October 6, 2007
Trust me on this one. I know it sounds a little weird—but it’s great. If you don’t have cream cheese or horseradish, eat the mustard sardines right out of the can. You can also toss them in salads. HARRY
1 (3.75-ounce) can sardines in mustard sauce, drained
1 (3-ounce) package cream cheese, softened
1 teaspoon prepared horseradish
In a small bowl, mash the sardines with a fork. Add the cream cheese and horseradish and blend well. Serve on crackers or toast.
Makes 2 servings.
October 5, 2007
Forgot to go to the grocery? Here’s a quick pasta you can make right off the pantry shelf. HARRY
6 ounces capelinni or linguine
1/4 teaspoon salt
3 tablespoons olive oil
1/2 cup pitted black olives
2 teaspoons minced fresh parsley
Grated Romano cheese
Cook the pasta in salted, boiling water until al dente. Drain and toss with the olive oil and olives. Sprinkle with parsley and cheese.
Makes 2 servings.
October 4, 2007
Bored with your usual breakfast? Try this easy bread pudding. You stir it together the night before, then pop it in the oven as soon as you get up. By the time you get showered and dressed, it’ll be ready. Add bacon or sausage if you like, pre-cooked, of course. If there’s any left over, you can have it with salsa for supper. HARRY
PS Lakshmi at The ‘yum’ blog suggests serving it with chutney and chili. ‘Sounds great.
5 slices whole wheat bread, buttered and cubed
1/4 pound sharp Cheddar cheese, grated (1 cup)
2 eggs, lightly beaten
1 cup half-and-half
In a greased 1-quart casserole, combine the bread, cheese, eggs, and half-and-half. Cover and refrigerate overnight. Bake at 275 degrees F for 45 minutes or until set.
Makes 4 servings.
October 3, 2007
Okay, if you have a can opener, you can make this salad. Chop the veggies, boil the dressing, toss it all together, and stick it in the fridge. Every night—for weeks!—you’ll have your own ready-made salad. Of course, sharing would be nice … HARRY
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can chick peas, drained and rinsed
1 (14 1/2-ounce) can French-style green beans, drained
1 (5-ounce) can water chestnuts, drained and thinly sliced
4 medium center ribs celery, thinly sliced (1 1/2 cups)
1 medium sweet onion, thinly sliced and separated into rings (2/3 cup)
2/3 cup granulated sugar
2/3 cup cider vinegar
1/3 cup olive oil
1 teaspoon dry mustard
Salt and freshly ground pepper to taste
In a large bowl, combine the black beans, chick peas, green beans, water chestnuts, celery, and onion. In a medium saucepan over medium-high heat, combine the sugar, vinegar, oil, mustard, salt, and pepper and bring to a boil, stirring until the sugar is dissolved. Remove from the heat and cool. Pour over the vegetables and toss to coat. Cover tightly and chill. Salad will keep in the refrigerator for several weeks.
Makes 8 servings.