Dining in--Minneapolis/St. Paul cookbook

the bacon in half to equal the number of shrimp. Wrap each shrimp with a half-strip of bacon. Place on a cookie sheet with a rim. Pour remaining French dressing over the shrimp. . Place under broiler for 5 minutes, or until the bacon is nearly cooked. . Serve immediately on individual plates, passing the cocktail sauce and lemon wedges. This is really an excellent dish, our most-asked-for appetizer since the day we opened. GREEN SALAD WITH ROQUEFORT DRESSING 1 large head iceberg 12 blackolives, lettuce, coarsely torn pits removed 2 tomatoes, each ROQUEFORT DRESSING cut in 6 wedges In individual salad bowls, divide the lettuce and top with the tomatoes, olives, and Roquefort Dressing. Serve immediately. ROQUEFORT DRESSING Y%, pound Roquefort cheese 1 tablespoon lemon juice 1 (8-ounce) carton 1 tablespoon apple cider sour cream vinegar 2to3 teaspoons sugar 1 tablespoon salad oil % teaspoon seasoning salt %4 cup whipping cream Ys teaspoon garlic powder Y2 teaspoon chopped chives . In a small mixing bowl, combine all ingredients and whisk until blended. . Mix at low speed with electric beaters for 2 to 3 minutes, or until the cheese and sour cream become well blended. Note: Store any unused dressing in the refrigerator. This has been our most popular dressing over the years, the family’s recipe. We do everything from scratch—it’s our belief. It costs us a lot more, but we think the extra ingredients are worth it. It’s the best way to operate. BROILED FILET MIGNON 4 teaspoons garlic salt or 6 strips bacon Lawry’s seasoning salt 6 (14"-thick) slices onion 6 (2-pound) center cuts 6 large mushroom caps beef tenderloin Y bunch parsley 1. Preheat broiler. Rub the garlic or seasoning salt evenly over the filets. 2. Broil 4 minutes on one side. Remove and wrap one strip of bacon around the circumference of each filet. Secure with a toothpick. Turn the filets. Place one of the onion slices and one of the mushroom caps on each and broil another 4 minutes, or until medium rare. 3. When broiled, transfer to heated dinner plates, garnish with the parsley and serve immediately. Steak has always been the specialty of the house; we've done a good job with steak throughout the years. We buy the best and use our special seasoning— a family secret. We recommend you substitute garlic salt, Lawry's seasoning salt, or just salt and pepper. Whichever seasoning you prefer, be sure to season the meat before broiling, so the flavor is cooked in deeply. If you season the meat after broiling instead of before, you just taste the salt. MURRAY’S STRAWBERRY PIE 1% tablespoons cornstarch 1 cup whipping cream, 2 cups sugar chilled Pinch of salt 2 tablespoons confectioners’ Dash of red food coloring sugar 1 quart strawberries, 1 teaspoon vanilla extract washed and hulled 1 (9") baked pie crust 1. Dissolve the cornstarch in ¥ cup cold water. In a small saucepan, bring 2 cups water to boil. Add the dissolved cornstarch and boil 2 minutes. Add the sugar, stirring to dissolve. Boil 3 to 4 minutes. Add the salt and a few drops of food coloring. 2. Allow filling to cool slightly, approximately 1 hour. Mix in the strawberries, then pour into the baked pie crust. Chill well. 3. With chilled bowl and beaters, whip the cream until stiff, while gradually incorporating the confectioners’ sugar and vanilla extract. Slice the pie and top each serving with a dollop of the whipped cream. In this restaurant, my mother and I don’t say, “this is mine, this is yours, this is ours”—there’s a sharing between us. This recipe has been a favorite of both of ours for twenty-five years. Se ee (Pee NPS TS OTR ; wip irate, ber: Jagucanr ayer case ai | [