Cookin' Food

Stacey here… this Family Cook Book was originally collected and printed several years ago. I gave the collection as Christmas gifts. The ever increasing family and friends asking for copies, as well as, more and more new recipes being shared, has sent me fleeing to the web as a family resource. My family tree and all of our connecting branches, have a long love of food and recipes. If you have stumbled upon us by accident, you are welcome to use a recipe. Our recipes have been collected over many years from many different sources - I strive to give credit where credit is due.

Monday, December 10, 2012

Cobb Salad – Stacey’s Traditional & Pflueger’s Twist

Stacey’s Traditional
 
          ½ cup    Chicken or Turkey, diced

          ½ cup    Bacon, cooked and crumbled

          ½ cup    Blue Cheese, crumbled

               1-2    Harboiled Eggs, diced

          ½ cup    Tomato, diced

          ½ cup    Avocado, diced

          ½ cup    Scallions, diced

         1 head    Lettuce, shredded

          ½ cup    Vinaigrette Dressing

Toss all ingredients and serve.


 

Chef Jonathon Pflueger – Vertical Restaurant

           ½ cup    Blackened Rib-Eye, cooked medium-rare, cooled and diced

          ½ cup    Smoked Pancetta Bacon, cooked and crumbled

          ½ cup    Maytag Blue Cheese, crumbled

          ½ cup    Roasted Beets, diced

          ½ cup    Teardrop Tomatoes, halved

          ½ cup    Avocado, diced

          ½ cup    Radish, cut into matchsticks

         6 cups    Mixed Salad Greens

          ½ cup    Horseradish Vinaigrette

Toss all ingredients and serve.
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