Christmas Crunch Salad Recipe

Serve in Trifle Dish -- Brenda Helton

Photo by: Taste of Home Christmas Crunch Salad Recipe

91% would make again

Read reviews (1)

Rate recipe

With its creamy dressing and colorful vegetables, this salad is lovely and refreshing. Make it before you head out caroling, and when you return, guests' compliments will be music to your ears. -Mary Anne McWhirter, Pearland, Texas

This recipe is:

Quick

1

• Rate
• Print
• Grocery List
• Recipe Box
• Email
• • 
    
  • 
    
  • 
    

Christmas Crunch Salad Recipe

• 16-18 Servings
• Prep: 15 min. + chilling

15 15

Ingredients

• 4 cups fresh broccoli florets (about 3/4 pound)
• 4 cups fresh cauliflowerets (about 3/4 pound)
• 1 medium red onion, chopped
• 2 cups cherry tomatoes, halved
• 
  DRESSING:
• 1 cup mayonnaise
• 1/2 cup sour cream
• 1 to 2 tablespoons sugar
• 1 tablespoon vinegar
• Salt and pepper to taste

Directions

• In a large salad bowl, combine vegetables. Whisk the dressing ingredients until smooth; pour over vegetables and toss to coat. Cover and chill for at least 2 hours. Yield: 16-18 servings.

Royal Icing Video Link

Video on how to make Royal Icing
http://www.joyofbaking.com/RoyalIcing.html

Spicy Gingerbread Men Cookies

This is an online recipe that came highly rated. 700 very high reviews. Dough needs to chill for an hour before use, so get mixing.

Ingredients

• 1/2 cup margarine
• 1/2 cup sugar
• 1/2 cup molasses
• 1 egg yolk
• 2 cups sifted all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ginger
• 1/2 teaspoon ground nutmeg

Directions

1. In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour.
2. Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.

Lindsay's Soft Gingersnaps

4 cups flour
1 t. salt
2 t. cinnamon
2 c. sugar
2 eggs
4 t. soda
2 t. ginger
1 1/2 cup oil
1/2 molasses

Blend oil, sugar, eggs, molasses.
Ad dry ingredients and stir till blended.
chill for 1 hour. Form in balls. Roll in sugar.

Ask Lindsay for temp and time

Royal Icing

3 egg whites
3 and 1/2 cups or a 1 pound bag powdered sugar
1/2 t. cream of tarter

beat all together until dull and no longer glossy. Must pass the peak test. Cover when ready.

Best Gingerbread Cookies

Best Gingerbread Cookies from the November 1999 issue of Cook's Illustrated

The challenge: There are essentially two types of gingerbread cookie: the thick ones that bake up soft, moist, and gently chewy, and the crispy thin ones that can not only be eaten but also used to decorate the Christmas tree. (There is of course another type, but it would qualify as building material before it could be called an edible cookie.) We began by trying to perfect a recipe for thick gingerbread cookies but found that by using the very same dough and rolling it thinner, we could also produce a tasty thin cookie that held up on the tree.

The solution: The first thing we did to remedy the many construction-type recipes we found was to add more butter. A ratio of anything less than 4 tablespoons of fat to 1 cup of flour will produce a very dry cookie--which may be what's wanted when building a gingerbread house but is not desirable in a cookie meant for eating. More sugar and molasses came next, making the cookies more flavorful, pleasantly sweet, and moist. A little bit of milk leant the cookies just the right extra measure of softness and lift. Now, whether thick or thin, we had a cookie that tasted as good as it looked.

For good measure: The recipe provides instructions for a slightly unorthodox technique to mix the ingredients that makes it possible to use the dough at once instead of chilling it in the refrigerator for several hours, as called for in most recipes.

THICK AND CHEWY
GINGERBREAD COOKIES

For about twenty 5-inch gingerbread people or thirty 3-inch cookies

If you plan to decorate your gingerbread cookies and make ornaments out of them, follow the directions for Thin, Crisp Gingerbread Cookies. Because flour is not added during rolling, dough scraps can be rolled and cut as many times as necessary Don't overbake the cookies or they will be dry. Store soft gingerbread in a wide, shallow airtight container or tin with a sheet of parchment or waxed paper between each cookie layer. These cookies are best eaten within one week.

