Take It Easy: Heat three 24-oz. pkg. refrigerated mashed potatoes according to package directions, stirring and adding 2 minced garlic cloves, halfway through cooking. Stir in 2 to 3 Tbsp. chopped fresh rosemary and/or thyme and 2 Tbsp. softened butter. Top with melted butter and chives.
¼ cup margarine or butter ½ cup sugar 1 egg yolk 2 tablespoon water 2 tablespoon bourbon
1 cup sifted powdered sugar 1 teaspoon milk ¼ teaspoon vanilla
Easy Enchilada Sauce In a medium saucepan heat 2 Tbsp. vegetable oil over medium heat. Stir in 2 Tbsp. all-purpose flour; cook and stir for 2 minutes. Add 2 Tbsp. chili powder, 1 teaspoon ground cumin, and 1/2 tsp. garlic powder. Cook and stir 30 seconds more. Add 1, 15-oz. can tomato sauce and 1, 14.5-ounce can reduced-sodium chicken broth; whisk until smooth. Cook and stir over medium-high heat until boiling....
1 egg* 2 teaspoon lemon juice 1 teaspoon Dijon mustard ¾ teaspoon ground black pepper ½ teaspoon salt 1 clove garlic 2 tablespoon chopped fennel fronds, plus more for garnish ¾ cup safflower oil
Tips After roasting salmon, cool slightly. Cover and chill up to 24 hours. Serve chilled with toppers.
