DAY Recipe

Look for diced potatoes with onion in the supermarket’s refrigerated deli case or in the freezer section. Pair the main course with sautéed spinach, coleslaw, good mustard and dark bread. A pint of ale adds gusto; apple pie is the finishing touch.

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Canned salmon (with soft, edible bones) and potatoes are good sources of calcium.

Makes 6 servings.

INGREDIENTS
nonstick vegetable oil spray
114.75-ounce can pink salmon (with bones), drained2 1/2pounds russet potatoes, peeled, cut into 1-inch pieces
1cup low-fat (1%) milk
4ounces soft fresh goat [...]

“When I had dinner with my son recently at Wild Abandon restaurant in Portland, our bread was served with a garlicky potato spread,” says Pauline E. Dickey of Medford, Oregon. “It was a nice alternative to the usual butter or olive oil.”

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INGREDIENTS

7-8 medium red potatoes, skin on
4 eggs , divided
1/4 cup finely chopped onions
1 (8ounce)can water chestnuts , drained and finely chopped
1 celery rib , finely sliced (without leaves)
1/2 teaspoon dill weed , crushed
1/4 teaspoon garlic powder
1 teaspoon celery seeds
1/2 tablespoon dry mustard
1 teaspoon turmeric (gives potato salad beautiful yellow color)
1 tablespoon parsley flakes , ground
1/2 cup sweet pickle juice
1 cup light mayonnaise
4 tablespoons prepared yellow mustard
1 tablespoon prepared Dijon mustard
2 tablespoons honey mustard dressing
salt and pepper (I used 1 tsp of each)
1/2 tablespoon parsley flakes , crushed (for garnish)

DIRECTIONS

Wash and cube potatoes (skin-on), putting into large soup pot as [...]

Bruce Aidells, founder of Aidell’s Sausage Company, says, “I first discovered that fennel was a delicious vegetable while enjoying Christmas Eve dinner at the home of a dear friend of mine, the late cooking teacher Loni Kuhn. At her own family’s holiday meals, a gratin of fennel, potatoes and cheese was a much appreciated standard. [...]