3 cups all-purpose flour
3/4 cup firmly packed dark brown sugar
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
3/4 teaspoon baking soda
12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces and softened slightly
3/4 cup unsulphured molasses
2 tablespoons milk

1. In food processor workbowl fitted with steel blade, process flour, sugar, cinnamon, ginger, cloves, salt, and baking soda until combined, about 10 seconds. Scatter butter pieces over flour mixture and process until mixture is sandy and resembles very fine meal, about 15 seconds. With machine running, gradually add molasses and milk; process until dough is evenly moistened and forms soft mass, about 10 seconds. Alternatively, in bowl of standing mixer fitted with paddle attachment, stir together flour, sugar, cinnamon, ginger, cloves, salt, and baking soda at low speed until combined, about 30 seconds. Stop mixer and add butter pieces; mix at medium-low speed until mixture is sandy and resembles fine meal, about 1 1/2 minutes. Reduce speed to low and, with mixer running, gradually add molasses and milk; mix until dough is evenly moistened, about 20 seconds. Increase speed to medium and mix until thoroughly combined, about 10 seconds.

2. Scrape dough onto work surface; divide in half. Working with one portion of dough at a time, roll 1/4-inch thick between two large sheets of parchment paper. Leaving dough sandwiched between parchment layers, stack on cookie sheet and freeze until firm, 15 to 20 minutes. (Alternatively, refrigerate dough 2 hours or overnight.)

3. Adjust oven racks to upper- and lower-middle positions and heat oven to 350 degrees. Line two cookie sheets with parchment paper.

4. Remove one dough sheet from freezer; place on work surface. Peel off top parchment sheet and gently lay it back in place. Flip dough over; peel off and discard second parchment layer. Cut dough into 5-inch gingerbread people or 3-inch gingerbread cookies, transferring shapes to parchment-lined cookie sheets with wide metal spatula, spacing them 3/4 inch apart; set scraps aside. Repeat with remaining dough until cookie sheets are full. Bake cookies until set in centers and dough barely retains imprint when touched very gently with fingertip, 8 to 11 minutes, rotating cookie sheets front to back and switching positions top to bottom halfway through baking time. Do not overbake. Cool cookies on sheets 2 minutes, then remove with wide metal spatula to wire rack; cool to room temperature.

5. Gather scraps; repeat rolling, cutting, and baking in steps 2 and 4. Repeat with remaining dough until all dough is used.

THIN, CRISP GINGERBREAD COOKIES

For 2 1/2 to 3 dozen gingerbread people
or 4 to 5 dozen cookies

These gingersnap-like cookies are sturdy and therefore suitable for making ornaments. If you wish to thread the cookies, snip wooden skewers to 1/2-inch lengths and press them into the cookies just before they go into the oven; remove skewers immediately after baking. Or, use a drinking straw to punch holes in the cookies when they're just out of the oven and still soft. Store in an airtight container. In dry climates, the cookies should keep about a month.

Follow recipe for Thick and Chewy Gingerbread Cookies, quartering rather than halving the dough, rolling each dough quarter 1/8-inch thick, reducing oven temperature to 325 degrees, and baking cookies until slightly darkened and firm in center when pressed with finger, about 15 to 20 minutes.

Sweet Sesame Risotto

This Risotto has a lot of flavors and tastes great by itself or next to a simple, quality steak. Love it!

