We know you're trying to clean out your pantries and your refrigerators, but resist that urge for just one more recipe. Make your own ponzu sauce, then use it to roast tofu and corn and dress a cold noodle salad.
This is a variation of a dish sometimes called "company potatoes," popular in the postwar kitchens of the 1950s, made with canned condensed soups and frozen hash browns Maura Passanisi, of Alameda, Calif., shared it with The Times as a tribute to her grandmother, Florence Sweeney, who originally served it as a Thanksgiving side dish Ms
Before you go and make an omelet, consider this "eggs baked in tomatoes". Ready to see how it’s done? Good. You’re one step closer to a non-boring breakfast -- or dinner, if you’re into that sort of thing. It is A Breakfast that's worth the trip from bed, or A Dinner that's worth the trip to bed!