Recipes Included On This Page Salade Nicoise Sweet Potato Chips with Sour Cream and Chili Sauce Dip Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Salade Nicoise Recipe By :adapted from a recipe by Martha Stewart Serving Size : Preparation Time :0:00 Categories : Volume 13-07 Jul 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large shallot 1 tablespoon capers 2 tablespoons Dijon mustard 2 tablespoons tarragon white wine vinegar 1 teaspoon coarse salt 1 teaspoon ground pepper 6 tablespoons extra-virgin olive oil 1/2 pound French green beans 1 pound small red potatoes 3 large eggs Romaine Lettuce (I also use hydroponic Bibb lettuce) 2 stalks celery cut in 1/4-inch slices Tomatoes - vine ripened wedges and grape tomatoes 2 cans water-packed solid white tuna, drained and flaked Nicoise or Kalamata olives, pitted and sliced Anchovies Whisk shallot, capers, Dijon, salt and pepper; slowly add in extra-virgin olive oil, set aside. Fill bowl with ice water, set aside. Boil green beans for 1 minute, until bright green, drain and plunge in ice water. Cut into 1 1/2-inch pieces. Boil potatoes till tender, 15 minutes, drain, cool slightly, cut into quarters and toss with some vinaigrette, set aside. Place eggs in saucepan of cold water, bring to boil, cover, remove from heat and set aside for 11 minutes, rinse in cold water, peel cut in wedges set aside. Arrange salad, toss with dressing. Contributed to the FareShare Gazette by Linda & BJ; 16 July 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Sweet Potato Chips with Sour Cream and Chili Sauce Dip Recipe By : Canapes Made Easy by Abigail Brown and Melissa Webb Serving Size : Preparation Time :0:00 Categories : Volume 13-07 Jul 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 sweet potatoes -- peeled 2 1/2 cups vegetable oil -- for deep frying 4 tablespoons sour cream 1 1/4 pints sweet chili sauce -- (1 small bottle) Cut the sweet potatoes into 1/2-inch thick sticks, as straight as possible. You can save the excess potato for mashing. Heat the oil in the frying pan. You can test the temperature of the oil by dropping in a little piece of sweet potato; if the oil is hot enough the potato should float to the top and start to cook immediately. While the chips are frying, place the sour cream into a small dip bowl or ramekin so that it fills one side of the dish. Pour the sweet chili sauce in to fill the other side. Drain the cooked chips thoroughly on paper towel and stack them up on a plate. Serve with the sour cream and sweet chili sauce dip. Authors' note: "To prepare these in advance, simply pre-fry then reheat in a hot oven for 10 minutes before serving." From Canapes Made Easy by Abigail Brown and Melissa Webb; Sterling Publishing; 2003; ISBN 184330 4139 MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 22 July 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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