When I tasted this, I said, “[Oh-My], that’s good.” (The actual phrase spoken may or may not have included “Oh-My”, but after consulting with my wife, we decided on a name for it that was a little more in line with the family values of this site.)
Odds are that you’ve never heard of this dish which takes its name from Brown Hotel in Louisville, KY where it originated. It is rich and delicious, and it’s a great way to use that leftover turkey.
(This is my second favorite recipe, right behind Squash Fritters.) 3 large eggs; hard-boiled, peeled, and sliced 1/8-in thick 3 to 5 tomatoes, sliced into 1/2-in chunks (Granny’s Note: If you want to peel them, dip them in boiling water for about 30 seconds, then in cold water to make easy to peel. I doContinue reading “Tomato & Egg Salad”