CAMELOT FANTASIES

I love all of the recipes

General CD your Spartan blood is boiling as you're bringing us Greek inspired dishes !

Great images as always
Lady QuinnQueens dishes are also yummy

Loving this thread
Back to bed for me 💋💞

Greek Salad with Green Grapes                                                                                                                                                   1 package (5oz) spring mix salad greens, 3 1/2 cups torn romaine lettuce, 1 large chopped cucumber, 1 cup green grapes, 1/2 cup halved cherry tomatoes, 1/2 cup chopped walnuts, 1 cup (4 oz) crumbled feta cheese, 1 can (3.8 oz) sliced ripe olives-drained.                                                                                                                                                                              Greek Yogurt Vinaigrette: 3/4 cup white wine vinegar, 2 tbsp plain Greek yogurt, 2 tbsp honey, 2 tbsp snipped fresh dill, 1/8 tsp salt, 1/8 tsp pepper, 7 tbsp olive oil. In a large bowl, combine the first 8 ingredients. In a small bowl, whisk the vinegar, yogurt, honey, dill, salt and pepper. Gradually add the olive oil in a steady stream til combined. Pour over salad; toss to coat. (Note-I use red grapes at times in this salad and always cut them in half so my grandsons won't get choked, also, I don't like walnuts and substitute with pecans or whatever nut you like best. I do like the black olives best in this dish, it adds more color, I like to grate fresh cheese over the salad at the end and I do add torn spinach to ours to give it a healthier kick.) Enjoy & Blessings.

Bacon & Egg Lasagna                                                                                                                                                                  1 pound sliced bacon, diced, 1 large chopped onion, 1/3 cup all-purpose flour, 1/2 to 1 tsp salt, 1/4 tsp pepper, 4 cups milk, 12 lasagna noodles (cooked & drained), 12 hard-cooked eggs-sliced, 2 cups (8oz) shredded Swiss cheese, 1/3 cup grated Parmesan cheese,  2 tbsp minced fresh parsley. In a skillet, cook bacon until crisp. Remove with a slotted spoon to drain on paper towels. Reserve 1/3 cup of bacon drippings. In the drippings, saute onion until tender. Stir in flour, salt and pepper until blended. Gradually stir in milk. Bring to a boil; cook & stir for 2 minutes. Remove from the heat. Spread 1/2 cup sauce in a greased 13 x 9 inch baking dish. Layer with 4 noodles, a third of the eggs & bacon, Swiss cheese and white sauce.Repeat layers twice. Sprinkle with Parmesan cheese. Bake, uncovered, at 350F for 35-40 minutes or til bubbly. Sprinkle with parsley. Let stand 15 minutes before cutting. Makes 12 servings. (Note-I do make this casserole the night before & refrigerate, then just pop it into the oven the next morning. We love this breakfast casserole for Dinner also. I like to serve with fresh fruit on the side. My husband, kids & grandsons love this casserole.) Enjoy & Blessings.

Strawberry Fruit Dip                                                                                                                                                                     1 cup sliced fresh strawberries, 1/4 cup sour cream, 1 tbsp sugar, 1/4 tsp vanilla extract, 1/2 cup heavy whipping cream. Assorted fresh fruit. In a blender, combine the strawberries, sour cream, sugar & vanilla extract. Cover & process until smooth. In a small mixing bowl, beat cream until stiff peaks form. Fold into strawberry mixture. Cover & refrigerate for at least 1 hour. Serve with fresh fruit. (Note-This is such a fast fruit dip that does need constant refrigeration. I like to serve this with sliced apples, kiwi fruit, cantaloupe slices, watermelon slices, honeydew melon slices & strawberries(whole). I also will pour it over sliced fruit in small individual bowls. A little goes a long way. It's refreshing when served on a hot day with a family barbecue outside.) Enjoy & Blessings.

Great tips Lady QuinnQueens
Thank you
I have a Pyrex set that seems to work in the oven beautifully

They are old my moms actually strong and durable

Thanks so much again
Love and light
May i ask may I add stevia instead of sugar or maple syrup for it has minerals and vitamins and not overtly sweet ?

Southwest Sausage Bake                                                                                                                                                            6  flour tortillas (10 inches), cut into 1/2 inch strips, 4 cans (4 oz each) chopped green chilies, drained, 1 pound pork sausage, cooked & drained, 2 cups (8 oz) shredded Monterey Jack cheese, 10 eggs, 1/2 cup milk, 1/2 tsp each-salt, garlic salt, onion salt, pepper & ground cumin, Paprika, 2 medium sliced tomatoes. In a greased 13 x 9 inch baking dish, layer half of the tortilla strips, chilies, sausage & cheese. Repeat layers. In a bowl, beat the eggs, milk & seasonings; pour over cheese. Sprinkle with paprika (just enough to season). Cover & refrigerate overnight. Remove from the fridge 30 minutes before baking. Bake, uncovered, at 350 degrees for 50 minutes. Arrange tomato slices over the top. Bake 10-15 minutes. Let stand for 10 minutes before cutting. Yields 12 servings. (Notes from me: I don't like sausage, but my family does, at times I will substitute thick sliced bacon for sausage. You can also use smoked sausage also. If you want it meatless, add more veggies like colored bell peppers, onions, mushrooms. I also set out small bowls of salsa & sour cream for everyone to spoon on top of their serving of this casserole. I serve this casserole with crusty French bread or Sourdough bread toasted & slathered in butter or herb butter. This is so easy to prepare & can be eaten for Supper or Breakfast.) Enjoy & Blessings.