nd add to my favorite dressing recipe alog with some of the
Cook snow peas in large quantity of boiling salted water until crisp-tender, about 3 minutes. Drain and rinse under cold water. Drain. Toss lettuce with celery. Arrange in an even layer over the bottom of a straight-sided clear glass salad bowl. Arrange the carrots, zucchini and tomatoes in separate layers over the lettuce-celery mixture. Arrange the snow peas in a fan pattern over the tomatoes. Garnish with mushroom and basil. Cover and refrigerate. Prepare Herb-Walnut Dressing. Just before serving, add the dressing; toss well.
dollop of Preserved Lemon Dressing on a plate and place
Toss together first 6 ingredients in a large bowl.
Toss with Lemon Poppyseed dressing (recipe follows).
Divide to individual chilled salad plates to serve.
Lemon Poppyseed Dressing:
Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth.
Store in an airtight container in the refrigerator up to 1 week; serve at room temperature.
Finely chop vegetables and cook with sage, poultry seasoning and thyme in melted butter until tender, about 10 minute in large saucepan.
Combine cooked,crumbled cornbread, dried stuffing mix and cooked, finely chopped giblets in large mixing bowl.
Stir in chicken broth (add broth as needed)and cooked vegetable mixture and mix well. Season the dressing with cayenne pepper, salt & pepper to taste. Stir in raw egg.
Pour dressing in large pan. Bake at 400 degrees for 25-30 minute until lightly brown.
Yields 12-15 servings.
hicken. Drizzle with cilantro lime dressing
Plate and garnish with
mix the breadcrumbs, salt, parsley, celery, paprika and slightly beaten egg
Saute onion and celery in small amount of butter.
Add to cornbread and white bread which have been crumbled together.
Add seasonings and mix thoroughly.
Add boiled eggs and turkey broth and stir well.
Add salt and pepper to taste.
Bake in 325F oven for one hour or until light brown.
Prepare dressing. Heat oil in a large
ith some of the Lemon Dressing and serve immediately with a
Divide lettuce among 8 plates. Top with avocado and steak. Sprinkle cheese and tortilla chips over steak. Top with tomatoes. Drizzle Chipotle Dressing over each salad. Serve immediately.
Chipotle Dressing: In a small bowl, whisk together all ingredients except cilantro until blended. Stir in cilantro. Cover and refrigerate for up to 24 hours.
Fry the bacon pieces in a medium size skillet until crisp. Drain on paper towels and reserve the fat in the skillet.
Saute the bread slowly in the hot bacon fat until crisp and browned. Make the salad dressing.
Combine the salad greens, bacon, croutons and Blue cheese in a salad bowl.
Add the dressing; toss and serve immediately.
Makes 6 portions.
For the dressing: Mix the first eleven ingredients
Chop onion and celery.
Saute in turkey fat.
Prepare Melba toast.
Cube and stir in broth.
Add marjoram, salt, pepper and sauteed vegetables.
Add well beaten egg.
Coat casserole dish with vegetable pan spray.
Spoon mixture into casserole.
Bake at 325\u00b0 for 30 to 35 minutes or until the dressing is puffy.
Saute celery, water, onion and oil.
Mix everything together and bake for 1 hour or until celery is soft.
Mix ingredients together well and stuff celery pieces.
Makes 6 servings.
One stalk equals 1/2 meat and 1 vegetable.
Cook onions and celery in 2 tablespoons oil until tender, about 5 minutes. Stir in poultry seasoning, sage and oregano. Mix well. Remove from heat. Stir in bread cubes, corn and pecans. Mix well. Combine cornmeal, flour, sugar and baking powder. Combine milk, melted oleo and eggs. Add to flour/cornmeal mix. Add vegetable mixture. Stir well. Spread evenly in greased 5 x 9 loaf pan. Bake at 350\u00b0 for 45 minutes (until toothpick inserted in center comes out clean). Cool in pan 15 minutes. Cut into slices. Serve warm.
olonial: After preparing the previous recipe (let cool first), add 1
t. I doubled this recipe to fill a 16 oz
he olive oil. Add the celery, carrot, and onion and cook