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Saturday, July 17, 2010

Moroccan Meatloaf, Parlsey Mash And Mango Salsa

I like meatloaf. Usually it serves two dinners, one hot and one cold the next day. It is relatively easy to make and does not cost an arm and and a leg. There is the simple traditional meatloaf which everyone knows how to make but there are also many variations that are quite interesting. I got this one from a book on meatloaf from Click on the link and you will see it is a good buy and only costs ten dollars.

Tuesday, July 13, 2010

Assiette De Crudites

This is a classic in France and every bistro and corner cafe serves some variation on it. It is served with bread and nice glass of wine. It is to the Parisian Bistro what the salade Nicoise is to Nice. It is very refreshing and makes an enjoyable meal. As you can see it has everyday ingredients. You can use anthing that is handy. I forgot to put some grated carrots on this one but it still looks good. The thing is to use the colors and seperate them so they stand out. Great for a summer's evening on the patio. Should be served with a nice dijon mustard vinaigrette.
By the way. The word crudites comes from the french for raw = cru meaning that the dish is mostly raw indgredients.