A week of eating (and cooking) simply.
Potato and Leek Casserole
Rice with Twin Oaks Chorizo Sausage
Veggie Burgers and Sweet Potato Fries
No pictures today, but I do have two recipes for you.
I have been a bit excited to finally get a wee harvest of radishes. No lettuce, just radishes. So what do can you do with radishes? Sesame Cucumber and Radish salad (which my husband has been thoroughly enjoying.
The recipe – more or less:
Two Cucumbers – peel the cucumbers, slice in half long wise, scoop out the seeds and then slice the halves short wise into thin pieces
Radishes – cut into thin slices
Dressing – 1/3 cup rice vinegar, 2/3 cup sesame oil, 1 or 2 tablespoons sugar, sprinkle of salt. Whisk together and pour over cucumbers and radishes. Let sit overnight.
Another recipe from “the vault” that is my recipe box. This is a good dessert for warmer weather (or a Memorial Day BBQ).
Four Layer Delight
This all goes into a 9 x 13 cake pan.
Layer 1 – Mix 1 cup flour, 1/2 cup finely chopped pecans, and 1/2 cup oleo (margarine). Pat into pan and bake for 15 minutes at 375 degrees. Let cool.
Layer 2 – Mix 1 8 ounce package of cream cheese with 1 cup powdered sugar. Fold in 1 cup whipped topping (9 ounce, er, 8 ounce container).
Layer 3 – Make 2 packages of instant vanilla pudding (the recipe calls for French Vanilla – do they make that any more?) with 3 cups of milk. Pour over cream cheese layer.
Layer 4 – Top with the remaining whipped topping. Refrigerate for 4 hours or overnight.
Enjoy!
What’s on your menu?
Sandra