Family Fried Rice

This is perfect for left-over rice or make some earlier in the day and it’s a breeze to put together. Simply brown about 4 or 5 pieces of diced bacon in a skillet until crispy. Remove bacon and turn down the heat. Slightly beat 3 or 4 eggs and pour them into the hot bacon drippings. Add about a cup of rice and chopped green or regular onions and mix together. Add the bacon and any leftover chopped meat you have on hand. Add (low sodium) soy sauce until the rice is as brown as you like it. Stir well and cook on low heat about 15 more minutes. This is so good for any leftover meat or seafood. Your family will like it better than Chinese takeout. Red pepper flakes are optional.

Cauliflower Salad

Line the bottom of a large shallow bowl with 1 medium head of iceberg lettuce torn into bite-size pieces.

Top with 4 cups of cauliflower florets & 1 cup thinly sliced red onion & 2 chopped hard boiled eggs.

Spread 3/4 cup of mayo over entire surface of salad. Sprinkle with 1/3 cup of grated Parmesan cheese & 1/3 cup of cooked chopped bacon.

Cover with plastic wrap & refrigerate overnight. Toss salad before serving.


Cranberry Jello Salad

Add 1-1/4 cup of boiling water to 1 can jellied cranberry sauce & a 3oz box of rasberry Jello. Stir.

Add 1 small can of crushed pineapple, drained. Stir.

Add 1/2 cup of chopped walnuts. These can be mixed in or put on the top.

Chill for a few hours. Double this & you can put in a 9″ x 13″ dish.

Bacon-Wrapped Shrimp with Barbecue Sauce

Line a baking sheet with aluminum foil & lay 12 strips of bacon on it & bake at 400 degrees for 7 minutes.

Drain on paper towels & cut each strip in half.

Brush your favorite barbecue sauce on the shrimp & wrap the bacon around the shrimp & secure with a 6-inch skewer.

Arrange the skewered shrimp on the baking sheet and bake at 400 degrees for 6 minutes turning once to evenly brown the bacon. Enjoy.