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Here's some salad suggestions, All these will go with chicken and
wild mushrooms
In note 1785 entitled "French Quarter Rice salad" there are
several excellant salad recipies.... take a look, I have tried
ALL of them and Also got rave reviews...
Also the note entitled "Light new potatoe salad" was really
popular, I have made it twice now and both times it was a
success. I entered it recently and I think it will show if
you do a directory....it was entered 24-JUL-1989. Good luck.
mu suggestions include : French quarter rice salad
seven layer tossed salad
Carrot salad
pippin salad
and the light new potatoe
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| If you're looking for a "salad" for a first course, I'd alternate
tomato slices with mozarella cheese, sprinkle with chopped fresh
basil, and drizzle with olive oil. Both tomatoes and basil are
in season now, and no
one can resist a juicy August tomato. If the
salad is to follow the main course, I'd just do a mixed green salad,
using arugula, radiccio, endive, and whatever else you can find
in the market. Toss with olive oil and balsamic vinegar to taste.
For side dishes, how about a combo of brown and wild rice, cooked
in chicken stock. You could saute the rice in butter with some
onion, then add the stock in lieu of water, maybe a splash of wine,
and cook as usual. And for color, a stir fry of broccoli and red
peppers, or a mixture of baby zucchini and summer squash..
Susan
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| i think the tomato and basil salad sounds great. also the rice.
it would go great with the mushrooms you know.
i have a note in here with some great ideas, if your willings to
go through them all, (or haven't already) they have some nice
arrangement ideas and appetizers.
for vegies i would try some cocktail carrots in a glazed sauce,
they are simple and elegant. for appetizers a shrimp cocktail is
always nice or a chilled soup!
hope this helps,
cj
oh, the note is like special dinners or romantic dinners, something
like that... good luck!
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| Here's a good appetizer "finger food"
SHRIMP PHYLLO TRIANGLES
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1/2 lb shrimp cooked, peeled and chopped
2 3 oz. packages of cream cheese (softened at room temp)
1/4 cup chopped almonds (use the slivers, smashed with a rolling pin)
1/2 tsp dill
1 egg
1 box frozen phyllo dough
lots of melted butter
Mix the chopped shrimp (you can also use crabmeat) the cream cheese,
egg, almonds and dill together in a mixing bowl.
Spread down a sheet of phyllo on your work surface (I use a wood
cutting board) and brush with melted butter, top with a second sheet,
brush with butter, and a third, brush with butter.
Cut the phyllo (the short way) into 2 1/2" strips. I think you get
5 strips out of a 3 layer sheet. Put about 1 tsp of filling at the
end of the strip and fold down to make a triangle. Keep folding until
you get to the end of the strip. Keep going until you use all of your
filling/phyllo. Place on a cookie sheet and brush with melted butter.
This can be done ahead of time and kept in the refrigerator until
ready to bake.
Bake at 375 oven for 18-20 minutes until lightly browned. Let cool
about 10 minutes before eating (if you can wait that long). Makes
about 35 triangles.
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