Bermuda Spinach Salad

From Alisha

3 eggs
1/2 pound bacon
1 pound spinach, rinsed and chopped
2 slices of bread made into croutons
1 sliced avocado
1/2 onion, diced
1-1/2 teaspoons prepared Dijon-style mustard
2 tbsp & 2 tsp cider vinegar
1/4 cup white sugar
1/2 cup vegetable oil
1/2 teaspoon salt
1/2 teaspoon celery seed
1/4 tsp black pepper

1. Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Once 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.
3. Prepare the dressing in a blender by combining the onion, sugar, salt, oil, vinegar, pepper, celery seed and Dijon mustard. Blend until smooth.
4. In a large salad bowl, combine the eggs, bacon, and spinach. Toss to mix. Just prior to serving pour enough dressing over salad to lightly coat, then add croutons and avocado.

Prize-Winning Meatloaf

Ingredients
1-1/2 pounds 90% lean ground beef
1 cup tomato juice, tomato sauce, tomato soup concentrate, or bottled spaghetti sauce
3/4 cup Quaker® Oats (quick or old fashioned, uncooked)
1 egg or 2 egg whites, lightly beaten
1/4 cup chopped onion I usually add 1 small whole onion)
1/2 teaspoon salt
1/4 teaspoon black pepper


Preparation
Heat oven to 350°F. In large bowl, combine all ingredients, mixing lightly but thoroughly. Press into 8 x 4-inch loaf pan.

Bake 1 hour to medium (160°F) doneness until not pink in center and juices show no pink color. Let stand 5 minutes; drain off any juices before slicing.

Prep Time: 15 min
Cook Time Time: 55 min

Vanishing Oatmeal Cookies

Ingredients
1/2 cup (1 stick) plus 6 tablespoons butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup raisins


Preparation
Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Prep Time: 20 min
Cook Time Time: 08 min
Variations
Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. 24 BARS.
VARIATIONS: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 cup diced dried mixed fruit. HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-3/4 cups and bake as directed.

Yield
4 DOZEN

KNORR SPINACH DIP

A MOST delicious dip from Knorr!
At least 2 hours ahead:
1 (10 oz) pkg. frozen, chopped spinach, thawed, drained, and squeezed dry.
1 16-oz sour cream
1 cup mayonnaise
1 pkg. Knorr Vegetable Soup Mix, dry
1 8-oz can water chestnuts, drained & chopped
1 bunch green onions, chopped

Combine all ingredients and chill at least 2 hours.
Serve with vegetables, crackers, or sour dough bread chunks.
This is a great recipe to serve in a bread bowl.
Makes 4 cups dip.