Salmon Salad
This salad makes an easy lunch or dinner. Serve on bread or greens. Ingredients: 1 can (16 ounces) pink salmon ½ cup mayonnaise 1 tbsp...
Hot Chicken or Turkey Casserole
This is one way to use turkey leftovers. I'm not sure where I picked up this recipe. The almonds and sliced water chestnuts give a nice...
Eggs Continental
I got this recipe in the 1980's from the former librarian of the University of Georgia Marine Institute on Sapelo Island, Lorene Howard. ...
Coq Au Vin
Coq au Vin sounds elegant, but this basically is a way to render a tough old rooster tender. Braised chicken, slow cooked in a pan in...
Ratatouille (vegetable stew)
Adapted from the 1977 edition of the Moosewood Cookbook by Mollie Katzen. Takes about 40-50 min; makes 4 hearty servings. ingredients (in...
Vegetarian Chopped Liver
This is a good substitute for traditional chopped liver. The lentils provide healthy fiber and the olive oil and walnuts healthy fats....
Three (or Four) Bean Salad
This salad can be quickly tossed together from canned beans and sliced onion and bell pepper. I made this salad on the U.S. Coast Cutter...
Antipasto Salad
This luscious salad is easy to throw together if you have jars of roasted red peppers, artichoke hearts, pepperoncini peppers, and olives...
Cucumber Radish Salad
From a basic recipe I found on the internet. This is an easy anytime salad that Barry loves. Ingredients: Vegetables: Cucumber - Peeled,...
Sweet Coleslaw
Adapted from a recipe in the Moosewood Cookbook (1977), this looks and tastes like Resers commercial coleslaw, but is lower in fat, sugar...
