In anticipation of just that sooner-or-later happening, Everett cook Gary Hinz offers us a great jumpstart with two new takes on two of our longtime salad classics.
"The following recipes,'' he says, "are taken from a 1984 edition of a cookbook put out by the Anahim-Nimpo Lake Ladies Club at Anahim Lake, B.C.''
And adds, "I love the tater salad!''
Corned beef and tater salad
4 cups diced cold, cooked potatoes
1 can (12 ounces) corned beef, chilled, then coarsely crumbled
1 cup sliced dill pickles
3/4 cup sliced celery
1/2 cup chopped Spanish onion
1 1/2 tablespoons vinegar
1 teaspoon salt
1/4 cup mayonnaise
1/4 teaspoon paprika
1/4 teaspoon thyme
1 small clove garlic, crushed
1/3 cup olive oil
11/2 tablespoons lemon juice
1 tablespoon prepared mustard
1 tablespoon Worcestershire
1/2 teaspoon oregano
1 tablespoon minced parsley
Put the potatoes in a large bowl; add the coarsely crumbled corned beef, pickles, celery and onion.
In a jar with a tight-fitting lid, combine the vinegar, salt, mayonnaise, paprika, thyme, garlic, oil, lemon juice, mustard, Worcestershire, oregano and parsley; shake until mixed thoroughly.
Pour dressing over potato mixture and toss lightly.
Cover and chill.
At serving time, line a large bowl with lettuce leaves and pile in the salad.
5 pounds cabbage
2 teaspoons celery seed
1 1/2 teaspoons salt
1 cup white vinegar
1 cup vegetable oil
3/4 cup sugar
Clean cabbage and peel carrots and onion. Grate into large bowl and set aside.
In a saucepan, combine the celery seed, salt, vinegar, oil and sugar; bring to boil, stirring until sugar is dissolved. Pour over grated vegetables and stir until mixed thoroughly.
Cover and refrigerate until needed, or refrigerate in sealed containers.
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