• Beef Stroganoff 


• Smothered Chicken


• Chicken/Turkey Morsels Ragout with Wild Mushroom Risotto and Kalamata Olive tapenade


• Fettucini Alfredo 


• Vegetable Gratin 


• Chicken Caesar Salad fixings


• Fruit Salad


• Pasta Pesto Salad

I mentioned on the Shawnee Indians Class of '84 webboard about some of the cooking I was doing.

The Blue Cheese Potato Salad caught a number of people's attention, so I'm sharing it here as well.

I'm still working on the blue cheese potato salad.  I've included the Blue Brie Coleslaw that I get raves for and that I plan to use a bit of the dressing in the potato salad next time.    On Allrecipes some people recommended adding blue cheese dressing, but I refuse to use the stuff from the bottle.  Yea, I'm a food snob. :)

A recipe I highly recommend is Coleslaw Salad With Blue Brie Dressing

http://www.irishabroad.com/Culture/Kitchen/Recipe.asp?RcpID=74

Coleslaw Salad With Blue Brie Dressing - By Margaret Johnson
Ingredients:
Blue Brie Dressing:
• 4 ounces Abbey Blue Brie, or similar, cut into cubes
• 1 cup cream
• 1/2 teaspoon sugar
• 2 tablespoons cider vinegar
• Salt and pepper, to taste
• 2 tablespoons olive oil
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• 1 green apple, cored and peeled
• 1 tablespoon lemon juice
• 1 small head green cabbage, quartered and cored
• 1 small head red cabbage, quartered and cored
• 1 carrot
• 1 red pepper, seeded and diced
• 1 bunch thinly sliced spring onions
• 1 tablespoon caraway seeds
Serves 8
 
Directions:

Blue Brie Dressing:

In a food processor or blender, combine the cheese and cream and process until smooth. Add the wine vinegar, salt, and pepper and blend again for 30 seconds. Gradually add the oil and blend until the sauce thickens, about 15 seconds. Reserve.

With a hand held grater, shred the apple into a large bowl and toss with the lemon juice to prevent discoloring. Shred the green cabbage, red cabbage, and carrot into the bowl. Add the pepper, onions, salt, pepper, and caraway seeds and toss.

Pour dressing over the salad and toss until thoroughly coated.

Refrigerate for at least 1 hour before serving. Can be refrigerated for up to 12 hours. 

As for the Blue Cheese Potato Salad.  I started with their base recipe, but I've been tinkering with it. Someone mentioned using balsamic, but I did a mix of white and balsamic. I have 3 different balsamics that I use, and I chose poorly, I should have used the sweetest one. The first time I used cider so it had a nice bite.  Next time I'm going to try champagne vinegar. I double the blue cheese, as I'm a big blue cheese fan. Next time I'm going to use thd dressing from the coleslaw as it completely rocks and add some of it about an hour before serving. That way the potatos have time to absorb the vinegar.  I left out the bacon the first time I made it, but added it this time. If I do the bacon again, I think I'll cook about half of a sweet onion in the drippings, then drain the onions and add them.  The bacon gave bite but added no flavor, and I think a sweet onion with a bit of the bacon flavor would be nice.

http://salad.allrecipes.com/az/BlChsPttSld.asp

Blue Cheese Potato Salad
This is a delicious zesty potato salad. Prep Time: approx. 30 Minutes. Cook Time: approx. 15 Minutes. Ready in: approx. 45 Minutes. Makes 4 to 6 servings.  Printed from Allrecipes, Submitted by Anonymous
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4 slices bacon
2 pounds red new potatoes
1/2 cup olive oil
3 tablespoons white vinegar
 1 bunch green onions, chopped
1/2 teaspoon salt
1 teaspoon ground black pepper
1 1/2 ounces blue cheese, crumbled
 

Directions

1. Place bacon in a large, deep skillet. Cook over medium  high heat until evenly brown. Drain, crumble and set aside.
2. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. leaving skins on.
3. In a large bowl, whisk together the oil, vinegar, green onions, salt and pepper. Add the potatoes, bacon and cheese and toss to coat.

Another recipe I made recently was pears and red onions coated in honey and sautted until brown then mixed with spinach and blue cheese.  It was quite yummy and the warm onions and pears wilted the baby spinach quite nicely.