Review of last recipe (photo above) - Delicious and so easy!  Can only imagine how much better it would be with summer tomatoes!

TODAY'S RECIPE - HERB SAUTEED POTATOES
When I looked at the ingredients and saw canned potatoes (something I have never eaten, and would never think of eating), I almost tossed it out, but had to try it just in case.  It's certainly easy enough.

1/2 cup italian flavored bread crumbs
1 16 oz can whole potatoes, drained
1 egg beaten with 1 tbsp water
3 tbsp butter

Place bread crumbs on sheet of waxed paper.  One at a time, dip potatoes into egg, then roll in bread crumbs.  Place on another sheet of waxed paper to dry.  Over medium high heat, melt butter in skillet.  When the butter is hot, add potatoes and cook for 5 minutes.

Review of last recipe (photo above) - I'm keeping this because I don't have any heart of palm recipes, and this one is really tasty. 

Going at breakneck speed to try to close out this section of recipes so that I can go on to entrees and desserts!!

TODAY'S RECIPE - LINGUINE WITH TOMATOES AND MOZZARELLA
From The Boston Globe, August 24, 1983 ...


Serves 6

4 large tomatoes; peeled, seeded and diced
1 lb fresh mozzarella, diced
1 cup fresh basil leaves, scissored into strips
4 cloves garlic, minced
1 cup olive oil
2 tsp salt and freshly ground pepper
1 1/2 lb linguine

Combine the tomatoes, mozzarella, basil, garlic, olive oil, salt and pepper in a large bowl and keep at room temperature for at least 2 hours before serving.  Cook linguine.  Drain pasta and toss with tomato and mozzarella sauce.

Review of last recipe (photo above) - The walnuts really add the zing to this salad, but it just wasn't good enough to save.

TODAY'S RECIPE - HEARTS OF PALM VINAIGRETTE WITH AVOCADO
From Better Homes and Gardens, July 1983

Serves 8

1/2 cup olive oil
1/3 cup tarragon vinegar
4 tbsp capers
1 tbsp snipped chives
1/4 tsp salt
1/4 tsp freshly ground pepper
1/4 tsp dried chervil (couldn't find so will substitute fresh parsley)
3 14 oz cans hearts of palm, drained and cut into 1" pieces
bibb lettuce
1 large avocado
pimento slices (using roasted red peppers, which I think are the same)

For the dressing, combine oil, vinegar, capers, chives, salt, pepper and chervil.  Shake well.  Combine hearts of palm with dressing, cover and chill for several hours.  At serving time, transfer the hearts of palm to individual lettuce lined plates with a slotted spoon.  Peel, seed and slice the avocado and arrange slices on the plates.  Drizzle with additional dressing and garnish with pimento slices.

Review of last recipe (photo above) - Although I like all the ingredients, it's just an okay salad.  I liked the prior green bean salad so much more.  I think the horseradish was a bit overpowering.

TODAY'S RECIPE - MARINATED ASPARAGUS
From Woman's Day Magazine, July 13, 1982 ...

2 servings

12 asparagus spears; cooked and drained
3 tbsp cider vinegar
1/4 tsp salt
1/2 cup oil
3 tbsp minced fresh basil
1/8 tsp pepper
1 tbsp chopped filberts, hickory nuts or walnuts (optional)

Place asparagus in shallow dish and chill.  Stir vinegar with salt until salt dissolves, then add oil, basil and pepper.  Pour over the asparagus.  Cover and chill at least 3 hours.  Before serving, sprinkle with chopped nuts.

Review of last recipe (photo above) - Who doesn't have a recipe for a tomato mozzarella salad, so after eating it (and it was perfectly delicious), tossed the recipe.  I forgot that I only had curly parsley and had to add salt ... why no salt in the recipe (?).

