From the Tried and True to the Very New

Who: Illinois Foundation for FCCLA
Cost: Donation of $25 includes shipping
Details: Soft-backed, spiral bound
Pages of recipes: 316
Send checks to: Illinois Foundation for FCCLA, Sheryle Atkins, 15 Timber Ridge Dr., Fairbury, IL 61739 or call 309-261-3397 or email

BLT Salad

Course Salad
Servings 4


  • 1 lb. Bacon
  • 3/4 c. Mayonnaise
  • 1/4 c. milk
  • 1 t. garlic powder
  • 1/8 t. ground black pepper
  • Salt to taste
  • 1 head romaine lettuce rinsed dried and shredded
  • 2 large tomatoes chopped
  • 2 c. seasoned croutons


  • Place bacon in a large, deep skillet. Cook over medium heat, turning frequently, until evenly browned. Drain, crumble and set aside.
  • In a blender or food processor, combine mayonnaise, milk, garlic powder, and black pepper. Blend until smooth. Season the dressing with salt.
  • Combine lettuce, tomatoes, bacon and croutons in a large salad bowl.
  • Toss with dressing and serve immediately.