SPINACH SALAD WITH SHALLOTS
AND CRUMBLED CHEESE
Makes 8 servings
1/8 cup finely slivered shallots or red onion
½ Tablespoon
¼ cup white wine vinegar
½ cup salad oil
12 cups small spinach leaves, rinsed, dried, and chilled
½ cup (4 ounces) crumbled goat cheese or blue cheese
To make the shallot dressings… combine
shallots, mustard, vinegar, and oil. Cover and keep
as long as 2 days.
Just before serving, mix spinach with shallot
dressing and sprinkle with crumbled cheese.
JUDY’S CLOVERLEAF ROLLS
Prep Time: 10 minutes, plus 2 to 3 hours
thawing and rising time for dough
Bake Time: About 15 minutes
Note: If you’re in a hurry, purchase fresh rolls
from your supermarket.
Or have
Makes: About 12 rolls
1 package frozen white dinner roll dough
1 large egg yolk beaten with 1 tablespoon water
Thaw dough according to package directions.
Lightly grease or coat a muffin pan with
nonstick cooking spray.
Tear each dinner roll segment into three
equal pieces; roll each piece into a little ball.
Fill each muffin cup with 3 balls, arranging in
a cloverleaf shape.
Set aside in a warm placer to rise for 2 hours, or
until doubled in size. Preheat oven to 350°.
Brush tops of rolls with beaten egg mixture
No comments:
Post a Comment