Creating a Menu from Nothing

By Jean Teller and Senior Associate Editor
Published on July 1, 2007
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Green Tomato Pie
Pastry for Two-Crust Pie
Momma’s Potato Salad
Italian Eggplant Bake
Golden Corral’s Seafood Salad
Southern Style Deviled Eggs
Spicy Herbed Oil
Thick Herbed Oil

“A dash of this. A pinch of that.” The mark of a talented cook is the ability to apparently throw a number of ingredients together and serve up a delicious dish for any occasion.

A green tomato pie, for instance, is one way to make that mound of tomatoes disappear, and mixing up a bowl of potato salad will use some of that produce from the fridge. It’s all a matter of personal taste, and the courage to create something from nothing.

At times, Recipe Box resembles such a dish. In this issue, we have a dash of this and a pinch of that. While the recipes may not combine to make a complete menu – at least not one I’ve ever seen – the recipes are sure to please, and a few will likely end up in recipes collections around the world – mine included.

Muriel Kroening of Berlin, Wisconsin, is looking for a recipe for green tomato pie.

Muriel has come to the right place. The responses from our readers fill a folder about 2 inches thick.

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