Cuisine: American

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 Leslie Blythe

  • 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.

By Leslie Blythe

  • 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.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 30 mins
  • Yields: 6 - 8 Servings

The Gooden Salad

There is a restaurant offering The Gooden Salad, named after a local school in Sierra Madre, CA. It is a delicious combination of grilled chicken, lettuce, hearts of palm, avocado, corn and blue cheese served with ranch dressing and a drizzle of BBQ sauce.

By Leslie Blythe

  • Prep: 20 mins
  • Yields: 4 Servings
Corn Salad with Basil, Tomatoes and Lime

Corn Salad with Basil, Tomatoes and Lime

This Corn Salad with Basil, Tomatoes and Lime is so refreshing and it's already cut off the cob, for all those people who can't eat it!

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: 4 Servings

Beef & Vegetable Pot Pie

This pot pie is from Cooking Light magazine and is low in fat and calories. It's easy and relatively fast to make, which makes it a perfect weeknight meal.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 30 mins
  • Yields: 6 Servings
Scalloped Potatoes & Ham

Scalloped Potatoes & Ham

This is what I made for dinner last night. Talk about comfort food! I remember growing up we used to eat a lot of scalloped potatoes. Brings back memories of my childhood. I'll be making it again.

By Leslie Blythe

  • Prep: 20 mins
  • Cook: 1 hrs 10 mins
  • Yields: 12 Servings
Egg Salad with Dill & Chives

Egg Salad with Dill & Chives

Egg Salad with Dill & Chives are a bit hit. There is nothing like a really good egg salad sandwich. I think adding some fresh dill takes it to the next level.

By Leslie Blythe

  • Prep: 30 mins
  • Cook: 15 mins
  • Yields: Makes 40 sandwiches
Party Potatoes

Party Potatoes

Party potatoes are also called Funeral Potatoes. Funeral potatoes are a traditional Mormon potato hotdish, or casserole, that originated in the U.S. state of Utah. The dish usually consists of hash browns or cubed potatoes, cheese (cheddar or Parmesan), onions, cream soup (chicken, mushroom, or celery) or a cream sauce, sour cream, and is topped with butter and corn flakes or crushed potato chips. Reminiscent of my mid-west upbringing, where every side dish had a crunchy topping. However, this recipe is minus the crunch!

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 1 hrs 30 mins
  • Yields: 10 Servings

Slow Cooker Glazed Pork Ribs with White Beans

This warming eastern European short rib stew is best served in deep bowls over buttery noodles.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 6 hrs
  • Yields: 6 Servings