"When seasoned salad croutons have lost their crispness, I save them until I have a small bag full," says Lynda Purvis of Eagle River, Alaska. "Then I mix them with ground beef for a delicious meat loaf."
Gazpacho is common fare here in the Southwest, and its variations are numerous. This one is simple, inexpensive, healthful and delicious. It works well as an appetizer, brunch dish or accompaniment to any meat entree. I prefer to make the tomato base the night before, but I've also made it early in the morning for serving with that night's supper.
My fiance and I like to hunt for wild asparagus come the spring. He's not much of a vegetable eater—but when I roll up these easy, nutritious appetizers, he can't get enough of them. The roll-ups are ideal for children too—they're a fun way to "disguise" vegetables they usually turn down!
There aren't many foods that do a better job of combining two meals - in this case, breakfast and lunch - than cheese and eggs. This dish satisfies a mouthful of taste buds and both hearty and light eaters.