This is a colorful salad to serve in your prettiest clear class bowl. Use the broccoli stems for soups, or cut them up to serve along with carrots and celery sticks as a relish. You can make this salad 4 hours or m ore ahead. Good served with any roasted or barbecued meat or poultry;…
Archives for September 2018
Pompano en Papillote
This recipe for Pompano en Papillote comes from the Cross Country Cookery cookbook. If you can’t find Pompano, try sole or trout. The recipe makes a mushroom sauce first, and then you wrap the sauce and pompano in paper and bake in the oven. Print Pompano en Papillote Ingredients 3 tablespoon butter divided 1…
Red Cabbage and Apple Slaw
Crisp red cabbage, mixed with apples in a tangy dressing using yogurt makes a winning salad for a fall tailgate picnic with sliced turkey and crusty bread. For best flavor, prepare this salad at leas 1 hour before you plan to serve it, then chill to blend flavors. If you wish, the salad can be…
Toasted Crabmeat Sandwiches
This recipe for Toasted Crabmeat Sandwiches comes from the Edison Electric Kitchen. I found the recipe card in the Red Plastic Box recipe collection I found at an estate sale a couple of years ago. Print Toasted Crabmeat Sandwiches Servings 6 servings Ingredients 1 cup crabmeat flaked 3 hard-cooked eggs 1 teaspoon onion miced 1…
Crown Jewel Eggs
Shimmer, regal crowns of black and red caviar nestled atop mildly deviled eggs make this hors d’oeuvre platter an aristocratic sight to behold. From the 2-in-1 International Recipe Card Collection, the card has two drinks and one recipe. About the hard-boiled egg instructions Let’s talk about the recommendation on this card for hard-boiling eggs: “Supermarket…