A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don't have any Yukon Golds on hand.
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.
This pie is hearty, wonderfully flavorful and bursting with mozzarella and Cheddar cheeses. Along with the cheese, there 's cream of mushroom and cream of chicken soups, chicken, veggies, and mushrooms.
Deep-frying a turkey takes place outdoors. A twelve pound turkey will cook for about 45 minutes. A whole peeled onion is used to keep the three gallons of oil from scorching.
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.
Shredded potatoes and grated onions are bound with flour, salt and eggs, then fried in oil to make delicious potato pancakes that are crispy on the outside and tender on the inside.
This dressing is made in the blender and has lots of great taste sensations - garlic, ginger, minced celery, ketchup, soy sauce, lemon juice, vinegar and oil.
