Blue Cheese
Potato Salad
Submitted
by: Barbiel |
3 lb unpeeled new potatoes, quartered
1 bottle (8 oz) creamy blue cheese dressing
3/4 cup blue cheese, crumbled
1 jar real bacon pieces |
1 tablespoon dried parsley flakes
1 tablespoon dried sweet pepper flakes
1 teaspoon ground black pepper
1 teaspoon dried chopped onion |
| Place
potatoes in a large saucepan and cover with salted water. Bring
to a bo il and cook until potatoes are tender; drain and rinse
with cold water to stop cooking process. In a large bowl,
combine remaining ingredients; stir in potatoes. Cover and
refrigerate 2 hours to flavors to blend. Serve chilled. Yield:
about 9 cups potato salad. |
Green Beans
with Warm Bacon Dressing
Submitted
by: Barbiel |
1/2 pound green beans,
trimmed, cut into 2-inch length
2 bacon slices |
1 tablespoon chopped
shallot
2 teaspoons white wine vinegar |
Cook green beans in large
pot of boiling salted water until tender, about 8 minutes. Drain.
Transfer to shallow bowl.
Meanwhile, cook bacon in medium skillet over medium heat until
crisp, about 8 minutes. Drain bacon on paper towel. Add shallot
to skillet and sauté 30 seconds. Remove from heat and cool
slightly. Stir vinegar into shallot mixture in skillet. Season
warm dressing to taste with salt and pepper.Pour dressing over
green beans and toss to coat. Crumble bacon over. Makes 2
servings. |
Broccoli
with Cheese Sauce
Submitted
by: Barbiel |
3 large eggs
1 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 teaspoon salt
1/4 teaspoon turmeric
8 oz soft mild goat cheese, softened |
1/3 cup olive oil
1/4 cup water
2 tablespoons fresh orange juice
1 teaspoon fresh lemon juice plus additional to taste
1 bunch broccoli (1 1/2 lb) |
| Cover
eggs with cold water by 1 inch in a small heavy saucepan and
bring to a boil, partially covered with lid. Reduce heat to low
and cook eggs, covered completely, 10 minutes. Transfer eggs
with a slotted spoon to a bowl of cold water to stop cooking and
let stand until cool enough to handle, about 2 minutes. Peel
eggs and halve. Remove yolks and reserve. Toast cumin, cayenne,
salt, and turmeric in a dry small heavy skillet over moderate
heat, stirring, until fragrant and a shade darker, about 1
minute. Transfer spices to a blender along with yolks, goat
cheese, oil, water, and citrus juices and blend until smooth.
Season sauce with salt and additional lemon juice. Trim broccoli
and peel stems, keeping them attached. Cut broccoli lengthwise
into large pieces, then cook in a 6- to 8-quart pot of
boiling salted water until just tender, about 5 minutes.
Drain broccoli in a colander and serve hot or at room
temperature with sauce. Serves 6. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
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