Beat eggs in top of double boiler until light; stir in all of the other ingredients. Cook over hot water, stirring frequently, until it thickens enough to coat a silver spoon (about 10 minutes). Chill for 30 minutes or more; pour into tart shells and chill.
The classic Caesar salad as we know it: romaine lettuce tossed with oil, eggs, Parmesan cheese, garlic, and other seasonings. Anchovies are optional.
Crush garlic and oil together. Add anchovies and capers and mash together well. Add egg yolks, then Worcestershire, lemon, Tabasco, vinegar. Mix well and allow to stand for 5 minutes. Toss with lettuce. Top with croutons and Parmesan. Serves 2
The Caesar Salad is said to have been created by Caesar Cardini (or his staff) in his Tijuana restaurant in 1924.
According to Rosa Cardini, the original Caesar salad […] did not contain pieces of anchovy; the slight anchovy flavor comes from the Worcestershire sauce. Cardini was opposed to using anchovies in his salad
Wikipedia contributors. “Caesar salad.” Wikipedia, The Free Encyclopedia. Wikipedia, The Free Encyclopedia, 15 Apr. 2016. Web. 15 Apr. 2016.
This veal casserole is versatile. I’ve used regular tough beef instead of veal, oil or margarine instead of butter, red wine instead of white, canned tomatoes instead of fresh, and it always comes out delicious.
Ingredients for Veal Casserole
Preparation:
Brown meat in butter and oil. Remove and place in casserole dish. In fat, saute onion and garlic. Stir in flour till smooth and add chicken stock, 1/4 cup wine, tomatoes, lemon juice, salt and pepper. Pour over veal.
Cover and place in 350ºF oven for 1-1/2 hours, adding balance of wine as necessary. Saute mushrooms quickly in butter and spread over meat. Return to oven for 30-45 minutes.
Cut any hard white cheese, or Gouda, Gruyere, or cheddar, into cubes. Roll cubes in flour. Fry cheese cubes in very hot oil or butter. Serve with a squeeze of lemon on top, and with bread.
Variation: Fried eggs and cheese
Dip 1 thick slice of cheese in flour. Fry in hot butter or oil. When it begins to bubble, break 1 egg over it and continue to cook until white is set. Season with salt and pepper.
Crunchy, chunky, savory Greek salad with olives, basil, and oregano can be eaten as a side dish or a meal in itself. Greek salad always reminds me of Anna.
Toss vegetables together. Mix oil, lemon juice, garlic, herbs and seasonings. Shake. Pour over vegetables and chill. Toss with feta cheese and olives and serve.
Easy: Just omit the feta cheese or substitute cubes or crumbles of well-drained tofu that’s been marinated in a mixture of oil, vinegar or lemon juice, nutritional yeast, garlic, oregano, and other herbs to your taste.
Mmm…elted cheese flavored with olive oil, oregano, garlic, and lemon juice for a special treat. Its popularity has been propagated by Anna.
In a heavy pot, melt cheese with a couple of tablespoons of olive oil, crushed garlic, and oregano. When smooth, remove from heat and add lemon juice to taste. Serve on fresh bread.
In double boiler, mix cornstarch, flour, salt and sugar. Add boiling water. Cook and stir over direct heat until mixture boils. Set over hot water, cover, and cook 20 minutes. Add butter, lemon rind, lemon juice, and yolks. Cook and stir until thick. Cool.
Prepare merengue with egg whites beaten stiff with 8 T sugar, vanilla, and salt. Add 2 T of merengue to filling and fill pie shell. Spoon rest of merengue on top of pie.
Bake at 425 F about 5 minutes or until brown.
