| "It is just sensible."exclaimed my
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| | with the vinaigrette. Serve with a slice
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| friend. She was referring to the large
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| | of French bread and some butter.
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| plates sitting in front of us loaded
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| | The combination of bacon and avocado that
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| with everything imaginable. As though, it
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| | has been combined with shredded bib
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| was sensible ingesting a mountain of
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| | lettuce and a blended blue cheese
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| lettuces, sliced boiled eggs, chunks of
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| | dressing has fewer calories than a
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| ham, shredded cheeses, tomatoes,avocado's
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| | sandwich made with the same ingredients.
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| and bacon rinds smothered in a creamy
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| | Bacon And Avocado Salad
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| salad dressing. To another friend, a
| |
| | (Serves 4)
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| salad and a soup was a lunch of supreme
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| | 1-head bib lettuce, shredded
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| importance. Somehow, salads were a part
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| | 1-medium tomato, chopped
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| of our meals and also our lives. From the
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| | ¾-cup bacon, cooked and cut into pieces
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| simple varations of salad greens tossed
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| | 1-medium avocado, chopped
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| with a classic vinaigrette to the more
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| | 2-green onions, chopped
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| complex salad ingredients served with
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| | Blended Blue Cheese Dressing (Makes 2
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| various blended or whisked salad
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| | cups)
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| dressings, salads are a compliment to any
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| | 1-egg
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| meal.
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| | ¼-cup sugar
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| A salad meal begins with a meatless
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| | 1-Tlb. fresh lemon juice
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| vegetable soup that is filled with chunks
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| | 1-tsp. yellow mustard
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| of vegetables and topped with some
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| | 2-cups canola oil
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| shredded parmesan cheese.
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| | 1-medium chunk blue cheese
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| Meatless Vegetable Soup
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| | Directions: Add the first four
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| (Serves 4 bowls or 6 cups)
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| | ingredients and set the blender on low.
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| ¾-cup celery, chopped
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| | After they are combined, slowly add the
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| ½-cup onion, chopped
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| | canola oil. When it is of a mayonnaise
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| 1-large Russet potato, cut into one-inch
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| | consistency, cut the medium chunk of blue
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| chunks
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| | cheese into pieces and pulse the blender
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| 2-whole carrots, sliced thin
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| | for a few seconds until the blue cheese
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| 1-cup cabbage, sliced
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| | is incorporated into the salad dressing.
|
| ¾-cup fresh or frozen corn
| |
| | The dessert for a healthful salad meal is
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| 1-large can stewed tomatoes, chopped
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| | a chocolate cake so rich and dense that
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| ¾-cup fresh or frozen English peas
| |
| | it totally indulges all of the senses.
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| 4-cans chicken broth
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| | The recipe below is from The Texas
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| 2-cans of water
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| | Cookbook and it is over a hundred years
|
| ½-cup fresh parsley, chopped
| |
| | old.
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| ¾-cup fresh or frozen green beans
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| | Texas Cake
|
| 3-cloves garlic, sliced
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| | 2-cups flour
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| 1-Tlb. olive oil
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| | 2-cups sugar
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| ¼-tsp. salt and cracked black pepper
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| | ½-cup shortening
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| 1-Tlb. parmesan cheese(per bowl)
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| | ½-cup butter or margarine
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| 1-tsp. parmesan cheese (per cup)
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| | 4-Tlbs. cocoa
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| Directions: In the one tablespoon olive
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| | ½-cup water
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| oil, sauté the onion and the garlic
| |
| | ½-cup buttermilk
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| until they are wilted. In a soup pot or a
| |
| | 2-eggs, slightly beaten
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| dutch oven add all of the raw vegetables
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| | 1-tsp. salt
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| plus the sautéed onions and the garlic.
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| | 1-tsp. baking powder
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| Cover the vegetables with the chicken
| |
| | 1-tsp. cinnamon
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| broth and the water. Season with the salt
| |
| | 1-tsp vanilla
|
| and the pepper. Simmer the soup on medium
| |
| | Directions: Sift the flour, sugar, salt,
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| low for one hour or until the vegetables
| |
| | baking powder and the cinnamon. In a
|
| are tender. Serve in individual bowls or
| |
| | saucepan,combine the shortening, water
|
| cups and sprinkle the top of the soup
| |
| | and the cocoa slowly bringing the
|
| with the parmesan cheese. Serve the soup
| |
| | ingredients to a boil.Remove the
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| with a tossed green salad of: mixed green
| |
| | ingredients from the heat and add the
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| lettuces, roma tomatoes, radishes and
| |
| | eggs, the buttermilk, and the vanilla
|
| green onions. Salad dressing: In a bowl
| |
| | stirring until they are well combined.
|
| combine 2-Tlbs rice wine vinegar, 1-Tlb
| |
| | Pour the mixture into the dry ingredients
|
| sugar, 3 or 4 drops hot sauce, and
| |
| | and combine them. Flour and grease a
|
| 2-Tlbs. mayonnaise.
| |
| | nine-to-thirteen inch cake pan. Evenly
|
| Nothing is better than a bowl of fresh
| |
| | coat the greased cake pan with the cake
|
| salad greens enhanced with a classic
| |
| | ingredients. Bake at 350 degrees for
|
| vinaigrette.
| |
| | thirty-five minutes.
|
| Simply Green Salad
| |
| | Frosting:
|
| 1-head bib lettuce
| |
| | ½-cup butter or margarine
|
| 2-heads red tip lettuce
| |
| | 4-Tlbs. cocoa
|
| 2-heads butter lettuce
| |
| | 6-Tlbs.milk
|
| 2-green onions, sliced
| |
| | 3-1/2-cups of powdered sugar
|
| 3-Tlbs olive oil
| |
| | 1-tsp vanilla
|
| 2-Tlbs red wine vinegar
| |
| | ½-cups pecans
|
| 1-tsp.dry yellow mustard
| |
| | Directions: In a medium saucepan combine
|
| ¼-tsp sea salt
| |
| | the butter, cocoa and the milk slowly
|
| ¼-tsp cracked black pepper
| |
| | bringing the ingredients to a boil.
|
| Directions: Rub a salad bowl with a clove
| |
| | Remove from heat. Add the powdered sugar
|
| of garlic. Whisk the three tablespoons of
| |
| | mixing well. Stir in the vanilla and add
|
| olive oil, the two tablespoons of red
| |
| | the pecans. Frost the cake while it is
|
| wine vinegar and the one teaspoon of dry
| |
| | still hot for a fudge texture. Serve
|
| yellow mustard until they are well
| |
| | slices of cake with a dip of homemade
|
| combined. Add the salad greens and toss
| |
| | vanilla ice cream.
|
| until the salad greens are well coated
| |
| |
|
