Roasted Potatoes

Jul 29, 2012 by

 

This is one of the easy 3 ingredients recipes.  Roasted Potatoes a side dish that doesn’t take no time to prepare. Whatever you have with these potatoes make sure you prepare these first, since it does take about an hour till they are done.

 

Ingredients

Potatoes of your choice
1/4 cup of olive oil
1 cap of McCormick perfect pinch Vegetable

Instructions

Preheat the oven to 400F. Sometimes I use small whole potatoes and sometimes I peel and cube my potatoes. Whichever potatoes you want to use for this roasted potatoes dish. Pour the olive oil in the baking dish, add the potatoes and mix well with the olive oil. Add 1 cap full with the McCormick seasoning mix. Bake for about 1 hour or until the potatoes are crunchy and done.

 

Roasted Potatoes
 
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Cook time
Total time
 
This is one of the easy 3 ingredients recipes. Roasted Potatoes a side dish that doesn't take no time to prepare. Whatever you have with these potatoes make sure you prepare these first, since it does take about an hour till they are done.
Ingredients
  • Potatoes of your choice
  • ¼ cup of olive oil
  • 1 cap of McCormick perfect pinch Vegetable
Instructions
  1. Preheat the oven to 400F. Sometimes I use small whole potatoes and sometimes I peel and cube my potatoes. Whatever you want to use. Pour the olive oil in the baking dish, add the potatoes and mix well with the olive oil. Add 1 cap full with the McCormick seasoning mix. Bake for about 1 hour or until the potatoes are crunchy and done.

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Cucumber Tomato Salad

Jul 7, 2012 by

Ingredients

  • 3 Roma tomatoes
  • 1/2 English cucumber
  • 1/2 red onion
  • 1/2 block of feta cheese
  • 1 tbsp red wine vinegar
  • 1 tsp sugar
  • 1 tsp mustard or pepper
  • 1 tbsp olive oil
  • 2 tbsp minced basil

Instructions

  1. Make the vinaigrette; Mix the red wine vinegar, sugar, mustard and olive oil.
  2. Cut up the vegetables and cheese. Add to the vinaigrette to the salad, marinate for at least an hour.

Cucumber Tomato Salad
 
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Ingredients
  • 3 Roma tomatoes
  • ½ English cucumber
  • ½ red onion
  • ½ block of feta cheese
  • 1 tbsp red wine vinegar
  • 1 tsp sugar
  • 1 tsp mustard or pepper
  • 1 tbsp olive oil
  • 2 tbsp minced basil
Instructions
  1. Make the vinaigrette; Mix the red wine vinegar, sugar, mustard and olive oil.
  2. Cut up the vegetables and cheese. Add to the vinaigrette to the salad, marinate for at least an hour.

 

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Sweet Potato Casserole

Jun 18, 2012 by

Ingredients

For the topping:
  • 1/2 cup plain flour
  • 1/3 cup butter or margarine, melted
  • 1 cup chopped pecans
  • optional marshmallows
For the Casserole:
  • 3 cups cooked sweet potatoes (about 3lbs)
  • 1/2 cup sugar
  • 1/2 cup (1 stick) butter or margarine
  • 2 eggs
  • 1/3 cup milk
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350F. In a small bowl, combine the topping ingredients and set aside. In a large mixing bowl, mash the cooked sweet potatoes. Add the 1.2 cup of butter or margarine, eggs, milk and vanilla extract. Beat with an electric mixer on medium speed until well blended. Place Sweet Potato mixture in a greased baking dish. Crumble topping over sweet potato mixture. Bake for 30-35 minutes.

Sweet Potato Casserole
 
Ingredients
For the topping:
  • ½ cup plain flour
  • ⅓ cup butter or margarine, melted
  • 1 cup chopped pecans
  • optional marshmallows
For the Casserole:
  • 3 cups cooked sweet potatoes (about 3lbs)
  • ½ cup sugar
  • ½ cup (1 stick) butter or margarine
  • 2 eggs
  • ⅓ cup milk
  • 1 tsp vanilla extract
Instructions
  1. Preheat oven to 350F. In a small bowl, combine the topping ingredients and set aside. In a large mixing bowl, mash the cooked sweet potatoes. Add the 1.2 cup of butter or margarine, eggs, milk and vanilla extract. Beat with an electric mixer on medium speed until well blended. Place Sweet Potato mixture in a greased baking dish. Crumble topping over sweet potato mixture. Bake for 30-35 minutes.

 

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Slaw (brocoli)

Jun 11, 2012 by

You can use this salad dressing for coleslaw, carrot salad or like above broccoli salad.

