- April 17, 2006 at 8:31 pm #236459mosParticipant
Hot Potato Salad
Mix 1/3 cup each light mayonnaise and bottled Italian dressing. Pour over 2 lb freshly cooked sliced potatoes. Stir in 1/2 cup chopped onion or scallions.
Corn on the Cob with Herb Butter
Stir minced fresh herbs into softened butter. Spread on hot corn.
French Dip Sandwiches
Heat slices of flank steak (leftovers) in au jus gravy (can or jar). Serve on toasted split French bread with bowls of gravy for dipping.
Manhattan Scallop Chowder
Mix 2 cans condensed vegetarian vegetable soup and 2 cans water. Stir in 12 oz bay scallops and 1/2 tsp dried thyme. Heat through.
White Bean, Tomato and Arugula Salad
Toss white beans, tomatoes and arugula with balsamic vinegar, olive oil and strips of fresh basil.
Panfry hamburgers; remove and keep warm. Saute sliced onions in drippings until golden. Spoon on burgers; top with crumbled blue cheese.
Roast Citrus-Herb Chicken
Mix 2 Tbsp each oil, lemon juice and lime juice, and 1/4 tsp each dried thyme, rosemary, salt and papper. Brush on chicken during roasting.
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