Western Dinner food

Cobb Salad

- 1 head romaine

- 1 head Boston lettuce

- 1 small bunch of frisee (curly endive)

- 1/2 bunch watercress, coarse stems discarded

Can use alternates if desires, all lettuces should be rinsed, spun or  patted dry, and coasrsely chopped

- package bacon, cut into pieces

- 2 ripe avocados, seed removed, peeled, cut into 1/2 inch pieces

- 2 whole skinless, boneless chicken breasts, cooked and diced

- 2 tomatoes, seeded and chopped fine

- 4 hard boiled eggs, separated, yolk finely chopped and white finely chopped

- 4 tablespoons chopped fresh chives

- 1/3 cup red wine vinegar

- 1 tablespoon Dijon mustard

- 1 to 2 teaspoons sugar

- salt and pepper

- 2/3 cuup olive oil

- 1/2 cup finely grated Roquefort or other cheese of your choice

1. Cook bacon in skillet on medium heat until crisp. Remove and lay out on paper towels to absorb any excess fat. Allow bacon to cool and set aside.

2. In large bowl, toss together well the various lettuces and watercress.

3. Compose the salad: arrange mixed lettuces on bottom of serving platter.

4. Arrange chicken, bacon, tomato, avocado, egg white and egg yolk decoratively over the greens. Garnish with chives.

5. In small bowl whisk together vinegar, mustard, and salt and pepper to taste. Add oil in a slow stream while whisking, whisk until dressing is emulsified. Stir in Roquefort or other grated cheese. Add sugar to taste, 1/2 teaspoon at a time.

6. Whisk dressing once more. Drizzle over salad just before servings.

Steak and Black Bean Chili Soup
olive oil
1/2 pound ground pork
1 pound boneless beef top sirloin steak, cubed small (or stewing beef)
4 tablespoons minced garlic
4 cans beef broth
2 tablespoons ground cumin
2 tablespoons chili powder
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon cayenne pepper
3 large white or yellow onions, diced
3 red and green bell peppers, diced
2 cans chili style seasoned tomatoes
3 6-oz cans tomato paste
3 cans black beans
salt and pepper, to taste
1 cup fresh cilantro, chopped
sour cream
grated Monterey Jack cheese
green onions, sliced thinly

1. Heat olive oil in large heavy bottomed pan over medium heat. Add ground pork and sauté until brown. Make sure it is well crumbled. Remove with slotted spoon and set aside; reserve drippings in pan.
2. Add cubed steak and garlic to drippings in pan and sauté for 5 minutes. Slowly pour in beef broth and bring to boil. Add cumin, chili powder, oregano, salt and cayenne pepper. Reduce heat, cover and let simmer 10 minutes.
3. Add onions and peppers; simmer until vegetables are tender, about 30 minutes. Add cans of tomatoes for last 10 minutes.
4. To thicken soup put in a blender equal portions of ground pork, black beans, and broth until all the pork and black beans have been blended. Leave all of the beef and some vegetables in the broth and do not blend. Once the pork and black beans have been well blended add them back into the remaining broth and stir well. Add tomato paste, stir regularly and continue to simmer another 20 minutes until flavours have mixed well.
5. Serve with sour cream, grated cheese and green onions.