Foods Recipes

3 ea Potatoes;Med,Boiled In Skins

3 ea Bacon; Slices

1/4 c Onion; Chopped

1 tb Unbleached Flour

2 ts Sugar

3/4 ts Salt

1/4 ts Celery Seeds

1/4 ts Pepper

3/8 c ;Water

2 1/2 tb Vinegar

Peel potatoes and slice paper thin. Saute bacon slowly in a frypan, then drain on paper towels. Saute onion in bacon fat until golden brown. Blend in flour, sugar, salt, celery seeds, and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil for 1 minute. Carefully stir in the potatoes and crumbled bacon bits. Remove from heat, cover and let stand until ready to serve.

--------------------------------THE DRESSING-------------------------------- 1 Egg

3 tb Grainy mustard

1/4 c Whipping cream

1 tb Chopped fresh tarragon

-=OR=- 1 ts -Dried tarragon

3 tb Olive oil

---------------------------------THE SALAD--------------------------------- 1 1/2 lb Sweet potatoes; peeled

1/4 c White wine vinegar

2 c Diced cooked turkey

2 tb Cooking oil

1 bn Watercress

1 Head butter lettuce

TO PREPARE DRESSING: Combine mustard and egg in large mixing bowl, mix well and set aside. Place the cream and dried tarragon leaves in a small saucepan and bring to a boil over medium heat on the stove. Remove from heat and whisk hot cream into the mustard/yolk mixture. If using fresh tarragon, add it now. Slowly whisk in 3 tablespoons oil. Set dressing aside. Remove and discard any tough watercress stems and discolored leaves and place trimmed leaves in cold water. Remove and discard dark green outer leaves and root tip of butter lettuce. Separate lettuce leaves and wash with the watercress. Remove from water, dry well and set aside. TO PREPARE POTATO SALAD: Cut potatoes into 1-inch pieces. Place in pot, cover with water, and place over high heat and cook until potatoes are soft. Drain potatoes, place in a mixing bowl, pour the vinegar over, cover and let sit for 5 minutes. Add the turkey to the potatoes in the bowl and mix well. To serve, add watercress and lettuce to the bowl. Mix well and mound on plates.

3 tb Balsamic vinegar

ts Ground cumin 1/2 ts Ground corriander

Salt and pepper 1 lb Chicken breast

2 tb Oil

2 ts Sesame oil

3 tb Peanut or veg. oil

1/3 c Scallions; thinly sliced

3 c Lettuce

1/2 c Radishes; sliced

To make chicken salad combine cumin, corriander salt and pepper in small bowl. Flatten chicken. Sprinkle with spices and rub in. Cook chicken in oil for 6 minutes on each side. Remove. To make dressing, add vinegar, oils and scallions to skillet drippings and cook for 1 minute. Spread lettuce on large platter. Slice chicken into 1/2 inch strips and lay on top lettuce. Scatter radishes over salad. Pour warm dressing over it and serve.

8 Potatoes

2 Garlic cloves

1 c Minced parsley

1/2 c Oil

3 tb Vinegar

1/2 ts Tabasco (opt)

1/8 ts Ground nutmeg

1 ts Salt

1/2 ts Pepper

Quarter the potatoes and boil until tender. Meanwhile, peel and mince garlic and place in a small jar. Wash and dry the parsley, cut the stems off, then mince the parsley. Place in the jar with the garlic. Add oil, vinegar, Tabasco if using, nutmeg, salt and pepper. Screw the lid on the jar and shake vigorously to dissolve the salt. Drain potatoes and, when they are just cool enough to handle, slice them thinly onto a serving platter or into a bowl. Drizzle with dressing and serve hot, warm or cold. Serves 6 and makes great leftovers. You may also add various fresh herbs thyme, marjoram or dill, for example, if you have them in your garden. Serve the potatoes with roasted chicken and asparagus.

8 oz 240 g small new potatoes

Scrubbed 3 Spring onions trimmed and

Finely chopped. 1 tb Chopped fresh parsley.

1 ts Lemon juice.

2 ts Tarragon or cider vinegar.

1 ts Olive oil.

2 oz 60 g tuna chunks in brine

Drained Sea salt and black pepper. Lemon wedges to garnish. 1. Cook the potatoes in lightly salted water for about 15 minutes or until

tender. 2. While the potatoes are cooking mix together the spring onions, most of

the parsley, the lemon juice vinegar and olive oil. Drain the potatoes and place in a serving bowl. Add the dressing and toss well. 3. Gently mix in the tuna, being careful to avoid breaking it up too much.

Season with sea salt and ground black pepper and sprinkle with the remaining parsley. Garnish with lemon wedges and serve whilst warm. Preparation 10 minutes Cooking 15 minutes.