John Davidson's Endive Salad California-Style
6 stalks Belgian endive
1 small jar hearts of palm (in brine or pickled in oil and vinegar), drained
1/4 pound large fresh mushrooms
6 tablespoons olive oil
2-3 tablespoons wine vinegar (or fresh lemon juice)
Pinch of dry mustard
Salt and freshly ground pepper to taste
2 tablespoons minced fresh parsley
Clean endive by washing well in cold salted water, then in clean cold water. Shake well, dry thoroughly on paper towels. Discard outer leaves. Cut stalks in half lengthwise and separate the leaves. Place in salad bowl.
Cut hearts of palm in inch-long pieces into salad bowl. Wash, dry mushrooms, remove caps; cut caps thickly into salad bowl.
Combine olive oil, vinegar (or lemon juice), mustard, salt and pepper to taste in bowl; mix well. Pour over contents in salad bowl, toss lightly. Garnish with minced parsley. Serves 6-8.
Thoughts: For a livelier touch, squeeze a few drops lemon juice over salad just before serving.
John Davidson's Ground Beef Casserole with Pasta and Marinara Sauce
3 pounds lean ground chuck
1 tablespoon butter
1 medium-sized yellow onion, peeled and finely chopped
1 large green pepper, chopped
3 large stalks cleaned celery, finely chopped
4 ounces fresh mushrooms, sliced
About 2 teaspoons salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon garlic powder
Scant teaspoon curry powder
1 1/2 cups canned marinara (or spaghetti) sauce
1 pound can basil-flavored Italian-style plum tomatoes
2 1/2 cups cooked elbow macaroni
Put ground beef in large stock pot (or Dutch oven) with butter. Add onion, green pepper, celery, mushrooms, salt and pepper. Cook over low heat stirring with wooden spoon until meat browns and vegetables are transparent. The mixture should have a loose consistency.
Add garlic powder, curry powder, marinara sauce, and tomatoes, Cook over low heat uncovered about 10 minutes, stirring often to prevent sticking. Add cooked macaroni, heat thoroughly (about 5 minutes). Serve with tossed green salad and garlic bread. Serves 8-10.
Thoughts: For convenience, the casserole may be frozen but add a little more marinara sauce. To serve, thaw completely, place in greased ovenproof casserole, heat in moderate (350 degree) oven about 30 minutes.