emaining vinegar in a pan with the mustard, paprika and cayenne
f the potatoes.
*Omit bacon for kosher or vegetarian preparation
-inch squares of foil with no stick cooking spray. Wrap
00b0F. Line a roasting pan with parchment paper.
Combine honey
Lightly toast whole wheat bread. Spread one tablespoon butter on each slice of bread. Spread mustard on bottom slice of bread over butter.
Either boil or microwave the hot dogs, can be sliced lenthwise prior to cooking. Layer the hot dog slices on the bottom slice of bread.
Top the hot dog slices with potato salad and spread evenly.
Layer hard boiled egg slices on top of potato salad.
Season with salt & pepper to your liking. Top with other slice of bread. Cut in half on the diagonal and serve.
Season the chicken to taste with salt and pepper and sprinkle
he heat. Season the salmon with salt and pepper and place
edium-size saucepan and cover with cold water. Salt lightly. Bring
our cream, mayonnaise (or aioli), bacon, scallions, and remaining 2 Tablespoons
Cook bacon until crisp; drain and crumble.
Reserve for garnish.
Boil potatoes until fork-tender; peel and slice into thin circles.
(Do not dice.)
Combine all remaining ingredients except garnish; mix well and pour over warm potatoes.
Mix very gently to prevent potatoes from breaking into pieces.
Place in serving bowl; cover and keep at room temperature until ready to serve.
When ready to serve, garnish with bacon, green onion and parsley.
Serves 6.
Cook potatoes; peel and slice thin.
Brown bacon; crumble and set aside.
Saute onions in bacon fat.
Make a sauce with the remaining ingredients and add to onions.
Cook and stir until smooth and thickened.
Add bacon and potatoes, mixing well.
Cool and refrigerate, overnight if possible.
Heat before serving. This salad improves with age.
hrough.
Rinse cooked potatoes with cold water. Set aside and
Mound the potato salad on a large platter. Cover the potato salad with the shredded lettuce, then arrange the remaining vegetables in an attractive pattern on the lettuce. Place the anchovies and shrimp on top of the salad. The entire salad is then sprinkled with the vinegar, then the blended oil. Sprinkle liberally with oregano over all and serve at once. Toasted French or Greek bread is served with the salad. Each person serves himself from the beautiful salad platter. Serves 6 to 8.
large bowl.
Place bacon in a large, deep skillet
Boil potatoes until tender; drain and cut into bite size pieces.
Fry bacon until crisp and reserve.
Saute onions in bacon drippings until soft.
Pour onions and drippings over hot potatoes.
Add oil, vinegar, parsley, red onion, celery and crumbled bacon.
Toss gently, but thoroughly.
Salt and pepper to taste.
entacles top to tail. Season with salt and cracked pepper. Tightly
Whisk together vinegar, mustard and cream. Set aside.
Boil, steam or microwave potatoes until tender. Drain then toss with olive oil.
Preheat a grill pan or grill over medium-high heat. Cook potatoes, garlic and artichoke hearts until potatoes are browned. Transfer to a serving bowl and toss with parsley. Season.
Serve salad drizzled with creamy mustard dressing.
n large pot and cover with water.
Cook, covered, over
s they are cut. Cover with water to one inch above
To prepare dressing, combine parsley, red wine vinegar, lemon juice, dijon