1 1/2 c. Arborio rice, uncooked
1/2 cup sesame seeds
1 medium onion, diced any size
6 to 10 T. olive oil
2 and a 1/2 c. organic Chicken broth
1/2 c. carrot/apple juice mix
about 1 c. coconut water
1 or 2 medium tomatoes, chopped
1 or 2 cups finely chopped zucchini
2 handfulls of spinach
1/2 cup parm cheese
1 T. salt
1/2 t. Worcestershire Pepper
1 t. Oregano

Instructions:
Saute 2 to 3 T. oil and onions
When onions are cooked, add more oil, a dash of salt, rice and sesame seeds. Stir for 3 minutes of medium to high heat. (Do not stop stirring if on high heat). Sesame seeds with brown first. When the rice starts to brown just barely, add 1 and 1/2 cup chicken stack. Stir briefly. Cover lower heart to medium/low and set the timer for 7 minutes. (This is when I usually cut the rest of the veggies and start prepping steak)
After 7 minutes, remove lid, stir briefly, add 1 cup chicken broth and half cup juice. Then add spices, peppers, salt, tomatoes, zucchini. Cover, check heat, set timer for 7 minutes. (This is when I prep the spinach, get out the cheese, and get out the coconut water.)
After 7 minutes, your mixture might not be as dry this round as it was after the first round. This is because of the tomatoes, which add moisture. If it still looks very liquidity, stir for 30 seconds, and then put the lid on for another 2 minutes. When most of the liquid is absorbed, add 1 cup of coconut water (high it vitamin c). Cover. Set the timer for 7 minutes. (This is when I finish or start prepping the rest of the meal: put the steak in the oven or on the grill, start the steamer on the side veggies, set the table, get drinks.)
After 7 minutes, if the mixture is still very wet, remove the lid, turn up the heat and stir for 1 or 2 minutes. When some of the moisture has soaked in, add the spinach. Stir until it is wilted. Remove from heat. Add cheese, and cover until serving.

Lemon Stacks

A twist on Hawaiian haystacks and a yummy meal Gretal brought us after we had Lizza.

Ingredients
2 small onions finely chopped
1 garlic clove, minced
2 T. olive oil
2 small or one very large chicken breast, raw and chopped
1/2 to 1 Tablestoon salt
2 medium tomatoes cubed
1/3 cup flax seed
2/3 cup rolled oats
1 to 1 and 1/2 cup milk
1/2 cup sour cream
1/4 lemon (juice only)
sliced almonds
soy sauce
extra lemon juice
3 cups cooked rice

directions: mix olive oil chopped onions and garlic over medium heat until onions are cooked. Add tomatoes and raw chicken and salt. In a blender add Flax, oats, milk, sour cream, lemon juice and blend until it is the consistency somewhere between Elmers glue and Elmers paste. When chicken is cooked, pour mixture onto the chicken and onion mix, stir for 1 minute on medium heat and then quickly remove from heat (do not just turn the heat down because the mixture will continue to thicken.)

Pour creamy chicken mixture over cooked rice and top with almonds and lemon juice. Soy sauce is optional.

Breastfeeding Colon Cleanse (Juice Cleanse)

My Own Experience: Juice Cleansing For Breastfeeding Mothers

I will be the first to tell you that a good colon and internal systems cleanse is a great idea. However, I can also tell you that as a mother who is nursing a baby, colon cleansing is not an easy venture. Most colon cleanses are made with all kinds of herbs. But the possible danger to the baby is not only the unknown effects that herbs might have on the baby, but all of the toxins that can be sifted up as they are working their way out of the body. So I have been on a quest to find a cleansing method that is effective, yet gentle enough to do while breastfeeding my baby. The following is my conclusion.

I call this "Nursing Mama's Gentle Cleanse" The concept is not original. The other titles for this type of cleanse would be a "Juice Cleanse." However, I feel that my version has a few additions that make it easier to follow week to week. It is also created for a nursing mother's calorie requirements.

The guidelines are very simple:

• Start the morning off with water and a fiber supplement such as Colonix Intestinal Cleanser or Metamucil (if you want to steer clear of herbs). Also, take your high quality vitamin supplements including an Omega 3 supplement.
• Throughout the rest of the morning and afternoon snack on juices, water, rice cakes, and nuts. I suggest both fruit and vegetable juices. When I say Juice I mean 100% juice with NO added sugars whatsoever such as the brands NAKED, Odwalla, Dole 100% Juice, V8, etc. In order to fulfill your breastfeeding calorie needs you have to be consuming at least one serving of juice every hour.
• By dinner time you will be ready for more substance then Juice. I recommend having soup for dinner. Vegetable soups with only a little bit of meat (if any) and no cream soups. And more water.
• Close your day with another round of fiber supplement and water.

