APPLE SAUCE SALAD
A delicious jello salad, taken from "The Monterey Coast Guard Officers' Wives Club Cookbook." My sister-in-law was the president of the club which put that cookbook together.
INGREDIENTS (Serves 8)
¼ cup cinnamon imperials (candy)
1 cup water
3 oz lemon jello mix (1 small package)
1 cup applesauce
4–5 ice cubes
PROCEDURE
(1) Place the candy and water in a pot. Bring to a boil, stirring to dissolve the candy.
(2) Add jello powder and stir until it is dissolved.
(3) Stir in applesauce and ice cubes until ice cubes are melted.
(4) Pour into a bowl and refrigerate until set (1 hour or more).
NOTES
Substituting apple cider or apple juice for the water adds tremendous taste. We prefer homemade "chunky" style applesauce to processed commercial brands.
RATING
Difficulty: easy. Time: 10 minutes preparation, 1–3 hours to chill. Precision: approximate measurement OK.
CONTRIBUTOR
Sue LoVerso
Encore Computer Corp. Marlboro, MA USA
sue@multimax.arpa
decvax, allegra, ihnp4!encore!sue
Approved: reid@decwrl.dec.com
© Copyright (C) 1988 USENET Community Trust
Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor.
FRENCH CABBAGE SALAD
This is a wonderful thing to do with cabbage. With no garlic, and using cider vinegar, it becomes German cabbage salad. Adding sour cream to that makes Danish cabbage salad.
INGREDIENTS (serves 8)
1 cabbage, shredded.
1/4 lb bacon
2 cups onion, chopped
1 clove garlic, chopped
1/2 cup white-wine tarragon vinegar
PROCEDURE
(1) Cut the bacon into tiny bits, fry it in a big deep frying pan, and fish out all the bits after they are crisp.
(2) Cut up the onion and garlic and fry them in the bacon fat. When they are brown, pour in the vinegar.
(3) Bring it just up to a simmer, add all the cabbage and bacon, toss it as you would a salad, and serve it. The cabbage doesn't cook, but it wilts a little under the hot vinegar.
NOTES
Cut the vinegar with a little water if you don't like very sour things,
RATING
Difficulty: easy. Time: 10 minutes. Precision: no need to measure.
CONTRIBUTOR
Mary-Claire van Leunen
DEC Systems Research Center, Palo Alto, CA
Approved: reid@decwrl.UUCP
© Copyright (C) 1986 USENET Community Trust
Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor.
CELERY ROOT SALAD
This salad has an intense celery flavor. The taste is so strong that it should be served only with other strongly flavored foods. It would overwhelm veal, but would go well with a lamb roast.
INGREDIENTS (Serves 6–8)
2 lb celery root (also called celeriac)
4 cups boiling salted water
6 Tbsp olive oil
3 Tbsp white wine vinegar
1 tsp salt
2 tsp sugar
1¼ tsp dry mustard
½ tsp black pepper, freshly ground
1 garlic clove, crushed
¾ tsp dill weed, dried (use more if fresh)
1/3 cup scallions, minced
1/3 cup parsley, minced
PROCEDURE
(1) Peel the celery root and cut it into ½-inch cubes.
(2) Add the cubed celery root to the boiling salted water and cook until tender, about 15 minutes. Drain.
(3) Combine the rest of the ingredients and whisk or shake to make a dressing.
(4) Pour the dressing over the cooked celery root and toss. Refrigerate at least two hours before serving.
NOTES
Celery root (also called celeriac) is sometimes hard to find. Try to get ones about the size of a large fist; smaller ones have too much waste, and bigger ones are often pithy. This vegetable is not worth eating raw.
RATING
Difficulty: easy. Time: 30 minutes preparation, 2 hours chilling. Precision: approximate measurement OK.
CONTRIBUTOR
Jeff Lichtman
Relational Technology, Inc., Alameda, California, USA
amdahl,sun!rtech!jeff ucbvax,decvax!mtxinu!rtech!jeff
Approved: reid@decwrl.UUCP
© Copyright (C) 1987 USENET Community Trust
Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor.
COLESLAW-1 — Coleslaw in many variations
My family loves to eat coleslaw. Unfortunately, we can never agree on the recipe. If I am making a slaw that my mother or sister will eat, I try to make a certain recipe with mayonnaise and lemon juice; if I make it for my lunch or for a picnic, I make an entirely different recipe loaded with onions and herbs. Craig Claiborne likes to put caraway seeds in coleslaw. Betty Crocker suggests pineapple and marshmallows. The Joy of Cooking wants you to dress the slaw immediately before serving, while Betty Crocker and Spice Islands want you to refrigerate for several hours. The only rule seems to be to use fresh cabbage.
Here's the generic recipe, with several variations.
