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Lucretia B's International Cookbook Lucretia B's Amazing International Cookbook

Salads and salad dressings







Russian Salad

Lucretia B

Ingredients
Basic ingredients: 2 potatoes
2 carrots
1/2 cup fresh or frozen baby peas
salt
lemon juice
1 to 2 cups mayonnaise
Optional additions: cauliflower (divided into small "bunches", then steamed)
green beans (cut into 1/2-inch long pieces, then steamed)
pickled gherkins
pickled onions
capers
Method
Peel and clean potatoes and carrots. Cut them into small dice (just a little bit bigger than a baby pea). Steam cook potatoes, carrots and peas separately. It takes approx 7 to 10 minutes for potatoes, 5 to 7 minutes for carrots and peas. Place the cooked vegetables in a bowl, sprinkle with salt and add a few drops of lemon juice. Cool, then add mayonnaise, mix well and place in the refrigerator for an hour (minimum).
If you're using pickles, add them when the other vegetables are still warm, for tastes and flavours to blend.
Serve cool, as an antipasto or side dish, or place a little heap on biscuits/crackers (or inside vol-au-vents) for nice appetizers.
Note: Nobody knows why it's called "Russian" salad, since this is a very traditional Italian dish.

Tzatziki: Greek cucumber and yogurt salad

Lucretia B

Ingredients
(serves 4)
1 green cucumber
1 ts salt
1 clove garlic, crushed
1 1/2 cups Greek style yogurt
pinch of freshly ground black pepper
2 tb extra-virgin olive oil
Method
Peel the cucumber. Cut it in half, lengthwise, scoop out and discard the seeds. Finely slice or chop the pulp and place it into a strainer. Sprinkle with the salt and let it stand for a few minutes. This operation is meant to extract the bitter "juices" and make sure the resulting tzatziki doesn't get too runny.
With a fork, press the cucumber pieces down, to strain all the liquid you can; then place the cucumber pieces in a serving bowl. Add the crushed garlic, yogurt, pepper and oil. Mix well and refrigerate until serving. Tzatziki can be kept in the fridge for up to 3 or 4 days.
Deciding which "chapter" tzatziki belongs to has been rather difficult; I have settled for salads, but it could be also be listed with the sauces or, when eaten as a dip, with the snacks. In Greece it is normally served as a side dish, with other cold salads, or as an appetizer, with Greek feta cheese, pickled gherkins, black olives and thin slices of bread. I personally like it best served as a cold snack, with Mexican-style corn chips, or as a condiment for tomato salad.

Italian dressing (traditional)

Lucretia B

Ingredients
2 ts salt
2 tb red wine vinegar
1/2 to 1 cup extra-virgin olive oil
Method
According to an old Italian saying (but I've recently heard someone quoting it as a Spanish proverb - so I let it up to you to decide who's right), four people are needed for a perfect salad: a wise man for the salt, a stingy person for the vinegar, a generous person for the oil and a madman for tossing. As I can only count on one person when I'm cooking (and that's me), I had to work out a method that didn't require that much manpower... and here's my handy recipe:
Place salt, vinegar and oil in a glass jar or bottle with screw-top lid. I normally use an emtpy ketchup bottle, perfectly washed, rinsed and dried. Close the lid, shake well and keep the condiment in the fridge for up to one month.
One tablespoon of this mixture is enough for a small bowl (20 cm round) of salad. Before adding the condiment, remember to shake the bottle well.

Lemon Italian dressing

Lucretia B

Ingredients
2 ts salt
2 tb lemon juice
1/2 to 1 cup extra-virgin olive oil
Method
See also the previous recipe.
Place salt, lemon juice and oil in a glass jar or bottle with screw-top lid. Close the lid, shake well and keep the condiment in the fridge for up to 3 days.
One tablespoon of this mixture is enough for a small bowl (20 cm round) of salad. Before adding the condiment, remember to shake the bottle well.
Lemon dressing is better suited for salads made with or containing mushrooms, or celery, or artichokes. It can also be used as a condiment for boiled or steamed vegetables and fish.

Zuni Vegetable Relish

Thanks: Judi Taylor, NJ [ cooking-with-j --at-- geocities.com ]

Ingredients
(serves 6)
2 c. green cabbage (shredded)
1/2 c. carrots (shredded)
1/2 c. onions (chopped)
1/2 c. green bell pepper (chopped)
1 med. onion (diced)
1 tbls. sugar
1/2 tsp. chilli powder
1/2 c. apple cider vinegar
1 tbls. mustard
1 14 oz. can whole kernel corn
Method
Combine all ingredients in a large salad bowl. Mix thoroughly. Refrigerate overnight.

Iroquois Potato Salad

Thanks: Judi Taylor, NJ [ cooking-with-j --at-- geocities.com ]

Ingredients
(serves 6)
2 lb. potatoes (do not remove skin)
10 c. water
3 lg. eggs
1/2 c. light brown sugar
1/2 c. apple cider vinegar
2 tbls. butter or margarine, melted
1 tsp. dry mustard
1 tbls. salt
1/2 tsp. white pepper
1 c. cream
Method
In a large pot, add water and 1 tsp. salt. Heat pot on high until water boils. Add potatoes. Do not cover with lid. Cook on med-high heat for 25 min.
Beat eggs with sugar and vinegar with hand mixer on med. speed for 3 min. Add butter or margarine, mustard, 1/2 tsp. salt and pepper. Cook on low heat in a double boiler until thick. Add cream slowly. Let sit for 2 min.
When potatoes are done set aside and let cool. After potatoes have cooled, dice them. Pour egg mixture over potatoes and mix well. Refrigerate.

Last updated 28 jun 2011

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