Friday, July 15, 2011

Marshall Fields Salad

chefsaladIngredients

2 teaspoons white wine vinegar
1 1/2 teaspoons lemon juice
1 1/2 teaspoons onion juice
1 1/2 teaspoons white sugar
1 1/2 teaspoons Dijon-style prepared mustard
1/4 teaspoon mustard powder
1 cup mayonnaise
2 tablespoons chopped fresh parsley
1 hard-cooked egg, diced
1 pound cooked ham, cut into 1/2 inch pieces
1 pound turkey breast, cut into strips
14 ounces Swiss cheese, cut into strips
1/2 cup sliced sweet gherkin pickles
1 head iceberg lettuce - rinsed, dried, and shredded
12 pimento-stuffed green olives
Directions

Prepare the dressing by whisking together the vinegar, lemon juice, onion juice, sugar, Dijon, dry mustard and mayonnaise. Add the parsley and egg; mix well.
In a large bowl, combine the ham, turkey, cheese and pickles. Add the dressing and mix well. Divide the lettuce among plates, top with salad and garnish each plate with 2 olives.

Saturday, July 9, 2011

Paul Deen's Southern Cornbread Salad

 

 

Ingredients

  • 1 batch cornbread, cut into 1-inch cubes, recipe follows
  • 1 (14.5-ounce) can red kidney beans, rinsed and drained
  • 1 (15-ounce) can niblet corn, drained
  • 1 medium Vidalia onion, finely chopped
  • 1 large green bell pepper, finely chopped
  • 3 large tomatoes, chopped
  • 2 cups grated sharp Cheddar
  • 1 (8-ounce) bottle ranch dressing
  • Chopped fresh parsley leaves, for garnish

Directions

In the bottom of a large glass bowl, place cornbread cubes. Layer beans, corn, onion, bell pepper, tomatoes, and cheese on top of cornbread. Spread ranch dressing evenly over cheese. Cover, and refrigerate for at least 2 hours. Garnish with fresh parsley, if desired.

Cornbread:

  • 1/2 cup vegetable oil, plus 1/4 cup for greasing pan
  • 1 cup self-rising cornmeal
  • 3/4 cup self-rising flour
  • 1 cup cream-style corn
  • 2 eggs
  • 1 cup sour cream
  • 1 cup grated sharp Cheddar, optional
  • 1/2 teaspoon cayenne pepper, optional

Preheat oven to 375 degrees F.

 

Generously season a cast iron skillet with up to 1/4 cup vegetable oil. Preheat the pan either in the oven or on the stove over medium-high heat.

 

Mix all ingredients together in a large bowl, stirring with a wooden spoon or rubber spatula until combined. Pour batter into the preheated cast iron skillet. Place skillet in the oven and bake until golden brown, approximately 30 minutes. If making individual size cornbreads in smaller pans, they will require a shorter cooking time.

 

Yield: 8 servings 

Source: FoodTV