Recipe from Rachel Betteridge 2010
Bleu Cheese Dressing:
½ - 1 cup crumbled bleu cheese
½ cup mayonnaise
½ cup sour cream (I use the light stuff)
¼ cup buttermilk
1/3 cup real lemon juice (1 lemon usually)
1 tsp. each: salt, sugar, black pepper, and Worcestershire sauce
Optional add-ins: dash of garlic powder and/or onion powder
Use an electric mixer and combine above ingredients and refrigerate for at least an hour.
Slice a head or two of iceberg lettuce into quarters through the stem end. Cut the stem off and arrange each quarter on a plate.
Spoon about ¼ cup of bleu cheese dressing over each lettuce wedge.
Sprinkle crumbled bleu cheese over the top of the dressing.
Additional toppings:
*Diced Tomato
*Crumbled Bacon
Crumbled Hard-boiled Egg
*Diced Red Onion and/or
Chopped green onion
*love these on it always!!
I Love this salad alone or with a nice steak!! I am not a big “Bleu Cheese” person, but I do LOVE IT when I eat it on this salad. The presentation of this dish is really neat too – it looks fancy!
Hope you enjoy it!
Showing posts with label Appetizer. Show all posts
Showing posts with label Appetizer. Show all posts
Sunday, March 28, 2010
Friday, January 15, 2010
Overnight Rolls
Overnight Rolls by Marie Bateman
1 pkg frozen rolls
½ c sugar
½ tsp cinnamon
½ c nuts
1- 3.5oz butterscotch pudding (not instant)
½ c butter
1 c brown sugar
Place rolls in pan. Mix sugar and cinnamon. Sprinkle over rolls. Sprinkle nuts and dry pudding mix. Melt butter and brown sugar. Pour over rolls and let rise. Bake 350 for 30 minutes. Cool 5-10 minutes and invert onto a platter.
1 pkg frozen rolls
½ c sugar
½ tsp cinnamon
½ c nuts
1- 3.5oz butterscotch pudding (not instant)
½ c butter
1 c brown sugar
Place rolls in pan. Mix sugar and cinnamon. Sprinkle over rolls. Sprinkle nuts and dry pudding mix. Melt butter and brown sugar. Pour over rolls and let rise. Bake 350 for 30 minutes. Cool 5-10 minutes and invert onto a platter.
Gurkensalat (Cucumber Salad)
Gurkensalat (Cucumber Salad) by Ben’s Mission (1992-94)
2 large cucumbers
2 TBS onion, diced
2 large tomatoes, thinly sliced
1 ½ tsp. Dry Mustard
1 ½ Red Wine Vinegar
3 TBS milk
1 TBS olive oil
salt and pepper
Peel cucumber and cut into halves. Remove seeds and cut into very thin slices. Add onion and tomatoes. Mix mustard, vinegar and milk. Pour over cucumbers, add salad oil and mix well. Season with salt and pepper.
2 large cucumbers
2 TBS onion, diced
2 large tomatoes, thinly sliced
1 ½ tsp. Dry Mustard
1 ½ Red Wine Vinegar
3 TBS milk
1 TBS olive oil
salt and pepper
Peel cucumber and cut into halves. Remove seeds and cut into very thin slices. Add onion and tomatoes. Mix mustard, vinegar and milk. Pour over cucumbers, add salad oil and mix well. Season with salt and pepper.
Spinach Artichoke Dip
Spinach Artichoke Dip by Bill Freund (KU Med.)
3 squares cream cheese
2 cans artichoke hearts, chopped
2 sm. Boxes frozen spinach, drained
1-2 tsp. Garlic powder
Put ingredients in a crock-pot on high until stirrable, then low to serve. Serve with roasted garlic Parmesan bread or crackers. This makes a lot!
3 squares cream cheese
2 cans artichoke hearts, chopped
2 sm. Boxes frozen spinach, drained
1-2 tsp. Garlic powder
Put ingredients in a crock-pot on high until stirrable, then low to serve. Serve with roasted garlic Parmesan bread or crackers. This makes a lot!
