Romaine Salad with Oranges and Pecans

A real favourite!

Romaine Salad with Oranges and Pecans
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Ingredients
  1. 2 heads Romaine lettuce (wash & tear
  2. into bite-sized pieces
  3. 1 cup pecan halves, toasted 250 mL
  4. 2 oranges, peeled & sliced
Dressing
  1. 1/4 cup vinegar 60 mL
  2. 1/2 cup vegetable oil 125 mL
  3. 1/4 cup sugar 60 mL
  4. 1 tsp. salt 5 mL
  5. 1/2 small red onion, chopped
  6. 1 tsp. dry mustard 5 mL
  7. 2 Tbsp. water 30 mL
Instructions
  1. Place lettuce, pecans and oranges in salad bowl. Combine dressing ingredients in blender. Blend until well mixed. Make ahead and refrigerate until ready to toss salad. Use extra dressing as a dip for fresh fruit! Serves 6-8.
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Super Salad

This salad is ideal for serving at buffets and barbecues

Super Salad
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Ingredients
  1. Super Salad
Ingredients
  1. 1 HEAD ROMAINE LETTUCE
  2. 1 HEAD BUTTER LETTUCE
  3. 1 HEAD ICEBERG LETTUCE
  4. 1/2 CUP GRATED PARMESAN CHEESE
  5. 2 OZ. BLUE CHEESE, CRUMBLED
  6. 3 AVOCADOS, PEELED & SLICED
  7. 1 LARGE CUCUMBER, PEELED & DICED
  8. 1 1/2 CUPS CHERRY TOMATOES, HALVED
  9. 6 SLICES OF BACON, COOKED CRISP & CRUMBLED
  10. 1 RED PEPPER, SLICED
  11. 1 GREEN PEPPER, SLICED
  12. 1/2 CUP SLICED RIPE OLIVES
  13. 8 OZ BOTTLE ITALIAN DRESSING
  14. FRESH PARSLEY, CHOPPED
Instructions
  1. WASH, DRY AND TEAR SALAD GREENS INTO A LARGE SALAD BOWL. SPRINKLE WITH CHEESE. ARRANGE REMAINING INGREDIENTS ON TOP, TOSS WITH DRESSING AND SPRINKLE WITH PARSLEY.
  2. SERVES 12-14
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THE BEST WAY TO FORGET ALL YOUR TROUBLES IS TO WEAR TIGHT SHOES

Parmesan Crisps

Delicious with soups or salads (or just nibbling a few at a time)

Parmesan Crisps
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Ingredients
  1. 3/4 Cup (175mL) coarsely shredded fresh parmesan cheese
  2. 1 Tsp. Flour
Instructions
  1. Preheat oven to 350 F. (180C). Line a cookie sheet with parchment paper or coat with vegetable oil. In a small bowl, stir cheese and flour together. Spoon 1 rounded teaspoon cheese mixture onto baking sheet. Gently spread mixture to form small circles about 2″ in diameter. Fill sheet with 4 or 5 circles, leaving at least 2″ between each one. Bake in center of oven until golden, about 5-7 minutes. Cool crisps completely on baking sheet before removing. Repeat until all cheese mixture is used. Crisps can made up to 1 day before serving. Store at room temperature in an airtight container. Makes 10-12 crisps.
nstructions
  1. Preheat oven to 350 F. (180C). Line a cookie sheet with parchment paper or coat with vegetable oil. In a small bowl, stir cheese and flour together. Spoon 1 rounded teaspoon cheese mixture onto baking sheet. Gently spread mixture to form small circles about 2″ in diameter. Fill sheet with 4 or 5 circles, leaving at least 2″ between each one. Bake in center of oven until golden, about 5-7 minutes. Cool crisps completely on baking sheet before removing. Repeat until all cheese mixture is used. Crisps can made up to 1 day before serving. Store at room temperature in an airtight container. Makes 10-12 crisps.
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Marital Status: Not Good Wife’s Name: Plaintiff

Wrapped Brie with Caramelized Onions and Pepper Jelly

 

