Making Homemade Salad Dressing

Interesting variations can be made to this recipe by substituting another vinegar (balsamic, tarragon, or raspberry) for the wine vinegar and lemon juice.

Procedure:
Combine in decanter. Shake well. Leave at room temperature for at least 20 minutes before pouring over salad.

Ingredients:

• 4 T. olive oil
• 2 T. red wine vinegar
• 1 T. fresh-squeezed lemon juice
• 1-2 cloves crushed garlic
• 1 T. sugar
• 1 T. salt
• fresh ground pepper

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Hollandaise Sauce Recipe

This sauce is a must for Eggs Benedict!

Procedure:
Combine 2 T. lemon juice and 2 T. boiling water. Strain. Put eggyolks in cold doubble boiler. Water in double boiler should not touch bottom of upper pan. Beatwith flat bottomed whisk so they look creamy and lemony. Over medium heat, slowly add melted butter while continously stirring. When all butter has been added, immediately add lemon juice and boiling water mixture (do not povercook once butter been added).
This will make the sauce very thin.

Continue stirring and cooking over medium to low heat until sauce starts to thicken. Do not let sauce get too thick; it will continue to thicken once removed from heat. Add a few shakes of cayenne pepper to taste. Removed from heat immediately. Serves 2.

Ingredients:

• 3 eggyolks
• 2/3 c. melted unsalted butter
• 2 T. lemon juice
• 2 T. boiling water
• cayenne pepper

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How to Make Bearnaise Sauce

Wonderful with steamed artichokes.

Here's how:
Combine wine, vermouth, shallot and tarragon in small saucepan. Boil down to half of the original quantity (approximately 1/4 cup should remain). Strain. Put eggyolks in cold double boiler. Water in double boiler shoul not touch bottom of upper pan. Beat with flat bottomed whisk until they look creamy and lemony. Over medium heat, slowly add melted butter while continuously stirring.

When all Butter has been added, immediately add strained tarragon mixture (do not overcook once butter has been added). Adding tarragon mixture will make the sauce very thin. Continue stirring and cooking over medium to low heta until sauce starts to thicken. Do not let sauce get too thick; it will continue to thicken once removed from heat. Add a few shakes of white pepper to taste. Remove from heat immediately. Serves 2.

Ingredients:

• 3 egg yolks
• 2/3 c. melted butter (unsalted)
• 1 T. dried tarragon
• 1/4 c. dry white wine or white wine vinegar with tarragon
• 1/4 c. dry vermouth
• 1/2 chopped shallot
• white pepper

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Making Tomato Yogurt Soup

This cold version of a traditional soup is a refreshing change for those hot-weather meals.

Procedure:
Combine yogurt, tomato juice and garlic salt in blender. Blend at medium speed for 2 minutes. Chill. Serve garnished with green onions and parsley. 6 servings.

Ingredients:

• 2 c. yogurt
• 2 1/2 c. tomato juice
• 3/4 t. garlic salt
• finely chopped green onions
• finely chopped parsley

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Spinach Salad Recipe

The combination of sweet,hot,curry and grapefruit makes this an unusual and tasty salad

Procedure:
Mix pecans, honey, cayenne together in a bowl then roast on baking sheet in oven for 5 minutes drain the canned grapefruit segments, chop hard boilde egges and gently combine ingredients in a large salad bowl. (The amount of ingredients depends on how large a salad you wish to make.)
Toss with oil, vinegar, salt,pepper,or bottled italian dressing.

Ingredients:

• hard boiled eggs
• bacon,fried and diced
• fresh spinach leaves
• fresh mushrooms, sliced

For hot, sweet, curried pecans:

• pecans
• honey
• cayenne
• canned grapefruit segments, drained of juice

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