Fresh Spinach Salad

SONY DSC

Dressing

1 ½ tablespoons poppy seed

1 ½ cup oil

1 ½ tablespoon grated onion

¾ teaspoon dry mustard

¾ cup white vinegar

¾ cup sugar

1 ½ teaspoon salt

1 purple onion, sliced in rings

¾ pound fresh mushrooms sliced

 

Greens

2 packages fresh spinach leaves

¾ pound swiss cheese, grated

1-pound bacon cooked crisp and crumbled

1 small head lettuce

1 cup cottage cheese

Mix top 7 ingredients for the dressing. Then place the mushrooms and onions in in the dressing mix and marinate for about 2 hours. When you are ready to serve mix all the ingredients listed under greens in a large bowl and pour the dressing with the mushrooms and onions in it over the greens. Toss and serve.

This makes enough for a large gathering. If you are making this recipe for your family, you will probably want to cut the recipe in half.

KEEP SMILING

Motherly Love

I loved this story I saw this week. It truly shows the love our mothers have!

Dog Baby pig

Abandoned piglet is lost and hound: Giant farm dog saves baby pig’s bacon by adopting it as one of its own

A giant farm dog and a tiny piglet cuddle up as if they were family after the baby runt was dismissed by its own mother.

Surrogate mum Katjinga, an eight-year-old Rhodesian Ridgeback, took on motherly duties for grunter Paulinchen – a tiny pot-bellied pig – and seems to be taking the adoption in her stride.

Lonely Paulinchen was luckily discovered moments from death and placed in the care of the dog who gladly accepted it as one of her own. Thankfully for the two-week old mini porker, Katjinga fell in love with her at first sight and saved her bacon.

Dog Baby pig 4

Motherly love: Baby piglet feeds on its new surrogate mum

And the unlikely relationship has made the wrinkly piggy a genuine sausage dog. In these adorable images Paulinchen can even be seen trying to suckle from her gigantic new mum.

The two animals live together on a huge 20-acre farm in Hoerstel, Germany, where Katjinga’s owners Roland Adam, 54, and his wife Edit, 44, a bank worker, keep a pair of breeding Vietnamese pigs.

Dog Baby pig 2

Nose place like home: The baby piglet nuzzles up to its new mum

Property developer Roland found the weak and struggling piglet after she was abandoned by the rest of her family one evening after she was born.

He said: “The pigs run wild on our land and the sow had given birth to a litter of five in our forest.
“I found Paulinchen all alone and when I lifted her up she was really cold.

Dog Baby pig 3

Feeding time: Piglet’s new canine mother has no problem providing milk for the youngster

“I felt sure some local foxes would have taken the little pig that very night so I took it into my house and gave her to Katjinga.

“She had just finished with a litter of her own, who are now 10 months, so I thought there was a chance she might take on the duties of looking after her.

“Katjinga is the best mother you can imagine. She immediately fell in love with the piggy. Straight away she started to clean it like it was one of her own puppies.

“Days later she started lactating again and giving milk for the piggy. She obviously regards it now as her own baby.”

Mum of the year? Quite possibly.

Doting: Caring pooch checks up on her new addition

 

BAKED BASIL FRIES

DSC06626.JPG

¼ cup grated Parmesan cheese

2-3 tablespoons olive oil

1 tablespoon dried basil

¼ teaspoon garlic powder

4 medium potatoes about 8 cups cut potatoes (regular white potatoes or sweet potatoes)

In a bowl combine Parmesan cheese, oil, basil and garlic powder. Cut potatoes into ¼ -inch sticks. Add to cheese mixture; toss to coat. Place On a 17 X 12 inch baking sheet and Bake at 425° for 15 minutes; turn potatoes over on the baking sheet. Bake another 10-15 minutes longer or until crisp on the outside and tender on the inside.

KEEP SMILING!

Meatless Mushroom Burgers

SONY DSC

1-pound Portabella Mushrooms

1 medium onion, finely chopped

3 tablespoons butter or oil of your choice

1 tablespoon finely minced parsley

2 eggs

4 – 5 tablespoons unseasoned bread crumbs

1 teaspoon salt

¼ teaspoon pepper

2 tablespoons butter or oil of your choice

Wipe the mushrooms with a damp paper towel. Trim off bottom ends of mushroom stems.  Finley chop mushrooms. Sauté onions in butter over low heat until soft. Add the chopped mushrooms increase heat and sauté rapidly, stirring constantly, until any liquid evaporates, and mushrooms are golden brown. Let them cool in a bowl about 10 minutes. Add to mushrooms in bowl the eggs salt, pepper and parsley, mix. Add enough bread crumbs to form burgers. Fry in butter until golden brown on each side. Serve on a hamburger bun with all your favorite garnishes.

 

Keep Smiling!

CAFÉ RIO STYLE PORK

SONY DSC

2 cups lemon lime soda

1 ½ cups picante sauce or salsa

2 cups brown sugar

1-2 pork loin roasts ( depending on what will fit in your slow cooker )

When I make this I like to make a lot because it freezes well and is an easy meal to pull out of the freezer when I am in a hurry.

 Combine the first three ingredients, pour this over the roast or roasts in your slow cooker. Cook on low for 10 – 12 hours. I like to do this the day before I want to use it. When it is done let the meat cool slightly, so you don’t burn your fingers and shred the meat into bite size pieces. If you choose to do it the day before put the meat back in a large pot and marinate it in the liquid it has cooked in when it was in the slow cooker by pouring that over it. If you don’t want to do it the day before it can be served as soon as it is shredded. I still use some of the liquid it has cooked in to keep it moist. If you choose to do just one roast you may want to half the first three ingredients.

 KEEP SMILING!