Coleslaw has not always been known and called as coleslaw. It was derived from the Dutch word koolsalade or koolsla which means cabbage salad. But originally, this Dutch word for coleslaw also came from the Latin word caulis, which means cabbage.

During the 1800s in England, coleslaw was known and called as ‘cold slaw.’ However, the word ‘cold’ evolved to the word cole, another progeny of the Latin word caulis.

It was only during late in the 19th century that this crunchy cabbage dish was called coleslaw in the United States.

Ingredients

  • 1 bag of shredded broccoli or cabbage
  • 1 cup mayo
  • 1 tbsp. celery seeds
  • 2 tbsp. vinegar
  • 1/2 cup milk
  • 2tbsp sugar

Instructions

  1. Mix the mayo with the celery seeds, vinegar, milk and sugar.
  2. Add the shredded broccoli or cabbage and put in the refrigerator for at least an hour.

Slaw (broccoli)
 
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Ingredients
  • 1 bag of shredded broccoli or cabbage
  • 1 cup mayo
  • 1 tbsp. celery seeds
  • 2 tbsp. vinegar
  • ½ cup milk
  • 2tbsp sugar
Instructions
  1. Mix the mayo with the celery seeds, vinegar, milk and sugar.
  2. Add the shredded broccoli or cabbage and put in the refrigerator for at least an hour.

 

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Potato Salad (American)

May 30, 2012 by

Some years ago I had my friend Diane over for a BBQ and I had made the Dutch potato salad. Diane mentioned to me that my potato salad taste a lot like her Mom’s. The difference between hers and the Dutch potato salad is that we have meat in the potato salad ;). I asked Diane to share her Moms recipe with me. The secret ingredient to her potato salad is sandwich spread, who would have thought. She was telling me “why do all the work when you can find it all in one jar”? And now I am sharing her recipe with you. Take this recipe to a potluck and I promise you, people will ask for this recipe.

Ingredients

  • 4 lb potatoes (Yukon gold)
  • 1 onion
  • 1 jar of sandwich spread (15 oz)
  • 1 tbsp mustard
  • 1 tbsp sugar
  • 7 boiled eggs
  • 1 tsp black pepper

Instructions

  1. Peel the potatoes and rinse them twice in cold water, till the water is clear. cut the potatoes up in small cubes. Boil them in a pot for about 10-15 minutes. Put the eggs in a pot and boil them for 8 minutes. Rinse the water of the potatoes and set the potatoes aside. Rinse the eggs with cold water, and peel.
  2. While the potatoes are cooling down. Mince the onion, and add to the sandwich spread. Cut up the boiled eggs. Add the mustard, sugar, black pepper, eggs and potatoes. Mix well. Store in the refrigerator till needed. The longer it sits, the better it taste.
    Potato Salad (American)
     
    Prep time
    Cook time
    Total time
     
    Some years ago I had my friend Diane over for a BBQ and I had made the Dutch potato salad. Diane mentioned to me that my potato salad taste a lot like her Mom’s. The difference between hers and the Dutch potato salad is that we have meat in the potato salad ;). I asked Diane to share her Moms recipe with me. The secret ingredient to her potato salad is sandwich spread, who would have thought. She was telling me “why do all the work when you can find it all in one jar”? And now I am sharing her recipe with you. Take this recipe to a potluck and I promise you, people will ask for this recipe.
    Recipe type: Salad
    Cuisine: American
    Ingredients
    • 4 lb potatoes (Yukon gold)
    • 1 onion
    • 1 jar of sandwich spread (15 oz)
    • 1 tbsp mustard
    • 1 tbsp sugar
    • 7 boiled eggs
    • 1 tsp black pepper
    Instructions
    1. Peel the potatoes and rinse them twice in cold water, till the water is clear. cut the potatoes up in small cubes. Boil them in a pot for about 10-15 minutes. Put the eggs in a pot and boil them for 8 minutes. Rinse the water of the potatoes and set the potatoes aside. Rinse the eggs with cold water, and peel.
    2. While the potatoes are cooling down. Mince the onion, and add to the sandwich spread. Cut up the boiled eggs. Add the mustard, sugar, black pepper, eggs and potatoes. Mix well. Store in the refrigerator till needed. The longer it sits, the better it taste.

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Maque Choux

May 6, 2012 by

Maque choux, pronounced mock shoe, is a vegetable side dish popular in the South region of the United States, particularly among the residents of southern Louisiana. The ingredients commonly include corn, onions, green bell pepper and tomatoes. Some recipes call for the addition of garlic and celery. All the ingredients are normally braised until they soften and then hot sauce or cayenne pepper is added to enhance the flavors of the vegetables.