I noticed the effects of this cleanse within the first day of following these guidelines. I followed this for one week. I found that I enjoyed it so much that I followed it for another week. This is a good way to help the body regulate itself and be nourished as well. I felt my body cleansing itself of built up waist as well as added energy. I would recommend following this cleanse for two consecutive weeks and then alternating weeks as long as you feel the need. The nutrients that are found in fruits and vegetables are truly remarkable. I have added a few of the main ingredients that are included in many of the juice drinks that I use. This can give you a small glimpse of how these fruits and vegetable really work to cleanse your body as you drink them. All references are from http://www.whfoods.com/ (World's Healthiest Foods.)

Green and Vegetable Juice Recipes

Green Juices

Green Juice Recipes and Vegetable Juicer Recipes

Green and Vegetable Juicing Recipes

Vegetable juice recipes and especially green juice recipes are the cornerstone of juices. Jam packed with leafy goodness!

Here are some of the vegetable juicing recipes that we make and love.

Simply Carrot Juice

- 5 Medium carrots

This one is pretty simple!

Wash and top the carrots, juice and enjoy.

Wash your juicer immediately it is not made with stainless steel, otherwise the carrots will stain it.

If you drink enough carrot juice everday your skin will start to turn slightly orange! This is because carrot juice is very high in beta-carotene, an orange-colored antioxidant that gives carrots their color. If we consume a lot of beta-carotene it will build up in our skin. This is not dangerous however.

Simply Green Juice

- 1 cup of spinach
- 2 cups of kale
- 2 cups of parsley
- 1 cucumber
- 3 celery stalks

Add a little garlic and/or ginger if you like. Wash thoroughly and juice.

Apple and Cucumber Zipper

-2 1/2 apples
- 1/2 cucumber
- 1″ of ginger

Remove apple stems and juice everything together. A favorite of ours!

Ginger has potent anti-inflammatory properties that can help some people reduce arthritis based joint pain. Evidence points to one of the antioxidants in ginger called gingerol. It helps to combat oxidative damage to joint cells.

Alkaline Juicer Recipes Heaven

- 1 cup of spinach
- 1/2 cucumber
- 2 stalks of celery including leaves
- 3 carrots
- 1/2 apple

Wash all vegetables thoroughly, top the carrots, remove apple stem but don’t peel apple (the peel is full of flavonoid antioxidants), enjoy.

Green Smoothie Revolution: The Radical Leap Towards Natural Health

Combining nutrition and know-how with recipes that pack a powerhouse punch, Victoria Boutenko reintroduces long neglected fruits, vegetables, and greens in the most persuasive style for our busy lives: with fast prep and delicious results. Featuring 200 recipes, Green Smoothie Revolution offers both simplicity and enough variety to keep taste buds happy and nutrients coming from a wealth of options.

“In more than thirty-five years of practice as a psychiatrist affiliated with the Harvard Medical School, I have learned one thing very well: Human behavior is very hard to change. Now Victoria Boutenko is persuading me otherwise.… Thirty days of green smoothies will change how you feel, and how you feel about yourself. That’s no small achievement for one small book.”
—A. William Menzin, MD, Harvard Medical School

The Cucapple

-1/2 cucumber
- 2 apples

Remove stems from apples, cut a cucumber in half and juice.
The nice thing with apples and especially cucumbers, is you get a lot of juice out of them. This is a great when you just need something quick

Parsley Pep Up

- 1 cup of parsley
- 1/2 apple
- 2 carrots
- 3 celery stalks

Wash all thoroughly, remove apple stem, top the carrots, juice and enjoy!

Carrot and Apple Zip

- 2 carrots
- 1 apple
- 1″ of ginger

Top carrots, remove apple stem and juice.

Eye Eye Captain

- 6 carrots
- 1 cup of kale

That’s right, it’s good for your eyes!

