1 head romaine lettuce, washed and dried
2 tablespoons grated Parmesan cheese
1/2 cup small croutons
2–3 pita breads
With clean hands, tear the romaine into small pieces and put them into a salad bowl.
Pour the Caesar dressing (to taste) over the lettuce and toss the salad until it is evenly coated. Add the cheese and the croutons, then toss again.
Cut the pitas in half and place a large scoop of the salad inside each pocket.
2 cans (14 1/2 ounces/411 g each) chicken broth
1/2 cup water
2 large potatoes, peeled and diced
1 teaspoon salt
1/8 teaspoon pepper
8–10 slices bacon
1/2 cup chopped onion
1/2 cup chopped green pepper
1 can (12 ounces/354 ml) evaporated milk
In a large pan, combine the chicken broth, water, potatoes, salt, and pepper. Heat to a boil, then reduce the heat and simmer until the potatoes are tender. Do steps 2 and 3 while the potatoes are cooking.
Cook the bacon until crisp, remove it from the pan, and drain off all but a little of the grease. When the bacon is cool, crumble it into small pieces and set it aside.
Place the chopped onion and green pepper in the pan with the leftover bacon grease; cook until tender.
Stir the bacon, onion and green pepper, and milk into the potato soup. Reheat, but do not boil it again.
1 tube (18 ounces/510 g) refrigerator sugar cookie dough
1 package (8 ounces/227 g) cream cheese, softened
1 cup powdered sugar
1 1/2 cups whipped topping, thawed
cut-up fruit of your choice: well-drained maraschino cherries, pineapple, and/or mandarin oranges; bananas; strawberries; kiwifruit; grapes; etc.
Lightly grease a 12″–14″ (30 cm–36 cm) pizza pan or a large cookie sheet. Press the cookie dough on the bottom and sides of the pan.
Bake at 350° F (175° C) for 10–15 minutes or until the edges are lightly browned. Let cool.
Blend the cream cheese, sugar, and whipped topping together. Spread the mixture evenly over the crust. Decorate the pizza with the fruit.