24 Hour Salad
There are many versions of this 24 Hour Salad. It's perfect to bring to a potluck. Up to 24 hours before you plan to serve the salad, layer a large bowl in the exact order given. I have learned 2 tricks from Martha Stewart over the years, one is how to hard boil an egg perfectly (bring eggs to a boil, boil for 1 minute, remove from heat and cover for exactly 13 minutes), the second thing is you pour the dressing in the bottom of a salad bowl, put the salad ingredients on top and toss right before serving. This is also a great way to bring a salad to a potluck.
By - Cook: 15 mins
- Yields: 12 - 14 Servings
Turkey Devonshire Sandwich
The Turkey Devonshire Sandwich, sometimes simply called a Devonshire, originated in the 1930s in Pittsburgh, Pennsylvania, USA. It is typically served as a hot open faced sandwich on toasted bread with hot turkey, bacon, tomatoes, and a cheese sauce. It was created by Frank Blandi (1907-1999), who first served them at The Stratford Club in Pittsburgh's Shadyside neighborhood.
- Prep: 20 mins
- Cook: 30 mins
- Yields: 1 Serving
Lemon Meringue Pie
Lemon Meringue Pie is my father's favorite. My daughter Zoe made it for his birthday.
- Prep: 10 mins
- Cook: 30 mins
- Yields: 6 - 8 Servings
Chow Mein Burgers
Chow Mein Burgers is a family favorite. My mother-in-law got the recipe in the early ‘80s from a Weight Watchers cookbook. It’s a turkey burger that you serve without a bun. They are low-fat and crunchy. I love anything crunchy! You can serve them with rice and sugar snap or snow peas (more crunch!) This is a must-try!
- Prep: 15 mins
- Cook: 30 mins
- Yields: 4 Servings
Amish Apple Dumplings
These Amish Apple Dumplings are a popular traditional dessert where I grew up in Northern Indiana.
- Prep: 20 mins
- Cook: 50 mins
- Yields: 6 Servings
Tuscan Lemon Muffins
These tangy Tuscan Lemon Muffins are so fluffy and moist from the ricotta cheese and olive oil.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 12 Servings
Tilapia with Capers and Parsley
Tilapia with Capers and Parsley is very easy to make and makes a simple weeknight meal. Tilapia is delicious baked, sautéed, grilled, poached, or broiled.
- Prep: 10 mins
- Cook: 45 mins
- Yields: 4 Servings
White Asparagus with Tarragon Cream and Toasted Panko
To grow white asparagus, the shoots are covered with soil as they grow, so that there is no exposure to sunlight, which keeps it white. White asparagus is considered to be slightly milder in flavor and a bit more tender than green asparagus.
- Prep: 10 mins
- Cook: 25 mins
- Yields: 6 Servings
Peanut Butter Pie
This Peanut Butter Pie is SO good, but VERY rich! This pie originated in the south (US), where peanuts are plentiful. There are many variations, but I find this truly decadent pie the winner. The crust is baked and after adding the filling, it's frozen.
- Prep: 20 mins
- Cook: 5 mins
- Yields: Makes one 9-inch pie
Mini Kofta Patties with Tzatziki
These Mini Kofta Patties with Tzatziki are meant to be made with lamb, but I hate lamb and I made them with ground beef. Also, they are meant to be shaped onto skewers and grilled, but that's too much work. You can eat them in pita bread with the Tzatziki. Tzatziki is a Greek yogurt and cucumber sauce, that is very refreshing.
- Prep: 45 mins
- Cook: 10 mins
- Yields: 6 Servings
