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Country Kitchen
April 1, 2008 Previous Recipe
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BAKED SPAGHETTI
LASAGNA
ROSEMARY CRUSTED PORK LOIN
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SNICKER'S PIE
CREAM CHEESE POUND CAKE
LEMON CURD
OPENED-FACE BACON, TOMATO, & BASIL SANDWICHES
CHEESE STRAWS
STRAWBERRY SALAD & POPPY SEED DRESSING
STRAWBERRY SALAD & POPPY SEED DRESSING

1 pint of strawberries, cleaned and sliced
1 head Romaine lettuce, torn into bite-sized pieces
1 cup toasted sliced almonds

Dressing Ingredients:
1 1/4 cup white vinegar
1 3/4 cup granulated sugar
1/4 cup chopped onions
1/4 cup dry mustard
1/4 cup salt
1 1/2 teaspoons celery seed
1 tablespoon poppy seeds
3 3/4 cup of salad oil

Place strawberries and lettuce in the bowl you plan to serve this salad in, and top with Poppy Seed dressing - either bottled or make-your-own following directions below. Sprinkle with toasted almonds.
For Poppy Seed Dressing: In mixing bowl, combine all the ingredients, except oil, and turn on the mixer. Let the mixer run about one minute on low speed, then slowly add the oil until dressing has become emulsified and very thick. Let the mixer run a few minutes more to make sure all mustard has dissolved.
Note: Covered and refrigerated, it will last a couple of weeks.





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