Gardens of California ® LLC
Bridget Guzzi, Owner
John Wayne: Cheese Casserole
2 cans (4 oz) green chiles drained, 1 lb. of both montery jack and cheddar coarsely grated cheese, 4 gg whites, 4 egg yolks, 2/3 cup evaporated milk, tbsp. flour, 1/2 tsp. salt, 1/8 tsp. pepper and 2 medium sliced tomatoes.
325 oven / preheat. Remove seeds from chiles and dice. Combine cheese and chiles and turn into well buttered 2 quart casserole. Beat egg whites stiff in separate bowl. Combine egg yolks, milk, flour, salt, pepper and mix well. Blend in egg whites to this mixture. Pour over casserole and ooze throughout the cheese. Bake 30 minutes, remove, arrange tomatoes on sides of dish, and cook another 30 minutes. Garnish with green chiles if desired. Serves 8
CALIFORNIA Salad Bowl with Sausalito French Dressing
1 medium avocado, 4 cups bite size pieces of romaine, 2 cups bite size pieces boston lettuce, 2 cups watercress sprigs (stems removed), 2 cups bite size pieces of chicory, 1 stalk Belgian endive sliced crosswise, 1/2 cup sliced green onions, 1 medium red pepper cut in rings, 1 can 3 7/8 pitted ripe olives drained, 1 can 2 oz. anchovy fillets drained and 1 cup Sausalito french dressing.
Store salad in fridge, just before serving, peel avocado, halve, pit and slice lengthwise .. mix and toss with ...
Sausalito French Dressing
1 1/2 cups olive oil, 1/2 cup red wine vinegar, 1 tbsp. salt, 1/8 tsp. pepper, 1/4 tsp. paprika, 3 tbsps. sugar, 3 tbsps. catsup, 1 tsp. chili sauce, 1 tsp. lemon juice, 1/2 tsp. prepared horseradish, 1/2 tsp. prepared mustard, dash tabasco. 2 1/3 cups. Store in refrigerator and shake well before mixing into salad.
Recipie collection: McCall's great American recipe card collection. 1973