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Potato salad supreme (vrg) Mix all ingredients in a large bowl, saving olives for garnish. Serves at
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Total Calories Per Serving: 237 Fat: 7 grams This article was originally
published in the September/October 1993 issue of the _Vegetari
Beef, cheese, and noodle casserole Preheat oven to 325F.
Heat olive oil, and saute onions.
Add and brown ground beef.
Add spaghetti sauce and salt.
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Calico can-can casserole Place whole, unpeeled sweet potatoes in a saucepan, cover with water and bring to a boil. Cover saucepan and cook over medium heat until potatoes are tender, about 30 minutes. Drain and cool, then peel and set aside.
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cooked through, 15-20 minutes. Use a slotted spoon to transfer chicken and
garlic to a plate; let cool. R
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chunks mush.
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Bake @350 for 1 hour.
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tender, about 20 minutes. Be careful not to overcook them. Drain the
potatoes, and then place in a large bowl. Cover and chill. In a medium
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Wild mushroom, asparagus and potato symphony 1. Cook and refresh asparagus and parsley.
2. Warm the stock, add mushrooms and new potatoes.
3. Add a dash of cream and whisk in butter.
4. Reheat asparagus in broth, add parsley, season and adjust with lemon juice.
Pheasant casserole Blend all and bake in casserole at 300-350 degrees for 2 hours.
Duchess potato soup Combine potatoes, carrots, and onion with chicken stock in large pot. Cover and cook over medium heat for 30 minutes, or until vegetables are tender. Add more water if soup becomes too thick. Blend in small batches in a blender.
Add salt, chervil, pepper
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