Main Course: Confetti Cheese Salad and Beer Beef Bar-B-Que

on Sep 24, 2004

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Confetti Cheese Salad

3 cups small curd cottage cheese
6 Tablespoons chopped pimento
3/4 cup diced green pepper
1 and 1/3 cup shredded carrots
1 and 1/3/3 cup shredded lettuce
1 cup crushed pineapple
6 to 8 crisp lettuce leaves
1 cup each carrot and celery sticks
9 strips of bacon cooked and crumbled up

Combine cottage cheese, pimento, green pepper, carrots, lettuce and pineapple. Toss with salad dressing (Recipe follows). Spoon on top of crisp lettuce leaves on salad plates. Arrange celery and carrot sticks around salad. Sprinkle with crumble bacon.

Salad Dressing

1/4 cup mayonnaise
2 teaspoons honey
1/4 teaspoon salt

Combine ingredients and mix well.

The Skinny: Use low fat mayo and lower fat turkey bacon.

Beer Beef Bar-B-Que

1 English-cut or chuck roast (about 3 or 4 lbs.)
1 15-oz bottle of catsup
A little less than 3/4 lb. of brown sugar
1 16-oz. can of beer (Different types of beer will result in a different flavor. Use a lager if you just want the beer flavor and a dark beer to add a richer flavor)

Put all 4 ingredients into a large kettle, add enough water to cover the roast. Simmer on low until meat is very tender, about 3 hours. Keep adding water to cover the roast until it is tender. Take the roast out of the Bar-B-Que sauce (continue cooking the sauce) and either shred it, or slice it, while the sauce boils down to the right thickness. Then, put the sauce over the roast and serve.

The Skinny: Not much room for improvement.