Sharp-eyed readers, and at least one man stuck with a measuring cup in his hand, noticed that last Sunday’s recipe for rhubarb crisp sort of, uh, left out the amount of flour to be used. Sorry about that — it’s very embarrassing. The correct amount is 2 cups. Meanwhile, Bunny Bundy sent in this recipe for cold potatoes that she says is perfect for picnics.
Lebanese Potato Salad
6 medium potatoes, boiled and cut in small cubes
4 green onions, sliced (or 1 small onion diced)
1 tablespoon fresh mint (or 1 teaspoon dried)
1 cup fresh chopped parsley
Juice of 2 lemons
¼ cup olive oil
Salt and pepper to taste
In a bowl, mix the boiled potatoes, green onions, mint, and parsley. In a separate bowl, mix together lemon juice, oil, salt, and pepper. Pour over potatoes and mix well. Chill before serving.
— Bunny Bundy
Have a recipe that is fast and healthy? Send it to firstname.lastname@example.org or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.
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