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Hometown
Recipes
Lighter Side
of flavor
This week American Profile
presents two recipes that are perfect for a
light supper. Serve these dishes with hearty
whole-grain rolls or bread and a fruit dessert,
for a nutritious meal thus frill of flavor.
Tangy Warm Potato Salad with Bacon and
Sun-Dried Tomatoes is not the usual may
onnaise-drenched potato salad. "Applewood
bacon, sun-dried tomatoes and chopped red
onions give this salad a distinctive flair,”
says Michaela Rosenthal of Woodland Hills,
Calif., who submitted the recipe.
Rosenthal's salad pairs well with Laura Fre
nch's Salmon with Savory Seafood Rub. “My
husband is a seafood lover. He discovered
this quick, easy meal one night when lie was
in charge of our entree,” says the Napoleon,
Ohio, resident.
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to receiving your recipes and sharing them
with our millions of readers across the
nation. To submit a recipe of your own,
send it, along with the story behind it and
a color photograph of yourself, to: Home
town Recipes, American Profile, 341 Cool
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Tangy Warm Potato Salad
Salmon with Savory Seafood Rub
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Tangy Warm Potato Salad
with Bacon and Sun-Dried Tomatoes
3 pounds small new
potatoes (about
2-inch diameter),
scrubbed
I teaspoon salt
/% pound applewood
smoked bacon,
diced
I'/i cups finely chopped
red onions
1. Place potatoes in large stockpot and cover with water. Add
salt. Bring to a boil; reduce heat and simmer, uncovered, until
potatoes are tender, 25 to 35 minutes. Drain. Slice each potato
into 3 pieces (about 16-inch thick). Place in a large bowl.
2. Heat a large skillet over medium-high heat Add bacon and
cook until almost crisp. Remove from heat and stir in onions,
tomatoes, mustard and garlic.
3. Pour bacon mixture over potatoes while they are still hot;
add parsley and vinegar. Toss gently to coat. Season with addi
tional salt and pepper.
4. Let stand 15 minutes to absorb flavors. Serve warm or at
room temperature. Serves 12.
Tips From Our Test Kitchen: Use a rubber spatula to toss
potatoes to prevent them from breaking apart.
fmmwwm
Laura Frerich
Napoleon, Ohio
'A cup diced oil-packed,
sun-dried tomatoes,
drained
1 tablespoon whole
grain mustard
2 garlic cloves, minced
/a cup chopped parsley
'/) cup cider vinegar
Coarsely ground
black pepper
Salmon with Savory Seafood Rub
4 (6-ounce) salmon fillets,
rinsed and patted dry
2 tablespoons olive oil
I tablespoon dark brown sugar
i teaspoon dry mustard
i teaspoon chili powder
I teaspoon ground cumin
1. Place salmon on a foil-lined baking
sheet. Spoon olive oil evenly over all.
2. Combine brown sugar, dry mustard,
chili powder and cumin; mix well. Sprin
kle over salmon; press down to allow
the spices to adhere. Refrigerate at least
30 minutes to overnight.
3. Preheat oven to 400 F. If salmon has
been refrigerated 30 minutes, bake 8 to
10 minutes, or until opaque in the center.
If refrigerated overnight, bake 10 to 12
minutes, or until opaque in the center.
Do not overcook. Serves 4.
Tips From Our Test Kitchen: It’s
important to pat the fillets dry. Oth
erwise, the oil and seasonings will not
adhere properly to the fish.