Marilyns Special Salad Recipes

SOMETHING SPECIAL SALAD

Steps:

• In a jar with a tight-fitting lid, combine the oil, lemon juice, garlic, salt and pepper. shake well. In a large bowl, combine the romaine, tomatoes and cheeses. Drizzle with dressing and toss to coat. Sprinkle with the croutons, almonds and bacon.

MARILYN'S SPECIAL SALAD

Steps:

• Whisk together the lemon juice, garlic and salt and pepper.
• In a large bowl, combine the Romaine, bacon, tomatoes, Swiss cheese, Parmesan cheese, almonds and croutons. Add enough dressing to coat; toss and serve.

MARILYN'S CHEESY CLAM CHOWDER

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp. Remove bacon, drain on paper towels, and crumble. Reserve. Drain clams, reserve juice.
• Cook and stir carrot, celery, and onion in bacon fat until onion is transparent.
• Stir in flour, cornstarch, potatoes, salt, and pepper. Cook and stir until mixture is bubbly. Add reserved clam liquor to clam juice to measure 3 1/2 cups; stir juice and milk into the vegetable mixture. Heat just to boiling, and reduce heat to simmer. Cook, stirring occasionally, until mixture thickens.
• Add clams, potatoes, and cheese; stir until cheese is melted. Sprinkle with reserved bacon, and garnish with chopped parsley.

MARILYN'S SPECIAL GREEN BEANS

Steps:

• Combine 1st 4 ingredients in a medium mixing bowl.
• Add drained green beans and mix well.
• Add crumbled bacon, mix.
• Pour into a 2 quart casserole.
• Bake in a 350 degrees oven for about 30 minutes, until heated thru, or microwave about 10 minutes until hot.

MARILYN'S FRESH BROCCOLI SALAD

Steps:

• Combine all ingredients in a large bowl toss to mix well. Cover and chill for at least 2 hours. Diabetic Exchanges: One serving (prepared with low-fat salad dressing) equals 2 vegetable, 1/2 fat also, 66 calories, 182 mg sodium, 3 mg cholesterol, 9 gm carbohydrate, 5 gm protein, 2 gm fat.© Copyright Reiman Publications, 1993-1997

MARILYN'S GREEN BEANS ITALIANO

Steps:

• Place the green beans in a saucepan with a lid and pour enough water over the beans to cover; bring to a boil. Reduce the heat to low and cover; simmer until the beans are tender but still crisp, about 10 minutes. Drain. Spread the beans onto paper towels to dry.
• Melt the butter in a large skillet over medium-low heat; stir the bread crumbs and Parmesan cheese into the melted butter. Reduce heat to low; add the beans and cook and stir until the beans are heated through and the crumbs are beginning to brown, about 3 minutes. Season with salt and pepper. Sprinkle the parsley over the mixture to serve.

CANLIS SPECIAL SALAD

Steps:

• Into a large wooden bowl, pour 2 Tbsp oil.
• Sprinkle with salt and rub firmly with garlic.
• Remove garlic.
• In the bottom of the bowl, place tomatoes.
• Add romaine lettuce.
• Add onion, cheese, and bacon.
• Into a separate bowl, pour 3 oz oil, lemon juice, pepper, mint, and oregano.
• Add the coddled egg. (Be sure to not add the shells!).
• Whip vigorously.
• When ready to serve, pour dressing over salad.
• Add croutons and toss.

SOUTHERN-STYLE EGG SALAD

Steps:

• Cover eggs with water in a saucepan, bring to a low boil, let boil slowly for 5 minutes. Remove from heat and let stand, covered, for 5 minutes.
• Transfer eggs to ice water to chill for 5 minutes; peel. Grate eggs into a medium mixing bowl and add mayonnaise, relish, mustard, sugar, lemon juice, salt, pepper, and hot sauce. Mix well.
• Chill in the refrigerator for at least 30 minutes.

MARILYN'S CHEESY CLAM CHOWDER

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp. Remove bacon, drain on paper towels, and crumble. Reserve. Drain clams, reserve juice.
• Cook and stir carrot, celery, and onion in bacon fat until onion is transparent.
• Stir in flour, cornstarch, potatoes, salt, and pepper. Cook and stir until mixture is bubbly. Add reserved clam liquor to clam juice to measure 3 1/2 cups; stir juice and milk into the vegetable mixture. Heat just to boiling, and reduce heat to simmer. Cook, stirring occasionally, until mixture thickens.
• Add clams, potatoes, and cheese; stir until cheese is melted. Sprinkle with reserved bacon, and garnish with chopped parsley.

MARILYN'S MANICOTTI

Steps:

• For sauce:
• Chop tomatoes in processor. Heat oil in heavy medium saucepan over medium heat. Add garlic and cook until soft (do not brown), about 1 1/2 minutes. Stir in tomato paste, then tomatoes, basil and salt. Simmer until sauce thickens, stirring occasionally, about 30 minutes. Set aside.
• For filling:
• Beat ricotta in medium bowl until smooth and creamy. Mix in 1 cup Romano cheese, eggs, prosciutto and minced fresh parsley.
• For Crepes:
• Mix eggs and water in blender. Add flour and blend batter until smooth. Let stand 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
• Heat crepe pan or heavy small skillet over medium-high heat. Brush pan lightly with olive oil. Remove pan from heat. Stir batter and ladle 2 tablespoons into corner of pan, tilting so batter just coats bottom. Return excess batter to bowl. Cook crepe until bottom is set (do not brown), about 5 seconds. Loosen edges with knife. Turn crepe and cook until second side is set (do not brown), about 5 seconds. Repeat with remaining batter, stirring occasionally. (Can be prepared ahead. Layer crepes between sheets of waxed paper and cool completely. Wrap tightly and refrigerate 3 days or freeze 1 month. Bring to room temperature before using.)
• For Assembly:
• Preheat oven to 350°F. Spoon 2 1/2 tablespoons filling down center of crepe. Place 1 mozzarella strip atop filling. Fold both sides of crepe over filling. Arrange seam side down in large baking dish. Repeat with remaining filling and crepes. (Can be prepared ahead. Cover crepes and sauce separately and refrigerate 1 day or freeze up to 2 weeks. Bring crepes to room temperature before baking. Rewarm sauce over low heat, stirring occasionally.)
• Stir whole basil leaves into sauce. Pour sauce over crepes. Sprinkle lightly with additional Romano cheese. Cover tightly with foil. Bake until heated through, about 35 minutes.