| 1 |
Preheat oven to 375F. For cracker cups, in a medium bowl, stir together all-purpose flour, whole wheat flour, sugar, baking soda, salt, and pepper. use a pastry blender to cut in butter until mixture resembles coarse crumbs. Stir in shredded Parmesan cheese and garlic. Make a well in center of flour mixture. Add buttermilk. Using a fork, stir until mixture can be shaped into a ball. |
| 2 |
Turn dough out onto a lightly floured surface. Knead for 8 to 10 strokes or until dough is almost smooth. Divide dough in half. Roll each portion into a 12x9-inch rectangle. Cut rectangles into 3-inch squares. Prick squares well. Coat the outside bottoms of a 1-3/4 inch muffin pan with nonstick cooking spray. Lay dough squares over muffin cup bottoms, making sure edges of squares don't overlap. Place inverted muffin pan on a baking sheet. |
| 3 |
Bake about 10 to 12 minutes or until golden brown. Remove cracker cups from muffin pan; cool on a wire rack. |
| 4 |
In a medium bowl, toss romaine with salad dressing. To serve, fill cups with romaine mixture. Add egg wedges, Roasted Beet pieces, and shaved Parmesan cheese. |
| 5 |
ROASTED BEETS: Scrub 1 medium beet. Trim off stem and root end. Peel beet and cut into 3/4-inch pieces. Place beet in an 8-inch square baking pan. In a small bowl, combine 1 tablespoon olive oil; 1 small clove garlic, minced; 1-1/2 teaspoons white wine balsamic vinegar; 1/8 teaspoon salt; and 1/8 teaspoon ground black pepper. Drizzle over beet pieces; toss lightly to coat. Cover pan with foil and roast in a 375 F oven for 35 minutes. Uncover; roast about 10 minutes more or until beets are tender. Cool to room temperature. Use immediately or cover and store in refrigerator until ready to use. |
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