Menu: Dinner tonight - June 18
Rotisserie chicken (thank you for the gift, KS)
Potato Salad
3 lb. baby red potatoes, cooked until tender and quartered
5 boiled eggs, peeled
1/4 cup red onion, diced small
1/4 cup fresh snap peas, chopped into 3/4 inch pieces
2 ribs celery, diced small
1/2 cup radishes, sliced thinly
3/4 cup mayonnaise
Salt and pepper to taste.
Stir together and refrigerate.
Garlic Toast
6 slices Texas Toast
1/4 cup better, softened
1 garlic clove, minced
1 Tbsp parsley, chopped fine
Mix butter, garlic and parsley together. Spread lightly on Texas Toast slices. Broil in oven until toasty.
No comments:
Post a Comment