The flavors and textures of cauliflower and apples blend to produce a crunchy, delicious salad from My Great Recipes 1981. For best results, the apples should be sliced very thinly. Good served with roast pork or spareribs, turkey or ham; or with baked beans and dark bread. Use any extra dressing on wedges of iceberg…
Dijon Mustard
Pork Chops with Mustard Sauce
A request for this recipe came in from reader Chanda who wrote, “I can’t begin to tell you how thrilled I was to see that you have the recipe card for “Pork Chops with Mustard Sauce”. I used to make it for my husband when we were dating.” Here you go, Chanda – and here’s…
Deviled Eggs with Ham
Deviled eggs are an appetizer everyone enjoys. This piquant version flavored with ham, mustard, and capers, is also good for lunch salad. Or add sliced cold meats and your favorite breads for a buffet supper. Eggs may be filled ahead, covered and refrigerated up to 8 hours. At serving time, arrange atop lettuce and sprinkle…
Hot Artichoke Dip
You can prepare this dip, except for the baking, up to a day in advance. The piquant flavors of artichokes, parmesan cheese, and mayonnaise lend spice to the dip. Serve it with crackers or fresh vegetables. Good served with raw broccoli, trimmed and cut into 3-inch slim sticks; carrot, celery, cucumber, zucchini sticks; cherry tomatoes;…
Cream Cheese and Clam Quiche
Clams, cream cheese, bacon, and swiss cheese meld together to make an inviting quiche that might be served as a main dish or as a first course. Garnish with chopped chives. You do have to make the pastry for this, although a store-bought pie shell could be substituted, if desired. Preheat the oven to 350….