Sara Salad

2 large heads of Romaine lettuce
1 pkg. frozen petite peas (store brand)
Mayonnaise (I use Hellman’s)
1 medium onion sliced (I use Bermuda for color and flavor)
10 slices of deli Swiss cheese (or grated swiss, if available)
1 lb. bacon, cooked and crumbled
Sugar
Salt
Pepper

Wash and dry lettuce. Place 1/3 of lettuce in bowl.
Dot with a teaspoon of mayo at 12-2-4-6-8-10 on imaginary clock .
Place 1/3 of onions over lettuce.
Sprinkle with 1 tbsp. of sugar.
Add dash of salt and pepper.
Add 1/3 of the peas.
Add one third of the chesse.
I cut the chesse into 1/3 inch slices, and peel them apart.

Repeat for 3 layers.
DO NOT TOSS!!
Cover and chill at least two hours. Best if done the night before.

Place cooked bacon in plastic baggie.
Crumble when chilled.
I put the bacon on top of the plastic wrap and put them together in the refrigerator. I have forgotten the bacon, and it is the best part!
Just before serving top with bacon and toss.


Chris McManama-From Forum Feasts Cookbook

Lena's Meatballs

Lena’s Meatballs

o 1 lb ground beef-85/15
o ½ C Italian bread crumbs
o ½ C Parmesian/Asiago cheese***
o 2 eggs
o Garlic powder-several shakes
o Italian seasonings-several shakes
o Salt and pepper to taste

Preheat oven to 350 degrees.

Mix all the dry ingredients together. Gently mix the eggs together. Mix everything gently with the ground beef, until all ingredients are within the ground beef. When making the meatballs, choose a size and make all the meatballs the same size. Do not pack the balls tightly. Place them on a cookie sheet and cooling rack that has been sprayed generously with Pam. Bake them for 25 minutes.


*****I use real fresh Parmesian and Asiago shredded cheese that is found in the deli department, not powdered, because they will be too compact.