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6C ♦ WEDNESDAY, JULY 26, 2006 IDAHO From page 2C cook until desired done ness (one - three minutes). Potatoes and broccoli should both be firm. Drain well in a colander. Transfer potatoes and broccoli to a large mixing bowl, add ranch dressing and let cool. Stir in fennel, onions, and olives, if using. Taste and season with salt and pepper, if desired. Serve on a bed of leaf let tuce, with ripe tomatoes as a garnish. Potato, Pesto and Chicken salad Pesto is an Italian condi ment made of fresh basil, garlic, pine nuts, olive oil, and grated cheese. You can buy it ready-made. 2 pounds Idaho pota toes, well scrubbed (peeled, if desired) 1 pound fresh green beans, washed and trimmed 1 tablespoon olive oil 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes 3/4 cup prepared pesto sauce 3 - 6 cups mixed salad greens such as Boston or Bibb mix (optional) Over high heat, in a large, heavy pot with tight-fitting cover, bring half a pot of water to boil. Meanwhile, cut the potatoes in half lengthwise, then cut them crosswise in 1/2-inch slic es. Add potatoes to boiling water, cover and return to boiling; cook three minutes. Add green beans to pot with potatoes and cook another four minutes; drain potatoes and beans and set aside. (Vegetables should be firm.) GREEK From page 5C cheese 1/4 cup kalamata olives - pitted and chopped 1/4 cup red onion - chopped 2 teaspoons dill chopped 3 tablespoons lemon juice 1 1/2 tablespoons extra virgin olive oil 1/4 teaspoon salt 1/4 teaspoon ground pepper Bring 1 1/2 cups of water to a boil in a medium sauce pan Add couscous and salt and stir. Remove from heat; cover and let stand five min utes. Fluff with a fork. In a mixing bowl add lemon juice, dill pepper, while mix ing rapidly add the oil in a slow steady stream. This will make a creamy dressing. Add red onions, tomatoes, feta and olives to the dressing and blend with the couscous. Serve while couscous is warm to hot. Sangria 1 cup dry red wine 2 tablespoons brandy Juice of 1 lemon GILBERT APPLIANCE, INC. 925 Jernigan St., • Perry, GA - 478-987-2284 '«ul^jEF“ _'* J**, *mj^^EKn^nUbt*tor ik -SaHr • Potato, Pesto and Chicken salad In the same pot, heat olive oil over high heat and cook the chicken, stirring for six - eight minutes or until meat is completely cooked through. Remove from heat; stir in pesto sauce, then gently stir in potatoes and green beans, taking care not to break up the vegetables. Serve salad warm or at room temperature on a bed of salad greens, if desired. Potato Salad Nicoise Nicoise refers to the cooking of Nice, France, which is located on the Mediterranean coast. One of the most famous dishes of Nice is Salad Nicoise, which includes potatoes, olives, green beans, and vinaigrette dressing. This recipe adds tuna and hard-cooked eggs. 11/2-2 pounds Idaho potatoes, peeled (if desired) and cut into 1/2- inch cubes 1/2 cup bottled, reduced-calorie ranch salad dressing 1 - 2 teaspoons curry powder (or to taste) 2 6-ounce cans tuna (packed in water), a . M Hi ‘.. . . Small Potatoes Press Horiatiki Salata is a simple dish of fresh garden vegeta bles with kalamata olives and feta cheese. Juice of two oranges 1 lemon sliced, thin 1 orange sliced, thin 3 cups soda water White Westinghouse REFRIGERATORS SUMMER SPECIAL WRTSSBIEW 1$ ifTj COO 14.8 Cubic Feet Refrigerator Section: •2 Sliding Wire Shelves •2-1/2 Fixed White Door Racks (I with Gallon Storage) •White Dairy Door •Static Condenser Freezer Section: •2 Fixed White Door Racks Available In: •White drained 1 cup green onions, chopped 1/2 cup pitted olives (black or green), chopped 4 - 6 cups washed and drained mixed salad greens 6 plum tomatoes, quar tered lengthwise 3 hard boiled eggs, quartered lengthwise Over high heat, bring a large pot of water to boil. Add cubed potatoes; return to boiling and simmer 5 minutes or until tender, but firm. Drain potatoes and set aside or refrigerate. In a large bowl, mix together ranch dressing and curry powder to taste. Stir in tuna, green onions and olives. Gently stir in pota toes. To serve, arrange greens on a platter (or on individ ual dishes), top with potato mixture, then garnish with tomatoes and eggs. Grilled Potato Salad with Smoked Salmon While you’re grilling those steaks, grill some potato Combine all ingredients with ice and a punch bowl. Serve cold. FOOD ' : wßf JUI I? jjk fl -nf' *Jh ff|S|w Potato salad Nicoise and onion slices. You could substitute Vidalias for the Spanish onions in this rec ipe. 2 Irish potatos, sliced 1/4” thick 2 3/4 oz. Spanish sweet onions, sliced 1/4” thick 3 tablespoon Olive oil 1 tablespoon Balsamic vinegar Granita Di Orange Orange Ice 1 cup water 1 cup sugar - C ' ... A Classic on Carroll wit p>'' *.^ShrshSol IP” li flllllf ~ <*-•• 912 CARROLL ST. • DOWNTOWN PERRY • (478) 987-2255 P I Mennonite Owned Judy ■ Wenger I HOURS: Mon - Fri 11am - 2pm Thurs & Fri Nights spm - Bpm 00035926 1 tablespoon basil, freshly chopped 4 oz. Alaska smoked salmon strips 1 1/2 oz. each green, red and yellow pepper strips 1 oz. Spanish sweet onion, chopped 1/4” 1/2 teaspoon Serrano chili, minced 2 cups orange juice, fresh 2 tablespoons orange zest - chopped fine In a small sauce pan combine all ingredi ents and bring to a boil. Monday - Friday 9:3oam - s:3opm • Sat. 10:00am - s:oopm mm 1 Meat + 2 Vegetables + Bread + Tea $6.25 EVENINGS - Thur& Fri spm-Bpm Roast Beef Dinner $7.50 Qil 626 Courtney Hodges Blvd. • Perry, GA 478-988-2643 HOUSTON DAILY JOURNAL Salt and pepper to taste Grill the potato slices and sweet onions until cooked. Drizzle with olive oil, bal samic vinegar, basil, salt and pepper. Toss smoked salm on, peppers, onion, chili, salt and pepper. Arrange the potatoes and onions on plate and serve with the salmon Transfer to a shallow pan and place in the freezer. Once the mixture begins to crystallize, mix with a fork and refreeze. Repeat this step every 20 minutes for two hours. Home Cooked Heals 00035070 00035877