William Penn Life, 2014 (49. évfolyam, 1-12. szám)
2014-08-01 / 8. szám
Highway Rice Salad 4 cups Texmati rice, cooked & cooled to room temperature Va cup Italian dressing Zi cup tomato, chopped 1/i cup celery, chopped Vi cup red pepper, chopped Vi cup green pepper, chopped Va cup carrot, diced small Va cup red onion, diced small I cup cucumber peeled, seeded & diced small Vi cup olives, chopped I tablespoon hot sauce I teaspoon spicy mustard 1 cup plain yogurt Vi cup roasted pecans, chopped 3 tablespoons fresh cilantro, chopped Toss the rice with the dressing and refrigerate for one hour. Combine the remaining ingredients—except the pecans and cilantro-then mix well. Serve the rice, garnished with the pecans and cilantro. This goes great with grilled poultry, lamb or vegetables. Mashed Potato Salad 2 pounds Russet potatoes Va cup mayonnaise 2 green onions, sliced thin 2 tablespoons pickle relish 2 tablespoons pickle juice 1 tablespoon hot pepper sauce Salt & black pepper, to taste Peel and cut potatoes into I -inch chunks. Place in a saucepan, cover with water and cook until fork tender. In a large bowl, coarsely mash the potatoes and stir in the remaining ingredients. Serve hot or at room temperature as a side to your favorite barbecue meat. American Potato Salad with Eggs & Sweet Pickles 2 pounds red potatoes washed & dried Va cup red wine vinegar Vi teaspoon salt Va teaspoon black pepper 3 eggs, hard-boiled, peeled & diced Vi cup mayonnaise 1 stalk celery, minced Va cup sweet pickles, minced 2 tablespoons fresh parsley, minced 2 tablespoons red onion, minced 2 teaspoons dijon mustard In a saucepan, cover the potatoes with water and cook until they are al dente, tender but not totally soft; fork tender is perfect. Drain and cool the potatoes, then cut into %-inch cubes. Place the potatoes in a large bowl, then add the vinegar, salt and black pepper, tossing lightly. Taste and adjust flavor with more salt and pepper, if needed. Refrigerate the mixture before adding the remaining ingredients. Serve to your guests with any meat dish. Apfelkraut for Pork 3 tablespoons vegetable oil 4 cups sweet onion, chopped 3 cloves garlic, minced 14 juniper berries 3 bay leaves 10 black peppercorns 7 cups fresh sauerkraut 3 McIntosh apples, peeled, cored & diced into /2-inch pieces 2 cups apple cider Va cup cider vinegar 2 tablespoons sugar I tablespoon brown sugar Salt & black pepper, to taste In a skillet, sauté the onions in the vegetable oil until they begin to wilt, then add the garlic and sauté another two minutes. Cut a piece of cheesecloth 4-inches x 4-inches and place on it the juniper berries, bay leaves and peppercorns. Pul! the four corners together and tie them, creating a pouch containing the spices. Add the pouch to the skillet. Turn down the heat to a simmer. Add the sauerkraut and apples to the skillet and stir well. Pour the apple cider, cider vinegar and the sugars, stirring very well. Bring the mixture up to a boil, then reduce heat and simmer for 45 minutes. When sauerkraut is tender, remove the pouch with the spices and simmer to reduce the liquid. The mixture should hold together and the liquid should be syrup-like. Adjust the taste with salt, pepper and more sugar, if necessary. Serve warm or cold with kolbász, pork loin or pork chops, or by itself. 24-Hour Pickles 2 quarts spring water I cup white vinegar Vi cup kosher salt Va cup sugar 4 ounces fresh dill 7 cloves fresh garlic, peeled & split 12 pickling cucumbers, cut lengthwise In a saucepan, combine the water, vinegar, kosher salt and suger. Bring to a boil, then cool down. In the bottom of a gallon glass or plastic jar, place some of the dill and half the garlic cloves. Add the sliced cucumbers to the jar, then top with the remaining dill and garlic. Pour the cooled vinegar/water mixture into the jar, put on the lid and refrigerate for 24 hours or more. Serve with your favorite barbecue or cookout food.
