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    You are in: Home / Community Forums / Recipe Requests - General / Recipes from McCall's Cooking School Binders
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    Recipes from McCall's Cooking School Binders

    glluypen
    Sun Mar 31, 2013 6:47 pm
    Newbie "Fry Cook" Poster
    Looking for a French Onion Soup recipe and the Caesar Salad recipe from the McCall's cooking school binder. Does anyone have them?
    pinky kookie
    Sun Mar 31, 2013 7:34 pm
    Food.com Groupie

    Unfortunately, I don't have the recipe but I found this posted in the Internet and hope it is the one you want:

    FRENCH ONION SOUP -
    http://www.tastebook.com/recipes/
    Source: McCall's Cooking School Recipe Card: Soups 23 - Volume 3
    Makes 4 servings
    Posted by Rhonda - Enjoyed on a Sunday evening in the cold winter.
    Ingredients:
    4-5 large white or yellow onions (not cooking onions!)
    3 tbsp butter
    1/4 tsp ground black pepper
    1 tbsp flour
    3 10 oz cans beef broth undiluted
    3 c water
    salt & pepper
    sliced bread
    1 c Gruyére cheese
    Directions:
    1 Peel and slice onions into thin rings (about 5 cups). Melt butter over heat in a large 4 quart sauce pan. Add onions and ground pepper. Saute, stirring frequently until onions are light golden brown. Sprinkle with flour and stir until all traces of flour disappear. Cook 1 minute longer, stirring constantly with spoon. Remove from heat.
    2 Gradually add beef broth, stirring constantly. Stir in water. Return to moderately high heat and bring to a boil, stirring constantly. Reduce heat to low and cook uncovered for 30-40 minutes. Taste and add salt and pepper.
    3 Put soup into oven safe soup bowls which are on a cookie sheet.
    4 Toast bread slices (I use sliced baguette) until golden brown. Arrange these slices on top of the onion soup so they are floating. Sprinkle liberally with the cheese. Place under a preheated broiler or a preheated oven at 425.
    5 Broil or bake the soup until the cheese melts and turns golden brown. Remove from oven and serve immediately.
    NOTES: Don't use mozzarella cheese (too chewy) or parmesan (too hard and wont melt). Crack open a lovely french red wine and enjoy!.
    pinky kookie
    Sun Mar 31, 2013 7:41 pm
    Food.com Groupie

    To find the recipes, just type the names of the recipes you want in the blank space of your searcher (like Google), and it will give you many pages to look for the exact recipe, ok?.

    Sometimes it is difficult to find them, but you are lucky today because these recipes were posted in the Internet and I also found the Caesar Salad recipe in that way:

    McCALL'S COOKING SCHOOL CAESAR SALAD RECIPE -
    http://www.theingredientstore.com/joesplace/swap1.pl?noframes;read=4629
    Posted By: Sherry - Date: Friday, March 11, 2005 at 10:28 a.m.
    The following is from McCall's Cooking School binder cookbook.
    Ingredients:
    1 large head romaine
    1 clove garlic, halved
    1/2 cup salad oil
    1 cup French bread cubes, crusts removed
    3/4 tsp salt
    1/4 tsp dry mustard
    1/4 black pepper
    1 1/2 tsp Worcestershire sauce
    6 anchovy fillets, drained and chopped
    1 egg
    1/4 cup blue cheese
    2 tbsp grated parmesan cheese
    juice of 1/2 lemon (2 tbsp)
    6 whole anchovy fillets
    Directions:
    Prepare Romaine, store in plastic bag in fridge till crisp and cold several hours or overnight.
    Several hours before serving crush 1/2 clove of garlic; combine with oil and refrigerate one hour covered.
    Heat 2 tbsp oil-garlic mixture in skillet and brown bread cubes, set aside.
    To remaining oil-garlic add salt, mustard, pepper, worcestershire and chopped anchovies. Shake vigorously. Refrigerate.
    In small saucepan bring 2 inches of water to a boil, remove from heat and lower egg into it; let stand 1 minute; then lift out and set aside.
    Just before serving, rub a large wooden bowl with other 1/2 of garlic clove then discard it.
    Tear Romaine into bite-size pieces in bowl. Shake dressing well, and pour over romaine. Sprinkle with both kinds of cheese. Toss until all is coated. Break egg over center of salad. Pour lemon juice directly over egg; toss well. Sprinkle with sauteed bread cubes and toss again. Garnish top with the whole anchovies. Serve at once. Servings: 4 to 6
    glluypen
    Mon Apr 01, 2013 8:47 am
    Newbie "Fry Cook" Poster
    Thanks Pinky. I appreciate the quick response to my request. icon_biggrin.gif
    pinky kookie
    Mon Apr 01, 2013 1:17 pm
    Food.com Groupie

    U R welcome glluypen, and thanks for responding, too.
    Just hope that those recipes are the ones you want, so you can enjoy them again. icon_biggrin.gif icon_wink.gif
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