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Spicy Chopped Salad

2 romaine lettuce hearts, shredded
1 cup drained giardiniera salad (hot pickled vegetables)
1 lemon, juiced
Extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper


For salad, place shredded greens in a serving dish and combine with coarsely chopped hot pepper salad (giardiniera). Dress salad with a little lemon juice, extra virgin olive oil, salt, and pepper, to your taste

Parsley-Dill Potatoes

2 1/2 pounds medium to large red potatoes
3 tablespoons butter
1/4 cup chopped parsley leaves
1/4 cup chopped dill
Salt and pepper


Using a peeler or a paring knife, peel a 1/2-inch strip around the circumference of each potato. Fill a large saucepan with cold water. Add the potatoes and place them over high heat.
Boil potatoes until fork tender, about 15 to 20 minutes. Drain and place the potatoes back into the pan on the burner for 30 seconds to dry them out. Add the butter and toss in the herbs.
Season the potatoes with salt and pepper.

Grilled Potatoes

4 potatoes, sliced
1 red onion, sliced
1 tsp salt
1 tsp ground black pepper
4 tbs butter


Preheat grill for medium heat. For each packet, measure out 2 or 3 squares of aluminum foil
large enough to easily wrap the vegetables, and layer one on top of the other. Place some
of the potatoes and onion in the center, sprinkle with salt and pepper, and dot with butter.
Wrap into a flattened square, and seal the edges. Repeat with remaining potatoes and onion.
Place aluminum wrapped package over indirect heat, and cover.
Cook for approximately 30 minutes, turning once. Serve hot off the grill.

Spaghetti Salad

1 (12 oz.) pkg. spaghetti
1/2 purple onion, chopped
2 tomatoes, chopped
2 cucumbers, sliced
1 green bell pepper, chopped
1 (8 oz.) bottle Viva Italian salad dressing
Salad Supreme seasoning to taste


Cook spaghetti using package directions; drain. Place spaghetti in large bowl. Add onion, tomatoes, cucumbers, green pepper and Salad Supreme seasoning; mix well. Add salad dressing; toss to mix

Submitted by Chris of Elkhart, IN [chris_needs_luv2]

Honey Glazed Citrus Salad

2 tablespoons vegetable oil
2 tablespoons cider vinegar
2 tablespoons honey
4 cups torn lettuce
1/2 cup chopped red onion
1/4 cup chopped fresh parsley
2 oranges, peeled, sectioned, drained
2 grapefruit, peeled, sectioned, drained


Stir together oil, vinegar and honey in large bowl. Add all remaining ingredients; toss to coat.

Honey Roasted Red Potatoes

1 pound red potatoes, quartered
2 tablespoons diced onion
2 tablespoons butter, melted
1 tablespoon honey
1 teaspoon dry mustard
1 pinch salt
1 pinch ground black pepper


Preheat oven to 375 degrees F (190 degrees C). Lightly coat an 11x7 inch baking
dish with nonstick cooking spray. Place potatoes in a single layer in prepared dish,
and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and
pepper; drizzle over potatoes and onion.
Bake in the preheated 375 degrees F (190 degrees C) oven for 35 minutes or until tender,
stirring halfway through the cooking time

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