STRAWBERRY SPINACH SALAD PIZAZZ 4-5-97 Top of page
6 cups torn spinach
1/2 tsp. toasted sesame seeds
2 cups fresh strawberries
Toss together in a bowl.
Dressing:
1/4 cup salad oil, do not use olive
oil
2 tbsps. red wine vinegar
1 1/2 tbsps. sugar
1/2 tsp. dillweed
1/8 tsp. each, onion powder, garlic
powder and dry mustard
Combine well and toss with spinach and berries. Can substitute thinly sliced red delicious apples and sliced almonds instead of strawberries and sesame seeds if desired.
AMALGAMATED BLUE CHEESE DRESSING 4-7-97 Top of page
1 quart mayonnaise (do not use salad
dressing)
1/3 cup buttermilk
1 tbsp. lemon juice
1 tbsp. garlic powder
1 tbsp. Accent
1 tbsp. dried chopped chives
8 oz. crumbled blue cheese
½ cup cottage cheese
Combine the buttermilk, lemon juice, garlic powder, Accent and chives until smooth. Stir in the mayonnaise. Add blue cheese and cottage cheese. *More or less cottage cheese may be added, according to taste. It may also be left out entirely, and more blue cheese added.
ROQUEFORT DRESSING 4-7-97
6 oz. blue or Roquefort cheese
2 cups mayonnaise
1 cup sour cream
2 tbsps. vegetable oil
2 tbsps. vinegar
1 tsp. garlic salt
1 tsp. onion salt
1 tsp. salt
½ tsp. pepper
Blend on medium in blender until mostly smooth.
RHUBARB BREAD 4-8-97 Top of page
1 1/3 cups packed brown sugar
2/3 cup vegetable oil
1 egg, beaten
1 tsp. vanilla
1 cup buttermilk or sour milk
2½ cups flour
3/4 tsp. salt
1/2 tsp. cinnamon
1 tsp. baking soda
1/2 cup chopped nuts
1 1/2 - 2 cups rhubarb, cut in
1/4 inch pieces
Combine sugar and oil. Blend in egg , vanilla and milk. Combine dry ingredients and add to egg mixture. Stir in rhubarb and nuts. Grease 2 - 4 x 8 x 4" loaf pans. Fill half full. Bake at 350° for 45 minutes.
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