Mediterranean Potato Salad 



INGREDIENTS: 
2 cups green beans (1/2 pound) 
5 cups red potatoes (10 medium), cubed 
1 (2-1/4 ounce) can black olives, sliced 
1/3 cup capers, drained 
3 tablespoons fresh parsley, chopped 
2 to 3 tablespoons fresh dill, chopped 
2 to 3 teaspoons freshly-ground pepper 
1 teaspoon salt 
2 tablespoons freshly-squeezed lemon juice or balsamic vinegar 
1/4 cup olive oil
TO PREPARE: 
Clean beans, snap off ends and break into 1-inch pieces. In a saucepan over high heat, blanch beans for 5 minutes, until bright green. Drain, rinse under cold water and set aside. 
In a large stockpot over high heat, boil potatoes in lightly salted water for 10 to 15 minutes until tender (do not peel). Cool and cut into cubes. 
In a large bowl, combine beans, potatoes, olives, capers, parsley, dill, pepper, salt, lemon juice and olive oil and toss. Chill for at least 2 hours. Remove from refrigerator 1/2 hour before serving to allow the flavors to blend. 
SERVES 6 TO 8 
Peanut Buttermilk Bread 
from True Grits <http://www.jlatlanta.org/cookbooks.stm>... 
Tall Tales and Recipes from the New South


INGREDIENTS: 
1-2/3 cups unbleached flour 
1 teaspoon baking soda 
1/2 teaspoon salt 
3/4 cup packed brown sugar 
1/3 cup creamy or crunchy peanut butter 
1 egg, slightly beaten 
1 cup buttermilk
TO PREPARE: 
·	Combine the flour, baking soda, salt and brown sugar in a bowl; mix well. Stir in the peanut butter, egg and buttermilk. 
·	Spoon the batter into a 5x9-inch loaf pan. 
·	Bake at 325 degrees for 40 to 45 minutes or until the loaf tests done. Invert onto a wire rack. 
·	Variation: Add 1/2 cup raisins or chocolate chips. 
·	Note: The flavor of the bread is best when served warm. 
SERVES 12