Rudy's Cookbook


Belgian Endive with Polenta Cheese Stuffing
Caesar Salad
Lettuce with Mushrooms Salad
Lettuce with Peaches Salad
Sautéed Spinach

Belgian Endive with Polenta Cheese Stuffing

4 medium-large Belgian endives
3 1/2 cups of chicken broth
1/2 cup yellow cornmeal
1/2 small green pepper, chopped
1/2 small red bell pepper, chopped
1/2 cup yellow onion, chopped
2 tablespoons butter
1 tablespoon salad oil
2 large ripe fresh peeled and diced
1 1/2 cups grated mozzarella cheese
3 slices thick-sliced lean bacon, cooked crisp and diced

Slice a thin slice from the base of each endive. Rinse well. Cut each in half and remove core and a few inner leaves to make "boat" shapes. Place halves carefully in a large, flat, ovenproof casserole.
In a medium-size heavy saucepan, place 2 1/2-cups cool chicken broth. Whisk in cornmeal and continue whisking frequently for 10 to 15-minutes over medium-low heat until very thick and shiny but not set. Meanwhile, in a heavy skillet, combine butter and salad oil. Add onions and both kinds of peppers and sauté over low heat until vegetables soften and onion is golden.
When polenta is done, fold vegetables into it. Then with a large spoon, fill each endive boat with polenta mixture until endives are 3/4-full. Sprinkle each with diced fresh tomatoes, and then sprinkle each with cheese and bacon bits. Pour 1-cup more broth in around endives in casserole. Bake at 325° for 12 to 15-minutes, or until endives are done. Serve with a slotted spoon. (Makes 8 servings)

Caesar Salad

1 medium head romaine lettuce
1/2 cup * Toasted Croutons
1/4 cup Parmesan cheese
Fresh crushed black pepper
1 clove of chopped garlic
7 anchovies fillets
1/2 lemon (juice only)
1/8 teaspoon dry mustard
1 teaspoon wine vinegar
3 tablespoons olive oil
Dashes Worcestershire sauce
1 coddled egg
Ground pepper, to taste

Separate leaves, wash, and drain, pat dry with paper towel. Remove stems and break across the length into bite size pieces. Place in large bowl and add * Toasted Croutons, cheese and chill. Place 1-egg in cup. Add boiling water let stand.
Start the dressing by blending salt, fresh crushed pepper, garlic, and anchovies and lemon juice. Mash with wooden spoon so that the anchovies are unrecognizable. Add mustard, vinegar, lemon and Worcestershire.
Crack and add egg, blend. Add dressing to romaine and toss. Season with ground pepper Parmesan if desired.

Lettuce with Mushrooms Salad

3 heads varied lettuce
1 pound mushroom cleaned and finely sliced
2 large ribs celery, thinly sliced
2 tablespoons coarsely chopped parsley
2 ounces Parmesan cheese
Italiano Salad Dressing

Separate lettuce leaves, wash, and drain well, and pat dry with paper towels and tear into pieces. Add ingredients and Italiano Salad Dressing to coat.

Lettuce with Peaches Salad

7 ounces mixed greens, roughly chopped
1 cucumber, peeled, seeded and cut in 1/2-inch dice
2 Granny Smith apples, cored and cut in 1/2-inch dice
2 peaches, peeled, pitted and cut in 1/2-inch dice
1 large tomato, seeded and cut in 1/2-inch dice
1/2 medium red onion cut in 1/4-inch dice
3 ounces Gorgonzola cheese, crumbled
6 ounces *Balsamic Vinaigrette Dressing

In a large bowl, mix together the lettuce, vegetables, fruit and cheese. Add *Balsamic Vinaigrette dressing and mix in.

Sautéed Spinach

1/4 cup olive oil
1 tablespoon minced fresh garlic
1 pound fresh, cleaned spinach
Salt and pepper, to taste

Put olive oil in pan. Heat medium-hot, then add garlic to oil. Add spinach and cook spinach for 5-seconds, place in bowl cap with skillet. For a few seconds. Be careful not to over-cook spinach. Add salt and pepper and serve.


