“Spring would be a dreary season, if there were nothing else but spring would be a dreary season if there were nothing else but spring would ...” so we kids sang a few decades ago, on and on, until exasperated grown up ordered us out of ear shot.
There’s nothing dreary about these two recipes. The salad is a rerun, just in case you lost the recipe, and there’s a new twist to the shrimp.
AUNT SADIE’S WILTED LETTUCE SALAD
•A big bunch of garden lettuce
•2 bunches of spring onions, about 8
•3 slices bacon
•1 tablespoon bacon drippings
•1 tablespoon flour
•3 tablespoons sugar
•3/4 cup water
•1 teaspoon salt
•1/4 cup vinegar
Wash lettuce several times. Slice onions into thin rings. Fry bacon crisp, drain and crumble, retaining 1 tablespoon drippings. Add remaining ingredients and cook, stirring, 2-3 minutes. In a saucepan, mix drippings with flour and cook, stirring, about 2 minutes. Combine lettuce, onions and bacon, then toss with dressing. Serve immediately.
SHRIMP DE JONGHE
2/3 cup butter
2 tablespoons dried or ½ cup fresh chives, snipped
½ teaspoon garlic powder
½ teaspoon black pepper
1 pound shrimp, cleaned and deveined
1 ½ cups bacon and cheese flavored crackers (such as Cheetos), crumbled fine
Melt butter, add seasonings; dip shrimp in butter, roll in crumbs. Add remaining crumbs to butter. Place shrimp on baking sheet. Sprinkle with remaining crumbs. Bake in a 350-degree oven for 25 minutes.