Discover interesting facts about cheese


Simply Salads

"It is just sensible."exclaimed my friend.been combined with shredded bib lettuce and a
She was referring to the large plates sittingblended blue cheese dressing has fewer
in front of us loaded with everythingcalories than a sandwich made with the same
imaginable. As though, it was sensibleingredients.
ingesting a mountain of lettuces, sliced
boiled eggs, chunks of ham, shredded cheeses,Bacon  And  Avocado  Salad
tomatoes,avocado's and bacon rinds smothered
in a creamy salad dressing. To another(Serves  4)
friend, a salad and a soup was a lunch of
supreme importance. Somehow, salads were a1-head  bib  lettuce,  shredded
part of our meals and also our lives. From
the simple varations of salad greens tossed1-medium  tomato,  chopped
with a classic vinaigrette to the more
complex salad ingredients served with various¾-cup  bacon,  cooked and cut into pieces
blended or whisked salad dressings, salads
are  a  compliment  to  any  meal.1-medium  avocado,  chopped
A salad meal begins with a meatless vegetable2-green  onions,  chopped
soup that is filled with chunks of vegetables
and topped with some shredded parmesanBlended  Blue Cheese Dressing (Makes 2 cups)
cheese.
1-egg
Meatless  Vegetable  Soup
¼-cup  sugar
(Serves  4  bowls  or  6  cups)
1-Tlb.  fresh  lemon  juice
¾-cup  celery,  chopped
1-tsp.  yellow  mustard
½-cup  onion,  chopped
2-cups  canola  oil
1-large Russet potato, cut into one-inch
chunks1-medium  chunk  blue  cheese
2-whole  carrots,  sliced  thinDirections: Add the first four ingredients
and set the blender on low. After they are
1-cup  cabbage,  slicedcombined, slowly add the canola oil. When it
is of a mayonnaise consistency, cut the
¾-cup  fresh  or  frozen  cornmedium chunk of blue cheese into pieces and
pulse the blender for a few seconds until the
1-large  can  stewed  tomatoes,  choppedblue cheese is incorporated into the salad
dressing.
¾-cup  fresh  or  frozen  English  peas
The dessert for a healthful salad meal is a
4-cans  chicken  brothchocolate cake so rich and dense that it
totally indulges all of the senses. The
2-cans  of  waterrecipe below is from The Texas Cookbook and
it  is  over  a  hundred  years  old.
½-cup  fresh  parsley,  chopped
Texas  Cake
¾-cup  fresh  or  frozen  green  beans
2-cups  flour
3-cloves  garlic,  sliced
2-cups  sugar
1-Tlb.  olive  oil
½-cup  shortening
¼-tsp.  salt  and  cracked  black  pepper
½-cup  butter  or  margarine
1-Tlb.  parmesan  cheese(per  bowl)
4-Tlbs.  cocoa
1-tsp.  parmesan  cheese  (per  cup)
½-cup  water
Directions: In the one tablespoon olive oil,
sauté the onion and the garlic until they½-cup  buttermilk
are wilted. In a soup pot or a dutch oven add
all of the raw vegetables plus the sautéed2-eggs,  slightly  beaten
onions and the garlic. Cover the vegetables
with the chicken broth and the water. Season1-tsp.  salt
with the salt and the pepper. Simmer the soup
on medium low for one hour or until the1-tsp.  baking  powder
vegetables are tender. Serve in individual
bowls or cups and sprinkle the top of the1-tsp.  cinnamon
soup with the parmesan cheese. Serve the soup
with a tossed green salad of: mixed green1-tsp  vanilla
lettuces, roma tomatoes, radishes and green
onions. Salad dressing: In a bowl combineDirections: Sift the flour, sugar, salt,
2-Tlbs rice wine vinegar, 1-Tlb sugar, 3 or 4baking powder and the cinnamon. In a
drops  hot  sauce,  and  2-Tlbs.  mayonnaise.saucepan,combine the shortening, water and
the cocoa slowly bringing the ingredients to
Nothing is better than a bowl of fresh salada boil.Remove the ingredients from the heat
greens  enhanced  with a classic vinaigrette.and add the eggs, the buttermilk, and the
vanilla stirring until they are well
Simply  Green  Saladcombined. Pour the mixture into the dry
ingredients and combine them. Flour and
1-head  bib  lettucegrease a nine-to-thirteen inch cake pan.
Evenly coat the greased cake pan with the
2-heads  red  tip  lettucecake ingredients. Bake at 350 degrees for
thirty-five  minutes.
2-heads  butter  lettuce
Frosting:
2-green  onions,  sliced
½-cup  butter  or  margarine
3-Tlbs  olive  oil
4-Tlbs.  cocoa
2-Tlbs  red  wine  vinegar
6-Tlbs.milk
1-tsp.dry  yellow  mustard
3-1/2-cups  of  powdered  sugar
¼-tsp  sea  salt
1-tsp  vanilla
¼-tsp  cracked  black  pepper
½-cups  pecans
Directions: Rub a salad bowl with a clove of
garlic. Whisk the three tablespoons of oliveDirections: In a medium saucepan combine the
oil, the two tablespoons of red wine vinegarbutter, cocoa and the milk slowly bringing
and the one teaspoon of dry yellow mustardthe ingredients to a boil. Remove from heat.
until they are well combined. Add the saladAdd the powdered sugar mixing well. Stir in
greens and toss until the salad greens arethe vanilla and add the pecans. Frost the
well coated with the vinaigrette. Serve withcake while it is still hot for a fudge
a  slice  of  French  bread  and some butter.texture. Serve slices of cake with a dip of
homemade vanilla ice cream.
The combination of bacon and avocado that has



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