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BLUE CHEESE PEAR SALAD

CHEESE SOUFFLÉ

Salad Romaine Pears Blue Cheese (crumbled) 1 Avocado Thinly sliced sweet onion (or green onion) Candied Pecans (1/4 sugar & 1/2 cup pecans, 1/4 t. cayenne)

1/4 cup butter 1/4 cup AP flour 1 1/4 cups milk (whole milk) 1/4 t. cayenne

Dressing

1/3 cup olive oil 3 T. Red Wine Vinegar 1 T. white sugar 1 t. prepared mustard 1 clove garlic, grated 1/2 t. salt (pepper to taste) Prepare candied pecans. Place pecans and 1/4 cup sugar and 1/4 t. cayenne in skillet and slowly roast, stirring Heartland regularly. Once sugar liquifies, toss well and turn off. LIVING Allow to cool. February March 2018

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To make dressing, combine all ingredients. Assemble salad. Apply dressing right before serving.

1/4 t. salt 2 cups shredded sharp cheese 6 large eggs (separated) 1/4 t. cream of tartar

Preheat oven 375. Butter one large soufflé dish or six small ramekins.

Cheese sauce:

In pan, melt butter; add flour. Combine until smooth and bubbly. Whisk in milk and seasonings. Continue stirring until sauce thickens. Remove from heat. Add cheese, stir until melted. Add egg yolks and stir until well blended. Set aside. In mixer, beat egg whites with cream of tartar until stiff. Starting with a third of the sauce, fold into egg whites gently. Repeating procedure until all sauce has been incorporated into whites. Soufflé makes stunning presentation when “crown” rises above top of dish. Fill dish 3/4 full. Bake 25 to 30 minutes for large dish. (Shorter baking time, 15-20 minutes for small dishes) Serve immediately!

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Heartland LIVING Feb-Mar 2018 Issue  

Heartland Living is published bimonthly by Heartland Publications & Marketing. Serving the Heartland of Florida - Sebring, FL - we highlight...

Heartland LIVING Feb-Mar 2018 Issue  

Heartland Living is published bimonthly by Heartland Publications & Marketing. Serving the Heartland of Florida - Sebring, FL - we highlight...