William Penn Life, 2005 (40. évfolyam, 1-12. szám)

2005-08-01 / 8. szám

tomatoes full of flavor. BEEFSTEAKS are big, elliptical, bright red and very tasty. CHERRY TOMATOES are oneinch round red or yellow tomatoes with excellent flavor. Last, but not least, are the PLUM and ROMA tomatoes which are egg shaped red or yellow with great flavor.

Are you getting hungry for a salad? Let's finish off with more ingredients you can enjoy.

How about cheeses, such as PARMESAN, shredded or grated. Crumpled FETA or BLEU cheese have great flavor, especially with spinach or romaine lettuce. WHITE or YELLOW CHEDDAR in cubes or shredded add a mild flavor to any greens.

Here are more toppings you can enjoy that have crunch: DRIED CRANBERRIES, BACON BITS, SUNFLOWER SEEDS, CROUTONS, ALMONDS, WALNUTS, PECANS or BANANA CHIPS are the most popular when topping off your salad.

Last, but not least, there are some other vegetables that go great in a salad. MUSHROOMS, CARROTS, CAULIFLOWER, BROCCOLI, RED and YELLOW PEPPERS, RED CABBAGE, GREEN PEAS or SPROUTS are all very tasty. Extra veggies add vitamins and minerals while giving any salad eye appeal.

And now, for the final touch, we can choose our favorite dressing or vinaigrette to top our salad. The most popular would be FRENCH, ITALIAN, BLEU CHEESE and THOUSAND ISLAND. RUSSIAN, RANCH and CAESAR are my favorite dressings for a salad. If you want additional flavor, try a vinaigrette which is a special mixture of oil and vinegar, seasonings and maybe a few spices.

So there you have it. When was the last time you felt good about yourself? Go ahead have a salad and feel real good. Enjoy this months recipes and the rest of the summer!

Jé *t<*w*t

Hungarian Herring Salad

2 pickled herrings

3 hard-boiled eggs

2 medium boiled potatoes diced 2 red apples cored, peeled & diced I tablespoon chopped onions A cup cider vinegar 'A cup extra virgin olive oil A teaspoon Dijon mustard Kosher salt & white pepper to taste Mild sweet Hungarian paprika

Slice the herring into small pieces and place in a large serving dish. Add the eggs, apples and potatoes to the dish with the onions. In a small bowl blend the vinegar, oil and mustard then adjust taste with salt and pepper. Pour dressing over salad and toss lightly. Let stand 30 minutes in refrigerator. Garnish with paprika before serving your guests.

Chicken Salad with Cherries & Tarragon

2/3 cup mayonnaise 1/3 cup thick yogurt I tablespoon of fresh chopped tarragon

Fresh ground white pepper Kosher salt

1 'A lbs diced chicken meat

2 cups fresh cherries pitted Tarragon leaves for garnish

In a mixing bowl combine the yogurt, chopped tarragon, salt and pepper. Let stand in refrigerator for 30 minutes. Stir in the chicken meat and coat with dressing. Stir in the cherries, garnish with the extra tarragon leaves then serve.

Famous Waldorf Salad

\A cups diced tart apples IA cups green seedless grapes 2 tablespoons shredded coconut A cup chopped pitted dates A cup diced celery 2/3 cup mayonnaise I tablespoon walnut oil

2 teaspoons lemon juice I teaspoon granulated sugar A teaspoon ground ginger 'A cup chopped walnuts

In a bowl mix together the apples, grapes, coconut, dates and celery.

In another bowl whisk together the mayonnaise, walnut oil, lemon juice and ginger. Pour this mixture over the salad and toss lightly. Refrigerate until chilled. Before serving add the walnuts, toss lightly and serve.

Monte Cristo Salad

1 tablespoon white wine vinegar

2 teaspoons Dijon mustard

A teaspoon red pepper flakes A teaspoon black pepper 4 ounces julienne lean ham 4 ounces julienne chicken breast 2 ounces julienne Swiss cheese

1 cup chopped celery 'A cup shredded carrots 'A cup sliced red onions

2 tablespoons fresh chopped parsley

In a mixing bowl whisk together the vinegar, mustard, pepper flakes and black pepper. Add the ham, chicken, cheese and the vegetables. Toss well to coat then refrigerate before serving. Garnish with fresh parsley before serving your guests.

Minty Melon Medley

I honeydew cut into small chunks I cantaloupe cut into small chunks I pint of in-season berries 10 ounce jar of mint jelly 1/3 cup fresh chopped mint A cup granulated sugar 'A cup water Mint sprigs for garnish

Combine all ingredients, except the mint sprigs, in a mixing bowl.

Divide mixture equally into four dessert dishes. Top each serving with mint sprig and serve.

The Hungarian Kitchen

P£C/P£S

William Penn Life, August 2005

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