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Frisee Salad with Blue Cheese, Walnut and Cranberry Crostini
Frisee Salad with Blue Cheese, Walnut and Cranberry Crostini
Preheat oven to 400°F. Arrange bread slices on baking sheet. Brush bread slices on top side with 2 tablespoons walnut oil. Bake until crisp, about 5 minutes. Mix walnuts, cheese, 4 tablespoons shallots, and dried cranberries in medium bowl. Spread mixture on toasts. Bake until cheese melts, about 4 minutes. Meanwhile, combine frisée, 2 tablespoons shallots, 2 tablespoons walnut oil, and vinegar in bowl. Sprinkle with fleur de sel; toss. Serve with crostini.
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Cold Broccoli Salad
Cold Broccoli Salad
Cut the bacon into small pieces and cook over medium heat just until crisp; drain on paper towels. Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again. In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisins. Add the broccoli and toss the coat with the dressing. Refrigerate for 1 hour. Just before servings, fold in the sunflower kernels and the bacon pieces. Serve immediately.
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Skillet Ham, Cabbage and Potatoes
Skillet Ham, Cabbage and Potatoes
In large skillet over med heat, sauté chopped onion in margarine. When tender add coarsely chopped cabbage and broth. Stir. Cover and simmer for 10 minutes. Add sliced potatoes and mix. Simmer 10 minute Additional broth may be needed. Sprinkle seasoned salt and paprika over potatoes and cabbage. Allow to simmer covered for an additional 5 – 20 minute Mix in ham. Cooking until ham is warm and potatoes are done.
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