Saturday Salads

This week we did not have our Tuesday Lenten Book Study at church, which meant no new salad/soup/bread to try out. We have enjoyed this new Tuesday staple and didn't want to miss one week, SO I served my family the following tummy tempting recipes. For more great salad ideas, visit Saturday Salads at A Listmaker's Life. This is SO good!

7 Layer Salad

1 head of lettuce (or 1 bag of precut)

1 cucumber, chopped

1 bunch of green onions, chopped

1 small carrot, chopped

1 10 oz package peas, thawed

2 cups shredded cheddar cheese

12 strips of cooked bacon, crumbled

Garlic Powder

Pepper

In a large bowl, preferably glass, layer the lettuce and cucumber. Sprinkle with garlic powder and pepper. Layer green onions, carrots and peas. Sprinkle with garlic powder and pepper. Layer the cheese and bacon. Cover with plastic wrap and refrigerate overnight. Serve with ranch or other dressings on the side.

Pasta Meatball Soup

1 cup uncooked spiral or shell pasta

32 frozen Italian meatballs (about 1 pound), thawed

2 cans (14-1/2 ounces, each) chicken broth

1 can (28 ounces) diced tomatoes, undrained

1-1/2 cups frozen sliced carrots, thawed

1 can (16 ounces) kidney beans, rinsed and drained

1 jar (14 ounces) meatless spaghetti sauce

1 jar (4-1/2 ounces) sliced mushrooms, drained

1 cup frozen peas

Cook pasta according to package directions. Meanwhile, combine the remaining ingredients in a soup kettle or Dutch oven. Bring to a boil; cover and simmer for 5 minutes. Drain pasta and add to the soup; heat through. Yield: 10 servings (3 quarts).

Irish Soda Bread

4 1/2 tablespoons butter or margarine, softened

2 1/2 cups all purpose flour

3 1/2 tablespoons sugar

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 cup raisins, if desired

1 cup buttermilk

Heat oven to 375 degrees. Grease cookie sheet. Cut butter into flour, sugar, baking soda, baking powder and salt in large bowl, using pastry blender or crisscrossing 2 knives, until mixture resembles fine crumbs. Stir in raisins and just enough buttermilk so dough leaves side of bowl. Turn dough onto lightly floured surface. Knead 1 to 2 minutes or until smooth. Shape into round loaf, about 6 1/2 inches in diameter. Place on cookie sheet. Cut and X shape about 1/2 inch deep through loaf with floured knife. Bake 35 to 45 minutes or until golden brown. Brush with butter or margarine, softened, if desired.