The origins of the term maque choux are not clearly defined. The phrase can be traced to Cajun French and may have been influenced by the word machica, which is a Spanish term for a traditional dish of toasted corn meal. Other sources cite the Cajun French word maigrchou, which means thin child, as the root for the term, based on a variation of maque choux that is commonly thinned with milk or cream and resembles a soup. Another possible origin of the phrase is moque-chou, which when translated from the French language means mock cabbage, indicating that cabbage may once have been included in the recipe.

Ingredients

2 cups of fresh clean corn
1/2 cup cream
6 strips of bacon
1 small onion, chopped
1 medium tomato, chopped
1/2 bell pepper, chopped
1 green onion
1 tsp Louisiana hot sauce

Instructions

Clean corn. Cut the bacon into small strips, add the bacon to the skillet with the minced onion and cutup bell pepper cook until slightly crunchy. Add the sliced tomato and corn, when tender add the cream and the Louisiana hot sauce. Top off with the sliced green onion.

Maque Choux
 
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Ingredients
  • 2 cups of fresh clean corn
  • ½ cup cream
  • 6 strips of bacon
  • 1 small onion, chopped
  • 1 medium tomato, chopped
  • ½ bell pepper, chopped
  • 1 green onion
  • 1 tsp Louisiana hot sauce
Instructions
  1. Clean corn. Cut the bacon into small strips, add the bacon to the skillet with the minced onion and cutup bell pepper cook until slightly crunchy. Add the sliced tomato and corn, when tender add the cream and the Louisiana hot sauce. Top off with the sliced green onion.

 

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Pickled Cucumber

Apr 30, 2012 by

Ingredients

  • 1 English Cucumber
  • ½ tbsp salt
  • 1 tbsp sugar
  • 1 tsp mustard
  • 1 tbsp vinegar
  • dash of pepper

Instructions

  1. Peel and slice the cucumber, you don’t have to take the peel of in you don’t want to. The English Cucumbers skin is not that thick. Sprinkle 1/2 tbsp salt on the cucumber and let it sit for a about an hour. Then squeeze the liquid out. Add 1 tbsp sugar, 1 tsp mustard, 1 tbsp vinegar and a dash of pepper. Pickled Cucumber is one of those sides you can have with several dishes.


Cucumber Pickeled
 
Ingredients
  • 1 English Cucumber
  • ½ tbsp salt
  • 1 tbsp sugar
  • 1 tsp mustard
  • 1 tbsp vinegar
  • dash of pepper
Instructions
  1. Peel and slice the cucumber, Sprinkle ½ tbsp salt on the cucumber and let it sit for a about an hour. Then squeeze the liquid out. Add 1 tbsp sugar, 1 tsp mustard, 1 tbsp vinegar and a dash of pepper.

 

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French Fries

Apr 29, 2012 by

French-fried potatoes were likely invented during the 18th century in the area that later became Belgium. The name “French” was applied to them in (American) English at the beginning of the 19th century. The straightforward explanation of the term is that it means potatoes fried in the French sense of the verb: “to fry” can mean either sauteing or deep-fat frying, while its French origin, frire, unambiguously means deep-frying : frites being its past participle used with a plural feminine substantive, as in pommes de terre frites (“deep-fried potatoes”). Thomas Jefferson, famous for serving French dishes, wrote exactly the latter French expression. In the early 20th century, the term “French fried” was being used for foods such as onion rings or chicken, apart from potatoes. The verb “to french”, though not attested until after “French fried potatoes” had appeared, can refer to “julienning” of vegetables as is acknowledged by some dictionaries while others only refer to trimming the meat off the shanks of chops.

Ingredients

  • 6 Russet potatoes
  • canola oil
  • kosher salt

Instructions

  1. Cut the potatoes up in equal size. Soak the fries in water and wash and rinse at least twice. You have to dry the fries and the easiest way to do that is with the salad spinner, and after that I pat them dry.
  2. Deep fry (don’t put the lid on it otherwise they will definitely turn soggy )the fries in the canola oil 160C (325 F) for about 7 min. Take them out and let them cool down. At this point you could freeze them and use the fries at a later time. Increase the heat to 175 C (350 F) and fry them again till crisp and golden. Sprinkle with some kosher salt and eat them with some French fries mayonnaise. I haven’t found the perfect Dutch french fries mayonnaise recipe. In the meantime I use the commercial one.

