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cooking.nytimes.com
This recipe is by Jeannette Ferrary and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
White corn, green onions, hard cooked eggs, and a nice creamy dressing. That 's it. Great salad. But, if you use a bit less dressing, and add some leftover chicken or ham, it would make a great stuffing for pita bread.
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Get Pickled Arctic Char with Horseradish Cream and Lemon-Marinated Cucumber Recipe from Food Network
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Get Kim's Black-Eyed Pea Dip Recipe from Food Network
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This dip recipe was given to me by a co-worker some 15 or more years ago. She made it for potlucks at work, and it was always gone from the nurse's station before the rest of the food was put out! It's a simple mixture of beef and cheese, but it should always be made a day in advance to allow the flavors to blend. Serve with your favorite corn chips.
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Get Southwestern Spaghetti Recipe from Food Network
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The addition of chicken to this picnic essential lets it do double duty as main dish or side salad.
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It’s just a martini with an onion instead of an olive.
Ingredients: vodka, vermouth, cocktail onions
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A tasty crock pot chili recipe made in a slow cooker