 Farmers Market Salad
Makes 4 Servings
2 tablespoons mustard
2 tablespoons wine vinegar
1 tablespoon lemon juice
10 tablespoons extra virgin olive oil
Salt and freshly ground pepper, to taste
1 ear of corn, blanched, cooled and kernels cut from cob
1/4 cup finely chopped red onion
Butter lettuce leaves
1 bunch asparagus tips, blanched and cooled
2 medium zucchini, thinly sliced on the diagonal
2 yellow squash, thinly sliced on the diagonal
4 small tomatoes, cut into wedges
1 medium orange bell pepper, cut into thin strips
3/4
pound cheese, sliced (use more if you
prefer)
To
make dressing, in a small bowl whisk together mustard, vinegar and juice. Slowly whisk in
oil until emulsified. Season with salt and pepper. In another bowl combine corn, onion and
parsley with 2 tablespoons of the dressing; set aside relish and remaining dressing. To
assemble salads, line 4 dinner plates or large platter with lettuce leaves. In bundles,
decoratively arrange vegetables on greens. Drizzle remaining dressing over the greens and
vegetables. Place cheese slices in center of plates. Sprinkle relish over cheese and
vegetables. Serve immediately.
 Cheeseburger
Makes 12 mini burgers
1/2 cup ketchup
1/4 cup unseasoned breadcrumbs
1-1/2 pounds lean ground beef
1 cup crushed potato chips
3/4-1 cup sweet pickle relish or
6 slices cheese, cut into quarters
12 mini Kaiser or dinner rolls
Preheat
grill. Mix together ketchup, unseasoned breadcrumbs and ground beef. Form into 12 mini
patties for mini cheeseburgers. Grill over medium heat, about 6 to 8 minutes, or until
desired doneness. While burgers are cooking, combine crushed potato chips and relish.
Top
each cooked burger with about two tablespoons of potato chip / relish mixture, and then
place 2 quarters of the sliced cheese on top.
Serve
on mini rolls with desired condiments.
 Jumbo
Rolls
Makes 12 large rolls
2
cups milk
2 tablespoons sugar
2 packages active dry yeast
7-1/4 to 8 cups all-purpose flour
2 cups (8 ounces) grated cheese
2 teaspoons salt
2 eggs
1 egg, beaten
Raspberry jam or butter, optional
Heat
milk and sugar to 110° F to 115° F, stirring to dissolve sugar. Stir in yeast; let stand
about 5 minutes or until foamy. Combine 7-1/4 cups flour, cheese, and salt in
electric mixer bowl. Add yeast mixture and 2 eggs; beat 1 to 2 minutes on low speed,
scraping side of bowl as necessary. Beat at medium-low speed 5 to 7 minutes or until dough
is smooth and elastic, adding remaining 3/4 cup flour if necessary (if kneading becomes
too difficult in the mixer, finish kneading by hand on lightly floured work surface).
Place dough in lightly greased bowl; cover with towel and let rise about 1 hour or until
double in size.
Punch
down dough. Divide dough into 12 portions; shape into balls (see **note below for other
options). Place on two parchment-lined or greased baking sheets; cover lightly with
plastic wrap and let rise 30 to 45 minutes or until almost double in size.
Preheat
oven to 375° F. Brush rolls with beaten egg. Bake 20 to 25 minutes. Cool on wire rack.
Serve with raspberry jam or butter, if desired.
**Note: Dough can be shaped into twists, rolls or any other
form desired; rolls ay be used as hamburger buns as well.
| For more Recipes |
 |
http://www.indiancommodity.com. |
