Mint Caesar Salad

Ingredients:
2 Tablespoons olive oil
1 large clove garlic, peeled
2 tomatoes, peeled
2 heads romaine lettuce (or any mixed salad greens)
1/4 cup chopped green onion
1/2 cup grated Romano cheese
1/2 cup (or more) crisp, crumbled bacon
1/2 cup croutons

Dressing
3/4 cup olive oil
Juice of 2-1/2 lemons
1/2 teaspoon freshly ground pepper
1/4 teaspoon chopped fresh mint
1/4 teaspoon oregano
1 coddled egg

Procedure:
1. Put olive oil, lemon juice, pepper, mint and oregano into a small bowl.
2. Add coddled egg and whip vigorously. Set aside.
3. Pour olive oil into large wooden bowl, sprinkle with salt and rub with garlic.
4. Remove garlic and place tomatoes, cut into eighths, in bowl.
5. Add romaine which has been torn into pieces.
6. Add onions, cheese and bacon.
7. Pour Mint Dressing over salad.
8. Add croutons and toss.

Serves eight people.

French Onion Soup

Ingredients:
4 Tablespoons butter
2 Tablespoons olive oil
3 pounds yellow onions, thinly sliced
1 teaspoon salt
3 Tablespoons flour
8 cans chicken broth
1 cup water
2 beef bouillon cubes

Procedure:
1. Melt butter in oil in heavy 4 to 5-quart saucepan over moderate heat.
2. Add onions; sprinkle with salt. Mix well. Cook uncovered over low heat, stirring occasionally, until onions are golden brown (approximately 2 hours).
3. Sprinkle with flour; stir and cook another 2 to 3 minutes.
4. Add hot broth, water and bouillon cubes. Bring to a boil, reduce heat, simmer, partially covered, 30 to 40 minutes.
5. Skim off fat occasionally. Taste for seasoning.
6. Rub garlic on each side of bread, then brush with olive oil. Lightly toast bread.
7. Pour soup into individual crock pots. Float bread slices on top of soup, and cover with desired amount of cheese. Place in oven; bake 20 minutes until cheese is melted and soup bubbly.

Serves 12 people.

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Buffalo Chicken Wings

Ingredients:
5 pounds chicken wings
4 cups vegetable oil
1/2 stick margarine
5 Tablespoons Tabasco sauce
1 Tablespoon white wine vinegar
Salt and pepper to taste

Procedure:
1. Chop off the tip of each chicken wings, and discard it.
2. Chop the wing in half to make 2 pieces.
3. Grind on fresh black pepper and sprinkle with salt.
4. Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat fryer until it starts to pop and sizzle.
4. Add half the chicken wings and cook until they're golden and crisp, stirring or shaking occasionally.
5. When done, remove them to drain on paper towels and cook the remaining wings.
6. Melt the butter or margarine over medium heat in a heavy saucepan.
7. Add the hot sauce and the 1 tablespoon of wine vinegar.
8. Stir well and remove from the flame immediately.
9. Place the chicken on a warm serving platter, pour the sauce on top, and serve.

Serves ten people.

This post is sponsored by Super Bowl 2011 Online

Blue Cheese Dip

Ingredients:
1 cup buttermilk
1 cup sour cream or nonfat sour cream
3 cloves garlic
1/8 tsp sugar
1/4 teaspoon Hungarian sweet paprika
1 teaspoon salt
3 tablespoons blue cheese

Procedure:
1. In a food processor or heavy-duty blender, combine buttermilk, sour cream, garlic, sugar, paprika, and salt.
2. Blend until smooth.
3. Add blue cheese, and pulse quickly once or twice.
4. Do not blend. You want small chunks of blue cheese.
5. Refrigerate 4 hours or more before serving to let flavors blend.

Makes 1-1/3 cups

This post is sponsored by Super Bowl 2011 Online

Sweet Mustard Carrots

Ingredients:
1 pound baby carrots, peeled (fresh or frozen)
2 Tablespoons butter or margarine, melted
1/4 cup brown sugar
2 Tablespoons dry mustard
1/4 teaspoon salt

Procedure:
1. Steam carrots until crisp, yet tender, and place in a medium saucepan.
2. Combine the remaining ingredients in a small bowl and add to carrots.
3. Cook over medium heat for 5-7 minutes.
4. Serve warm.

Serves eight people.