Roquefort Pear Salad

Roquefort Pear Salad

Original Recipe
Yield 6 Servings

Ingredients
• 1 head leaf lettuce, torn into bite-size pieces (I used baby greens)
• 3 pears - peeled, cored and chopped
• 5 ounces Roquefort cheese, crumbled
• 1 avocado - peeled, pitted, and diced
• 1/2 cup thinly sliced green onions (I omitted this time, but have added other times)
• ½ cup craisins
• 1/4 cup white sugar
• 1/2 cup pecans

Dressing
• 1/3 cup olive oil
• 3 tablespoons red wine vinegar (I used raspberry vinegar)
• 1 1/2 teaspoons white sugar
• 1 1/2 teaspoons prepared mustard
• 1 clove garlic, chopped (I use powdered garlic)
• 1/2 teaspoon salt
• fresh ground black pepper to taste

Directions

1. (I don’t caramelize my pecans, I use them raw, so I omit this step) In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.

2. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper. 3. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, craisins, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

Nutritional Information Amount
Per Serving Calories: 426 | Total Fat: 31.6g | Cholesterol: 21mg

Wedding Cake Frosting

Beat 4 egg whites until stiff. Beat in 5 cups powdered sugar. Boil 3/4 cup sugar & 3 tablespoons water for 1 minute. Combine 1 1/2 cup shortening and 3 tablespoon almond flavoring and blend well.

White Mountain Frosting

1/2 cup sugar
2 Tablespoons water
1/4 cup light corn syrup
2 egg whites
1 teaspoon vanilla

Mix sugar, water and corn syrup in saucepan. Cover saucepan, bring to rolling boil. Remove cover and cook to 242 degrees or until syrup spins a 6 to 8 " thread. Just before syrup is ready, beat egg whites until stiff enough to hold a point. Pour hot syrup very slowly in a thin stream into the beaten egg whites. Continue beating until frosting holds peaks. Blend in vanilla. When spreading on cake, make swirls with spatula.

Seven Minute Frosting

3 Tablespoons water
2 egg whites
1 cup sugar
1/2 teaspoon cream of tarter
pinch of salt
1 teaspoon vanilla

Cook in a double boiler over boiling water, beating constantly, until frosting forms soft peaks. Remove from heat. Add vanilla.

Decorator Icing

1/2 cup shortening, room temperature
1 lb. sifted powdered sugar
1/2 t salt
4 T water
vanilla to taste
1/4 t almond flavoring

Cut shortening into sugar until it is completely mixed, add salt.  Add water, a spoonful at a time, until icing is correct consistency. Add flavoring. This will keep for weeks if tightly covered.

Chocolate Peanutbutter Frosting

Combine and beat til creamy:

1/4 c peanut butter
2 envelopes (2 oz.) Nestles choco-bake
1 teas. vanilla
1/8 t. salt

Add and beat until smooth:

2 c. sifted confectioners sugar alternately with
1/3 cup milk

This recipe fills and frosts two 8" cake layers.

Bibinka (Philippines)

1 1/2 cups rice flour
3/4 cup sugar
3/4 cup condensed milk
1 cup milk
2 eggs (beat lightly)
2 Tbsp butter or margarine
3-4 Tbsp grated cheese (cheddar or parmesan)
3-4 grated coconut
While stirring, gradually add ingredients 3 - 6 to the first 2 ingredients until batter is smooth. Add cheese and coconut last. Pour in a well greased Pyrex pan.
Bake in a preheated oven (350 degrees) 30 - 35 minutes. Cool 30 minutes.

Sweet Potato Souffle

3 large sweet potatoes cooked (boiled, drained) and whipped
1 cup sugar
2 eggs beaten
1/2 tsp salt
1 stick butter
1/2 cup evaporated milk
2 tsp vanilla
1 bag marshmallows
1/2 cup chopped pecans

Peel and cook potatoes until tender.
Drain and whip potatoes, add sugar, eggs, salt, butter and vanilla.
Mix well and put in greased casserole dish.
Bake in preheated oven at 325 degrees for 25 minutes (or maybe longer if there are other dishes).
Place marshmallows and pecans on top. Return to oven for 5 minutes or until golden brown.

Roquefort Pear Salad

I do not candy the pecans, and usually leave out the green onions. I use garlic powder in the dressing and I also leave the sugar out of the dressing.

Ingredients:

1 head leaf lettuce, torn into bite-size
pieces
3 pears - peeled, cored and chopped
5 ounces Roquefort cheese, crumbled
1 avocado - peeled, pitted, and diced
1/2 cup thinly sliced green onions
1/4 cup white sugar
1/2 cup pecans
1/3 cup olive oil
3 tablespoons red wine vinegar
1 1/2 teaspoons white sugar
1 1/2 teaspoons prepared mustard
1 clove garlic, chopped
1/2 teaspoon salt
fresh ground black pepper to taste

Directions:
1. In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
2. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
3. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

Cheese Enchiladas

From Vegetarian Epicure

8 tortillas

Sauce:

3 tablespoons olive oil
1/2 large onion, chopped
3 to 4 cloves garlic, crushed
2 oz. (or more if you like hotter sauce) diced green chilis--Ortega canned chilis are good
1 lb. cooked, peeled and chopped tomatoes
1 cup tomato juice or thinned puree
1/4 tsp. powdered oregano
1/4 tsp. basil
1 cup strong vegetable broth
1 1/2 Tbs. cornstarch, dissolved in water

Filling:

8 to 10 oz. grated sharp cheddar cheese
1/2 cup sliced black olives
2 to 3 scallions chopped
a little chopped parsley

Begin by preparing the sauce. Heat the olive oil in a skillet and saute in it the chopped onion and finely minced garlic. When the onion is transparent, add the diced chili, the tomatoes, tomato juice, and the herbs. Simmer for a while, then add the cup of broth. Dissolve the cornstarch in a little water and stir into the sauce. Let it cook very slowly for another 10 minutes at least. If the sauce seems too thick, stir in a little water.

Prepare the filling: Have--on separate plates--the grated cheese, sliced olives, chopped scallions, and chopped parsley.

Oil lightly an oblong baking dish. Take one tortilla at a time and place it gently on the heated sauce. When it starts to get warm, draw it carefully off. On the saucy side of the tortilla, arrange the filling: a few tablespoons of cheese, some olives, scallions, and a sprinkle of parsley--all in a fat line, slightly off center. Now roll the tortilla tightly around the filling and place it in the baking dish. Continue, until all eight are in, side by side, pour the sauce over them. Bake the enchiladas for 15 to 20 minutes only in a preheated 350 degree oven. They should be thoroughly heated, but not overcooked. Serves 4.