Monday, May 31, 2010

English Muffin Buns, Cheesy Potato Slices, and Napa Cabbage Salad

If you're a regular reader, you know that I LOVE books. I have bunches of my own books, stacks of library books, and a Kindle--so I read a lot. I found a neat cookbook at my library--Beautiful Breads and Fabulous Fillings by Margaux Sky. There are some neat bread recipes, but also lots of fabulous sandwiches and salads.

I was really intrigued by the recipe for English muffin buns. You make an English muffin dough, but instead of making the traditional round muffins, you shape the dough into an elongated oval--just the right size to fit a veggie dog. You cook the buns on the griddle, just like you would a regular English muffin.

The buns were awesome--light on the inside but with a chewy and crispy crust. I toasted the buns before serving them which made them even more delicious.

I made some oven baked potato slices topped with a little sharp cheddar to go with the veggie dogs, and a Napa cabbage slaw--a neat recipe that uses ramen noodles.

If you want to try the English Muffin buns, here's a basic recipe to use.

Here's the recipe for the slaw. I love this slaw but next time I make it I'll leave out the ramen noodles (and the butter), and maybe add some store-bought chow mein noodles instead. I added a few drops of sesame oil to the dressing to give it a smoky taste, and I cut back the sugar to only a big pinch. I also added chopped peanuts since I didn't have any almonds.


  1. Oh goodness, that looks and sounds super fantastic!!

  2. That's a great looking plate of food! What a good idea to shape the English muffins into buns! I like eating veggie burgers on English muffins, so I bet the veggie dog was great on the bun!