FALL SATURDAY BRUNCH ~ SPINACH, PEAR and WATERCRESS SALAD with HONEY-MUSTARD DRESSING (from the old Pike Street Restaurant) * Dressing: 1/2 cup Peanut Oil 1/4 cup Honey 1 tsp. Hungarian Paprika 5 Tbsp. Cider vinegar 1/4 cup Dijon Mustard 2 1/2 Tbsp. Chopped Garlic 2 tsp. Grated Fresh Ginger Root Juice of 1 Large Lemon Salad: 1 Lb. Fresh Spinach Leaves 2 Ripe Bosch or D'Anjou Pears 2 Bunches Fresh Watercress Procedure: Wash spinach well, remove all stems. Make dressing. Cut pears in half, core and julienne. Place pears in some of the dressing so they don't brown. Wash watercress, remove long part of stem. Put spinach leaves in bowl, coat leaves with a bit of dressing. Place on plates, garnish with pears and watercress. ________________________ MUSHROOM ARTICHOKE QUICHE (also good crustless ) * 1 unbaked prepared pie shell 3 Tbsp. Unsalted Butter 1 Lb. Thickly Sliced Mushrooms 2 Cups Drained and Chopped Artichoke Hearts 2 Cups Cubed Danish Havarti Cheese 4 Large Eggs 1 Cup Sour...
( musings of a 'HO-HUM HOUSEWIFE' )