Wrapped Brie with Caramelized Onions and Pepper Jelly
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Ingredients
  1. 1 Tbsp. butter
  2. 1/2 sweet onion, thinly sliced
  3. salt and pepper to taste
  4. 1/4 cup sherry
  5. 2 Tbsp. chopped pecans
  6. 2 sheets phyllo pastry
  7. 2 Tbsp. butter, melted
  8. 7 oz. round of Brie cheese
  9. 3 Tbsp. red or green pepper jelly
Instructions
  1. Preheat oven to 350 F. Melt butter in frying pan over medium heat. Add onions, salt and pepper; cook until onions are golden. Add sherry, bring to a boil, reduce heat and simmer until liquid is evaporated. Cool. Stir in pecans. Brush each phyllo sheet with melted butter, fold in half and place one on top of the other. Place on baking sheet, set Brie in center and top with pepper jelly. Gather phyllo up around sides of Brie to create a raised, ruffled edge. Spoon onions into middle, and brush sides of phyllo with remaining melted butter. Bake for 15 minutes. Serve warm with water biscuits. Serves 8.
Notes
  1. A nice box of chocolates provides your total daily intake of calories in one place. Isn’t that handy?
The Best of Bridge http://www.bestofbridge.com/
A nice box of chocolates provides your total daily intake of calories in one place. Isn’t that handy?

Disappears immediately!

Stilton Pate

Here’s one of our faces and we love serving it with crusty bread or crackerscrackers

Stilton Pate
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Ingredients
  1. Stilton Pate
  2. A fave!! Serve with crusty bread or crackers
Ingredients
  1. 8 oz. (250 g) Stilton cheese
  2. 1/4 cup butter
  3. 4 oz. 9125 g) cream cheese
  4. 2 Tbsp. brandy
  5. freshly ground pepper to taste
Instructions
  1. Bring Stilton, butter and cream cheese to room temperature. Add all ingredients to food processor and mix. Place in small bowl and refrigerate until serving time.
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Debate: What’s in de mousetrap
 

Cajun Bread Pudding

Enjoy this luscious Louisiana inspired dessert

 

Cajun Bread Pudding
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Ingredients
  1. Pudding
  2. 1/3 cup butter, melted
  3. 16 cups french bread cubes, day old, lightly packed
  4. 3 eggs
  5. 1 1/2 cups sugar
  6. 2 Tbsp. vanilla
  7. 1 tsp. nutmeg
  8. 1 1/2 tsp. cinnamon
  9. 3 cups milk
  10. 3/4 cup golden raisins
  11. 1 cup chopped toasted pecans
Rum Sauce
  1. 1 cup butter
  2. 1 1/2 cups sugar
  3. 2 eggs, beaten until frothy
  4. 1/4 – 1/2 cup dark rum
Soft Cream
  1. 2 cups whipping cream
  2. 1/3 cup icing sugar
  3. 1 Tbsp. vanilla
  4. 2 Tbsp. brandy
  5. 2 Tbsp. Frangelico liqueur
  6. 1/4 cup sour cream
Instructions
  1. To Make Pudding: Pour a small amount of melted butter in a 9″ x 13″ pan; swirl to cover bottom and sides. Place bread cubes in pan. In a large bowl, beat eggs and sugar until thickened, 3-4 minutes. Add vanilla, nutmeg, cinnamon, milk and remaining butter. Beat on low to combine. Stir in raisins and pecans; pour over bread. Allow bread to absorb liquid, 30-45 minutes. Press bread down often to cover all cubes. Preheat oven to 350 F.. Bake until crusty and golden brown, 45-60 minutes. Cool and slice into squares.
  2. To make sauce: Cream butter and sugar until light and fluffy. Cook in double boiler for 20 minutes, whisking often. In a bowl, whisk 2 Tbsp. butter-sugar mixture into beaten eggs, then whisk in 2 Tbsp. more. Whisk egg mixture into butter mixture. Cook and whisk over simmering water for 4-5 minutes. Cool slightly. Whisk in rum. (By now, you’re probably all whisked out – taste the sauce – you’ll know it was worth it!)
  3. To make soft cream: Beat ingredients until soft peaks form, 3-4 minutes. Do not overbeat. Cover and refrigerate until served.
  4. To serve: On individual plates, drizzle a spoonful of warm rum sauce, top with a square of pudding and then add a large dollop of soft cream. Serves 12-14
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