| 80 | 81 | 82 | 83 | 84 |
| 1 | 32 | 63 | 95 | 126 |
|
In a large salad bowl, whisk together the first three ingredients until smooth. Add the
garlic and while continuously whisking slowly add the vinegar. Whisk until all dissolved
and stir in the cheese. Add the lettuce and toss until the lettuce is well coated.
This can be served as a side salad or can be topped with a julienne of left over meat, eggs
or seafood, to make it a meal in a bowl.
You may add croutons and bacon bits if you wish.
Note: I like to grate my own Romano cheese in the food processor in quantities and keep
it in the freezer for ready use. I also make my own flavored vinegar (garlic, bay leaf,
pepper corns, mustard seed, basil, oregano) and use it in this dressing, but plain white
vinegar will do just as well.
About the Author: Eva Kende is the author an electronic cookbook that explains
methods and ingredients to lead the reader to cook with confidence. EVA'S KITCHEN
CONFIDENCE, is available from http://www.diskuspublishing.com/
Author's URL: http://www.telusplanet.net/public/ekende
*
TOP*
Sausage Rolls
From: Tara Manderino
This is great for make-ahead, and eat on the run. Because of that, it was a staple here on
evenings when we had to chauffeur the kids anywhere. The recipe calls for frozen bread
dough, but I usually found it quicker to make my own.
3
1
1
2
1
1
1
/4 lb. bulk sausage
/2 cup of dry red wine
/4 cup grated Romano cheese
tsp. parsley flakes
/4 tsp. leaf oregano, crumbled
lb. (1 loaf) frozen bread dough, thawed
tbsp. butter or margarine
Preheat oven to 375F.
Brown sausage in large skillet, stirring to break meat into small pieces. Drain off fat. Add
wine to sausage. Cover and simmer 15 minutes. Drain liquid. Add cheese, parsley and
oregano. Remove pan from heat.
Page
Quick Jump
|