Badlands Slaw
Crunchy Bacon Coleslaw
Sweet & Sour Coleslaw

Badlands Slaw

1 large head cabbage
1/2 cup red onion rings
1 cup oil
1 cup vinegar
1 cup sugar

Chop cabbage and onion rings and mix. Mix remaining ingredients; pour over vegetables and mix dressing thoroughly. Chill.
Serve with slotted spoon or remove some of the liquid before serving. (Makes 15 to 20 servings)

Crunchy Bacon Coleslaw

3/4 cup Miracle Whip
1 tablespoon sugar
1 1/2 teaspoons cider vinegar
4 cups shredded green cabbage
1 cup shredded red cabbage
1/2 cup chopped peanuts
4 slices bacon, crisply cooked, crumbled

Mix salad dressing, sugar and vinegar in large bowl. Add remaining ingredients; mix lightly. Refrigerate.
Take a Shortcut: Prepare as directed, substituting 1 package 8-ounces coleslaw blend for shredded green and red cabbage. Substitute 1 can 3-ounces real bacon bits for bacon slices. (Makes 10 servings)

Sweet & Sour Coleslaw

1 1/2 pounds (about 1/2 medium head) red or green cabbage, finely shredded
1 large carrot peeled and grated
1/2 cup sugar
2 teaspoons kosher salt or 11/2 teaspoons table salt
1/4 teaspoon celery seeds
3 tablespoons vegetable oil
2 tablespoons rice wine vinegar
Ground black pepper

Toss cabbage and carrot with sugar, salt and celery seeds in colander set over glass or ceramic bowl. Let stand until cabbage wilts, at least 1-hour and up to 4-hours.
Pour accumulated liquid from bowl; rinse bowl and dry, Dump wilted vegetables into bowl. In small jar, shake oil and vinegar together; pour over vegetables and toss to coat. Season with pepper. Cover and refrigerate until ready to serve. (Makes 8 servings)


Black-eyed Pea Salad
Jell-O Salad
Taste of Life Salad

Black-eyed Pea Salad

1 1/2 cups cooked or canned black-eyed peas
3/4 cup chopped green bell pepper
1/2 cup chopped celery
1/2 cup chopped red onion
1/4 cup chopped onion
1/4 cup vegetable oil
1/4 cup sugar
2 tablespoons cider vine-gar
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon hot sauce

In a large bowl, combine the black-eyed peas, green pepper, celery and both onions.
In a small bowl, combine the oil, sugar, vinegar, garlic, salt, black pepper and hot sauce. Pour the dressing over the beans. Toss. Let stand overnight in the refrigerator for the flavors to meld. (Makes 4 servings)

Jell-O Salad

1 small package lemon Jell-O
1 8-ounce package cream cheese, softened
1/2 package miniature marshmallows
1 can boiling water
1 large can crushed pineapple with juice
1 cup diced celery
10 maraschino cherries cut in quarters
3/4 cup chopped nuts
Small carton Cool Whip

Blend Jell-O, cream cheese, miniature marshmallows and boiling water. Add pineapple with juice and celery and let jell. Add maraschino cherries and nuts, then blend in Cool Whip. (Makes10 to 12 servings)

Taste of Life Salad

5 cups torn romaine lettuce
4 cups torn spinach
1 can (15 oz.) red kidney beans, rinsed, drained
1 cup broccoli flowerets
1 cup sliced carrots
1 red or green pepper cut into thin strips
1 tomato cut into wedges
1/4 cup slivered red onion
3/4 cup KRAFT TASTE OF LIFE Tomato & Garlic Dressing

Toss vegetables and dressing in large bowl. (Makes 6 servings)


Balsamic Vinaigrette Dressing
Blue Cheese Dressing
Chutney Mayonnaise
Italian Dressing
Italiano Dressing
Jalapeno Honey Mustard Dressing
Lemon and Garlic Dressing
Mustard Vinaigrette Dressing
Spinach Dressingg

Balsamic Vinaigrette Dressing

1 ounce Dijon mustard
4 ounces olive oil
1 ounce balsamic vinegar
2 teaspoons water
Salt and pepper to taste

In a medium bowl, combine all ingredients and whisk together.

