CRISSCROSS SALAD
Number Of Ingredients 6
Steps:
- Wash broccoli trim leaves and tough tips from stalk. Peel remaining stalks dice stalk and flowers into pieces about the size of kidney beans. Toss with remaining ingredients until all vegetables are well coated with dressing (French dressing may be substituted for French dressing). Cover and refrigerate 24 to 48 hours. Makes 2 quarts.
Nutrition Facts : Nutritional Facts Serves
CRISSCROSS ROASTED POTATOES
Makes a wonderful presentation on your dinner plates. Potatoes are crisscross cut, brushed with butter, sprinkled with spices and baked. An easy throw in the oven and forget it dish.
Provided by Marie
Categories Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Peel and cut each potato crosswise at 1/4" intervals to within 1/2" of the bottom of potato.
- Cut lengthwise (in the opposite direction) in the same manner, creating the crisscross pattern.
- Be sure not to cut all the way to the bottom.
- Place potatoes in ice water for 30 minutes.
- Dry potatoes and place in a baking pan.
- Brush with melted butter.
- Mix spices together and sprinkle on top of potatoes.
- Bake at 425°, turning and basting every 15 minutes for 45 minutes or until tender.
Nutrition Facts : Calories 222.2, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 397.9, Carbohydrate 27.8, Fiber 2.7, Sugar 1.2, Protein 2.8
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