Wilted Spinach Salad

An interesting salad that is definitely not low cal! Very popular as a side dish or a meal with my family and friends.

Ingredients

• 6 eggs


• 1 pound bacon


• 2 bunches fresh spinach, rinsed and dried


• 4 green onions, thinly sliced


• 2 eggs


• 1/4 cup white sugar


• 1/4 cup white vinegar


• 1/4 cup red wine vinegar

Directions

1. Place 6 eggs in a medium saucepan with enough cold water to cover. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.


2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside, reserving approximately 1/2 cup of drippings in the skillet.


3. In a large bowl, toss together the spinach and green onions.


4. Heat the reserved drippings over low heat. In a small bowl, whisk together the 2 remaining eggs, sugar, white vinegar, and red wine vinegar. Add to warm grease, and whisk for about a minute, until thickened. Pour at once over spinach, add crumbled bacon, and toss to coat. Garnish with chopped egg.

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http://www.mexes.com.ua

Wilted Spinach Salad

Very Easy Fruit Salad

In a hurry? Make this fruit salad in about 10 minutes. You can add or subtract different fruit according to your taste and what is in season.

Ingredients

• 1 pint strawberries – cleaned, hulled and sliced


• 1 pound seedless grapes, halved


• 3 kiwis, peeled and sliced


• 3 bananas, sliced


• 1 (21 ounce) can peach pie filling

Directions

1. In a large bowl, combine the strawberries, grapes, kiwis, and bananas. Gently mix in peaches. Chill for 1 hour before serving.

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Very Easy Fruit Salad

Boneless Buffalo Wings

What a great way to have chicken. Had these boneless wings a while back at a pub and fell in love with the taste. A nice change from your regular chicken wings. Serve with blue cheese dressing for dipping.

Ingredients

• oil for deep frying


• 1 cup unbleached all-purpose flour


• 2 teaspoons salt


• 1/2 teaspoon ground black pepper


• 1/2 teaspoon cayenne pepper


• 1/4 teaspoon garlic powder


• 1/2 teaspoon paprika


• 1 egg


• 1 cup milk


• 3 skinless, boneless chicken breasts, cut into 1/2-inch strips


• 1/4 cup hot pepper sauce


• 1 tablespoon butter

Directions

1. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).


2. Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk together the egg and milk in a small bowl. Dip each piece of chicken in the egg mixture, and then roll in the flour blend. Repeat so that each piece of chicken is double coated. Refrigerate breaded chicken for 20 minutes.


3. Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch.


4. Combine hot sauce and butter in a small bowl. Microwave sauce on High until melted, 20 to 30 seconds. Pour sauce over the cooked chicken; mix to coat.

Boneless Buffalo Wings