Book Club Salad

from the kitchen of Carolyn


6 to 8 chicken breasts, cooked and cubed
1 bag spinach
1 lb bacon, cooked and crumbled
1 cup shredded mozzarella cheese
1 can mandarin oranges (optional)
1 head iceberg lettuce
2 bags European blend salad mix
1 cup craisins
sugared almonds*

Dressing:

1/3 cup red onion chopped small
4 teaspoons dry mustard
1 cup red wine vinegar
2 cups sugar
1 teaspoon salt
2 cups vegetable oil

Blend first five ingredients until frothy, then slowly add oil.
Toss all ingredients together.
*Eight ounces slivered almonds and 4 tablespoons sugar. Sprinkle sugar over almonds in skillet; cook slowly until coated, then remove to cool.

Pumpkin Bread

from the kitchen of Carolyn

3 ½ Cups flour
1 Tablespoon baking soda
1 ¼ teaspoon salt
1 teaspoon cinnamon
1 cup chopped nuts (optional)
4 eggs
3 cups sugar
2 cups pumpkin (canned)
¼ cup vegetable oil
¾ cups applesauce
2/3 cup water
Mix eggs and sugar. Add pumpkin, vegetable oil, applesauce and water and mix. Add flour, baking soda, salt and cinnamon and mix just until smooth. Pour into two greased 4 ½ “ x 8 ½” bread pans. Bake at 350 degrees for 60-70 minutes (until toothpick comes out clean).