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Simply Salads

"It is just sensible."exclaimed myServe with a slice of French bread and
friend. She was referring to the largesome butter.
plates sitting in front of us loadedThe combination of bacon and avocado
with everything imaginable. As though,that has been combined with shredded bib
it was sensible ingesting a mountain oflettuce and a blended blue cheese
lettuces, sliced boiled eggs, chunks ofdressing has fewer calories than a
ham, shredded cheeses,sandwich made with the same ingredients.
tomatoes,avocado's and bacon rindsBacon And Avocado Salad
smothered in a creamy salad dressing. To(Serves 4)
another friend, a salad and a soup was a1-head bib lettuce, shredded
lunch of supreme importance. Somehow,1-medium tomato, chopped
salads were a part of our meals and also¾-cup bacon, cooked and cut into
our lives. From the simple varations ofpieces
salad greens tossed with a classic1-medium avocado, chopped
vinaigrette to the more complex salad2-green onions, chopped
ingredients served with various blendedBlended Blue Cheese Dressing (Makes 2
or whisked salad dressings, salads are acups)
compliment to any meal.1-egg
A salad meal begins with a meatless¼-cup sugar
vegetable soup that is filled with1-Tlb. fresh lemon juice
chunks of vegetables and topped with1-tsp. yellow mustard
some shredded parmesan cheese.2-cups canola oil
Meatless Vegetable Soup1-medium chunk blue cheese
(Serves 4 bowls or 6 cups)Directions: Add the first four
¾-cup celery, choppedingredients and set the blender on low.
½-cup onion, choppedAfter they are combined, slowly add the
1-large Russet potato, cut into one-inchcanola oil. When it is of a mayonnaise
chunksconsistency, cut the medium chunk of
2-whole carrots, sliced thinblue cheese into pieces and pulse the
1-cup cabbage, slicedblender for a few seconds until the blue
¾-cup fresh or frozen corncheese is incorporated into the salad
1-large can stewed tomatoes, choppeddressing.
¾-cup fresh or frozen English peasThe dessert for a healthful salad meal
4-cans chicken brothis a chocolate cake so rich and dense
2-cans of waterthat it totally indulges all of the
½-cup fresh parsley, choppedsenses. The recipe below is from The
¾-cup fresh or frozen green beansTexas Cookbook and it is over a hundred
3-cloves garlic, slicedyears old.
1-Tlb. olive oilTexas Cake
¼-tsp. salt and cracked black pepper2-cups flour
1-Tlb. parmesan cheese(per bowl)2-cups sugar
1-tsp. parmesan cheese (per cup)½-cup shortening
Directions: In the one tablespoon olive½-cup butter or margarine
oil, sauté the onion and the garlic4-Tlbs. cocoa
until they are wilted. In a soup pot or½-cup water
a dutch oven add all of the raw½-cup buttermilk
vegetables plus the sautéed onions and2-eggs, slightly beaten
the garlic. Cover the vegetables with1-tsp. salt
the chicken broth and the water. Season1-tsp. baking powder
with the salt and the pepper. Simmer the1-tsp. cinnamon
soup on medium low for one hour or until1-tsp vanilla
the vegetables are tender. Serve inDirections: Sift the flour, sugar,
individual bowls or cups and sprinklesalt, baking powder and the cinnamon. In
the top of the soup with the parmesana saucepan,combine the shortening, water
cheese. Serve the soup with a tossedand the cocoa slowly bringing the
green salad of: mixed green lettuces,ingredients to a boil.Remove the
roma tomatoes, radishes and greeningredients from the heat and add the
onions. Salad dressing: In a bowleggs, the buttermilk, and the vanilla
combine 2-Tlbs rice wine vinegar, 1-Tlbstirring until they are well combined.
sugar, 3 or 4 drops hot sauce, andPour the mixture into the dry
2-Tlbs. mayonnaise.ingredients and combine them. Flour and
Nothing is better than a bowl of freshgrease a nine-to-thirteen inch cake pan.
salad greens enhanced with a classicEvenly coat the greased cake pan with
vinaigrette.the cake ingredients. Bake at 350
Simply Green Saladdegrees for thirty-five minutes.
1-head bib lettuceFrosting:
2-heads red tip lettuce½-cup butter or margarine
2-heads butter lettuce4-Tlbs. cocoa
2-green onions, sliced6-Tlbs.milk
3-Tlbs olive oil3-1/2-cups of powdered sugar
2-Tlbs red wine vinegar1-tsp vanilla
1-tsp.dry yellow mustard½-cups pecans
¼-tsp sea saltDirections: In a medium saucepan combine
¼-tsp cracked black pepperthe butter, cocoa and the milk slowly
Directions: Rub a salad bowl with abringing the ingredients to a boil.
clove of garlic. Whisk the threeRemove from heat. Add the powdered sugar
tablespoons of olive oil, the twomixing well. Stir in the vanilla and add
tablespoons of red wine vinegar and thethe pecans. Frost the cake while it is
one teaspoon of dry yellow mustard untilstill hot for a fudge texture. Serve
they are well combined. Add the saladslices of cake with a dip of homemade
greens and toss until the salad greensvanilla ice cream.
are well coated with the vinaigrette.



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