French Fries
 
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Total time
 
French-fried potatoes were likely invented during the 18th century in the area that later became Belgium. The name "French" was applied to them in (American) English at the beginning of the 19th century. The straightforward explanation of the term is that it means potatoes fried in the French sense of the verb: "to fry" can mean either sauteing or deep-fat frying, while its French origin, frire, unambiguously means deep-frying : frites being its past participle used with a plural feminine substantive, as in pommes de terre frites ("deep-fried potatoes"). Thomas Jefferson, famous for serving French dishes, wrote exactly the latter French expression. In the early 20th century, the term "French fried" was being used for foods such as onion rings or chicken, apart from potatoes. The verb "to french", though not attested until after "French fried potatoes" had appeared, can refer to "julienning" of vegetables as is acknowledged by some dictionaries while others only refer to trimming the meat off the shanks of chops.
Ingredients
  • 6 Russet potatoes
  • canola oil
  • kosher salt
Instructions
  1. Cut the potatoes up in equal size. Soak the fries in water and wash and rinse at least twice. You have to dry the fries and the easiest way to do that is with the salad spinner, and after that I pat them dry.
  2. Deep fry (don't put the lid on it otherwise they will definitely turn soggy )the fries in the canola oil 160C (325 F) for about 7 min. Take them out and let them cool down. At this point you could freeze them and use the fries at a later time. Increase the heat to 175 C (350 F) and fry them again till crisp and golden. Sprinkle with some kosher salt and eat them with some French fries mayonnaise. I haven't found the perfect Dutch french fries mayonnaise recipe. In the meantime I use the commercial one.

 

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Potato au Gratin (three cheese)

Apr 25, 2012 by

Au Gratin is a widespread culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter. Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish.

Ingredients

  • 8 Potatoes
  • 1/2 stick margarine
  • 3 kind of cheeses ea. cheddar, mozzarella, Parmesan
  • 1/2 cup of heavy cream
  • 1tsp white pepper
  • 1 dash of Tabasco
  • 1 tsp. nutmeg.

Instructions

  1. Peel the potatoes and slice the potatoes with the mandolin. Put the cream and seasoning in a pot and add the potatoes. Cook for about 8 min. Mix the cheeses and add 1 tbsp. of all purpose flour. Grease the casserole dish. The first layer potatoes, second layer cream sauce, third layer cheese, fourth layer potatoes, fifth layer cream sauce, sixth layer cheese. Cover with foil and put in a preheated oven of 450F, cook for about 20 min. Take of the foil and cook for another 10 min.

Potato au Gratin
 
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Au Gratin is a widespread culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter. Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish.
Ingredients
  • 8 Potatoes
  • ½ stick margarine
  • 3 kind of cheeses ea. cheddar, mozzarella, Parmesan
  • ½ cup of heavy cream
  • 1tsp white pepper
  • 1 dash of Tabasco
  • 1 tsp. nutmeg.
Instructions
  1. Peel the potatoes and slice the potatoes with the mandolin. Put the cream and seasoning in a pot and add the potatoes. Cook for about 8 min. Mix the cheeses and add 1 tbsp. of all purpose flour. Grease the casserole dish. The first layer potatoes, second layer cream sauce, third layer cheese, fourth layer potatoes, fifth layer cream sauce, sixth layer cheese. Cover with foil and put in a preheated oven of 450F, cook for about 20 min. Take of the foil and cook for another 10 min.

 

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Succotash

Apr 24, 2012 by

True succotash contains lima beans and corn. The rest seems to be up for grabs. Succotash is thought to be one of the first recipes the Algonquin Indians taught the settlers at Plymouth Rock. Succotash was also made by the Narragansett Indians, who called it misckquitash, which means “boiled corn”. It is notable that the two primary ingredients are two of the main agricultural crops of many Native American tribes.

Ingredients

  • 1 cup of frozen corn
  • 1/2 bag of frozen lima beans
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 4 green onions
  • 1 sm onion
  • 1 garlic clove
  • 1 tsp thyme
  • 4 strips of bacon
  • 1/2 cup of chicken broth or cream

Instructions

  1. Cut up the bacon, bell pepper, red pepper , green onion and onion. Put in a skillet 2 tbsp olive oil, add the bellpepper and onions. Cook for about 5 min,. then add the bacon cook another 5 min. Add corn to the pan and yes cook another 5 min, (Now if you use fresh corn and lima beans. you need to cook them separate for about 10 minutes or until tender) Add the lima beans and cook another 5 min. Stir in the thyme pepper and salt according to your taste. Add the cream or chicken broth and cook for another 5 min.

