Tripps Greens 'n' Grille Salad

1 quart mixed salad greens (iceberg, romaine, leaf, red cabbage)
1/4 cup fresh baked croutons
1/3 cup mixed cheese (cheddar & Monterey jack)
2 tbsp. diced tomatoes
2 tbsp. chopped bacon
1 tbsp. green onions
1 tbsp. toasted almonds
6 oz. grilled-marinated chicken breast - sliced

Mix first seven ingregients. Place almost-sliced chicken breast on top. Garnish with two small squares of cheese toast. Serve with your favorite dressing. (Ours is not only honey mustard, but extra honey mustard!)

PS: I modify recipe by omitting the red cabbage and green onions. To each his own. It's superb any way you like it.


Shrimp & Rice Supreme

1-1 1/2 lbs. shrimp Boil shrimp 2 min. Set Aside.

2 cups cooked rice

1 green pepper, chopped

1 medium sweet onion

4 stalks celery

Saute vegetables in small amount of butter until glossy. Set aside.

1 can cream of mushroom soup

1/2 cup mayonnaise

1 cup sour cream

1/2 cup half and half

Put in bowl and combine until smooth. Works better if they are at room temperature.

Mix shrimp, rice and vegetables together with above sauce. Place in greased 9x13 inch dish.

Grate about 2 cups sharp cheddar cheese. Sprinkle on top of casserole.

Bake at 350 degrees for 20-30 minutes, until hot.

Recipe from Marilyn Anderson, Carolina Shores Quilt Guild