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.