Snow On The Mountain Salad Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Add green beans, and cook uncovered until just tender, 3 to 4 minutes. Meanwhile, melt the butter with the olive oil in a large skillet over medium-high heat. When the beans are almost tender, drain and add to the skillet. Continue cooking the green beans in the butter until they are tender, about 2 minutes more.
• Season the beans with salt, pepper, and lemon juice. Place onto a warmed serving dish, and sprinkle with crumbled feta cheese.

Steps:

• Trim bases off lettuce.
• Separate leaves and rinse; pat dry.
• In small bowl combine mayonnaise, Parmesan cheese, lemon juice, garlic salt and pepper.
• Stack the lettuce leaves on a cutting board and cut crosswise into small pieces, enough to measure 9 cups.
• Transfer to a large salad bowl.
• Pour the seasoned mayonnaise over the lettuce and toss well; set aside.
• Wash and trim cauliflower.
• Cut the cauliflower head in half.
• Grate half the cauliflower.
• Mix the grated cauliflower with the bacon, blue cheese and chopped green onion tops.
• Sprinkle over the top of the salad.

Steps:

• Put the chicken in the crock-pot. Add two cups of water. Salt and pepper to taste.
• Cook on high 2-3 hrs until done.
• Cut chicken into small chunks, and make gravy with the broth that you drain off the chicken. I use cornstarch, but use flour if you prefer, for the gravy. Cook rice for 10 people. Your guests will bring the other 9 items. (See Notes below)