“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 egg

•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.