Seared Scallop Salad

In summer heat, quick and easy salads make great meals. Here's one that's sure to please everyone. Scallops are delicious and healthy for you.

                                                    
                                                      Seared Scallop Salad

12 large scallops, cleaned
1/8 cup olive oil
1/8 cup rice wine vinegar
1/4 tsp Dijon mustard
1 tsps. lemon juice
1 tsp chopped fresh dill

1 bag mixed greens
1 small carrot, peeled and shredded
1/4 red onion, French cut
1/2 cucumber, peeled, shredded
1 cup Italian Dressing

Mix olive oil, rice wine vinegar and Dijon mustard. Marinate scallops in mixture and place in refrigerator for 30 minutes. Remove from marinade and sautee over medium heat 4 minutes on one side. Add lemon juice and dill, mix contents of pan, and sautee other side of scallops 4 minutes until done. Be careful not to overcook. Add salt/pepper to taste.

Place a handful of mixed greens on plate. Add some carrots, cucumber and onion. Sprinkle with Italian Dressing. Place 4 scallops per plate. Serve with buttered toast points or toasted sliced Frech Bread.

Bonnie's Breakfast Casserole

Here's a great brunch or breakfast casserole for company. The recipe is from my great Atlanta frined, Bonnie. Thanks Bonnie. It's the way I like my Rice Krispies - with sausage and cheese!

Bonnie's Breakfast Casserole

2 lbs sausage – 1 mild, 1 hot (pork or turkey)

6 cups Rice Krispies

1 medium onion – chopped

16 oz Cheddar Cheese – grated

4 eggs – slightly beaten

1 can cream of mushroom soup

1 can cream of celery soup

1/4 cup milk

      1.     Whisk eggs, soup and milk together until smooth – set aside

2.     Brown sausage and onion together; drain

3.     Arrange in layers in a 9x13 dish as follows:

                    1/2 sausage

                    3 cups Rice Krispies

                    1/2 cheese; then,

                    1/2 sausage

                    3 cups Rice Krispies

                    1/2 cheese

4.     Pour egg mixture over top

Bake uncovered in a 350^o oven for 45 min – 1 hour

Serves 8-10
Can be made a day ahead and cooked before serving.

Mexican Enchiladas

Good Mexican food is always great but sometimes hard to find. Here in Tucson, we're very lucky. It's everywhere. You can make delicious Mexican food at home.

                                             Mexican Enchiladas



2# ground beef
1 med. onion, diced
1 jalapeno, seeded and minced
1 tsp cumin powder
2 tbl spoons chili powder
1 tsp. dried oregano
2 tbl spoon chopped fresh cilantro (Reserve 1 tbl spoon for finished dish as garnish)
1 tsp. garlic powder
1/4 tsp salt
12 corn tortillas


Sauce

1 cup shortening
1 cup flour
6 cups water
2 tbl spoons chili powder
1 tsp any good Mexican hot sauce
2 tsp. garlic powder
2 cups good Mexican cheese (Cheddar if no Mexican cheeses available)


In saute pan, melt shortening. Add flour and mix to a paste. Add chili powder and garlic powder. Slowly add 6 cups water, stirring. Heat until thickens.


In saute pan, add ground beef. Saute five minutes. Add onions and jalapenos, add herbs. Cook until brown. Drain most of the grease.

Dip tortillas in sauce (Microwaving tortillas for 15 seconds before dipping will make them more pliable). Spoon in ground beef mixture and roll. Place in greased shallow baking dish. Spoon some of the sauce over them, them cheese. Bake in 350 degree-oven for about 20 minutes. Pour remainder of sauce over it, sprinkle with cheese and a little chopped cilantro.

Serve with Spanish rice. Add 1/2 cup salsa to rice as it is cooking for a little punch.