Lunch/Dinner, Side Dishes

Mashed Potatoes and Spinach

Listen to Episode 58: Side Dishes

Ingredients:

  • 8 potatoes, peeled, cooked, and mashed
  • 1 package frozen chopped spinach, cooked
  • 1/2 c butter
  • 1 c sour cream
  • 5 or 6 green onions, chopped
  • 8 oz chedder cheese, shredded

Directions:

  • Blend all ingredients together.
  • Place in a buttered 2 quart cassarole dish.
  • Bake for 30 minutes at 350°F.
Lunch/Dinner

Pittsburgh Salad

Listen to Episode 42: The Pittsburgh Salad Episode

Ingredients:

  • Salad greens
  • Assortment of vegetables
  • Hard-boiled eggs, cooked & quartered
  • Shredded cheese
  • Fries (see Oven Fries recipe)
  • Cooked meat
  • Salad dressing, any

Directions:

  • Salad greens are your choice (bib, iceburg, or romaine lettuce, spinach, etc). Typical vegetables are tomato, cucumber, olives, onion, carrot, celery, and radish.
  • Use 1 hard-boiled egg per salad. Shredded cheese is typically provolone, mozzerella, or cheddar. Meat is usually grilled chicken breast, steak, or shrimp.
  • Assemble in order: bed of salad greens, assorted vegetables, eggs, hot meat, hot fries, cheese, and top with salad dressing.
  • Voila! A Pittsburgh Salad!
Lunch/Dinner, Soup

Italian Wedding Soup

Listen to Episode 27: THIS Is Italian Wedding Soup

Ingredients:

  • 1 head endive
  • 1 head escarole
  • 1/2 bag spinach
  • 2 quarts chicken broth
  • 8 chicken boullion cubes
  • 1 lb chicken
  • 1 lb mini meatballs
  • 3 Tbs romano cheese

Directions:

  • Cook chicken in broth. Remove, cool, and cut up.
  • Put meatballs in broth and cook.
  • Rinse and clean greens. Cut into 1 or 2 inch pieces.
  • Add greens to broth. When wilted down, add cut up chicken. Add Romano cheese last.
  • Turn down heat to medium, simmer for 30-60 minutes.
  • Serve with a good crusty Italian bread.