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Add variety to Easter meals with flavorful side dishes

Easter comes early this year, and soon baskets of colored eggs and chocolate rabbits will delight both young and old. Celebration meals will be planned and several of this issue’s recipes may be incorporated into menu plans.

Robin Higginbotham Jasman of Hartline brought Bean Salad to a Christmas gathering and the recipe was requested by numerous people. Robin’s recipe includes canned baby corn, a refreshing change from traditional three bean salads.

Bean Salad

1 can (15 ounces) dark red kidney beans, rinsed and drained

1 can (15 ounces) light red kidney beans, rinsed and drained

1 can (15 ounc...

 

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