#3461 - BLT Salad

(by Shirley McNevich)

1/2 lb. bacon
romaine lettuce
Italian style croutons
1 small container cherry tomatoes
shredded cheese (your choice of type)
balsamic vinegar salad dressing OR Italian salad dressing

Fry the bacon, then place it on paper towels to soak up extra grease. Wash the romaine lettuce, then tear it into pieces and place it in a large salad bowl. Crumble the bacon and spread the bacon pieces over the lettuce. Slice the cherry tomatoes in half and spread them over the top of the bacon. Sprinkle the shredded cheese over the top. Spread Italian croutons over the top. Drizzle the salad dressing over the top and toss until mixed. Serve immediately.

#859 - Shrimp Pasta

(by Shirley McNevich)

1/2 cup balsamic vinaigrette salad dressing
1lb. fresh or frozen shrimp (thawed, de-veined and peeled)
4 chopped tomatoes
1 - 4oz. Philadelphia cream cheese (1/2 of an 8oz. package)
3/4lb. fettuccine (cooked and drained according to box directions)
1/2 cup Parmesan cheese

Clean and drain the shrimp--place them in a Ziploc bag. Pour the balsamic vinegar in with shrimp--zip the bag and let them marinate for 30 minutes. Remove the shrimp pieces and throw away the marinade and the bag. In a skillet over medium heat stir and cook shrimp on both sides until they turn pink. Remove the shrimp and place in a bowl--set aside. Cook fettuccine according to box directions--drain when finished. In the same skillet you cooked the shrimp, add the chopped tomatoes over medium heat--cook and stir for 3 minutes. Cube the cream cheese, then add to the tomatoes in the skillet. Add the shrimp to the tomato/cream cheese mixture--stir and cook over medium heat until well heated. Serve pasta on plates with shrimp sauce and Parmesan cheese.