MISSY TATE'S CLUBHOUSE SALAD

MISSY TATE'S CLUBHOUSE SALAD
1/2 lb. bacon 1 c. bread cubes Head of lettuce 2 tomatoes Green onions 1 lb. sliced mushrooms 3 c. cooked chicken, optional DRESSING: 3/4 c. Best Foods mayonnaise 1 tbsp. parsley 1 tbsp. Worcestershire 1 tbsp. chives Dash pepper Fry bacon and SAVE GREASE. Saute bread cubes in grease and drain on paper towels. Chop onions, tomatoes, bacon and chicken (if used). Tear lettuce into bowl. Make dressing. Toss all together with dressing JUST BEFORE SERVING. This came from a special Fourth of July party in Providence, Maryland and has been a family favorite since 1978.
CLUBHOUSE SALAD
2 c. macaroni or sea shells 1 c. chopped celery 1 tsp. grated onion 1/2 c. salad dressing 1 tsp. salt 2 tsp. chopped green pepper 1 tsp. chopped pimentos 1 tsp. chopped pickle Mix ingredients lightly with cooked macaroni and serve. Sliced tomatoes or eggs can be used as a garnish. For variation: Try 2 cups of either diced ham, sliced cheese, shrimp, crab, salmon or tuna.
CLUBHOUSE CHICKEN SALAD WITH HONEY MUSTARD DRESSING
1 tbsp. oil 1/2 c. red onion, chopped 1 med. green or red pepper, chopped 1/4 tsp. salt 14 oz. artichoke hearts, quartered 3 c. cooked rice 1/2 tsp. pepper Honey Mustard Dressing (recipe follows) Heat oil in large skillet over medium heat. Cook chicken in hot oil until lightly brown, about 5 minutes. Combine all other ingredients in large bowl. Toss with dressing. POPPY SEED SALAD DRESSING (HONEY MUSTARD) 1/3 c. honey 1/2 tsp. salt 1/3 c. vinegar 3 tbsp. mustard 1 c. oil 2 tbsp. poppy seed Mix all ingredients in order given. Blend in blender or mix until oil disappears.
CLUBHOUSE BEANS
8 slices uncooked bacon 5 (16 oz.) cans kidney beans, drained 2-3 chopped onions 3 chopped tomatoes 2 c. brown sugar 1 (14 oz.) bottle ketchup Place 4 slices bacon on the bottom of the pan. Cover with 1/2 of the beans. Spread vegetables over top with rest of beans. Sprinkle with sugar. Pour ketchup over mixture. Top with remaining bacon. Bake at 350 degrees for 2 hours.