Guacamole
Guacamole by Merlene Betteridge
2 Avocados
1 Tomato, chopped
1 TBS onion, chopped
1 tsp. Lemon juice
Salt & Pepper
1/8 tsp. Garlic powder
½ cup sour cream
Mash Avocados with fork and combine with rest of ingredients. Cover and chill, serve as a dip for corn chips.
2 Avocados
1 Tomato, chopped
1 TBS onion, chopped
1 tsp. Lemon juice
Salt & Pepper
1/8 tsp. Garlic powder
½ cup sour cream
Mash Avocados with fork and combine with rest of ingredients. Cover and chill, serve as a dip for corn chips.
TASTY Fruit Salad
TASTY Fruit Salad – Easy too.
2 cans mandarin oranges
1 can pineapple chunks, cut into tidbits
2-3 cut up apples
2 cups Red grapes
1/8 cup walnuts
* Can add any other fruit you want to or have on hand
Mix fruits and fold in enough cool whip to cover the fruit. Chill for at least an hour or two before serving.
2 cans mandarin oranges
1 can pineapple chunks, cut into tidbits
2-3 cut up apples
2 cups Red grapes
1/8 cup walnuts
* Can add any other fruit you want to or have on hand
Mix fruits and fold in enough cool whip to cover the fruit. Chill for at least an hour or two before serving.
Three Bean Salad
Three Bean Salad by Julie Berry
1 can 16 oz green beans (drained)
1 can 16 oz wax beans (drained)
1 can 16 oz garbonzo beans (drained)
1 can 16 oz kidney beans (drained)
¼ cup slivered green pepper
8 green onions sliced
1/2-1/3 cup sugar
1/2 cup cider vinegar
1/4 cup vegetable oil
1/2 tsp salt
In a large bowl that has a lid, combine all of the beans, pepper and onions. In a small bowl combine remaining ingredients, stir until the sugar is completely dissolved. Pour over bean mixture. Cover and chill for at least 5 hours, put lid on and turn upside down, shake 3 or 4 times before serving.
1 can 16 oz green beans (drained)
1 can 16 oz wax beans (drained)
1 can 16 oz garbonzo beans (drained)
1 can 16 oz kidney beans (drained)
¼ cup slivered green pepper
8 green onions sliced
1/2-1/3 cup sugar
1/2 cup cider vinegar
1/4 cup vegetable oil
1/2 tsp salt
In a large bowl that has a lid, combine all of the beans, pepper and onions. In a small bowl combine remaining ingredients, stir until the sugar is completely dissolved. Pour over bean mixture. Cover and chill for at least 5 hours, put lid on and turn upside down, shake 3 or 4 times before serving.
Tomatoes and Zucchini
Tomatoes and Zucchini
1 large onion, thinly sliced
1 clove garlic, minced
1 14 oz can tomatoes, cut up
2 medium zucchini, thinly sliced
1 medium green pepper, chopped
½ tsp. Dried basil, crushed
¼ tsp. pepper
2 TBS Parmesan cheese
Cook onion & garlic in skillet till onion is tender but not brown. Stir in undrained tomatoes, zucchini, green pepper, basil & pepper. Cover and simmer for 10 minutes or until zucchini is tender, stirring occasionally. Uncover and simmer about 5 minutes or till most of liquid evaporates. Pour into serving bowls and sprinkle with Parmesan cheese.
1 large onion, thinly sliced
1 clove garlic, minced
1 14 oz can tomatoes, cut up
2 medium zucchini, thinly sliced
1 medium green pepper, chopped
½ tsp. Dried basil, crushed
¼ tsp. pepper
2 TBS Parmesan cheese
Cook onion & garlic in skillet till onion is tender but not brown. Stir in undrained tomatoes, zucchini, green pepper, basil & pepper. Cover and simmer for 10 minutes or until zucchini is tender, stirring occasionally. Uncover and simmer about 5 minutes or till most of liquid evaporates. Pour into serving bowls and sprinkle with Parmesan cheese.
