Message-ID: <16445941.1075845158804.JavaMail.evans@thyme> Date: Thu, 31 May 2001 12:05:10 -0700 (PDT) From: kitchen@email.bhg.com To: scott.hendrickson@enron.com Subject: New Potato Salad with Fennel - from BHG.com Mime-Version: 1.0 Content-Type: text/plain; charset=us-ascii Content-Transfer-Encoding: quoted-printable X-From: "BHG.com Kitchen" @ENRON X-To: Hendrickson, Scott X-cc: X-bcc: X-Folder: \Hendrickson, Scott\Hendrickson, Scott\Deleted Items X-Origin: HENDRICKSON-S X-FileName: Hendrickson, Scott.pst [IMAGE] =09=09 Advertisement [IMAGE] =09=09 Special Offer from Better Homes and Gardens Magazine =09=09 Get the look, the style, the comfort you want and get in on budget! For a= FREE YEAR of America's favorite home and family magazine, subscribe toda= y . =09=09 Dear scott, Greetings from the editors at Better Homes and Gardens! Each= recipe has been tested in the Better Homes and Gardens Test Kitchen. [I= MAGE]New Potato Salad with Fennel This lighter variation of a summer clas= sic is perfect for a potluck gathering. For a printable version of= this recipe, click here. For more recipes, click here. New this we= ek: Picnics: Seven Great Menus Plus Tips =09=09 [IMAGE] 2 fennel bulbs 3 pounds whole tiny new potatoes, quartered = 3 small yellow summer squash, sliced 1/4-inch thick 1/3 cup olive oil= or salad oil 1/3 cup lemon juice 2 tablespoons coarse-grain brown mu= stard 1 teaspoon sugar 2 cloves garlic, minced 1/2 te= aspoon salt 1/8 teaspoon pepper 1/4 cup thinly sliced green onions = Watercress, curly endive, or other greens (optional) =09=09 =09=09 1. Cut off and discard upper stalks from fennel bulbs. Remove tough o= uter layer of bulbs; cut off a thin slice from base. Cut fennel bulbs into= thin wedges. 2. In a covered large pot cook new potatoes in boiling= , lightly salted water for 7 minutes; add fennel wedges and squash slices.= Cook for 1 to 2 minutes more or until potatoes are just tender and fennel= is crisp-tender; drain vegetables well. Let cool about 1 hour. 3. In a s= crew-top jar combine oil, lemon juice, mustard, sugar, garlic, salt, and p= epper. Cover and shake well. Add to potato mixture along with green onion;= gently toss to combine. Cover and chill in refrigerator for at least 3 ho= urs. 4. Serve potato salad on a bed of fresh watercress, curly endive, or= other greens, if desired. Makes 12 side-dish servings. Make-Ahead Tip: = Up to 1 day ahead, make salad; cover and chill in refrigerator. Nutrition= facts per serving: 181 calories, 6 g total fat, 1 g saturated fat, 0 mg = cholesterol, 142 mg sodium, 29 g carbohydrate, 2 g fiber, 3 g protein, 1% = vitamin a, 37% vitamin c, 3% calcium, 13% iron. =09 =09 Special Promotion from Better Homes and Gardens [IMAGE]Better Homes an= d Gardens New Cookbook Here's America's best-selling cookbook! This all-ti= me classic covers everything you'll ever need to know about cooking. 1,259= delicious recipes in this latest edition! This is the book that teaches A= merica how to cook! Ringbound Edition. Click here to purchase. =09=09 =09=09 [IMAGE] [IMAGE] Our seal assures you that every recipe has been tested in= the Better Homes and Gardens Test Kitchen. This means that each recipe is practical and reliable, and= meets our high standards of taste appeal. =09=09 Your Email: [scott.hendrickson@enron.com] is on the mailing list. If you d= o not wish to continue receiving the BHG Daily Recipe via e-mail, please e= dit your newsletter preferences or see instructions below to unsubscribe = offline. If you have any questions or concerns, you can e-mail us at sup= port@bhglive.com To subscribe to the BHG Daily Recipe, please go to bhg= .com Member Center To update your e-mail address, please go to the bhg.= com Member Center and click on the link to update your profile. You'll n= eed your current e-mail address and password to log-in. If you've forgotte= n your password, there is a link in the Member Center to have it e-mailed = to you. If you prefer to unsubscribe offline, please send a letter or pos= tcard with your name, complete mailing address, e-mail address, and the na= mes of the newsletters from which you wish to unsubscribe to: Newsletter U= nsubscribe, c/o Meredith Corporation LS 205, 1716 Locust St., Des Moines, = Iowa 50309-3023 Copyright 2001 Meredith Corporation. All rights reserved= . =09=09 [IMAGE]