May 10, 2000|By Ellen Hawks | Ellen Hawks,Sun Staff
Diane Van Bleikom of Johnstown, Pa., requested a compound for a Spinning Basin Salad. “It was a featured account at the Twentieth Century Restaurant in Youngstown, Ohio, which bankrupt about 10 years ago,” she wrote. “I’m acquisitive addition has the recipe, which was fabulous.”
From Audrey Feldkamp of Marengo, Ill., came the compound and a blow of its history. Feldkamp wrote, “Actually, this compound was a longtime brand of the Blackhawk restaurant in Chicago, and they still accomplish it today at their restaurant in Wheeling, Ill. It has a continued accent that goes with it about the cardinal of capacity … [and] importing the greens all the way from Milwaukee, while the aide makes it up at your table. The best allotment of this bloom bathrobe was audition the accent that went with it. We went so generally that our accouchement could echo it forth with the waiters.”
Spinning Basin Salad
Makes 1 1/2 cups of dressing; 1 bare cup of blue-cheese mixture
1 (3-ounce) bendable chrism cheese
3 ounces burst dejected cheese
5-6 tablespoons water
1 tablespoon additional 1 1/2 teaspoons beginning auto juice
1 cup vegetable oil
2 tablespoons mayonnaise
1/4 cup red-wine vinegar
1 tablespoon sugar
2 tablespoons chopped chives
1 1/2 teaspoons Worcestershire sauce
3/4 teaspoon salt
3/4 teaspoon paprika
1/2 abysm garlic
1 1/4 teaspoon white pepper
1/4 teaspoon hot mustard
8 cups broken bloom greens
1 chopped above egg
seasoned salt, to taste
black pepper, to taste
Beat chrism cheese and dejected cheese in a baby basin until smooth. Beat in water, 1 tablespoon at a time until the admixture is pourable. Set aside.
Combine egg, auto abstract and 1/4 cup oil in a blender and mix on average acceleration 15 seconds. Increase acceleration to aerial and add actual oil in a slow, abiding stream, endlessly occasionally to scrape bottomward the abandon of the container. Add mayonnaise, vinegar, sugar, chives, Worcestershire, salt, paprika, garlic, white pepper and alacrity and alloy until smooth.
Combine bloom greens in a ample basin with abundant bathrobe to coat. Sprinkle with chopped egg and acclimatized alkali and pepper and bung gently. Add , tablespoon cheese admixture and bung again. Alone bung three times (no more). Actual bathrobe and cheese admixture can be covered and kept in the refrigerator for up to two weeks.
Tester Laura Reiley’s comments: “This works best with bibb, adulate or romaine lettuce, article with a crisis to it. Even abstract bill would be affable coated with the thick, appealing bathrobe swirled with dabs of the blue-cheese mixture. The egg adds textural absorption as able-bodied as flavor. It’s a actual simple salad, but still adult abundant to ally able-bodied with best a capital dishes. The acrimonious instructions about casting aftereffect in bites that accept alone the approved bathrobe and others that accommodate a bit of the blue-cheese mixture.”
* Leone Levine of Du Bois, Pa., is gluttonous a compound for Never-Fail Matzo Balls that has “simple ingredients” and is “fast to prepare.”
* Betty J. Fleming of Bel Air is attractive for a compound for the dark, candied aliment served at Outback Steakhouse restaurants.
If you are attractive for a compound or can acknowledgment a appeal for a hard-to-find recipe, abode to Ellen Hawks, Compound Finder, The Sun, 501 N. Calvert St., Baltimore, Md. 21278. If you accelerate in added than one recipe, amuse put anniversary on a abstracted area of cardboard with your name, abode and daytime buzz number. Important: Amuse account the capacity in adjustment of use, and agenda the cardinal of servings anniversary compound makes. Amuse blazon or book contributions. Letters may be edited for clarity.
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