SPINACH ROLL

2 (10-oz.) pkgs. frozen chopped spinach, thawed and drained

1 (1-oz.) pkg. ranch dressing mix

1 c. mayonnaise

1 c. sour cream

½ c. bacon bits

3 Tbs. chopped onions

10 (12-inch) flour tortillas

In a medium size mixing bowl, combine spinach, ranch dressing mix, mayonnaise, sour cream, bacon bits and onion. Spread the mixture on each tortilla covering completely and then roll up the tortilla. Slice each roll-up into 1-inch pieces no more than 3 hours before serving.

PARTY CHEESE BALL

2 wedges blue cheese (3 oz.), grated

2 jars (5 oz.) Cheddar cheese spread

1 Tbs. Worcestershire sauce

Combine all ingredients in a bowl blending thoroughly. Shape the mixture into balls of equal size bites. Chill for several hours. Serve with wooden toothpicks.

BRIDAL SHOWER CAKE

¾ c. butter

2 c. white sugar

3 c. sifted cake flour

3 tsp. baking powder

½ tsp. salt

1 c. milk

1 tsp. vanilla extract

5 egg whites

Grease two 8-inch round cake pans or cake pans of choice. Preheat oven to 375° F. Cream butter and sugar until light and fluffy. Sift flour with baking powder and salt and add to creamed mixture alternately with milk. Beat well. Stir in vanilla.

In a large mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, and then quickly fold in remaining whites until no streaks remain. Divide batter into prepared pans. Bake for about 25 minutes. Cover with white butter icing and decorate as desired. Makes 15 to 20 servings.

BUTTER CREAM ICING

2/3 c. + 3 Tbs. water, divided

¼ c. meringue powder

12 c. sifted confectioners’ sugar (about 3 lb.), divided

1¼ c. solid vegetable shortening

3 Tbs. light corn syrup

¾ tsp. salt

¾ tsp. no-color almond extract

¾ tsp. clear vanilla extract

½ tsp. no-color butter flavor

In a large bowl, combine 2/3 c. water and meringue powder; whip with electric mixer at high speed until peaks form. Add 4 c. sugar, one at a time, beating at low speed after each addition. Add remaining 8 c. sugar and 3 Tbs. water, shortening and corn syrup in 3 additions, blending well after each. Add salt and flavorings; beat at low speed until smooth. Keep bowl covered with a damp cloth until ready to use. Keep bowl in refrigerator when not in use. Refrigerated in an air-tight container, this icing will keep for 2 weeks. Rewhip before using. To use some colored icing for decorations remove enough icing from large bowl to do so and then add color or colors of choice. Cover with damp cloth.

For thin spreading consistency icing, add up to 4 more Tbs. each water and corn syrup.

CHICKEN SALAD

from the Sandpiper Reef

4 skinless chicken breast halves, cooked and diced

1 stalk celery, diced

1 diced green apple

1/3 c. golden raisins

1/3 c. seedless green grapes, halved

½ c. diced red pepper

1/8 tsp. ground black pepper

½ tsp. curry powder

¾ c. light mayonnaise

Mix all ingredients together and garnish with nuts if desired. This is best made one day ahead of serving. Serve on croissant or leaf lettuce.

Optional: Add slivered almonds or toasted pecans.

TACO SALAD

1 lb. lean ground beef

1 pkg. taco seasoning mix

1½ c. prepared salsa

1 head of lettuce, cut in long lengthwise strips

1 c. shredded Cheddar cheese

1 c. diced tomatoes

3-4 sliced scallions (optional)

1 c. tortilla chips

1 c. French dressing

Sour cream

Tortilla bowls

In a skillet brown ground beef; drain off fat. Add taco seasoning mix and French dressing. Add 1 c. water to the skillet. Bring to a boil; reduce heat and simmer for 15 minutes. Set aside. In a large bowl, combine lettuce, tomatoes, shredded cheese, scallions and tortilla chips. Add the meat mixture and salsa. Toss together and serve in a tortilla bowl.

Note: The meat mixture can be made ahead of time and kept refrigerated until ready to use.