Going to a picnic or a pot luck?  Check out these recipes for side and salad ideas.

8 cloves garlic, minced
6 tbsp. olive oil
3 large potatoes, cut into 12 wedges each
3 tbsp. cornstarch or arrowroot
1 1/2 tsp. sea salt
1 tsp. pepper
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper
Combine garlic and oil in a large bowl and microwave 1 minute or until fragrant.  Transfer oil to a large baking sheet, leaving garlic in the bowl.  Add the potatoes to the bowl
with the garlic and toss to coat.  Cover and microwave 3-6 minutes or until potatoes are translucent around the edges.  Combine the cornstarch, salt, pepper, garlic powder,
and cayenne in a small bowl.  Sprinkle over the hot potatoes and toss well to coat.  Pour onto oily baking sheet and make sure they are in a single layer.  Bake at 425 for
30-40 minutes or until deep golden brown.
8 cloves garlic, minced
6 tbsp. olive oil
3 large potatoes, cut into 12 wedges each
3 tbsp. cornstarch or arrowroot
1 1/2 tsp. sea salt
1 tsp. pepper
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper
2 1/2 to 3 cups flour, divided
2 1/4 tsp. yeast
1 tbsp. sugar
1 tsp. salt
1/2 cup water
1/3 cup rice milk
1 tbsp. margarine
1 egg replacer
2 raisins (optional)
In a large bowl, combine 1 1/2 cups flour, yeast, sugar, and salt.  In a separate bowl, heat water, rice milk, and margarine to 125 degrees.  Pour hot liquid into yeast mixture
and stir.  Stir in 1 egg.  Stir in 1 to 1 1/2 cups flour until dough becomes stiff and easy to handle.  Turn dough onto a floured surface and knead about 5 minutes until smooth
and elastic.  Cover with a damp towel for 10 minutes.  Shape dough into a turtle as follows: shape a 2" piece of dough into a ball for the head; shape 4 walnut sized pieces
into balls for beat and shape the remaining dough into a slightly flattened ball for the body; place one end of each piece under the large body piece.  Press raisins into head
for eyes.  Cover with a damp towel for 20 minutes.  Make criss cross cuts into the body using a knife or piece of floss to look like a turtle's shell.  Bake at 400 for 20-25
minutes until golden brown.
2 1/2 to 3 cups flour, divided
2 1/4 tsp. yeast
1 tbsp. sugar
1 tsp. salt
1/2 cup water
1/3 cup rice milk
1 tbsp. margarine
2 raisins (optional)
oil for frying
1/4 cup flour
1 tsp. salt
2 eggs or 4 enerG egg replacers
3/4 cup bread crumbs
2 firm-ripe avocados, peeled, pitted, and sliced into 1/2" wedges
Heat oil to 375.  Meanwhile, mix flour with salt in a shallow plate.  Put eggs and bread crumbs in separate shallow plates.  Dip each slice of avocado in flour, then egg, then bread crumbs to coat.  Drop into hot oil and fry until deep golden, 30-60 seconds.  Transfer slices to a plate lined with paper towels.  Serve warm.
oil for frying
1/4 cup flour
1 tsp. salt
2 eggs or 4 enerG egg replacers
3/4 cup bread crumbs
2 firm-ripe avocados, peeled, pitted, and sliced into 1/2" wedges
6 medium potatoes
6 cloves garlic, thinly sliced
2 tbsp. olive oil
salt and pepper to taste
Put the potato on a chopping board, flat side down.  Thinly slice, almost all the way through, at about 3-4 mm intervals.  Arrange the potatoes on a baking tray and insert the garlic between each slit.  Drizzle with olive oil and sprinkle with salt and pepper.  Bake the potatoes at 425 for 40 minutes or until the potatoes turn crispy and the flesh is soft.
6 medium potatoes
6 cloves garlic, thinly sliced
2 tbsp. olive oil
salt and pepper to taste
1 cup water
2 tbsp. margarine
1 1/2 tsp. salt
3 cups bread flour
2 tbsp. vance's dari free (or dry milk)
1 tbsp. sugar
2 tsp. yeast
Place all ingredients in order into bread machine.  Set on Basic setting.
1 cup water
2 tbsp. margarine
1 1/2 tsp. salt
3 cups bread flour
2 tbsp. vance's dari free (or dry milk)
1 tbsp. sugar
2 tsp. yeast
28 oz. can artichoke hearts, drained
15 oz. can white beans, drained and rinsed
4 tbsp. lemon juice
2 cloves garlic
4 green onions, chopped
1 tbsp. "soy" sauce
1/8 tsp. cayenne pepper
Combine all ingredients in a food processor and process until smooth.
28 oz. can artichoke hearts, drained
15 oz. can white beans, drained and rinsed
4 tbsp. lemon juice
2 cloves garlic
4 green onions, chopped
1 tbsp. "soy" sauce
1/8 tsp. cayenne pepper
3/4 cup uncooked orzo pasta
1 lb. cooked chicken breasts, cut into bite-size pieces
1 cucumber, chopped
1 small red onion, chopped
1/4 cup parsley, minced
2 tbsp. lemon juice
1 tbsp. olive oil
1 tsp. salt
1/4 tsp. pepper
1/4 cup feta cheese (optional)
Cook pasta according to package directions.  Meanwhile, in a large bowl, combine the cucumber, onion, parsley, and chicken.  Drain pasta; stir into chicken mixture.  In a small bowl, whisk the lemon juice, oil, salt, and pepper.  Pour over salad; toss to coat.  Serve warm or cold.  Just before serving, sprinkle with feta if desired.
3/4 cup uncooked orzo pasta
1 lb. cooked chicken breasts, cut into bite-size pieces
1 cucumber, chopped
1 small red onion, chopped
1/4 cup parsley, minced
2 tbsp. lemon juice
1 tbsp. olive oil
1 tsp. salt
1/4 tsp. pepper
1/4 cup feta cheese (optional)
2 avocados
1/3 cup self-rising flour
1 tsp. oil
1 tsp. corn starch
dash salt
dash white pepper
1/4 cup water
oil for frying
Heat 1/2" oil in a medium saute pan.  Cut avocados into six to eight pieces.  Combine flour, oil, corn starch, salt, and white pepper.  Coat avocado pieces with batter.  Spoon into pan and fry until golden on each side.
2 avocados
1/3 cup self-rising flour
1 tsp. oil
1 tsp. corn starch
dash salt
dash white pepper
1/4 cup water
oil for frying
1-2 sweet potatoes
1-2 potatoes
5-7 carrots
5-7 parsnips
1/4 cup olive oil
salt and pepper
italian herbs (optional)
Cut vegetables into 1" chunks.  Toss with olive oil, salt, pepper, and herbs to taste.  Bake at 400 for 25-35 minutes or until tender.
1-2 sweet potatoes
1-2 potatoes
5-7 carrots
5-7 parsnips
1/4 cup olive oil
salt and pepper
italian herbs (optional)
5 medium potatoes
oil for frying
Peel and cut potatoes into small sticks.  Place in colander and rinse until water runs clear.  Place in a large bowl with ice water and place in fridge for 30 minutes to an hour.  Drain water and pat until dry.  Meanwhile, heat oil in a large pot to 350 degrees.  Place a few handfuls of potatoes into oil and cook until golden but still limp, about 10 minutes.  Drain on paper towels to remove excess grease.
5 medium potatoes
oil for frying
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