[HOME] [Recipe7] [Recipe6] [Recipe5] [Recipe4] [Recipe2] [Recipe1]

SUPPER ON A BREAD SLICE

2/3 cup canned milk
1 ½ lbs ground sirloin
2/3 cup chopped onions
1 ½ tsp salt
Fresh ground pepper to taste (use lots)
½ cup cracker crumbs
1 jumbo egg, beaten
1 tsp salad mustard
3-4 cups grated sharp cheddar, maybe more on top after mixing
1 long loaf French baguette, sliced lengthwise end to end, then in half so it will fit on trays for oven

Preheat oven to 350 degrees. Mix all ingredients but bread. Use hands to be sure everything is well blended. Spread meat mix over bread. Wrap bread part only in foil. Leave meat exposed so it will bake. Place on a cookie sheet or flat pan so drips will not hit bottom of oven. Sprinkle more cheese over top and press into meat mix.
Bake for 1 hour or until cheese melts, meat browns and juices soak into bread and bottom of loaf gets crispy.
The supper can also be frozen uncooked and then baked.

Cut into 2 inch slices and serve either as a very hearty appetizer or a main course for a casual buffet dinner.



GREEN GODDESS DRESSING

4 green onions
1 cup mayo
¼ cup chopped fresh parsley
2-3 tbls chopped fresh chives
1 small tin anchovies fillets packed in oil
2-3 tbls chopped fresh tarragon
1 tbls red wine vinegar
Freshly ground black pepper

Bibb, romaine, spring mix lettuces, along with sliced radishes, small sliced zucchini, sliced bell pepper, fresh sliced mushrooms (or any other veggies you fancy).

Wash and slice thinly the green onions. Drain anchovies thoroughly on paper towels to remove excess oil. In a blender, add mayo, onions, parsley, chives, chopped anchovies, tarragon and vinegar. Then grind pepper over top to taste. Process until well mixed. The dressing should turn a bright pale green and be very smooth. Taste to see if you want more pepper. Continue blending until pepper is incorporated.

Be certain you keep the mayo cold until you are ready to begin blending. I once made the recipe on a hot day and allowed the mayo to liquefy a bit while I was chopping the herbs. The dressing was thin and did not blend as well.

Toss over salad and enjoy!



PEA SALAD

1 large pkg frozen Green Giant LeSeur baby peas, thawed
1 medium white onion, finely chopped
1 to 2 cups finely grated sharp cheddar (to taste)
Lots of dried dill (it takes gobs to bring out the flavor)
S & P
Enough Kraft Miracle Whip to make it moist and creamy
Several handfuls of salted peanuts without skins

Blend all ingredients except peanuts, taste, adjust seasonings. Allow to sit covered in fridge for several hours or overnight to blend flavors.
Just before serving, add peanuts and stir.



COTTAGE CHEESE SALAD

Largest size container of large curd cottage cheese
Celery leaves with very small top pieces, chopped finely
4 green onions, chopped, white parts sliced thinner than green
3-4 hard-boiled eggs, chopped
1 small can diced green chilies
½ cup mayo
Pure garlic powder
Lemon pepper
Whole celery seed
S & P

Stir all ingredients together, tasting to get the flavors right. Adjust garlic, lemon pepper and celery seeds until you can taste all three. Be generous with fresh ground black pepper

Allow to sit in fridge overnight before serving.
[HOME] [Recipe7] [Recipe6] [Recipe5] [Recipe4] [Recipe2] [Recipe1]