Frugal Gourmets My Special Salad Recipes

FRUGAL GOURMET'S - MY SPECIAL SALAD

Steps:

• Toss the baby corn with the artichoke hearts and cut asparagus. Add salt and pepper and the fennel dressing. Serve over the greens.

FRUGAL GOURMET'S BLEU CHEESE AND ANCHOVY DRESSING

Steps:

• Place the fennel dressing in a food blender. Add the achovies, lemon juice, eggs and bleu cheese. Blend for just a moment, and pour over your salad. Add salt and pepper. Add croutons, and serve.

CHICKEN MULLIGATAWNY SOUP FROM "THE FRUGAL GOURMET"

Steps:

• In a 4-quart pot, simmer the chicken, covered, in 4 cups of water until tender, about 30 minutes.
• Remove, cool, debone, and chop the meat and skin coarsely.
• Save the stock in the pot.
• Set the meat aside.
• Heat a large frying pan and add the ghee, garlic, onion, celery, and carrot.
• Saute just until the onion is tender.
• Add this to the pot of reserved stock.
• Add 4 more cups of water to the pot along with all remaining ingredients except the garnishes and chicken.
• Cover and simmer for 30 minutes.
• Add the deboned chicken.
• Simmer for 5 minutes.
• Garnish with the fresh coriander and black pepper.
• I like lots of black pepper in this dish!

FRUGAL GOURMET'S BASIC FENNEL DRESSING

Steps:

• Blend the oils and the vinegars. Add a little sugar, mustard, and fennel. Add some lemon juice, parsley, salt, and pepper.