Thanksgiving dinner recipe countdown

By Jonathan Chong
Western Herald

Editor’s note: Every few days until Thanksgiving there will be a new course of recipes conducive to feasting.

Bacon Wrapped Shrimp

Ingredients:
• Cooked Shrimp
• Bacon

Directions:
1. Cut bacon strips in half and wrap around the shrimp.
2. Heat a pan with a little oil and cook shrimp until bacon is slightly crispy.
3. Serve Hot.
4. You may also grill wrapped shrimp on a griller until bacon is crispy.

Bruschetta

Ingredients:
• 1 loaf Italian bread, cut into 1/2-inch slices
• 2 cloves garlic, chopped
• 1/4 cup of chopped onions
• 1/3 cup olive oil
• 4 tbsp. balsamic vinegar
• 1/8 cup chopped fresh basil or 1/2 tsp. dried
• 1 can chopped tomatoes, drained
• salt and pepper
• Grated Parmesan cheese (optional)

Directions:
1. In a bowl combine tomatoes, onions, garlic, basil, and slightly mix them together.
2. In another bowl put together balsamic vinegar, olive oil, salt and pepper, and whisk together.
3. Pour Olive Oil mixture into tomato mixture and toss until everything is well blended together.
4. Cover tomato mixture to marinate for about 15 – 30 minutes.
5. Toast Italian bread and top each bread with a good amount of the tomato mixture. Sprinkle cheese on top if desired.
6. When toasting a large amount of bread for Thanksgiving, set oven to 350F and toast bread for 3 – 5 minutes, or until lightly browned.

Simple and Easy potato Salad

Ingredients:
• 4 pounds potatoes peeled and cubed
• 6 hard boiled eggs
• 1 small red onion, chopped
• 2 sticks of celery, chopped (optional)
• 1 cucumber, seeded and cut into cubes
• 1/2 cup of Bacon bits
• 1/2 cup of chopped green onion

Dressing:
• 1 cup of mayonnaise (a little more or less)
• 1 to 2 tablespoons prepared mustard
• salt and pepper to taste

Preparation:
1. Place cubed potatoes into a pot of water and boil them until tender. Drain and set a side.
2. Take a large bowl and combine cubed potatoes, hard boiled eggs, chopped red onion, celery, cucumber, bacon bits and green onions.
3. Stir in mayonnaise and mustard accordingly until you have the right consistency, add salt and pepper to taste.
4. Add a hand full of bacon bits and green onion on top of salad before serving.

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Posted by heraldstaff on Nov 12 2009. Filed under A & E, Recipe. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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