Blue Cheese Dressing

1/4 cup apple-cider vinegar
1 teaspoon Dijon-style mustard
1 teaspoon sugar
Salt and pepper to taste
1/4 cup Canola oil
4 ounces blue cheese, crumbled

Using a food processor, combine the vinegar, mustard, sugar and salt. With the machine running, slowly drizzle in the oil and continue to process until the mixture is slightly thickened. Add the blue cheese and process just to combine the cheese slightly. Some texture should remain. Transfer to a bowl, season, and cover and set aside.

Chutney Mayonnaise

1/2 cup Mango Chutney
1 cup Mayonnaise

Chop chutney into small pieces, add to mayonnaise. Mix well and store in refrigerator. (Makes 1-cup serving)

Italian Dressing

1 cup cold water
2 teaspoons cornstarch
1/3 cup red-wine vinegar
1 teaspoon tomato paste
1 large clove garlic, peeled and. forced through a press
1 tablespoon country-style Di-jon mustard
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried. Oregano, crushed
Pinch cayenne pepper
1/4 teaspoon salt
Freshly ground black pepper, to taste
1 tablespoon olive oil

Combine 1 tablespoon of the water with the cornstarch to dissolve. Combine the remaining water, cornstarch mixture, vinegar and tomato paste in a saucepan and bring to a boil. Continue boiling until slightly thickened. Remove from the heat and whisk in the garlic, mustard, basil, oregano, cayenne, salt, pepper and olive oil. Refrigerate at least 1-hour.

Italiano Dressing

3 tablespoons fresh lemon juice
1 clove garlic, finely chopped
1/3 cup olive oil
Salt and pepper to taste

Combine all ingredients, cover and refrigerate.

Jalapeno Honey Mustard Dressing

2 cups mayonnaise
1/2 cup honey
1/4 cup mustard (Creole-type or any good yellow mustard)
4 ounce can pickled jalapeno peppers, drained and chopped

Combine all ingredients, cover and refrigerate. Great on any green salad. Also good as a dipping sauce for vegetables or as a sandwich spread. (Makes 3 cups)

Lemon and Garlic Dressing

1/2 garlic clove, coarsely chopped
1 teaspoon sea salt
1 tablespoon fresh lemon juice
3 tablespoons fruity extra-virgin olive oil

Put garlic in the bottom of a clean, dry salad bowl with the salt. Using the back of the spoon, crush the salt and garlic together to make a smooth paste. Add the lemon juice; stir to dissolve the salt, then add the oil. Mix well in the bottom of the bowl. Pile on the salad, but don't mix it until you are ready to serve. (Makes 4 servings)


4 to 5 egg yolks
1 teaspoon salt
1 pinch cayenne pepper
2 teaspoons prepared mustard
1 1/2 pints of salad oil
1 tablespoon of wine or white vinegar or lemon juice

Ingredients should be kept at room temperature. In a stainless steel bowl, mix the egg yolks, salt and cayenne pepper with the mustard. Slowly add the salad oil, whipping fast to ensure a good emulsification. A blender works and so does a food processor. I prefer a bowl and whip for the small batch. It's a lot less to clean, too.
When this is thick like custard, alternate the salad oil with the wine, vinegar or lemon juice until all of it has been used. If this is too thick for your use, add a little warm water at a time to thin it out - just a few drops at a time.
A mayonnaise that breaks down can be restored by following this simple process: In a clean, stainless steel bowl add 1-tablespoon of cold water no matter what amount of mayonnaise is to be restored. Slowly whip in a small quantity of the mayonnaise into the cold water. The sauce will emulsify as it is whipped into the cold water. Once the emulsification begins, larger quantities of the broken mayonnaise can be added until the restoration is complete.

Mustard Vinaigrette Dressing

1 egg yoke
1 tablespoon Dijon-style mustard
3 tablespoons red wine vinegar
1 cup safflower oil
1/2 cup olive oil
Salt, pepper and sugar to taste

In blender, blend egg yolk, mustard and vinegar. Continue blending while adding remaining ingredients. Season to taste. Cover and chill. (Makes 2 cups)

Spinach Dressing

3 oz. olive oil
1 oz. balsamic vinegar
1 lemon (juice only)
1 tablespoon sugar
1 teaspoon cayenne red pepper
Salt to taste p>Mix all ingredients together and let stand in fridge for 3-hours. Let sit out before using on spinach. Shake before using.

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