This recipe, from Charlotte Skelton's book Absolutely a la Carte (A la Carte Alley, $22.95), is named after a community north of Biloxi. When pressed for time, try the Kitchen Express method below.
Five layers of Mexican-inspired delights are topped by a layer of vegetables, then smothered in cheese and garnished with black olives. The vegetables may be varied according to taste.
The crunchy topping on this side-dish casserole gives way to a cheesy interior, resulting in a comfort food winner. A bonus with this dish is that you can make the casserole ahead--assemble and refrigerate it until time to bake. Sprinkle the cornflakes over the casserole just before baking.
Chocolate, chili powder and cinnamon give this slowly cooked pork a distinctively rich and smoky flavor. Put the ingredients together in the morning, and you'll come home to irresistibly good pork to serve in warm tortillas.
Two nice surprises in this slaw that zip up the taste a bit - shredded carrots and dry onion flakes. This recipe makes a bunch - enough for twelve - and is a snap to double or triple, if you 're inviting a crowd.
This Pasta salad is a nutritious and light summer meal or side dish. My 4 yr old loves the veggies in this. I regularly use up grilled leftovers (chicken and veggies) in this salad.
