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2 egg yolks
2 Tbsp. sugar
2 Tbsp. lemon juice
pinch salt
Cook until thick. When cooked, add to whipped cream. Mix with other ingredients and let stand in refrigerator 3-4 hours before serving.
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Caesar Salad
Our version of the restaurant classic is made with homemade garlic croutons.
Yields: 4 main-dish servings
Work Time: 20 minutes
Total Time: 20 minutes
2 small garlic cloves
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon anchovy paste
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
3 tablespoons olive oil
1/2 loaf French bread (4 ounces)
12 ounces skinless, boneless rotisserie
chicken, cut into thin strips; thinly sliced deli roast beef, cut into
1/2-inch-wide strips; or shelled and deveined cooked shrimp
12 cups loosely packed bite-size pieces
romaine lettuce or other favorite lettuce (about 1 pound)
1/4 cup grated Parmesan cheese
1. Into large salad bowl, crush 1 garlic
clove with garlic press. With wire whisk, mix crushed garlic with lemon
juice, Worcestershire, mustard, anchovy paste, salt, and pepper until blended.
Slowly whisk in 2 tablespoons olive oil until dressing thickens slightly;
set aside.
2. Preheat broiler. Cut bread horizontally
in half. Brush cut surface with remaining 1 tablespoon olive oil. Place
bread, cut side up, on rack in broiling pan. Place pan in broiler 5 to
7 inches from source of heat and broil bread 2 to 3 minutes, until lightly
toasted.
3. Cut remaining garlic clove lengthwise in half. Rub cut sides of toasted bread lightly with garlic clove halves; discard garlic. Cut bread into 1-inch cubes to make croutons; set aside.
4. To serve, add chicken, beef, or shrimp to dressing in bowl; toss to coat. Add lettuce, garlic croutons, and grated Parmesan; toss again.
Each serving: About 390 calories, 33 g protein,
20 g carbohydrate, 20 g total fat (5 g saturated), 82 mg cholesterol, 720
mg sodium.
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Title:
0RANGE FRUIT SALAD
Categories: Salads
Yield: 12
servings
2 c
Boiling water-divided
1 pk (3
oz)lemon jello
2 c
Ice cubes, divided
1 pk (3
0z)orange jello
1 cn (20
0z)crush pineapple *
2 c
Min. marshmallows
3
Lrg bananas sliced
1/2 c Fine shredded
cheddar cheese
MMMMM-------------------COOKED SALAD DRESSING------------------------
1 c
Reserved pineapple juice
1/2 c Sugar
Egg,beaten
1 tb Oleo
1 c
Whipping cream
2 tb Cornstarch
MMMMM-------------------MONA IN MI 2:56 PM ET------------------------
*liquid drained * reserved.
In a mixing bowl, combine 1 c water &
lemon jello. Add 1 c ice cubes,
stirring until melted. Add pineapple.
Pour into a 13"x9"x2" baking pan.
refrigerate until set. Repeat with
orange jello, with remaining ice
& water. Stir in marshmallows. Pour
over lemon layer; refrigerate until
set. For dressing, combine
pineapple juice, sugar egg, cornstarch
& butter in a pan. Cook over
med heat stirring constsntly until
thick. Cover & refrigerate
overnight. Next day, arrange bananas
with whipped cream over jello.
Combine dressng with whipped cream;
spread over bananas, Sprinkle
with cheese. Enjoy! 5/4
MMMMM
Title:
Five Cup Fruit Salad
Categories: Salads Londontowne
Servings: 8
11 oz Can mandarin oranges,
draind 13 1/2 oz Can pineapple
chunks, draind
1/2 c Juice from
pineapple
1 1/2 c Minature marshmallows
2 c
Sour cream
3 1/2 oz Flaked coconut
1 x
Grapes/cherries for garnish
Combine all ingredients except garnish,
and chill several hours or
overnight. Serve on lettuce cups
garnished with grapes or cherries.
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Greek Salad
Ingredients -
3 cups
3 cups
1/2 oz.
1/4 oz.
fresh tomatoes, chopped
fresh cucumber, chopped
feta cheese, crumbled
calamata olives, diced
minced garlic, to taste
fresh basil, to taste
Preparation Methods -
Combine all of the above ingredients in
a large bowl and serve chilled.
Yield:
Serves 6
Nutritional Info:
30 calories
30% Calories from fat
1 grams of fat
Drain and rinse all beans. Combine
with onions and scallions.
