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Westby Border News |
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Page 5 |
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Cobb Salad Wrap with Grilled Onion Blue Cheese Dressing 2 whole skinless boneless chicken breasts (about 1 1/2 pounds total) Salt and freshly ground pepper 1 tablespoon olive oil 6 slices prosciutto, or bacon if you prefer 2 ripe avocados 1/2 head romaine, finely chopped (about 4 cups) 1 cup cooked corn (fresh or frozen), heated or defrosted and cooled 1 bunch watercress 2 tomatoes, seeded and finely chopped 3 large hard-boiled eggs, separated and chopped 4 large flour tortillas 1 1/2 cups Grilled Onion Blue Cheese Dressing, recipe follows Preheat a grill or grill pan. Season chicken breasts on both sides with salt and pepper and drizzle with olive oil. Grill for about 4 to 5 minutes on each side or until cooked through. Set aside to rest for 2 minutes and then cut into bite-size pieces. In a skillet, cook the prosciutto over moderate heat until it is crisp; transfer with a slotted spoon to paper towels to drain. Break into bite-size pieces. Halve, pit, peel and cut the avocado into 1/2-inch pieces. In a large salad bowl, toss together the romaine, corn, and watercress. Add the chicken, prosciutto, tomatoes, egg yolks and whites, and avocado. Pour Grilled Onion Blue Cheese Dressing over salad and toss well. Divide over tortillas and fold or roll up to make a sandwich wrap. Serves 4 |
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Grilled Onion Blue Cheese Dressing: 1 sweet white onion 2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper 2 cups mayonnaise 1 cup sour cream 1 cup buttermilk 2 teaspoons hot sauce (recommended: Tabasco) 1/2 teaspoon Worcestershire sauce 12 ounces blue cheese, crumbled Preheat large skillet to med-hi. Remove outer skin of the onion. Cut into 1/2-inch thick circles. Place in bowl and season with extra-virgin olive oil, salt, and pepper, to taste. Transfer onion to skillet and cook until they have a transparent, caramelized color, about 5 to 7 minutes. Remove from heat and allow to cool, cut into medium dice. In mixing bowl, combine mayonnaise, sour cream, buttermilk, hot sauce, and Worcestershire until well blended. Add blue cheese and mix well to incorporate throughout dressing. Fold in diced grilled onions. Check for seasoning. Refrigerate until ready to use. |
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1 package moist white cake mix 1 (5 ounce) package instant vanilla pudding 1 tsp nutmeg (Jean used ½ tsp) ¾ cup vegetable oil ¾ cup white wine 4 eggs Preheat oven to 350 degrees. Grease and flour a 10 inch bundt pan. In medium bowl combine all ingredients and beat with electric mixer for 5 minutes. Pour into prepared pan and bake for 50 minutes or until a toothpick inserted in comes out clean. Let cool on rack in pan for 10 minutes then remove cake from pan. Cool completely before slicing. Serve with sliced strawberries and whipped cream. Another variation, after greasing pan, dust with cocoa powder or a mixture of cinnamon and sugar or simply dust slices with confectioner’s sugar. Hope you Enjoy For Life is Great! |
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Momma's Wine Cake |
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1 1/4 cups dry white wine 1/3 cup sugar 1/2 ripe cantaloupe, halved, seeded, cut into 3/4-inch cubes (about 3 cups) 1 basket (8-ounce) fresh strawberries, quartered 1 cup seedless green grapes, halved lengthwise 1 tablespoon chopped fresh mint leaves Bring the wine and sugar to a boil in a small saucepan, stirring until the sugar is dissolved. Boil for 2 minutes. Remove from the heat. Chop and combine the cantaloupe, strawberries, grapes, and mint in a large bowl. Pour the warm wine mixture over; toss to coat. Cover and refrigerate until cold, stirring occasionally, at least 2 hours. Serves 4. |
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Summer Fruit with Wine and Mint |