Russian Salad

3 hard-cooked eggs, peeled and halved Mayonnaise Dijon mustard Cider vinegar Horseradish Salt Pepper Mash and mix egg yolks with next 6 ingredients to moisten. Fill egg whites with mixture. 3 ripe avocados, peeled, halved, cut lengthwise 6 thick tomato slices 6 thin red onion slices Lettuce leaves Place each filled egg half into avocado half. On each serving plate layer lettuce leaves, tomato slice, red onion slice, and inverted, filled half avocado. Top with Russian dressing (below). Russian dressing 1/2 cup mayonnaise 2 TBL catsup 2 tsp cider vinegar 1 TBL mustard 1/2 tsp sweet relish 2 TBL...
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Mandarin Salad

1/2 cup vegetable oil 3 TBL wine vinegar 2 TBL lemon juice 2 TBL sugar 1/2 tsp salt 1/2 tsp dry mustard Mandarin orange segments (or substitute pineapple chunks) Mixed greens Thinly sliced red onions Toasted slivered almonds Mix the first six ingredients for the dressing. Toss the mixed greens, onions, and orange segments with dressing. Top with almonds.
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Hofer Potato Salad

Boil 5 pounds red potatoes in salted water until soft. Put in cold water. Peel and set aside. Fry 1 pound bacon until crisp. Set aside and save bacon grease. Sauté an onion and celery in bacon grease. Add 1/2 cup sugar Add 1/2 cup vinegar Add 1 teaspoon prepared mustard Add 1 teaspoon of celery seed Add crumbled bacon Salt and pepper to taste Add fresh Parsley Mix in potatoes. Refrigerate and let stand.
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Minted Cucumbers

1 cucumber, peeled, seeded, and julienned Pinch of Salt 1 TBL butter 1 TBL fresh mint, chiffonade Place cucumber in sauté pan with a pinch of salt and butter. Sauté quickly until slightly limp but still crunchy. Add the mint and shake the pan gently. Serve immediately.
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Spinach, Mushroom & Watercress Salad with Chutney Dressing

12 1/2 oz Major Grey chutney 1 cup red wine vinegar 1/2 cup whole grain mustard (Grey Poupon works) 1/4 cup sugar 4 or 5 garlic cloves, minced fine 2 cups peanut oil Spinach leaves, washed and stems removed Sliced mushrooms Watercress Sesame seeds Grated hard-cooked egg Place first 5 ingredients in a food processor and mix well. Add peanut oil and process lightly, pulsing on and off, until just blended. Toss the spinach leaves with a little dressing to just coat. Arrange on plates. Toss sliced mushrooms and watercress in dressing. Mound in center of spinach. Garnish with...
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