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