INGREDIENTS (Serves 8)
1 cabbage
1 cup mayonnaise
½ cup onion, diced very fine
1 Tbsp lemon juice
½ tsp black pepper
PROCEDURE
(1) Cut the core out of the cabbage and cut it into pieces. My mother likes to cut it into big pieces; I like to cut it into little pieces. I think she wants to make certain that nobody will accuse her of having used a food processor.
(2) Mix the pepper and lemon juice and onion in with the cabbage.
(3) Add the mayonnaise, mix well, and refrigerate.
NOTES
Vary the amount of mayonnaise according to how much you are worried about calories. Vary the amount of onion if you do or don't like raw onion. When I make coleslaw for my mother or sister, I leave out the onion and the black pepper, and put in 1 Tbsp of sugar.
When I make slaw for a picnic or barbecue or someplace where subtlety will not be rampant, I add ½ tsp of dry mustard, 2 tsp of paprika, and ½ tsp of celery or caraway seed. If I'm trying to astonish somebody, I will add nuts, cheese, tarragon, whipping cream, chives, whole grapes, frozen peas, Tabasco sauce, coriander seed, diced apples, or other herbs or textural-contrast ingredients. I have not yet had the nerve to try the Betty Crocker suggestion of omitting the onion and then adding ½ lb of chopped pineapple and ½ cup of miniature marshmallows.
RATING
Difficulty: easy. Time: 10 minutes. Precision: no need to measure.
CONTRIBUTOR
Brian Reid
DEC Western Research Lab, Palo Alto CA
reid@decwrl.DEC.COM -or- ihnp4,ucbvax,decvax,sun!decwrl!reid
Approved: reid@decwrl.UUCP
© Copyright (C) 1986 USENET Community Trust
Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor.
CUCUMBER YOGURT SAUCE
This recipe came originally from the local paper, years ago. They liked it with lamb.
INGREDIENTS (serves 4)
¾ lb cucumber (coarsely grated)
¾ tsp whole cumin seeds
2 tsp hot green chilis (seeded & chopped) (optional)
1 cup plain yogurt
1 tsp vegetable oil
½ tsp garlic (finely chopped)
salt (to taste) (optional)
PROCEDURE
(1) Toast cumin seeds in small heavy skillet until browned. Do not burn. When they start to crackle, remove from heat, shaking skillet.
(2) Combine all ingredients. Blend well and chill.
RATING
Difficulty: easy. Time: 5 minutes preparation, 1 hour chilling. Precision: approximate measurement OK.
CONTRIBUTOR
Nancy Mintz
UNIX System Development Lab, AT&T-IS, Summit, New Jersey, USA
ihnp4!attunix!nlm
Approved: reid@decwrl.UUCP
© Copyright (C) 1986 USENET Community Trust
Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor.
CURRY-SALAD — A cold pasta dish
This salad is quick and easy. It's best if made several hours before serving, to get the full curry flavor. It's been a real hit at potlucks.
INGREDIENTS (serves 4 to 6)
¼ cup mayonnaise
2 tsp curry powder (or to taste)
1 lb small shrimp (cleaned, deveined, and cooked)
2 cups honeydew balls
½ cup slivered water chestnuts, drained.
1 1/3 cups small sea shell pasta, cooked. (measure before cooking)
PROCEDURE
(1) Mix the curry powder into the mayonnaise.
(2) Put the remaining ingredients in a large bowl. Dress with the curried mayonnaise.
(3) Chill 1–2 hours.
NOTES
A honeydew ball is a ball of honeydew melon that is scooped out of the flesh of the melon with a "balling spoon" or "melon baller." 1 1/3 cups of pasta will make three cups of cooked macaroni.
RATING
Difficulty: easy. Time: 25 minutes (includes time to cook macaroni and make melon balls.) Precision: no need to measure.
CONTRIBUTOR
Moira Mallison (tektronix!moiram)
Organization: Tektronix, Inc. Beaverton, Oregon
Approved: reid@glacier.ARPA
© Copyright (C) 1986 USENET Community Trust
Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor.
DANDELION SALAD
The U.S. Department of Agriculture once had a big presence in the life of the average American. Their publications on home canning, gardening, and cooking found their way into almost every household in the country. The USDA Food and Nutrition Service still exists, and they still produce books and pamphlets on every topic having to do with growing, eating, and analyzing food. In this era of frozen food, microwave ovens, and iceberg lettuce, there's much less demand for their books than there once was.
In time for the Bicentennial, the USDA produced a book called Favorite American Recipes, which is a non-copyrighted collection of traditional American rural and farm recipes. All are simple and nutritious; most are also a little dull. Here's one that I like.
