Mobile Food Food Recipes On Your Mobile Device

• 4 lbs idaho potatoes, peeled and sliced 2 inches thick
• 1/2 cup butter
• 1 cup half-and-half, warmed
• 1 1/2 teaspoons salt (or to taste)
• 1 1/2 teaspoons black pepper (or to taste)

Directions:

1. Place the potatoes in a large cooking pot and cover with cold water. Bring to a boil. Reduce the heat to medium low. Simmer until the potatoes are just tender (20 to 30 minutes).
2. Drain water. Reserve 1 cup if you want to substitute the potato water for the half and half to save calories. Mix on low speed of an electric mixer.
3. Add the butter after cutting it into several pieces so it melts faster (melt it first if you want to so that the potatoes remain steaming hot). Add the warmed half and half or the 1 cup reserved potato water.
4. Mix again with the electric mixer, starting on low and increasing the speed to reach the desired consistency. Add the salt and pepper.

• 1 cup mandarin orange, drained
• 1 cup pineapple chunk, drained
• 1 cup angel flake coconut
• 1 cup sour cream
• 1 cup chopped nuts
• 1 cup miniature marshmallow

Directions:

1. Mix all ingredients together in a medium size bowl.
2. You can cover with whipped cream or cool whip if desired.
3. Cover and place in refrigerator 4 hours or overnight.

• 1 cup baby spinach leaves or 1 cup mixed greens
• 2 -3 stalks green onions, whole
• 8 slices bell peppers, seeded, membrane and stem removed (use a variety of colors like orange, red, purple, yellow, etc.)
• 2 black olives, cut in half
• 4 chive blossoms
• 2 -3 large strawberries, stemmed and sliced
• 1/2 cup green peas
• fresh variegated mint leaf
• light vinaigrette, your choice

Directions:

1. *Note: see my posted photo above for a guideline on how to arrange the vegetables, fruit and herbs on the platter. Of course, how you arrange the produce and what produce you choose, is left to creative license.
2. Place the baby spinach or mixed greens towards the bottom of a platter.
3. Set the green onions on the platter-these are your "flower stalks".
4. Place the slices of bell pepper in a "flower" pattern on the green onion stems.
5. Place the strawberry slices (the "petals") between slices of bell pepper "petals". (I would have added more strawberries but I ran out.).
6. Arrange each black olive half in the middle of the flower and garnish each olive with a chive blossom.
7. Put the green peas on top of the spinach or mixed greens.
8. Place mint leaves around the edges of the platter.
9. Serve salad with the vinaigrette.
10. 'Be like the flower, turn your face to the sun'. Kahlil Gibran.