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[nverland]

Hot Italian Potato Salad

2 t. Olive oil
8 med. Potatoes
1 pkg. Good Seasons Italian dressing
1 t. Oregano
1 t. Flour
2 t. Instant minced onion
1/3 cup dry vermouth
2 t. Chopped parsley
1/4 cup shredded pepperoni

Pare potatoes and cube. Combine Good Seasons, oregano, flour, onion. Sprinkle over potatoes in casserole and toss. Pour olive oil and vermouth over potatoes. Add pepperoni and toss. Sprinkle with parsley. Bake uncovered at 425 for 1 hour.





Mediterranean Bean Salad
Serves 6

1/2 medium red onion, thinly sliced
Red or white wine vinegar
15- to 16-ounce can kidney or red beans, drained and rinsed
16-ounce jar pickled beets, drained
1/2 cup frozen green peas, thawed
1/2 small head radicchio, sliced
1 tablespoon olive oil
1/2 teaspoon dried oregano
Freshly ground pepper to taste
Curly red or green leaf lettuce
Place the onion in a wide, shallow bowl and pour over enough vinegar to cover. Let it stand for 20 to 30 minutes.

In a serving bowl, combine all the remaining ingredients except the red or green leaf lettuce and toss.

Drain the red onion, reserving the vinegar. Add it to the other vegetables, along with about 2 tablespoons of the vinegar, or to taste. Save the remaining vinegar for another use.

Toss the salad well. Line each serving bowl with 2 or 3 leaves of red or green lettuce and place some of the salad over them.