Since apparently, Assad quot;killing his own peoplequot; does not seem to carry as much weight with Republicans, as it did when they were incessantly whining about Saddam doing the same, in the prelude up to the Iraq invasion.
If your family likes broccoli this is a great recipe that even the most finicky eaters in my family loveBroccoli Salad 2 heads fresh broccoli 1 cchopped celery 1 small jar green olives chopped 3 chopped hard boiled eggs 1/2 cchopped onions 1 cmayonnaise 2 tsplemon juice Chop broccoli and steam just till crisp and tenderRun under cool water to stop cooking and drainAdd rest of ingredients and mixRefrigerate overnight to let flavors blend.
It could be the game changer for republicans but somebody will have to present it to them with a PowerPoint slide show first along with a sample like maybe an empty Coke can or something like that.
EGGPLANT TOMATO PASTA 1 medium eggplant, peeled and cut into ?” cubes Coarse grained salt 1 tablespoon olive oil 3 cloves garlic, minced 1 (28-ounce) can peeled and crushed, or diced tomatoes 1 1/2 teaspoons sugar, optional Salt and coarsely ground fresh black pepper 1/4 cup basil (about 10 leaves), torn 8 ounces bow tie pasta (farfalle), cooked al dente Place eggplant in a colander and season generously with saltFill a 1-gallon plastic bag with water, seal tightly and place over eggplant to weigh downLet stand for 40 minutesRinse the salt off the eggplant, and pat dryPlace the olive oil in a large skillet over medium-high heat, add eggplant and cook, stirring often, until golden brown on all sides, about 20 minutesAdd garlic, tomatoes and their juice to the panStir in the sugar and saltSimmer until sauce has slightly thickened, about 15 to 20 minutes or longer depending on how juicy your tomatoes areTaste and adjust seasoningsAdd the basil and cook 1 minute moreServe over pasta.
Here is a salad recipe that I always get request for the recipe forHint - make the dressing first so that it can be cooling while you are assembling the salad ingredientsVEG-ALL MACARONI SALAD 1 box ring macaroni or 1/2 package small ditali pasta (cooked and drained) 1 large red onion, diced 1 cucumber, diced 1 cup celery, diced 2 (16 oz.) cans Veg-all vegetables, drained 1 (16 oz.) package frozen vegetable of your choice, cooked as directed on package (I usually use corn) 1-2 tomatoes or red pepper Mix ingredients together, adding pasta last - add pasta a little at a time, it's easy to add too much, just put in as much as it takes to still look colorful from the other ingredients DRESSING Combine together: 1 1/4 cup sugar 1 tspsalt 2 tspparsley flakes 1 Tbspdill weed 3/4 cup white vinegar 1 tspgarlic powder 1 Tbspprepared mustard 1 1/2 tsppepper Heat in pan until sugar is melted - don't have to boil it, just until sugar is meltedCool and pour over salad Refrigerate overnight before servingStir before serving.
DUMP CAKE 1 lgcan apple pie filling 1 lgcan pineapple tidbits or chunks with juice 1 box white cake mix 11/2 sticks margarine or butter, melted 1 to 11/2 cups shredded coconut 1/2 cup chopped pecans Preheat oven to 350In a 9 X 13 inch pan, spread the pie fillingSpread the pineapple on topSprinkle the cake mix evenly over the pineappleDrizzle with melted butterSpread coconut over the cake mix and then top with nutsBake 40 to 45 minutes until bubbly around the edgesIs equally delicious served warm or cooledTop with cool whip or ice cream if desiredThe easiest cake you will ever make, and I always get asked to bring itYumI'm going to go make one now!
