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Ingredients: 3 corn on the cob; unhusked 2 red bell peppers 2 Pound(s) red skinned potatoes; quartered 4 bacon slices, thick; cut into 1/2 inch pcs 4 Ounce(s) extra virgin olive oil 3 Tablespoon(s) sherry vinegar 2 25/32 Ounce(s) blue cheese; crumbled 1 Cup(s) green onions; chopped 9 Teaspoon(s) oregano; chopped Directions: Prepare barbecue (high heat). Grill corn until husks are blackened on all sides, turning occasionally, about 15 minutes. Cool 15 minutes. Remove husks and silk. Cut kernels from cobs. Cut 1/2 inch from top and bottom of each pepper. Quarter each pepper lengthwise. Trim ribs and seeds from peppers. Flatten pieces, breaking slightly, if necessary. Place peppers on grill, skin side down. Grill without turning until skins are blackened and blistered, about 10 minutes. Cool 10 minutes. Peel peppers; cut into 1/2-inch squares. Cook potatoes in large pot of boiling salted water until tender, about 12 minutes. Drain; let cool 5 minutes in strainer. Transfer to large bowl. Saut bacon in medium skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Whisk oil and vinegar in small bowl to blend. Season dressing with salt and pepper. Drizzle 1/4 cup dressing over potatoes; toss to coat. Add corn, bell peppers, bacon, cheese, onions, oregano, and 3 tablespoons additional dressing; toss to coat. Season salad with salt and pepper. Add remaining dressing by tablespoonfuls to moisten, if desired. Serve warm or at room temperature. Contributor: Bon Appetit August 2004 p 74
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Sleepy hollow chicken salad supreme In a large bowl, combine the chicken, raisins, mustard, mayonnaise, pineapple, curry powder and celery. Mix ingredients and divide among four servings of lettuce. Top with pecans and garnish with grapes. Cabrales cheese souffles with endive and asian pear salad Preheat oven to 350F . Butter 6 each 3/4 cup souffle dishes or custard cups. Dust with flour; shake out excess. Place dishes in roasting pan. Melt 2 T butter in medium saucepan over medium heat. Add 1/4 cup flour; whisk 1 minute. Gradually add milk a Lentils brown rice & bacon Heat oil in large nonstick saucepan. Add pepper, onion and garlic; saute 5 minutes. Add lentils, rice, bacon, water and broth, simmer, covered, stirring occasionally, 35 minutes until lentils and rice are tender. Remove from heat. Stir in vineg Bacon wrapped water chestnuts Preheat oven to 375 F In a medium-size mixing bowl, combine brown sugar, worcestershire sauce, and ketchup. Cut bacon in half. Wrap one slice of bacon around each chestnut. Secure the bacon with a toothpick. Arrange the water chestnut wraps in a 9x13 in Electronic gourmet's garlic and herb salad dressing 1) Shake all ingredients in a small jar with a tight fitting lid. Let stand at room temperature for at least 1 hour. The longer the better. 2) Shake again and use to dress any crisp green salad. Hint: ~---- Store in jar and refrigerate Cheddar cheese bread (automatic bread maker) Note: Use all ingredients at room temperature. This recipe was provided with the DAK automatic bread machine. Place all ingredients into bread pan in the order listed. Select "white bread" setting. Push start!!!! Summertime new potato salad In large bowl, combine potatoes, bell peppers, celery, red onion, chives and parsley, tossing gently to mix. In small bowl, combine oil, vinegar, thyme, salt, pepper. Pour dressing over potato mixture, tossing gently to combine. 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Add next 5 ingredients; boil until reduced by half, about 20 minutes. Set sauce aside. (Can be made 1 day ahead. Cover; chill.) Cook bacon in heavy large skilled Raisin cream cheese spread Beat the cream cheese until smooth, then work in the raisins or currants, ginger, salt and chutney. Add the sherry, a T at a time, until the mixture is of spreading consistency. 3 pepper salad Roast peppers by placing whole pepper on a broiler sheet or a grill. Turn frequently until all sides are blackened. Place peppers in a brown paper bag or a bowl covered with plastic wrap. This will steam the pepper and make the skin easy to rem Asparagus salad with vinaigrette chinoise Slice the asparagus in a long diagonal at 2" intervals. Blanch in a large pot of boiling water for about 4 minutes, until just tender-crunchy. Drain, refresh under cold running water, then dry carefully with paper towels. Whisk together Linguine tuna salad * Thaw peas before using in this salad. ~-------------------------------------------------------------------------- Cook Linguine according to package directions, drain. Meanwhile, in a large bowl, combine lemon juice, oil, onions, sugar, Italian Seso Herbed oatmeal pan bread cheese topping Old-fashioned macaroni and cheese Melt butter or margarine over low heat; stir in flour and remove from heat. Add milk, stirring constantly. Return to stovetop; over low heat cook, stirring constantly, until mixture is thickened. Stir in cheese and continue coooking until cheese i Artichoke-rice salad Combine oil, lemon peel, lemon juice, salt, pepper, and garlic. set aside. Cook rice according to package directions. Mix rice, green onions, parsley, bell pepper, and artichoke hearts. Toss with vinaigrette. cover and refrigerate at least 3 hours