TODAY'S RECIPE - GREEN BEAN SALAD WITH HORSERADISH DRESSING
Look at the ingredients (ie. bacon) ... how could this not be good!
 Serves 6

1 lb green beans, trimmed
1 tbsp drained bottled horseradish, or to taste
1/2 tsp dijon mustard
2 tbsp vegetable oil
1/4 cup sour cream
4 slices of bacon, cut crosswise into 1/2" pieces


In a large saucepan of boiling salted water, cook the green beans for 6-8 minutes, or until just tender.  Drain in a colander and refresh them under cold running water and chill them, covered, for at least 1 hour.

In a small bowl, whisk together the horseradish, mustard, oil, sour cream and salt and pepper to taste, and chill the dressing, covered, for at least 1 hour overnight.

In a skillet, cook the bacon over moderate heat, stirring until it is brown and crisp.  Place on paper towels to absorb excess oil. 

Arrange the green beans in a serving dish, spoon the dressing over them, and sprinkle with bacon.

Review of last recipe (photo above) - I was ready to dismiss this recipe ... I just wasn't interested ... thought it'd be just okay.  Well to my surprise, it was really delicious and something that would be great with a summer buffet.

TODAY'S RECIPE - MOZZARELLA AND TOMATO SALAD
From The Boston Globe, August 24, 1983 ...

Serves 6

4 large ripe tomatoes, peeled and sliced
2 lbs fresh mozzarella, cut into slices
1/4 cup chopped fresh basil
1/4 cup chopped italian parsley
1/2 cup imported black olives
1/4 cup olive oil
freshly ground pepper

On a large serving platter, alternate overlapping slices of tomato and mozzarella.  Sprinkle with basil, parsley and olives.  Drizzle with olive oil.  Grind pepper generously (interesting: no salt), and serve at room temperature.

Review of last recipe (photo above) - What do you think of when you add lemon and egg yolk together?  Hollandaise!  So this is like mushrooms in hollandaise, and is absolutely delicious.

TODAY'S RECIPE - GREEN BEAN SALAD
From The New York Times, August 10, 1983...

4 servings

1/2 lb green beans
1 small red onion
1/2 lb tomatoes, cored
1 tbsp dijon mustard
2 tbsp red wine vinegar
1/4 cup olive oil
freshly ground pepper
1/4 cup chopped basil, optional

Trim the ends of the beans, and place in a pot with water to cover and bring to a boil.  Add salt to taste, and cook until the beans are crisp-tender; about 3-6 minutes.  Do not overcook.  Drain and let stand until ready to serve.

Cut the onion in half, and then in thin slices.  Arrange the beans on a plate and sprinkle with the onions.  Cut the tomatoes into thin slices, then into thin strips and add to the salad.

Mix the mustard and vinegar in a small bowl.  Beat with a whisk while slowly adding the oil.  Add salt and pepper, and pour over the salad.  Sprinkle with basil.

Review of last recipe (photo above) - I didn't realize that the potatoes should have been totally cooked, and didn't really know what the instructions meant by shred.  I started to grate them and tried to mash them into the cheese mixture.  Since the inner part of the potatoes were on the firm side, I assumed they would cook more in the oven, but they didn't, so it was really a miss. 

TODAY'S RECIPE - MUSHROOMS IN LEMON SAUCE (Funghi Brodettati)

Serves 6

5 tbsp unsalted butter
2 lbs. mushrooms, washed and sliced
coarse salt and freshly ground pepper
1 tbsp flour
1/2 cup dry white wine
2 egg yolks
2 tbsp lemon juice
1 tbsp chopped parsley
Melt 4 tbsp of the butter in a skillet large enough to contain the mushrooms, then add the mushrooms, and saute over high heat.  Add salt and pepper to taste and cook until all the liquid from the mushrooms has been absorbed.  Sprinkle the flour over the mushrooms, and add the white wine.  Cook for 5-7 minutes, or until the sauce has thickened.

Mix the egg yolks and lemon juice together, and add to the the skillet off the flame.  Mix thoroughly with a wooden spoon.  Add the chopped parsley and mix well.  Add the remaining 1 tbsp butter and briefly replace the skillet on a low flame, stirring constantly for 1-2 minutes, until the mixture becomes creamy.  Serve immediately.

