Cooking With Bobbie Gilde

Hot Onion Souffle
(appetizers & beverages)

12 to 16 ounces frozen chopped onions (3 to 4 cups)
24 ounces cream cheese, softened
2 cups grated Parmesan cheese
½ cup mayonnaise

Thaw onions. Roll them in paper towels, squeezing to remove excess moisture.
Preheat the oven to 425 degrees.
Stir together onions, cream cheese, Parmesan cheese and mayonnaise until well combined.
Transfer to a shallow 2-quart souffle/baking dish. Bake about 15 minutes or until golden brown.
Serve with corn chips or assorted crackers.

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Caldo de Albondigas (Mexican Meatball and Vegetable Soup)
(soups & salads)

2 tablespoons olive oil
1 large onion, chopped
1 large garlic clove, minced
1 large tomato, diced
1 small can tomato sauce
3 quarts of chicken stock or beef stock OR water OR a mixture of both (you can use half stock half water as the meatballs will create their own stock)
2 cups cubed peeled potato
2 cups cubed peeled zucchini
1 cups carrots, sliced
1 pound ground beef
1 handful raw white rice
½ cup of chopped fresh cilantro or mint leaves
1 teaspoon dried oregano
1½ teaspoon salt
¼ teaspoon black pepper
1 raw egg
Dried oregano, crumbled
Salt and pepper
½ cup chopped fresh cilantro

Heat oil in heavy large pan or Dutch oven over medium heat. Add onion and minced garlic and sauté until tender, about 5 minutes. Add tomato. Set aside ½ of this mixture. To the remaining, add tomato sauce and broth mixture. Bring to boil and simmer. Add potato, zucchini and carrots.
To prepare meatballs: Mix rice into meat. Add cilantro or mint leaves, oregano, salt and pepper. Add reserved onion mixture. Add raw egg. Form beef into 1-inch meatballs.
Return soup to gentle simmer. Add meatballs to soup, one at a time. Cover and let simmer for ½ hour. Check meatballs for doneness. Add a few pinches of oregano and sprinkle with salt and pepper to taste. Garnish soup with chopped fresh cilantro leaves.

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Chinese Chicken Salad
(soups & salads)

Salad:
2 large chicken breasts, boiled and shredded
2 ounces mai-fu (rice stick), deep fried until light brown
1 head lettuce, shredded
celery leaves, chopped
4 green onions, shaved or shredded
2 tablespoons chopped toasted almonds
2 tablespoons toasted sesame seeds

Dressing:
2 tablespoons sugar
1 teaspoon salt
½ teaspoon black pepper
¼ cup salad oil
1-2 tablespoons sesame oil
3 tablespoons vinegar

Combine salad ingredients. Combine dressing ingredients in a jar and shake well.
Mix into the salad mixture just before serving.

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Cilantro Pepita Salad
(soups & salads)

Dressing:
2 medium Anaheim or green chiles, roasted, peeled and seeded
⅓ cup roasted pepitas (pumpkin seeds)
2 large garlic cloves, peeled
¼ teaspoon ground black pepper
1 teaspoon salt
12 ounces salad oil (vegetable, canola)
¼ cup red wine vinegar
5 tablespoons Cotija cheese, grated
2 small bunches cilantro, stemmed
1½ cups mayonnaise
¼ cup water

Place all ingredients, except cilantro, mayonnaise and water, in a blender or food processor. Blend approximately 10 seconds. Add cilantro, little by little, until blended smooth.
Place mayonnaise and water in a stainless steel bowl and mix with a wire whisk until smooth. Add the blended ingredients and mix thoroughly.
Place in an airtight container and refrigerate. Chill before serving. Shelf life is 3 days.

To assemble salad:
Toss desired amount of dressing with the following:
torn romaine lettuce, pepitas, grated cotija cheese, chopped tomatoes.
Sprinkle on top of salad as a garnish:
crumbled tortilla chips, pepitas, grated cotija cheese, chopped tomatoes.

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Layered Salad
(soups & salads)

Green onions
Green bell pepper
Fresh mushrooms
Seasoning salt
Frozen green peas
Best Foods mayonnaise
Sharp cheddar cheese
Bacon
Paprika

Cover bottom of dish with chopped lettuce.
Layer on top of lettuce, chopped onion.
Later on top of onion, chopped pepper.
Layer on top of pepper, sliced mushrooms.
Sprinkle with seasoning salt.
Layer with thick layer of peas, unthawed.
Layer with generous amount of mayonnaise.
Layer with grated cheddar cheese.
Sprinkle with bacon crumbs.
Sprinkle paprika over everything.

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Fresh Broccoli Toss
(soups & salads)

Salad:
5 cups of broccoli, cut up (about 2 bunches)
¾ cup golden raisins
1 cup sunflower seeds
1 pound bacon, fried and crumbled
½ cup (or less) red onion, thinly sliced

Dressing:
1 cup mayonnaise
1 tablespoon white or red wine vinegar
¼ cup sugar

Combine all salad ingredients together.
Combine all dressing ingredients together and mix well.
Pour dressing over salad and mix well.
Let set for a few hours before serving.