1 lb tart green apples peeled, cored and diced
1 lb potatoes, cooked, peeled and diced
1/4 cup olive oil
1/4 cup white wine vinegar
Salt and pepper
2 beets, cooked, peeled and sliced
2 hard boiled eggs, sliced
Combine the apples and the potatoes in a bowl. Whisk together the vinegar, oil and the salt and pepper until well blended. Pour over the apples and potatoesand toss gently but thoroughly. Adjust seasoning and garnish with beets and sliced egg.
Chicken and Avacado with Rice Salad - serves 4
1 pk wild and long grain rice
1 tbsp fresh lemon juice
12 pitted black olive
3 cup cooked chicken
1/4 cup red wine vinegar
2 tsp dijon mustard
1/2 cup vegetable oil
1/2 tsp sugar
1 tbsp fresh parsley
1/4 cup sliveredalmonds
12 cherry tomatoes
Refrigerate cooked rice until cold.
Peel the avacado and slice lengthwise into 1/2 inch-thick strips. Coat with lemon juice, and refrigerate until well chilled.
In a large mixing bowl, combine the scallions, olives, chicken and rice. Toss gently just until mixed.
In small bowl, mix vinegar, mustard, veg. oil, sugar, and parsley. Whisk together vigorously untilcompletely combined.
Just before serving, add the avocado slices to the chicken and rice mixture. Pour on dressing and toss gently to combine thoroughly.
Serve sprinkled with toasted nuts and cherry tomatoes.
Hail Caesar Salad - serves 4-6
Preparation - 15 minutes
1 cos lettuce
6-8 canned anchovies, chopped
1 1/3 cups Parmesan, grated
1 large egg
1 garlic clove, roughly chopped
juice of1 lime
2 tsp mustard powder
few shakes of Worcestershire sauce
1/2 cup olive oil
salt and ground black pepper
Make the dressing: place the egg in a food processor with the garlic, lime juice, mustard powder and Worcestershire sauce. With the motor running, slowly pour in the oil to make a smooth sauce about the thickness of light cream. Season to taste and chill until ready to serve.
Tomake a classic caesar salad, tear up the lettuce leaves and mix with the chopped anchovies and grated parmesan. Drizzle with the dressing and ... enjoy!
Variation: The dressing also tastes great drizzled over chicken or large broiled shrimp.
8 slices bacon
2 heads romaine lettuce - rinsed, dried, and torn into bite-size pieces
16 ounce package frozen green peas
2 cups mayonnaise
1/8 cupskim milk
3 tbsp white sugar
3 cups shredded Cheddar cheese
Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil for one minute. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel. Slice egg with an egg slicer, or just crumble.
Place bacon in a large skillet. Cook, turning frequently, overmedium high heat until evenly browned.
Spread Romaine lettuce evenly over the bottom of a 9x13 inch baking dish. Layer crumbled bacon, thawed peas, and eggs over the lettuce.
In a small bowl, mix together mayonnaise, milk, and sugar until smooth. Pour evenly over salad, and top with cheese. Chill in the refrigerator for 2 hours. Serve.
3 pounds lean beef
3/4 pound small mushrooms
1 cup small pearl onions, peeled
1/4 cup flour
2 cups beef bouillon
2 cups red wine
1 can (5 1/2 oz.) tomato paste
4 cloves garlic, crushed
1 tsp salt
1 tsp thyme
1 bay leaf
Cut beef into bite sized cubes. In a large skillet heat half of the butter. Add the mushrooms and brown very lightly. Remove and set aside.
Add the remainingbutter to the pan and brown the onions. Remove and set aside.
Add beef cubes to the pan in batches, browning on all sides. Remove cubes as done, and continue until all beef has been browned. Remove all beef cubes and set aside.
To the remaining fat in the pan stir the flour, then add the bouillon, wine and tomato paste. Bring to a boil and stir until thickened. Add garlic, salt, thyme, bay...