Spinach Artichoke Dip
Spinach Artichoke Dip
3 squares cream cheese
2 cans artichoke hearts, chopped
2 sm. Boxes frozen spinach, drained
1-2 tsp. Garlic powder
Put ingredients in a crock-pot on high until stirrable, then low to serve. Serve with roasted garlic Parmesan bread or crackers. This makes a lot!
3 squares cream cheese
2 cans artichoke hearts, chopped
2 sm. Boxes frozen spinach, drained
1-2 tsp. Garlic powder
Put ingredients in a crock-pot on high until stirrable, then low to serve. Serve with roasted garlic Parmesan bread or crackers. This makes a lot!
Southwest Eggrolls
Southwest Eggrolls
This is from allrecipes.com, which I frequent regularly. We made this last week and it was delicious. I did not deep fry them for health benefits. I just put them in a frying pan on low and turned them until they were golden. The reviews on allrecipes.com say they baked theirs in the oven and they turned out fine. This is supposed to be a replication of the southwest eggrolls at Chilis and I think it was a pretty good one. I made half of them kid friendly by not adding some of the veggies until about halfway through.(mainly chicken, corn, beans, and cheese made the kids eggrolls).
INGREDIENTS
2 tablespoons vegetable oil
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas
1 quart oil for deep frying
DIRECTIONS
Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.
This is from allrecipes.com, which I frequent regularly. We made this last week and it was delicious. I did not deep fry them for health benefits. I just put them in a frying pan on low and turned them until they were golden. The reviews on allrecipes.com say they baked theirs in the oven and they turned out fine. This is supposed to be a replication of the southwest eggrolls at Chilis and I think it was a pretty good one. I made half of them kid friendly by not adding some of the veggies until about halfway through.(mainly chicken, corn, beans, and cheese made the kids eggrolls).
INGREDIENTS
2 tablespoons vegetable oil
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas
1 quart oil for deep frying
DIRECTIONS
Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.
Sister Hinckley’s Wheat Bread
Sister Hinckley’s Wheat Bread
Dissolve 2 pkgs. Dry yeast in ½ cup water with ½ TBS honey or sugar. Mix the following ingredients (with the dissolved yeast) in bread mixer:
3 ½ cups warm water /////// ¾ cup honey
1 ½ cups dry powdered milk /////// 2 TBS salt
1 cup oil /////// 1 or 2 cups white flour
4 eggs, beaten /////// about 10 cups whole wheat flour
After kneading in a bread mixer, let rise until doubled. Divide into 6 small loaves. Knead and shape. Let rise in greased pans. Preheat oven to 400 F. Reduce to 300 F. and bake 1 hour.
Dissolve 2 pkgs. Dry yeast in ½ cup water with ½ TBS honey or sugar. Mix the following ingredients (with the dissolved yeast) in bread mixer:
3 ½ cups warm water /////// ¾ cup honey
1 ½ cups dry powdered milk /////// 2 TBS salt
1 cup oil /////// 1 or 2 cups white flour
4 eggs, beaten /////// about 10 cups whole wheat flour
After kneading in a bread mixer, let rise until doubled. Divide into 6 small loaves. Knead and shape. Let rise in greased pans. Preheat oven to 400 F. Reduce to 300 F. and bake 1 hour.
Sister Hinckley’s Stuffed Green Peppers
Sister Hinckley’s Stuffed Green Peppers
1 ½ cups tomato juice ½ cup grated cheese (or to taste)
½ cup uncooked rice salt and pepper to taste
2 TBS chopped onion 4 green peppers
½ lb. extra lean ground beef, uncooked
Place tomato juice, rice, and onion in a pan over low heat. Cover and simmer until juice is absorbed (about 20 minutes). Combine rice mixture with ground beef, cheese, salt, and pepper and fill green peppers (slice off tops and seed). Place in a casserole or pan with lid and bake at 350 F. for one hour.