Review of last recipe (photo above) - Not really that appetizing to look at, tasted fine, but I tend to prefer my veggies just steamed, so I tossed the recipe. 

TODAY'S RECIPE - GOURMET CHEESE POTATOES
From The Boston Globe, November 16, 1983 ...

Serves 6-8

6 medium all-purpose potatoes (1 1/2 lbs)
2 cups shredded muenster cheese (8 oz)
1 cup sour cream
1/3 cup butter, melted
1/3 cup minced onion
1/2 tsp salt
1/4 tsp pepper
paprika


Cook potatoes in water in large saucepan; bringing to a boil for 10 minutes, then reducing the heat to medium and continue to cook for 20 minutes until fork tender.  Drain and cool slightly for about 15 minutes.  Peel and shred into a bowl.

In a medium bowl, stir together the rest of the ingredients, except the paprika.  Fold in potatoes.  Pour mixture into lightly greased casserole and sprinkle with paprika. 

Bake in 350 degree oven for 30 minutes or until the top is golden brown.

Review of last recipe (photo above) - Used water, not broth and only had dried rosemary available ... all in all, an okay dish, but the lemon threw me off.  I normally add some sweetness, in the form of maple syrup, to my carrots, so this recipe isn't one that I need to keep. 

TODAY'S RECIPE - MUSHROOMS ITALIAN OVER GREEN BEANS
The caption reads, "Accompany with sauteed chicken livers, crusty bread, a green salad and an orange dessert.  Pour a dry and slightly fruity wine."  I like chicken livers, but I'm not sure how many other people would have them as a main course ... strange caption.

Serves 4

1 cup minced green onions including some of the green tops
12 oz mushrooms, sliced thin (about 3 3/4 cups)
1/3 cup butter
1/2 cup dry white wine
1 can ( 14 1/2 oz) italian tomatoes, chopped and drained
1 tsp dried basil
1/2 tsp dried rosemary
l lg clove garlic, crushed
1 cup heavy cream
1/2 tsp each salt and pepper
1 lb green beans, trimmed
parsley for garnish

In a large heavy skillet over medium heat, saute onions and mushrooms in butter until nearly tender and juices evaporate.  Add wine; cook and stir until wine evaporates.  Add tomatoes, basil, rosemary, garlic and cream.  Boil gently until liquid is thick.  Season with salt and pepper.  Meanwhile, cook beans uncovered in generous amount of salted boiling water until tender.  Drain well.  Arrange beans on plate and spoon mushroom mixture over beans.  Sprinkle with parsley.

Nutritional information:  428 calories, 7 grams protein, 19 grams carbs, 38 grams fat, 126 mg cholesterol, 618 mg sodium

Review of last recipe (photo above) - Ok, so I didn't have any saffron and I substituted chicken stock for the wine and went 1/2 heavy cream/1/2 half and half; but with all the changes, it came out quite nicely.  This would be a nice addition to a summer salad meal.

TODAY'S RECIPE - GLAZED CARROTS WITH ROSEMARY

From The Boston Globe, August 24, 1983 ...

Serves 4.

6-8 medium sized carrots, trimmed, peeled and cut into 1/2" rounds

1 1/2 cup chicken broth or water

2 tbsp white wine

1/2 tsp salt

1/4 tsp white pepper (will be using black)

3 tbsp unsalted butter

1/2 tsp lemon juice

1 tbsp light brown sugar

1 1/2 tsp minced fresh rosemary

In a medium saucepan, combine the chicken broth, wine and salt.  Heat until boiling and add the cut carrot slices.  Cook uncovered over high heat 7-8 minutes, or until tender.  Drain off the broth/water and add the salt, pepper, butter, lemon juice, brown sugar and rosemary.  Toss lightly to coat and cook over low heat, stirring or tossing constantly, until the ingredients combine and the sugar caramelizes. Remove and transfer to a serving dish.