INGREDIENTS (serves 4)
½ lb tender, fresh dandelion greens
½ cup thinly sliced red onions
2 tomatoes, cut in fourths.
¼ lb sharp cheddar cheese, grated
½ tsp black pepper
¼ cup salad oil
3 Tbsp vinegar
1 tsp dill
PROCEDURE
(1) Wash the dandelion greens carefully. Drain well and cut into pieces.
(2) Add the onions, tomatoes, and cheese. Toss to mix.
(3) Make a salad dressing by mixing the pepper, salad oil, vinegar, and dill. Dress the salad, toss, and serve.
NOTES
Make sure that you take the dandelion greens from a lawn that has not been treated with pesticides or anti-growth hormones recently. (Many lawn fertilizers also contain weed-control hormones). You can substitute a commercial salad dressing for the oil, vinegar, pepper, and dill.
RATING
Difficulty: easy. Time: 5 minutes. Precision: no need to measure.
CONTRIBUTOR
Brian Reid
DEC Western Research Lab, Palo Alto CA
reid@decwrl.DEC.COM -or- decvax,ihnp4,ucbvax,sun!decwrl!reid
Approved: reid@decwrl.UUCP
© Copyright (C) 1986 USENET Community Trust
Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor.
ROCKET SALAD DRESSING
This is a mild and slightly sweet dressing. I got it from my mother, who has made it for years.
INGREDIENTS (1 cup)
1 Tbsp sugar
1 tsp salt
1 tsp paprika
1 tsp dry mustard
¼ tsp pepper
garlic powder
¼ cup vinegar
¾ cup vegetable oil
PROCEDURE
(1) Mix dry ingredients with the vinegar and shake well
(2) Add the oil and shake again. Shake before using.
NOTES
This gets its name from the red color the paprika gives the dressing. It works best with mild mustard, if you can find any.
RATING
Difficulty: trivial. Time: 45 seconds preparation. Precision: measure the ingredients.
CONTRIBUTOR
Pat Caudill
Software Productivity Technologies, Tektronix, Inc., Portland, Oregon, USA
patc@tekcrl.TEK.COM
Approved: reid@decwrl.dec.com
© Copyright (C) 1988 USENET Community Trust
Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor.
SPINACH-SALAD — A spinach salad for summertime
This is one of the scrap pieces of paper floating around in my kitchen. I think it came from Kay Dasch.
INGREDIENTS (serves 6)
¾ cup sugar
1 egg
1 tsp salt
½ cup white vinegar
1 white onion, chopped
1/8 tsp dry mustard
1/8 tsp worchestershire sauce
2 lb spinach
¼ lb bacon
1–2 hard boiled eggs
water chestnuts
sunflower seeds
mushrooms
bean sprouts
PROCEDURE
(1) Heat in a sauce pan the vinegar, egg, sugar and salt, until just boiling and slightly thick. Then add the chopped onion, mustard and Worcestershire sauce.
(2) Transfer to a bowl and refrigerate.
(3) When ready to serve toss the remaining ingredients with the dressing
NOTES
You can toss the salad without the dressing and keep it in the refrigerator until you are ready to serve it. Don't add the dressing until you serve the salad or the spinach will wilt.
RATING
Difficulty: easy. Time: 20 minutes preparation. Precision: measure the dressing ingredients.
CONTRIBUTOR
Pat Caudill
Tektronix, Inc., Portland, Oregon, USA
patc@tekcrl.TEK.COM
Approved: reid@decwrl.dec.com
© Copyright (C) 1988 USENET Community Trust
Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor.
CWIKLA
This recipe could be used as part of a 12 course meal known in Polish as Wigilia, or on its own. Wigilia is eaten after sundown on Christmas Eve.
INGREDIENTS (Serves 4–6)
3 cups cooked or canned beets, sliced
1 Tbsp fresh horseradish, grated (or use 4 tsp prepared horseradish)
8 whole cloves (or use ½ tsp caraway seed)
2 cups vinegar
1 Tbsp brown sugar
2 tsp salt
PROCEDURE
(1) Layer beets in a glass or earthenware bowl, sprinkling layers with horseradish and cloves.
(2) Boil vinegar with sugar and salt 2 minutes. Pour over the beets. Cover and refrigerate for 24 hours.
RATING
Difficulty: easy. Time: 15 minutes preparation, 1 day pickling. Precision: Approximate measurement OK.
CONTRIBUTOR
Original recipe passed down through the generations and
translated from Polish into English (with a few mods) by
Edward Chrzanowski
MFCF, University of Waterloo, Waterloo, Ontario, Canada
echrzanowski@watmath.waterloo.edu or ihnp4,allegra,utzoo!watmath!echrzanowski
Approved: reid@decwrl.dec.com
© Copyright (C) 1987 USENET Community Trust
Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor.
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