Chasens Chopped Salad Food

CHASEN'S CHOPPED SALAD

Steps:

• Start with the dressing, in a jar dissiove the sugar, salt, pepper and English mustard in vinegar.
• Add oils, lemon juce, Worcestershire, garlic, Tobasco and white pepper.
• Cover and shake vigorously, chill until needed.
• For the Salad.
• Toss together the lettuces, hearts of palm, cucumber, artichokes and garbanzo beans in a large bowl,.
• Add tomatoes and some dressing, to taste, and toss gently to combine.
• Spoon salad onto four individual salad plates.
• Garnish each serving with chopped hard-cooked egg and a sprinkle of chive.

CHASEN'S FAMOUS CHILI

Steps:

• Rinse beans, put in a bowl and add water so that it extends 2 inches above beans.
• Allow to soak overnight.
• Transfer beans AND water to a large stock pot.
• Simmer, covered, in the same water until tender, about 2 to 2 1/2 hours.
• Add tomatoes and simmer 5 minutes.
• Heat oil in large skillet and sauté green peppers slowly 5 minutes.
• Add onions and cook until tender, stirring frequently.
• Add garlic and parsley.
• In a second large skillet, melt butter and sauté beef and pork 15 minutes.
• Add meat to onion mixture, stir in chili powder and cook 10 minutes.
• Add meat mixture to beans in large pot.
• Season with salt, pepper, and cumin.
• Simmer, covered, 1 hour.
• Remove cover and cook 30 minutes longer.
• Skim fat off top.
• NOTE: This chili freezes very well.

CHASEN'S ORIGINAL SPINACH SALAD

Steps:

• Wash spinach, removed stems, break into bite-sized pieces and chill until crisp.
• Dressing: Combine bacon drippings, vinegars, garlic, oil, Worcestershire sauce, salt and pepper.
• Place crisp spinach leaves in a large salad bowl, salt and pepper to taste, add crumbled bacon and just enough dressing to coat each leaf lightly. Store remaining dressing the in the refrigerator.
• Toss and serve at once.

CHASEN'S SPINACH SALAD WITH FRENCH DRESSING

Steps:

• Start by making the dressing, in a shaker (such as a jar) dissolve the sugar, salt, pepper and English mustard in vinegar.
• Add in oils, lemon juice, Worcestershire, garlic, Tabasco and white pepper.
• Cover and shake jar vigorously.
• Set the jar aside or chill until needed.
• For the salad, remove stems and wash spinach leaves in several changes of water until there is no trace of sand, dry well.
• Clean mushrooms and cut off stems, thinly slice mushrooms.
• Combine the red wine vinegar and Worcestershire sauce with the French dressing in a cup.
• Place the spinach in a large bowl, tear the large leaves into smaller pieces.
• Add the mushrooms, dressing and bacon.
• Toss to mix, sprinkle with freshly ground pepper.
• Serve on chilled plates.
• Serve with Chasen's cheese toast.