This is Shirley’s EXACT recipe. She made this for us once and it’s a salad I crave at the most unusual moments. THE MOST IMPORTANT INGREDIENTS: Lettuce- dark, crispy (preferably romaine) combined with spinach or another lettuce for texture (I never buy iceberg) Fresh lime- lemon doesn’t work as well as a substitute Dried Spearmint-…
Barbara Mooers
CREAM OF BRIE SOUP
Doug was watching T.V. one exciting Saturday morning here in Milwaukee when all of a sudden, he frantically sprung to his feet in search of pencil and paper. Lo and behold, the Frugal Gourmet was telling the world how to make Brie soup. We got the recipe written down, it is outstanding but, by no…
CREAM OF CHICKEN AND MUSHROOM SOUP
Doug brought this recipe into the marriage. Us “Wisconsinites” eat a lot of soup to keep our tummies warm and round on the 80 below zero winter nights we are so privileged to experience here. 3 TBS. butter 1/4 cup chopped onion 1 lb. sliced mushrooms 1/3 cup flour 4 cups chicken broth 1 1/2…
FRENCH ONION SOUP GRATINEE
This soup should be made at least one day ahead and reheated to bring out its best flavor. It will freeze perfectly. Top with the cheese and slide it under the broiler just before serving. FOR SOUP: 1 stick butter 4 large Spanish onions (the yellow ones), sliced and then quartered 4 cans beef broth…
DOUG’S BACHELOR PARTY GUMBO
Doug loves making soup and cooking. Unfortunately, it’s the “cleaning-up” that he’s not particularly fond of. He made a batch of this gumbo for Lew’s bachelor party. Everyone except the one guy with a stomach ulcer really enjoyed it. This is better than any of the gumbo we had down in “New Aw’lins.” However, when…
MINESTRONE DI ROMAGNA
A vegetable soup will tell you where you are in Italy almost as precisely as a map. There are the soups of the south, leaning heavily on tomato, garlic, and oil, sometimes containing pasta; there are those of the center, heavily fortified with beans; the soups of the north, with rice; those of the Riviera, …
SHERRIED WILD RICE SOUP
I love this rice soup mainly because it’s rich and FATTENING! We have to keep a few extra pounds on ourselves here so that we don’t freeze our little ”tu-tus” off in the winter. This recipe helps us accomplish just that. Plus, the Sherry gives you a little glow if you have a little sip…
AUSTRALIAN DINKUM CHILI
Chili madness has affected another country with a cowboy culture…our friends “down under” have the same passion for chili as we Yanks. Why, they even have a National Chili Archives in Tibooburra, New South Wales and an entire cult of chili eaters on the auto-racing circuit. This recipe for Dinkum Chili (“dinkum” is the Australian…
CAROLE’S CRAB DIP
As you can easily see, this one is very difficult to make. Be sure to allow plenty of time so that you don’t have to rush around at the last minute! When Carole makes anything you can count on it involving three tons of butter. This dip is sooooo yummie. The next time I make…
CRAB REMOULADE WITH AVOCADO
I made this little jewel up. I like to make the remoulade and then put a dab on pieces of avocado with a cocktail pick in each. This also can be great for lunch. Take one half of an avocado and fill the center with the remoulade. Line a small plate with some lettuce leaves,…