1 ½ cups tomato juice ½ cup grated cheese (or to taste)
½ cup uncooked rice salt and pepper to taste
2 TBS chopped onion 4 green peppers
½ lb. extra lean ground beef, uncooked
Place tomato juice, rice, and onion in a pan over low heat. Cover and simmer until juice is absorbed (about 20 minutes). Combine rice mixture with ground beef, cheese, salt, and pepper and fill green peppers (slice off tops and seed). Place in a casserole or pan with lid and bake at 350 F. for one hour.
Sister Hinckley’s Clam Chowder
Sister Hinckley’s Clam Chowder
Combine the following and heat in a heavy saucepan:
½ to 1 cup bacon, fried and crumbled
2 large potatoes, peeled, boiled, and diced
1 (10.75 oz) can cr. of celery soup
1 (6.5 oz) can clams, undrained
1 (14.75 oz) can corn (or use frozen), drained
1 heaping TBS butter
Combine the following and heat in a heavy saucepan:
½ to 1 cup bacon, fried and crumbled
2 large potatoes, peeled, boiled, and diced
1 (10.75 oz) can cr. of celery soup
1 (6.5 oz) can clams, undrained
1 (14.75 oz) can corn (or use frozen), drained
1 heaping TBS butter
Sauer Kraut
Sauer Kraut by Annemarie Pyle
You need about a 1Quart jar of Sauer Kraut. (Larger or smaller according to the number of people.)
Put the Sauer Kraut in a colander or strainer and rinse lightly.
Place in a pot with enough water to cover the kraut.
Add a sprinkle of caraway seeds and 2 bay leaves.
Grate one carrot and add to the kraut.
Peel and dice one apple and add.
Chop and sauté ½ onion in butter or margarine and add to kraut.
Add one beef bullion cube
Add sugar to taste during cooking (to adjust sweetness or sourness)
Bring to boil, reduce heat to just over a simmer and cook for 45-50 minutes.
Sauer Kraut can also be served with Bratwurst, Hot Dogs, Polish or any
of the other Sausages. Rye bread goes good with the Sauer Kraut.
You need about a 1Quart jar of Sauer Kraut. (Larger or smaller according to the number of people.)
Put the Sauer Kraut in a colander or strainer and rinse lightly.
Place in a pot with enough water to cover the kraut.
Add a sprinkle of caraway seeds and 2 bay leaves.
Grate one carrot and add to the kraut.
Peel and dice one apple and add.
Chop and sauté ½ onion in butter or margarine and add to kraut.
Add one beef bullion cube
Add sugar to taste during cooking (to adjust sweetness or sourness)
Bring to boil, reduce heat to just over a simmer and cook for 45-50 minutes.
Sauer Kraut can also be served with Bratwurst, Hot Dogs, Polish or any
of the other Sausages. Rye bread goes good with the Sauer Kraut.
Roasted Asparagus with Parmesan
Roasted Asparagus with Parmesan
2 1/2 lb. fresh asparagus
2 T. olive oil
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. freshly grated Parmesan cheese
Preheat oven to 400. Place asparagus in a single layer on a baking sheet and drizzle with olive oil. Sprinkle salt and pepper. Roast for 15-20 minutes, until tender. Sprinkle with cheese and return to oven for another minute.
2 1/2 lb. fresh asparagus
2 T. olive oil
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. freshly grated Parmesan cheese
Preheat oven to 400. Place asparagus in a single layer on a baking sheet and drizzle with olive oil. Sprinkle salt and pepper. Roast for 15-20 minutes, until tender. Sprinkle with cheese and return to oven for another minute.
