Friday, May 31, 2019
Salad - Ruby Red Layered Salad
First come the raspberries and raspberry gelatin layer. Then comes the sour cream layer. Then the crushed pineapple, cranberry sauce and cherry gelatin layer. Then come the raves from your eight dinner guests.
Wednesday, May 29, 2019
Monday, May 27, 2019
Sunday, May 26, 2019
Saturday, May 25, 2019
Meat And Poultry - Cheggy Salad Sandwiches
Herbs And Spices - Rye Beer Bread
Beer and rye complement each other well in this robust light bread, each bringing out the unique flavors of the other. Be sure to use a quality beer to ensure a good result.
Friday, May 24, 2019
Thursday, May 23, 2019
Wednesday, May 22, 2019
Pasta - Seafood Pea Asta Salad
Crabmeat and black-eyed peas join a party of fresh broccoli, bell peppers, tomatoes and green onions. Coat with a savory blend of mayonnaise and Italian-style salad dressing and give a lively toss with cooked pasta. Chill thoroughly and serve.
Tuesday, May 21, 2019
Monday, May 20, 2019
Side Dish - Scalloped Pineapple 3
This bread pudding-style side dish is light and fluffy, and pairs perfectly with your favorite Easter ham.
Sunday, May 19, 2019
Saturday, May 18, 2019
Thursday, May 16, 2019
Seafood - Sesame Seared Tuna
Easy, great tasting tuna coated with sesame seeds, and quickly seared. This tuna is served rare, so be sure to use a good quality fresh tuna.
Tuesday, May 7, 2019
Pasta - Fresh Semolina And Egg Pasta
Monday, May 6, 2019
Sunday, May 5, 2019
Bread - Garlic Pita Bread Bites
Pita bread pieces slathered with a buttery garlic mixture are great with Italian food or by themselves as a snack.
Friday, May 3, 2019
Breakfast And Brunch - Vegan Apple Carrot Muffins
Grated carrot and apples, with applesauce and vegan egg replacer give these muffins a nice, moist texture. The amount of egg replacer may vary based on the particular brand you use; use 6 eggs worth.
Thursday, May 2, 2019
Wednesday, May 1, 2019
Appetizers And Snacks - Bruschetta Ii
A little French ...a little Italian ...and the end result is a sensational appetizer. A scrumptious spinach/basil pesto is whirled in the food processor until of spreading consistency. Slices of baguette are lightly toasted and then anointed with the pesto.
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