oven to 375 degrees. Cream butter and sugar. Add eggs and vanilla. Add flour, baking powder, and salt. Stir in pecans. Pour into a 9 x 13-inch pan. Bake for 30 minutes. Top with Caramel Icing. Serve with coffee-flavored ice cream and commercial caramel sauce.
Yield: 24 squares