Blend vinegar and honey thoroughly and
pour over vegetables.
Refrigerate at least four hours.
1 cup dry chick peas, cooked (about 2 1/2
cups)
3-4 green onions with tops, sliced
1 large carrot, grated or cut in fine matchsticks
3/4 cup minced fresh parsley
1 TBS nonfat yogurt (optional, I skip it)
2 TBS unpasteurized cider vinegar
1/4 tsp dried basil (or 1 rounded TBS fresh,
minced)
Stir together yogurt, vinegar and basil.
Combine with remaining
ingredients, and chill several hours before
serving. Goes well with dark
green things, like spinach soup, or broccoli
and noodles. Or, stuff into a
pita bread lined with spinach leaves.
Cheap, easy, doubles or triples well, freezes
badly, but can be made ahead
and lasts several days in the fridge.
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2 cans cut green beans, rinsed and drained
1 can garbanzo beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 med. purple onion, chopped
2 med./lg. tomatoes, chopped
2 cloves garlic, minced
1/2 Tbs. dried thyme
1 tsp. dried oregano
1 tsp. dried basil
Balsamic vinegar
Combine the beans, vegetables, and herbs
in a bowl. Pour balsamic vinegar
over
whole lot, cover, and chill. I'm
not sure how much b. vinegar I use for this,
but I would guess about 2 c. I cover
the salad about 2/3 way. You could
probably get by with less, but I like to
let as much of it marinate as
possible. This is great in warm weather
and keeps awhile in the fridge.
1 1/3 cups small red beans (I'm sure red
kidney beans would be fine)
1 onion, peeled
1 carrot, peeled and coarsely chopped
1 celery stalk and coarsely chopped
5 pitted dried prunes
1/4 cup balsamic vinegar
2 t tamarind concentrate
1 t Chinese chili and garlic paste
3/4 t coriander seeds
1/4 t fenugreek
1/4 cup chopped fresh cilantro
Red onion rings for garnish
If not using a pressure cooker, soak beans
overnight and drain.
Combine onion, celery, carrots, and beans
in a soup pot.
Add enough water to cover beans by 3 inches.
Bring to a boil, reduce
heat, and simmer till beans are tender
but not mushy, approximately 55
minutes.
If using a pressure cooker and non-soaked
beans, bring beans and 4
cups of water to high pressure for 1 minutes,
remove from heat and let
sit for 10 minutes. Open, drain beans.
Return beans to pressure
cooker, add onions, celery, carrot, and
4 cups fressh water. Bring to
high pressure for 15 minutes. Turn
off heat, bring pot to sink and
run under cold water to reduce pressure.
Open and check beans to see
if they are fully cooked. If not,
simmer uncovered until done.
Drain beans and remove onion, celery, and carrot.
Meanwhile, combine prunes and balsamic vinegar
in nonreactive pan and
simmer for 15 minutes (don't boil hard).
Remove prunes and chop
finely. Add prunes back to vinegar.
Add tamarind concentrate and
chili-garlic paste to prune-vinegar mixture.
If working from whole fenugreek, grind in
coffee grinder to powder.
Lightly grind coriander seeds. Add
both to vinegar mixture. Mix
well.
Combine beans and vinegar mixture.
Chill for 2 hours. When ready to
serve, mix in 1/4 cup cilantro and top
with sliced red onion.
Source:Please to the Table
NOTES:
The official title to this recipe is "Red
Beans with Tamarind and
Balsamic Vinegar", but I call it "You've
Got To Be Kidding Beans".
Here 'tis. I give pressure cooker instructions
(what I did, although
given it's meant as a cold salad, overnight
soaking + slow simmering
would help preserve the skins and make
it more presentable) as well as
the original directions.
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Title: Garlic Coleslaw
Categories: Salads
Yield: 4
Servings
1 sm Head
cabbage
2
Cloves fresh garlic
1/2 c Plain yogurt
( or use
1/2 c Sour cream)
1/4 c Rice vinegar
1/2 ts Salt
1 ts Sugar
Fresh ground black pepper to
Taste
Shred cabbage, press garlic, (quantity
to taste), add
other ingredients in stainless or
ceramic bowl. Toss
until well mixed. All quantities
variable so it's best
to start with small amounts and
add to taste. Better
on second day if stored cold and
well sealed
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