Get the latest Shoe recipes from Group Recipes. http://www.grouprecipes.com/tag/shoe A old 1950's recipes http://www.grouprecipes.com/102204/shoestring-potato-salad.html Next to Pastitsio, this is one of my fave Greek dishes. Eggplant halves are filled/stuffed, topped with bechamel sauce & tomatoes. They look like "papoutsakia" which is Greek for "little shoes." http://www.grouprecipes.com/100844/little-shoes.html I found this recipe in taste of home added a few extra ingredients and it was a hit. When looking for something different and delicious this certainly fills the bill. http://www.grouprecipes.com/82222/shoepeg-corn-casserole.html This my cheap and cheerful interpratation of a Classic Indain Dahl. Can be pureed and eaten as soup, just add a touch more stock. http://www.grouprecipes.com/62776/yellow-split-pea-and-spinach-curry.html Serving size depends on how many you are having over for your luncheon. http://www.grouprecipes.com/58612/on-a-shoestring-budget-chicken-salad.html I found this on www.sweetsndesserts.com a long time ago.Going to try this one soon! http://www.grouprecipes.com/33189/horseshoe-shaped-pastries.html I prepared this dish using Amy’s Chicken-Gouda Sausage and cheap white wine (Two Buck Chuck Pinot Grigio) The Gouda cheese in the sausage does richen the broth, but there are several brands with cheese and probably any will do. And of course, any dry white wine will do. The real secret is the fresh thyme leaves from the garden. 2 lbs live mussels, carefully rinsed and drained 3 T. sweet butter 1 large sweet onion, chopped 6 Amy’s Chicken-Gouda sausages (or similar) cut into 1” pieces 1 t. crushed garlic ½-1 t. crushed red pepper (to taste). 3 T, fresh thyme leaves, minced ¾ c. dry white wine ¾ c. water 2 T. Worcestershire sauce 1 t. sugar or Splenda. In a large pan or small pot that is coverable, melt butter. Saute onions until softening. Add garlic, crushed red pepper, and sausage pieces. Cook stirring for 1 minute. Add thyme and wine. Combine water, Worcestershire sauce and sugar and add. Add mussels and cover. Bring to a boil over moderate heat. Lower heat and simmer until mussels have opened. Test broth for spiciness, saltiness and sweet/bitter and adjust as needed. Serve mussels with broth. Serves 6 as an appetizer, 4 as a main course. http://www.grouprecipes.com/28738/moules-a-la-amy-et-chuck.html