SOUPS, SALADS, DRESSINGS
& SAUCES
Spinach Salad
Tomato Yogurt Soup
Bearnaise Sauce
Hollandaise Sauce
Corn Chowder
Red, White and Blue Layer Salad
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Spinach Salad
The combination of sweet, hot, curry and grapefruit makes this an unusual
and tasty salad.
Mix pecans, honey, cayenne together in a bowl then roast on baking sheet
in oven for 5 minutes. Drain the canned grapefruit segments, chop hard boiled eggs
and gently combine ingredients in a large salad bowl. (The amount of ingredients
depends on how large a salad you wish to make.)
Toss with oil, vinegar, salt, pepper, or bottled Italian dressing.
hard boiled eggs
bacon, fried and diced
fresh spinach leaves
fresh mushrooms, sliced for hot, sweet, cur-ried
pecans:
pecans
honey
cayenne
canned grapefruit segments, drained of juice
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Tomato Yogurt Soup
This cold version of a traditional soup is a refreshing change for those
hot-weather meals.
Combine yogurt, tomato juice and garlic salt in blender. Blend at medium
speed for 2 minutes. Chill. Serve gar-nished with green onions and parsley. 6 servings.
2 c. yogurt
2 1/2 c. tomato juice
3/4 t. garlic salt
finely chopped green onions
finely chopped parsley
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Bearnaise Sauce
Wonderful with steamed artichokes.
Combine wine, vermouth, shallot and tarragon in small saucepan. Boil down
to half of the original quantity (approximately 1/4 cup should remain). Strain.
Put egg yolks in cold double boiler. Water in double boiler should not touch bottom
of upper pan. Beat with flat bottomed whisk until they look creamy and lemony. Over
medium heat, slowly add melted butter while continuously stirring.
When all butter has been added, immediately add strained tarragon mixture
(do not overcook once butter has been added). Adding tarragon mixture will make
the sauce very thin. Continue stirring and cooking over medium to low heat until
sauce starts to thicken. Do not let sauce get too thick; it will continue to thicken
once removed from heat. Add a few shakes of white pepper to taste. Remove from heat
immediately. Serves 2. 3 egg yolks
2/3 c. melted butter (unsalted)
1 T. dried tarragon
1/4 c. dry white wine or white wine vinegar with tarragon
1/4 c. dry vermouth
1/2 chopped shallot
white pepper
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Hollandaise Sauce
This sauce is a must for Eggs Benedict!
Combine 2 T. lemon juice and 2T. boiling water. Strain. Put egg yolks in
cold double boiler. Water in double boiler should not touch bottom of upper pan.
Beat with flat bottomed whisk so they look creamy and lemony. Over medium heat, slowly
add melted butter while continuously stirring. When all butter has been added, immediately
add lemon juice and boiling water mixture (do not overcook once butter has been
added). This will make the sauce very thin.
Continue stirring and cooking over medium to low heat until sauce starts
to thicken. Do not let sauce get too thick; it will continue to thicken once removed
from heat. Add a few shakes of cayenne pepper to taste. Remove from heat immediately.
Serves 2.
3 egg yolks
2/3 c. melted unsalted butter
2 T. lemon juice
2 T. boiling water
cayenne pepper
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Corn Chowder
Make this chowder in a dutch oven.
Fry the bacon in it until almost crisp. Add the onion and potato and saute
lightly (do not brown). Stir in the corn and seasonings. Add the boiling water,
cover, and bake for about 45 minutes at 350°, or cook on top of the stove over
low heat for 30 – 35 minutes, stirring occasionally.
Add the milk and continue to cook until very hot. When you are about ready
to serve, stir in a little of the hot mix-ture into the egg yolks and stir all back
together. Add the butter, and garnish with parsley or chives.
1 lb. can cream-style corn or fresh corn cut off the cob
3 slices bacon cut in strips
1 medium onion, sliced
1 c. thinly sliced potato
1 T. sugar
3 c. boiling water
1 large can evapo-rated milk or 2 c. rich milk, scalded
2 egg yolks, stirred
1 T. butter
chopped parsley or chives
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Red, White and Blue Layer Salad
This layered salad is a festive addition to your 4th of July celebration.
Bottom layer: Dissolve cherry Jell-O in 1 cup boiling water. Cool. Add pineapple.
Pour in bottom of mold and chill.
Middle layer: Dissolve lemon Jell-O in 1 cup boiling water. Cool. Beat together
with milk and sour cream. Combine cooled lemon mixture and milk mixture. When bottom
layer is firm but slightly sticky to touch, gently add the middle layer.
Top layer: Dissolve raspberry Jell-O in 2 cups boiling water. Cool. Add blueberries.
Pour over middle layer after it is firm but slightly sticky to the touch.
2 small pkg. cherry Jell-O
2 small pkg. lemon Jell-O
2 small pkg. rasp-berry or blackberry Jell-O
1 small can crushed pineapple
14 1/2 can blueberries
1/2 pt. sour cream
2 c. milk
3 c. boiling water
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