Liver Health

- 1/2 beet with greens
- 3 apples

Wash all thoroughly, remove apple stems and put the whole 1/2 a beet in.

Green Juice Recipes Energizer

- 2 apples
- 1/2 cucumber
- 1/2 lemon (peeled)
- 1/2 cup of kale
- 1/2 cup of spinach
- 1/4 bunch of celery
- 1/4 bulb of fennel
- 1″ of ginger
- 1/4 head of romaine lettuce

This one is a real blast, brimming with goodness.

Sweet Green Juice

- 1 cucumber
- 1 carrot
- 1 green apple
- 1/4 cup parsley
- ¼ cup mint
- 1 stalk of celery
- ½ inch of fresh ginger
- ½ lemon (peeled)

Banana Dirt Muffins

BEST EVER BANANA MUFFINS

Read more about it at www.cooks.com/rec/view/0,164,153190-224200,00.html Content Copyright © 2011 Cooks.com - All rights reserved. 3 1/2 cups flax, oat and rice flours 1/2 teaspoon salt 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon ground cinnamon dash of nutmeg 1/2 cup melted butter 1/2 cup apple sauce, yogurt or sour cream 1 cup pulp 1/2 cup coconut sugar 3 T. Agave Nector 3 large eggs 2 large extra ripe bananas (peeled and mashed) (or 1/2 cup yogurt) 1/2 cup walnuts or pecans, chopped 3/4 cup Chocolate Chips In a large bowl, sift together the flour, salt, baking powder, soda and cinnamon. In a separate bowl, mix the butter, yogurt and brown sugar and agave. Stir in the eggs, then add the bananas. Stir in the vanilla. Combine the liquid mixture with the dry ingredients, stirring together only until all ingredients are moistened. Stir in chopped nuts. Transfer the batter into greased muffin cups, filling 2/3 full. Bake in a preheated 350°F oven for 25-30 minutes or until a toothpick inserted in a center comes out clean. Makes 18 muffins.

Best Ever Banana Muffins

BEST EVER BANANA MUFFINS

Read more about it at www.cooks.com/rec/view/0,164,153190-224200,00.html Content Copyright © 2011 Cooks.com - All rights reserved. 2 1/4 cups all purpose or white whole wheat flour 1/2 teaspoon salt 2 teaspoons baking powder 1/2 teaspoon ground cinnamon 1/2 cup melted butter 2 cups firmly packed brown sugar 2 large eggs 2 large extra ripe bananas (peeled and mashed) 1 teaspoon vanilla 1/2 cup walnuts or pecans, chopped In a large bowl, sift together the flour, salt, baking powder, and cinnamon. In a separate bowl, mix the butter and brown sugar. Stir in the eggs, then add the bananas. Stir in the vanilla. Combine the liquid mixture with the dry ingredients, stirring together only until all ingredients are moistened. Stir in chopped nuts. Transfer the batter into greased muffin cups, filling 2/3 full. Bake in a preheated 350°F oven for 25-30 minutes or until a toothpick inserted in a center comes out clean. Makes 18 muffins. Nutrition (1 muffin per serving): 239 calories, 69 calories from fat, 8g total fat, 37.1mg cholesterol, 134.7mg sodium, 127.4mg potassium, 40.1g carbohydrates, 1.1g fiber, 25.8g sugar, 3.1g protein.

Everything Muffins - A Mostly Whole Food

Everything Muffins - A Mostly Whole Food

1 Duncan Hines Spice Cake Mix
1/2 cup ground flax seed
1/2 cup ground rolled oats
1/2 cup finely chopped almonds
1/4 cup coconut sugar
1 grated carrot
1 medium smashed bananas
1/2 cup yogurt
5/8 cups veggie oil
3 large eggs
1/4 to 1/2 cup Applesauce
1/2 to 1 cup semi-sweet chocolate chips

Instructions: Pre-heat oven to 350 degrees and coat a muffin tin with cooking spray. Add all ingredients into a bowl and mix by hand until well mixed. Mixture should be moist and thick. Fill muffin cups more than 3/4 full. Make at 350 degrees for 18 to 22 minutes.