Sweet Spiced Walnuts
Sweet Spiced Walnuts
1 egg white
5 cups walnut halves
1 cup sugar
1 tsp ground cinnamon
¼ tsp nutmeg
¼ tsp allspice
Bake 20 minutes
1 egg white
5 cups walnut halves
1 cup sugar
1 tsp ground cinnamon
¼ tsp nutmeg
¼ tsp allspice
Bake 20 minutes
Puff Pastry Cheesy Breadsticks
Puff Pastry Cheesy Breadsticks by Kelly Samsom 2006
1 pkg. puff pastry sheets (by the frozen fruit)
1 c. Gruyere cheese (if you can’t find, Swiss will work)
½ c. Parmesean cheese
1 TBS thyme
Egg
Salt & Pepper
Thaw pastry for 1 hour; separate 2 sheets. Heat oven to 375 degrees. Beat egg with 1 TBS water. Brush egg over pastry with brush. Sprinkle with gruyere and parmesean cheese and seasonings. Use a pizza cutter and cut 10-12 strips on each sheet. Twist strips and place on baking sheet. Bake for 10-15 minutes – till puffy and golden.
1 pkg. puff pastry sheets (by the frozen fruit)
1 c. Gruyere cheese (if you can’t find, Swiss will work)
½ c. Parmesean cheese
1 TBS thyme
Egg
Salt & Pepper
Thaw pastry for 1 hour; separate 2 sheets. Heat oven to 375 degrees. Beat egg with 1 TBS water. Brush egg over pastry with brush. Sprinkle with gruyere and parmesean cheese and seasonings. Use a pizza cutter and cut 10-12 strips on each sheet. Twist strips and place on baking sheet. Bake for 10-15 minutes – till puffy and golden.
Overnight Rolls
Overnight Rolls
1 pkg frozen rolls///////////// 1- 3.5oz butterscotch pudding (not instant)
½ c sugar ///////////// ½ c butter
½ tsp cinnamon /////////// 1 c brown sugar
½ c nuts
Place rolls in pan. Mix sugar and cinnamon. Sprinkle over rolls. Sprinkle nuts and dry pudding mix. Melt butter and brown sugar. Pour over rolls and let rise. Bake 350 for 30 minutes. Cool 5-10 minutes and invert onto a platter.
1 pkg frozen rolls///////////// 1- 3.5oz butterscotch pudding (not instant)
½ c sugar ///////////// ½ c butter
½ tsp cinnamon /////////// 1 c brown sugar
½ c nuts
Place rolls in pan. Mix sugar and cinnamon. Sprinkle over rolls. Sprinkle nuts and dry pudding mix. Melt butter and brown sugar. Pour over rolls and let rise. Bake 350 for 30 minutes. Cool 5-10 minutes and invert onto a platter.
Mississippi Sin
Mississippi Sin Adam Edgley 2005
2 cups shredded cheese ////////////////// 1/3 cup green chiles
8 oz cream cheese ////////////////// 1/3 cup green onions, chopped
1 ½ cup sour cream //////////////// 1/8 tsp worchistershire
½ cup ham, chopped ////////////////// 1 round bread loaf
Hollow bread. Mix ingredients and fill in bread loaf. Bake at 350 for 1 hour.
2 cups shredded cheese ////////////////// 1/3 cup green chiles
8 oz cream cheese ////////////////// 1/3 cup green onions, chopped
1 ½ cup sour cream //////////////// 1/8 tsp worchistershire
½ cup ham, chopped ////////////////// 1 round bread loaf
Hollow bread. Mix ingredients and fill in bread loaf. Bake at 350 for 1 hour.
Loren’s Fruit Salad
Loren’s Fruit Salad Loren Betteridge 2003
Toss Together (with sugar if you want):
Pomegranite seeds
Kiwis, sliced
Blueberries
Mangos
Mandarin Oranges
Pineapple (optional)
Pine-nuts
Toss Together (with sugar if you want):
Pomegranite seeds
Kiwis, sliced
Blueberries
Mangos
Mandarin Oranges
Pineapple (optional)
Pine-nuts
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