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A traditional and simple coleslaw has a creamy mayonnaise dressing made with lemon juice, sugar, and horseradish for a sweet and zingy flavor. It goes together quickly because the recipe calls for a bag of ready-made coleslaw mix.
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Asparagus stalks sauteed in butter are pureed and combined with milk to form this soup's base. Finish with blanched asparagus tips and dill weed.
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This light dish is perfect for hot summer days when you want something cool and flavorful on the side. Make it a filling main dish by adding vegetables and meat.
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These easy, grilled wings make a great meal when paired with rice and a vegetable ,or as part of a picnic with potato salad and baked beans.
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This is the recipe passed on to me from my Aunt Doris (who in turn had it passed on to her). Seafood is local favorite on the East End of LI due to its fishing community. Fresh seafood is best.
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A broccoli and cheese quiche in a light, crispy potato crust. A new twist on a familiar favorite. And a great way to use left over potatoes!
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Brown sugar, chili powder and paprika are augmented by a subtle array of spices in this beef brisket rub with a flavor the size of Texas. Rub into beef at least 2 hours before cooking.
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Cream of tomato soup is added to sauteed red peppers and onion in chicken broth with olives, chilies and stewed tomatoes. Serve over crushed tortilla chips with a dollop of sour cream and grated cheddar.
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Corn, black beans, and black-eyed peas are marinated in a simple vinaigrette dressing for a refreshing corn salsa or salad.
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Cheddar cheese and parsley add to the color and taste of these flavorful patties. My neighbor tried them and has been passing around the recipe ever since!
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An oregano/olive oil dressing with a dash of lemon makes this greek salad recipe just a bit different. All the veggies are chopped so when the salad is tossed, each bit gets its equal share of dressing.
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Use ground turkey for a leaner sloppy joe. Use onion, bell pepper, tomato, lemon juice, and fresh parsley for a tastier sloppy joe.