Yield: 20 to 24 medium sized muffins.

Kale Chips

Ingredients

1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt
Directions

Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.

Jambalaya

I got this recipe from a great friend who has a cookbook that makes calm out of chaos for dinnertime. It was a crock pot recipe, and one day I was at her house while she was chopping and prepping. She basically sent me home with all the ingredients to make the meal for dinner that night. I was way excited, and we loved it. But I felt like the chicken got dried out and there was not enough sausage. So I have made some changes, and this is how we make this new favorite at out house.

Ingredients
2 or 3 boneless chicken breasts. Raw and chopped.
1 pound kielbasa sausage. chopped.
1 can tomato. Italian flavor is yummy. But plain is good too.
1 half a green bell pepper. Frozen works fine.
1/2 cup chicken broth
1 t. oregano
1 t. cajan seasoning.
1/4 t. cayenne pepper
1 chopped onion
1 stalk celery, chopped
1 half can pinto beans
1 cup of frozen corn

Directions
Pre-Heat Oven to 375 degrees. Prepare 2 and half cups of jasmine rice in a steamer, ricer or on the stove top.

Mix all ingredients together in a large casserole dish or 9 by 13 glass pan. Cook at 375 for 35 to 40 minutes. Cook longer for large chicken chunks and shorter for tiny chicken chunks. Stir the mix after 15 minutes.

When chicken is cooked in the mix, remove from oven and combine rice and oven mixture in a large glass bowl. Cover with a dish towel and let sit about 20 minutes. (Optional)

High-Protein Oat Waffles

High-Protein Oat Waffles

The following recipes were developed by Bryanna Clark Grogan, from the book, Dr. Neal Barnard's Program for Reversing Diabetes. These recipes have been adapted by the Vitamix kitchen staff. 1/2 cup dried* cannellini, white kidney, or great Northern beans (or 1 cup canned beans, rinsed and drained) 2 1/4 cups water 1 3/4 cups old-fashioned oats 2 T sugar or 1 T agave nectar (or other sweetener) 3/4 T whole flaxseed 1 T baking powder 1 1/2 tsp vanilla extract (or orange, almond or coconut extract) 1 tsp salt * Place dried beans in a large bowl and cover generously with water. Refrigerate overnight or for up to a week. Directions Place all ingredients in Vitamix container. Secure two-part lid. Select VARIABLE, speed #1. Turn on machine and quickly increase speed to #7. Run for 30 seconds or until smooth. Note: Pour 1/3 cup batter onto hot, prepared waffle iron and bake for a minimum of 8 minutes. If the iron is hard to open, let the waffle cook another minute or two. Repeat with remaining batter, stirring or blending briefly before pouring each waffle. If batter thickens, add enough water to return to original consistency. Waffles should be golden brown and crisp. Serve immediately, or cool, and freeze in airtight container. These reheat nicely in the toaster! Nutritional analysis: Makes ten 4" waffles (5 servings) Per serving (2 waffles: 196 calories, 10g protein, 35g carbohydrates, 2g sugar, 3g total fat, 11% calories from fat, 0mg cholesterol, 6g fiber, 386mg sodium

Roasted Brussels Sprouts

Ingredients

• 1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

1. Preheat oven to 400 degrees F (205 degrees C).
2. Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
3. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

Shredded Brussel Sprouts

Ingredients

• 1/2 pound sliced bacon
• 1/4 cup butter
• 2/3 cup pine nuts
• 2 pounds Brussels sprouts, cored and shredded
• 3 green onions, minced
• 1/2 teaspoon seasoning salt
• pepper to taste

Directions

1. Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, reserving 2 tablespoons grease, crumble and set aside.
2. In the same skillet, melt butter in with reserved bacon grease over medium heat. Add pine nuts, and cook, stirring until browned. Add Brussels sprouts and green onions to the pan, and season with seasoning salt and pepper. Cook over medium heat until sprouts are wilted and tender, 10 to 15 minutes. Stir in crumbled bacon just before serving.