On 30 Aug 2005 at 23:07, Dona wrote:
> I am looking for the Out Back Restaurant's recipe for blue cheese
> chopped salad. It contains chopped carrots, cabbage, lettuce,
> crumbled bacon, crumbled blue cheese and what looked like boiled chow
> mien noodles. The dressing was a blue cheese vinaigrette. It's the
> most tasty salad I have had, period. Any help will be appreciated.
> I will eventually begin experimenting! Dona
This is apparently the actual Outback recipe. I do not see any bacon listed.
The noodles are fried angel hair pasta.
Blue Cheese Chopped Salad
- by Outback Steakhouse
Ingredients for four entrée-size portions
1 Head romaine lettuce
4 Heads iceberg lettuce
1 lb. Shredded carrot
1 lb. Shredded red cabbage
3 oz. Chopped chives
5 oz. Angel hair pasta (fried and broken)
5 oz. Blue cheese chopped in squares
5 oz. Balsamic vinegar
3 oz. Caramelized candied pecans
1. Chop lettuce in 1/2-inch squares.
2. Mix lettuce with the carrot, cabbage, pecans and vinegar.
3. Add the angel hair pasta, blue cheese and chives.
4. Serve in a chilled bowl.
Serving Suggestion: Top with sliced grilled chicken breast.
On 3 Sep 2005 at 10:20, Jean wrote:
> Have a hard one for you to find. My mother's favorite song in the
> 1920's was a song sung by Bing Crosby and all I can remember is "We'll
> be as close as pages in a book, my love and I" etc. Jean
The song is "Close As Pages in a Book". The lyrics are below. It's on a CD by
Barbara Cook which is for sale at Amazon. You can hear an excerpt of the song here:
However, Jean, your date of the 1920s does not jibe with the facts about this song.
The song was written in 1945 for a Broadway musical called "Up in Central Park" - Music
by Sigmund Romberg and lyrics by the great lyricist Dorothy Fields. So, it must have
been your mother's favorite song in the 1940s instead of the 1920s. Several bands
recorded it in the 1940s, including Benny Goodman. Bing Crosby's recording of
"Close as Pages in a Book" was done with the John Scott Trotter Orchestra in 1945.
Close as Pages in a Book
(Lyrics by Dorothy Fields)
We'll be close as pages in a book
My love and I
So close, we can share a single look
Share every sigh
So close that before I hear your laugh
My laugh breaks through
And when a tear starts to appear
My eyes grow misty too
Our dreams won't come tumbling to the ground
We'll hold them fast
Darling, as the strongest book is bound
We're bound to last
Your life is my life
And while life beats away in my heart
We'll be close as pages in a book
Never to part
Amish Sweet Dill Pickles
Fill jars with sliced pickles, adding 2 bunches dill and 3 or 4 garlic
cloves to each quart. Pour the following liquid over the pickles:
1 quart vinegar
1 pint water
1/2 cup salt
4 cups sugar
Bring to a boil (the above mixture) and pour over the jared cukes to
1/4 head space. Set jars in boiling water and bring to a boil, just
long enough to seal.
On 1 Sep 2005 at 10:48, Suzanne wrote:
> I am looking for a recipe of a "spanish cookie" My father was from
> madrid spain and he used to bake us these.
> he passed away before he could pass it down to us
> It was called a "montecow" I know it had almonds in it but that is
> all I can remember,
> it has been 36 yrs since his passing and his people have since passed
> thank you so much and thankyou for that pickled green tomato recipe
This is the only thing that I can find like that.
2 1/3 cups melted shortening
5 cups all-purpose flour
1/2 ounce anise extract
1 1/4 cups white sugar
1/4 teaspoon ground cinnamon
72 blanched almonds
1 Preheat the oven to 250 degrees F(120 degrees C).
2 Combine the flour, sugar and cinnamon together. Add the melted
shortening until all is mixed in well. Stir in the anise and
knead for 5 minutes. Roll into 1 inch balls and place on an
ungreased cookie sheet 2 inches apart. Place a blanched almond
on top of each cookie and push down slightly.
3 Bake at 250 degrees F (120 degrees C) for 30 minutes. You do
not want to brown the cookies. They should remain pale. Let
cookies cool on cookie sheet for 30 minutes.
On 31 Aug 2005 at 12:45, jim wrote:
> Love your site and have "borrowed" a number of recipes. I saw the
> request for the Salvation Army soup and in my own searches came across
> this sit you might find useful. I don't know if it's the same recipe
> but maybe it is. Jim
That's great! Thanks for sending the url:
Salvation Army Recipes