1 cup flour
1 tsp baking powder
1/2 tsp salt
3/4 cup cornmeal
1 cup milk, about
2 eggs

How to prepare

Combine flour, baking powder, salt and cornmeal in a medium bowl. Beat eggs lightly and blend in milk. Add to dry ingredients. Mix well. Additional milk may be needed for a smooth batter.

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1/2 head iceberg lettuce
1/2 bunch watercress
1 bunch curly endive (small bunch)
1/2 head romaine
2 tbsp minced chives
2 medium tomatoes, peeled, seeded & diced

1 whole chicken breast; cooked, boned, skinned & diced
6 slices bacon; cooked, diced
1 avocado; peeled and diced
3 hard-cooked eggs; diced
1/2 cup crumbled roquefort cheese

Special french dressing:

1/4 cup water
1/4 cup red wine vinegar
1/4 tsp sugar
1 1/2 tsp lemon juice
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp worcestershire sauce
3/4 tsp dry mustard
1/2 garlic clove; minced
1/4 cup olive oil
3/4 cup vegetable oil

How to prepare

Chop lettuce, watercress, endive and romaine in very fine pieces. Mix in 1 large wide bowl or 6 individual wide shallow bowls. Add chives. Arrange tomatoes, chicken, bacon, avocado and eggs in narrow strips or wedges across top of greens. Sprinkle with cheese. Chill.
Meanwhile, to make dressing, combine water, vinegar, sugar, lemon juice, salt, pepper, worcestershire, mustard, garlic and oils. Chill. At serving time, shake dressing well. At table, pour 1/2 cup dressing over salad and toss. Pass remaining dressing at table.
Created by: original hollywood brown derby, hollywood (servings 6)

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3 6″ corn tortillas, + more for garnish
2 tbsp flour
1/2 tsp chili powder
1 tbsp cumin
1/2 tsp each: salt and black pepper
2 tbsp canola oil
1/2 cup finely diced onion
1/2 cup finely diced poblano pepper, + more for garnish
1/2 tsp chopped garlic
2 tbsp butter
3 cup chicken stock
1/2 cup half-and-half
1/8 cup roasted chicken, chopped
1/2 cup shredded monterey jack

How to prepare

Cut 3 tortillas into ninths, place in food processor and chop until fine. Add flour, chili powder, cumin, salt and pepper. Blend to the consistency of cornmeal. Place oil in stockpot over medium-high heat. Add onion, 1/2 cup poblano pepper and garlic. Saut

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1 1/2 lb boneless beef top sirloin steak, cut 1″ thick
1 tsp garlic powder, divided
1/4 tsp freshly ground black pepper
1 red and green bell pepper, cut lengthwise into strips
1 sm white onion, thinly sliced
1 cup sliced fresh mushrooms
1 tbsp sour cream or low-fat yogurt
1/3 cup chopped walnuts
1/4 tsp chili powder
1 4 oz can chopped green chilies
Lemon slices
Cilantro sprigs

How to prepare

Cut top sirloin steak to about 1/4″ thickness sprinkle with 1/2 tsp garlic powder and pepper heat 1 tsp oil and butter in 12″ heavy frying pan over medium-high heat until hot pan-fry steak 5-7 mins for medium- rare doneness, turning once remove steak to heated platter, sprinkle with 1/2 tsp salt keep arm add remaining 1 tsp oil to frying pan add red and green peppers, onions, mushrooms, and walnuts cook 2 mins, stirring frequently spread steak with sour cream, top with chilies starting at long side, roll up steak jelly- roll fashion, secure with 6 wooden picks spoon vegetables around steak roll, garnish with lemon slices and cilantro sprigs to serve, carve steak roll between wooden picks, remove and discard wooden picks.

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1-2 lb fresh asparagus spears
2 tbsp dijon mustard
2 tbsp minced fresh tarragon (or other favorite herb)
2 tbsp sherry or basalmic vinegar
1/4 tsp salt

Large pinch of freshly ground pepper
1 cup vegetable oil
1 cup olive oil

How to prepare

1. Peel the asparagus stems.
2. Bring a large pot of heavily-salted water to a boil.
3. Place asparagus in the boiling water and cook until tender, but still firm (about 5 minutes).
4. Remove the asparagus and plunge them into a bowl of ice water to stop the cooking process.
5. To make the vinaigrette: whisk together mustard, tarragon, vinegar, salt and pepper. Incorporate oil by pouring in a slow steady stream, whisking all the time.
6. Arrange 4-6 asparagus spears per person on individual plates, spoon over approximately 2 tbsp of vinaigrette.
Prepared 3/15/95 by chef wolfgang puck, spago’s restaurant. From: mike n maty

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1 1/2 cups all-purpose flour
1 cup low-fat granola cereal with raisins
1/2 cup buckwheat flour
1/2 cup sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup unsweetened orange juice
2 tbsp butter, melted
1/2 tsp grated orange rind
2 eggs, lightly beaten
vegetable cooking spray

How to prepare

Combine first 7 ingredients in a large bowl and stir well; make a well in center of mixture. Combine orange juice and next 3 ingredients in a bowl; stir well with a wire whisk. Add to dry ingredients, stirring until moistened. Spoon batter into an 8 1/2″x 4 1/2″x 3″ loaf pan coated with cooking spray. Bake at 350

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1 1/2 lbs broccoli
3 tbsp extra virgin olive oil
Kosher salt
Black pepper to taste
2 tbsp fresh lemon juice

How to prepare

1. Preheat oven to 350f.
2. Cut broccoli into florets of roughly the same size.
3. Toss broccoli with olive oil, salt, & pepper.
4. Place in single layer on baking sheet and bake until tender, 30-35 minutes.
5. Sprinkle with lemon juice and serve.

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3 med tomatoes (about 1 lb)
3 pita breads (6″ diameter)
4 cup romaine lettuce leaves, cut into 1″ strips
2 cup peeled & sliced cucumber halves

1 can white tuna, packed in water, drained
1/2 cup feta cheese, crumbled
1/4 cup red onion, quartered and sliced
3/4 cup vinaigrette salad dressing
1 tbsp parsley, chopped fresh
2 tsp mint leaves, dried, crushed

How to prepare

Preheat oven to 300

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2 1/4 cup old-fashioned oats
2 6 oz pkgs almond brickle chips (bits o’brickle)
1 2/3 cup all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup firmly packed dark brown sugar
3/4 cup granulated sugar
1 cup (2 sticks) unsalted butter
2 lg eggs
1 tbsp vanilla extract

How to prepare

Preheat the oven to 375

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1/2 cup fine cracker crumbs
1/2 cup grated fresh horseradish
1-1/2 cups milk
3 tbsp butter
salt & pepper
lemon juice

How to prepare

Mix the crumbs, horseradish and milk in the top of a double boiler. Let the mixture stand for a couple of hours. Cook 20 to 25 minutes over boiling water, stirring now and then. Blend in the butter and salt and pepper. A little lemon juice may be added if you like.

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