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Thursday November 3, 2005

Garlic-butter Mini Potatoes

2 lbs. Baby white or baby red bliss potatoes, unpeeled

½ to 1 stick butter, melted

1 t salt

1 t garlic powder

Boil potatoes until softened, about 15 to 20 minutes. Drain and transfer to a serving bowl. Pour butter over all, then sprinkle salt – mix. Sprinkle garlic powder – toss to coat. Yield: 4-6 servings.

Tuna Swiss Cheese Quiche

1 frozen pastry shell

1 can tuna fish in water, drained and flaked

1 c shredded Swiss cheese

½ c sliced scallions or onions

2 eggs

½ c mayo

½ c milk

Combine tuna, cheese and scallions and place into pie shell. Mix together eggs, mayo and milk; pour over tuna mixture. Bake in center of 375 degree oven for 40 minutes until golden brown. Let stand for 5 minutes before cutting. Yield: 4 servings.

Broccoli Tomato Salad

1 large bunch broccoli, cut into florets

2 large tomatoes, cut into wedges

¾ c sliced fresh mushrooms

2 scallions, sliced

Dressing

¾ c olive or vegetable oil

1/3 c cider vinegar

2 T water

1 t lemon juice

1 t sugar

1 t salt

¾ t dried thyme

1 garlic clove, minced

½ t celery seed

¼ t of each – Italian seasoning, lemon-pepper seasoning, paprika, ground mustard

Cook broccoli in small amount of water for 5 minutes. Rinse with cold water and drain. Place in a large bowl; add tomatoes, mushrooms, and scallions. Combine dressing ingredients in a jar w/tight-fitting lid; shake well. Pour over salad; toss gently. Cover and chill for 1 hour. Serve with slotted spoon. Yield: 6 servings.

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