Stuart Anderson S Black Angus Cucumber Dressing Food

STUART ANDERSON'S BLACK ANGUS CUCUMBER DRESSING

Steps:

• Mix all ingredients together in a mixer on low speed for 10 minutes.
• Pour into a container, cover and refrigerate 8 hours or overnight.

STUART ANDERSON'S BLACK ANGUS COLESLAW

Steps:

• Combine water, vinegar and sugar until sugar is dissolved.
• Add cabbage to the mixture.
• Toss thoroughly.
• Marinate for at least an hour.
• Drain thoroughly in a colander but save marinade to use in one more batch of coleslaw, if desired. (After two uses, the marinade loses its flavor.).
• To make the dressing: In a bowl, combine the mayonnaise, vinegar, sugar, sour cream, horseradish and paprika.
• Toss drained cabbage with some of the dressing.
• Serve on plates lined with lettuce leaves.

STUART ANDERSON'S BLACK ANGUS BAKED POTATO SOUP

Steps:

• Melt butter on medium heat.
• Add onion and saute for 2 minutes, being careful not to brown the onions.
• Sprinkle flour over the onions and cook about 5 minutes, stirring often.
• Gradually add chicken broth.
• Add potatoes, salt, basil, white and black pepper, Tabasco and garlic salt.
• Bring to a boil, reduce heat to low and simmer 20-25 minutes, or until potatoes are tender, stirring occasionally.
• Stir in half& half; heat through.
• Garnish with grated cheddar cheese, cooked& crumbled bacon, a dollop of sour cream and finely sliced green onion.

CREAMY CUCUMBER DRESSING

Steps:

• Place all ingredients in a blender.
• Process until well blended.
• Place in an air tight container in the refrigerator until ready to use.
• ~NOTE~ Fresh herbs can be used if you have them available. Amounts - 2 T. fresh dill, 2 T. fresh chives, and 2 T. fresh parsley.