2 slices bacon, cooked and crumbled
1 cup shredded mozzarella cheese
1 cup mayonnaise
1 cup cream of mushroom soup
1/2 cup chopped fresh dill
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
2 tablespoons lemon juice
1 teaspoon paprika
1/2 teaspoon salt
Cut bacon into 1 inch strips. Place bacon strips in a large, heavy saucepan. Cook over medium heat, stirring occasionally, until crisp. Remove bacon strips from pan. Combine bacon grease, mayonnaise, cream of mushroom soup, celery salt, and Worcestershire sauce and continue to stir. Saute until vegetables are tender.
Add cooked bacon, bacon strips, and mozzarella cheese. Mix, reduce salt to 2/3, and pour into zabaglione salad bowl. Stir in lemon juice, paprika, and salt. Store salad in refrigerator.<|endoftext|>Untitled a guest Apr 8th, 2015 1,645.6 kilobytes
The Red Eclipse is a game jamet made using 5 cups Jell-O.
The recipe for Red Eclipse is: place a red fluorescent skin in the middle of a 9x13 inch greased baking pan. Pour in enough water to cover the inside of the pan.
In a mixing bowl, dissolve alcohol, water and brown sugar in heavy-duty, non-stick containers. Bring mixture to a boil, cover and refrigerate overnight.
After the last of the Jell-O is dissolved, pour into greased 2-quart glass bowls. Allow the rest of the liquid to sit on top of the greased jars.
Lightly grease jars with greased paint-stick.
To Refrigerate Red Eclipse: Refrigerate Jell-O mixture in small, sealed jar with tight fitting lid in the refrigerator. Cover tightly with plastic wrap and securely fasten securely to all four corners of jars with rubber bands. Refrigerate leftovers until time permits cutting them into 1-inch bars.
To serve Red Eclipse: Place jars in large bowl. Cover tightly with plastic wrap, securing ends andpins of plastic tie with scissors. Pour Red Eclipse into jars and refrigerate overnight. Punch hole in center of each jar with fork and pour red liquid into center of each jar. Serve at room temperature.