Cheesy Bacon-Tater Tot Pie
1 pound (about 3 cups) frozen Tater Tots
Cooking spray
4 slices bacon
1 cup shredded cheddar cheese (about 4 ounces)
3/4 cup sour cream
1/4 cup mayonnaise
2 tablespoons Sriracha
Chopped fresh chives, for topping
Bake the Tater Tots as label directs. Reduce the oven temperature to 400º and lightly coat a 9-inch pie plate with cooking spray.
Cook the bacon in a medium skillet over medium low heat turning once, until crisp, about 8 minutes. Remove to a paper towel-lined plate to drain, then roughly chop.
Lightly press the Tater Tots into the prepared dish. Top with the cheese and bacon. Bake until the cheese melts, about 5 minutes.
Meanwhile, combine the sour cream and mayonnaise with the Sriracha. Drizzle the pie with the spice mayonnaise and sprinkle with chives.
Winter Fruit Waldorf Salad
2 medium unpeeled red apples, diced
2 medium unpeeled pears, diced
1/2 cup thinly sliced celery
1/2 cup golden raisins
11/2 cup chopped dates
1/4 cup mayonnaise or salad dressing
1/4 cup orange creme yogurt
2 tablespoons frozen orange juice concentrate
8 cups shredded lettuce
Walnut halves, optional
In large bowl, mix apples, pears, celery, raisins and dates. In small bowl, mix mayonnaise, yogurt and juice concentrate until well blended. Add to fruit, toss to coat, (Salad can be refrigerated up to l hour.) Serve on lettuce. Garnish with walnut halves. 16 servings
Cornmeal Sage Scones
1-1/4 cup all purpose flour
1/2 teaspoon salt
1/2 cup yellow cornmeal
3/4 teaspoon dried sage leaves
1/4 cup grated Parmesan cheese crumbled
2 teaspoons baking powder
1/4 cup margarine or butter
1/2 teaspoon baking soda
3/4 cup buttermilk
Heat oven to 425º. Spray cookie sheet with nonstick cooking spray. In large bowl, combine flour, cornmeal, cheese, baking powder, baking soda, salt and sage; mix well.
Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Add buttermilk; stir just until dry ingredients are moistened. On lightly floured surface, gently knead dough 10 times. Place on sprayed cookie sheet; roll or pat dough into 6-1/2 inch circle. Cut into wedges, do not separate. Bake for 20 to 25 minutes or until light golden brown. Cool 5 minutes. Cut into wedges and serve warm. 8 scones
