To prepare vinaigrette, turn on food processor and drop garlic thru
Cook potatoes, uncovered, in boiling salted water for 25 to 30 minutes.
Let cool 1 hour and slice into bite size pieces.
Grind hazelnuts in blender or food processor.
Combine nuts, salad dressing, parsley and Parmesan cheese.
Place potatoes, green beans and artichokes in a large bowl.
Toss gently with dressing. Chill 1 hour or more.
ell. Stir together buttermilk and food color. Mix flour, cocoa and
aucepans.
Place cod in food processor and gradually pour in
Toss lettuce, mushrooms, cauliflower flowerets, onion, green pepper, olives and cheese. Cover and refrigerate at least 1 hour. Just before serving, toss with CLASSIC FRENCH DRESSING as directed below.
CLASSIC FRENCH DRESSING:
Toss salad with oil until leaves glisten. Mix remaining ingredients; pour over salad and toss.
Cook onions in butter until lightly browned.
Add broth and Worcestershire sauce.
Bring to boil; season with salt and pepper. Sprinkle toast with Parmesan cheese.
Pour soup into bowls. Float toast.
For a gourmet touch, place in preheated broiler a few seconds, until cheese is lightly browned.
Makes 4 to 6 servings.
nd dried mango in a food processor and process until very
routons. Serve.
**Most soup recipes start by chopping or mincing
om For more indonesian cuisine recipes.
om/ For more indonesian cuisine recipes.
Cut butter into cake mix (or use food processor) until it resembles coarse cornmeal.
Reserve 1 cup of mixture.
Pat remaining mixture into ungreased 13\" X 9\" dish.
Pat mixture up 1/2 inch side of dish.
Spread pie filling over cake mixture.
Sprinkle reserved mixture over top.
Bake 45-50 minutes .
Serve warm with a wedge of cheddar cheese.
In large bowl, combine chicken, celery and French dressing. Marinate for 1 hour.
To chicken mixture, add 1 1/2 cups Cheddar cheese, grapes and almonds.
Blend together sour cream, mustard and salt; pour over chicken mixture and toss lightly to blend. Spoon into 2-quart casserole.
Combine cracker crumbs and 1 cup cheese.
Sprinkle over top of casserole.
Bake at 300\u00b0 for 30 minutes or until heated through.
Serves 8.
Mix all ingredients with enough red wine to make a paste mixture.
Spread on slices of French or Italian bread.
Sprinkle with paprika and broil until bubbly and golden brown.
It's great with spaghetti or even all by itself.
Tear lettuce into bite-size pieces.
Wash cauliflower; remove green stalks and separate into tiny flowerets.
Cut onion in paper-thin rings.
Toss gently with green pepper, pimiento, mushrooms, cheese and garlic.
Chill about 1 hour.
Toss and serve immediately with low calorie French dressing.
Peel and slice very thinly the onions, separating the rings. Cook slowly, stirring constantly over medium heat.
Sprinkle with a generous teaspoon of flour and when this has been well blended, add a pint of water and a tablespoon of \"Gourmet Edge\" beef extract.
Bring to a boil.
Then lower heat and let simmer for 15 to 20 minutes.
Taste.
atch the shape of the French rolls.
Broil beef patties
Cut french loaf in half lengthwise.
COMBINE mince, bacon, onion, Vegemite and bread crumbs, in a bowl and mix well. Shape into 4 burgers, and then toss in flour until coated.
PREHEAT and lightly grease a BBQ grill with the oil and cook burgers for 10-12 minutes each side or until browned and thoroughly cooked.
TOAST the buns under a hot grill until golden. Spread each side with Miracle Whip, then top with the burger, avocado, tomato and onion, top with the lid and serve immediately with French fries.
Spray medium skillet with non-stick cooking spray and cook over medium heat until hot.
Add the chicken, cover and cook for 15 minutes.
Turn chicken several times until cooked through.
Drain liquid from the pan and return to heat.
Add Mr. Yoshida's Original Gourmet Sauce and turn chicken to coat evenly.
Cook covered for 10 more minutes, turning chicken often to coat evenly.
Remove cover and cook for 5 minutes to reduce sauce to a glaze.
ry different flavors of baby food.
Yield- depending on size