I love cheese so I experimented and found that this is the greatest meat pie I have ever eaten! This pie makes good use of any chicken or turkey leftovers. It normally serves about 6 people.
These are roasted potatoes at their best - plain and simple. Red potatoes are tossed with olive oil, and salt and pepper, and then roasted to perfection.
This refreshing soup originates from Spain and is served ice cold. The base of the soup is made with fresh tomatoes, cucumber and peppers. For a smoother soup, puree more than half of the vegetables. If you prefer it chunky - don't puree them at all. It's even better if you can leave this soup overnight to allow the flavors to develop.
This refreshing and simple pasta salad has marinated artichoke hearts, tomatoes, olives, onion, and carrots tossed with dry-type stuffed tortellini (the kind in the pasta aisle) in vinaigrette dressing.
Toasted baguette slices are broiled with a savory topping of feta cheese, Greek olives, tomato, and roasted red pepper for a Mediterranean-style appetizer they'll love.
I call this the 'recipe with legs' because every time I serve it, the recipe is requested. Even those who dislike yams and sweet potatoes love this tasty dish! This dish can be frozen, but freeze it without the pecan topping. Defrost before baking.