rizzle the mixture over the potato salad and stir in lightly
To make the potato salad, cook the potatoes in
emon juice. Mix into the potato along with the sausage and
Steam the new potatoes in their skins. Put
Boil potatoes until tender; cut in half, if desired.
In separate saucepan, heat beans, milk and cream of chicken soup until hot.
Pour mixture over drained potatoes and sprinkle Mozzarella cheese on top.
Bake at 350\u00b0 for 10 minutes.
coat thoroughly.
transfer the potato slices to a sheet pan
Boil potatoes, do not peel, cut into cubes.
Cook bacon; dice. Mix all together except dill seed.
Add last and a little at a time; it's easy to use too much.
This recipe improves after a few hours in the fridge.
Cook the potatoes in boiling salted water for 15 mins. Drain and cool slightly. Cut into slices. Mix the yogurt and dressing and season with salt, pepper and sugar. Stir in the potatoes, arugula and chives.
Brush the steaks and tomato with oil. Grill for 1-2 mins on each side. Remove the tomato and immediately sprinkle with the cheese. Arrange the steaks, tomato and potato salad on a serving plate. Sprinkle with the red onion and reserved chives.
o 6 minutes or until potato skins are crisp, turning often
salt and pepper.
Thread potato halves on to skewers.
golden crust.
Serve with potato salad and side dishes of
rom the refrigerator. Skewer a potato, followed by a piece of
Peel strip around center of each potato.
Cook potatoes in boiling water.
Drain.
Halve any large potatoes.
In bowl, combine cooked potatoes, lettuce, curly endive, eggs, radishes and green onion.
Boil potatoes until tender.
Coarsely chop potatoes and set aside (one can of whole new potatoes can be substituted to save time).
Cook sausage, if not already, and slice into small peices.
Stir milk into creamed corn in large saucepan.
Add sausage, potatoes and whole kernel corn.
Heat through, stirring occassionally.
Stir in both kinds of cheese until melted.
Garnish with green onion slivers, if desired.
Boil new potatoes until partly cooked.
Remove from pan and cut potatoes into halves.
Pour melted butter over potatoes in a baking dish and sprinkle with dry Italian dressing.
Finish baking until done.
Do not cover.
br>Add to the cold potato salad and carefully mix in
Clean and cut up all the ingredients.
Place in your soup pot.
Add the chicken stock and enough water so there is an inch of fluid above the vegetables.
Bring to the boil, then reduce the heat to medium and cook for 20 minutes.
Turn the heat down to low and simmer till the green beans are tender.
Add a little more broth or water if this gets too dry.
Add the cornstarch/water mixture if you want it a little thicker.
Serve with cornbread - Yummy!
Note: What I mean by ham steak is those one big slice of ham packages.
...
In a large saucepan, add potatoes to enough water to cover. Bring to a boil, and boil for 8 minutes. Add green beans, return to a boil and cook for 2 minutes. Drain and cool slightly.
Place potatoes and green beans in a serving bowl.
In a small bowl, whisk together olive oil and next 5 ingredients. Pour over potato and green beans, tossing gently to coat. Cover and chill.
Cook potatoes in boiling water until barely done.
Cool; peel and cut into 1/8-inch thick slices.
Place potato slices in a bowl; marinate in creme de menthe for several hours.
Remove slices from liqueur, dip in melted chocolate to coat and place on parchment or waxed paper to set.
Press tops with a fork to leave a decorative design.
Chill before serving.
Boil potatoes with skins on in water until tender.
Drain. Fry bacon until crisp, then drain but save grease for later. Crumble bacon.
Sprinkle bacon over potatoes.
Add onions and carrots and stir.
Add cooked pea pods.
In saucepan, mix cider vinegar, mustard and bacon grease.
Cook and stir a few minutes. Pour over potato salad and mix.
Serve hot.