Succotash
 
Ingredients
  • 1 cup of frozen corn
  • ½ bag of frozen lima beans
  • ½ red bell pepper
  • ½ green bell pepper
  • 4 green onions
  • 1 sm onion
  • 1 garlic clove
  • 1 tsp thyme
  • 4 strips of bacon
  • ½ cup of chicken broth or cream
Instructions
  1. Cut up the bacon, bell pepper, red pepper , green onion and onion. Put in a skillet 2 tbsp olive oil, add the bellpepper and onions. Cook for about 5 min,. then add the bacon cook another 5 min. Add corn to the pan and yes cook another 5 min, (Now if you use fresh corn and lima beans. you need to cook them separate for about 10 minutes or until tender) Add the lima beans and cook another 5 min. Stir in the thyme pepper and salt according to your taste. Add the cream or chicken broth and cook for another 5 min.

 

 

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Mac & Cheese Salad

Apr 23, 2012 by

Ingredients

  • 2 cups of uncooked shell pasta
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/8 cup cider vinegar
  • 1/8 cup sugar
  • 1 teaspoon pepper
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1 teaspoon garlic
  • 1 tablespoon Dijon mustard
  • 1/2 bell pepper
  • 1/2 red onion
  • 1/2 cup shredded cheddar cheese

Instructions

  1. Boil (8 minutes) drain and rinse the pasta with cold water set aside.
  2. Mix together in a bowl all of the ingredients except for the bell pepper, onion, and cheese.
  3. Mix the sauce with the pasta.
  4. Add in the chopped bell pepper, onion, and cheddar cheese.
  5. The longer it sits the better it taste.

Mac & Cheese Salad
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 cups of uncooked shell pasta
  • 1 cup mayonnaise
  • ½ cup sour cream
  • ⅛ cup cider vinegar
  • ⅛ cup sugar
  • 1 teaspoon pepper
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • 1 teaspoon garlic
  • 1 tablespoon Dijon mustard
  • ½ bell pepper
  • ½ red onion
  • ½ cup shredded cheddar cheese
Instructions
  1. Boil (8 minutes) drain and rinse the pasta with cold water set aside.
  2. Mix together in a bowl all of the ingredients except for the bell pepper, onion, and cheese.
  3. Mix the sauce with the pasta.
  4. Add in the chopped bell pepper, onion, and cheddar cheese.
  5. The longer it sits the better it taste.

 

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Chicken Salad

Apr 22, 2012 by

Chicken salad can really be just about any kind of salad that includes chicken as the primary ingredient. Some very commonly added ingredients can include: Celery, eggs, mayonnaise and different kinds of mustards.

The history of the first chicken salad has been traced back to 1863. In the town of Wakefield, Rhode Island, a man named Liam Gray combined leftover chicken with mayonnaise, tarragon, and grapes and sold it as a salad at his meat market, Town Meats. Today, the meat market is now a delicatessen and still serves the original chicken salad.

In the United States, chicken salad often is comprised of chopped white chicken meat, and salad dressing or mayonnaise. It’s often served as either a salad, or as a sandwich on wheat bread, accompanied by avocados, iceberg lettuce and tomatoes. It’s usually made to use tougher chicken, canned chicken or any leftovers so that they don’t go to waste.

Throughout Asia and most of Europe, chicken salad can be topped by a wide variety of different dressings for flavoring. It can also be accompanied by various vegetables, fresh leaves, pastas, noodles and rice.

Ingredients

  • 1/2 cup mayonaise
  • 1/3 cup yoghurt
  • 1/2 cup sweet pickle relish
  • 1/2 chopped celery
  • 1/2 cup crushed pecans
  • 1/2 cubed apple
  • 1 chicken breast or turkey
  • pepper and salt

Instructions

  1. Boil the chicken or turkey breast for about 20 minutes on simmer. Cut up the apple, crush the pecans and slice up the celery. Combine the mayonnaise with the yoghurt. Add to the same bowl you have the shredded chicken, apple, pecans and the relish. Mix well and add the pepper and salt. Refrigerate at least for an hour.

 

 

Chicken Salad
 
Prep time
Cook time
Total time
 
Ingredients
  • ½ cup mayonaise
  • ⅓ cup yoghurt
  • ½ cup sweet pickle relish
  • ½ chopped celery
  • ½ cup crushed pecans
  • ½ cubed apple
  • 1 chicken breast or turkey
  • pepper and salt
Instructions
  1. Boil the chicken or turkey breast for about 20 minutes on simmer. Cut up the apple, crush the pecans and slice up the celery. Combine the mayonnaise with the yoghurt. Add to the same bowl you have the shredded chicken, apple, pecans and the relish. Mix well and add the pepper and salt. Refrigerate at least for an hour.

 

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