Salads just waiting for hot weather

  • By Judyrae Kruse Herald Columnist
  • Thursday, April 26, 2012 3:36pm
  • Life

We’re edging our way ever closer (hope, hope) to reliable barbecue weather, when good go-with salads will once again be in high demand.

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

4cups diced cold, cooked potatoes

1can (12 ounces) corned beef, chilled, then coarsely crumbled

1cup sliced dill pickles

3/4cup sliced celery

1/2cup chopped Spanish onion

1 1/2tablespoons vinegar

1teaspoon salt

1/4cup mayonnaise

1/4teaspoon paprika

1/4teaspoon thyme

1small clove garlic, crushed

1/3cup olive oil

11/2tablespoons lemon juice

1tablespoon prepared mustard

1tablespoon Worcestershire

1/2teaspoon oregano

1tablespoon minced parsley

Lettuce leaves

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.

Cabbage salad

5pounds cabbage

3carrots

1onion

2teaspoons celery seed

1 1/2teaspoons salt

1cup white vinegar

1cup vegetable oil

3/4cup 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.

Keeps well.

The Forum is always happy to receive your contributions and requests, so don’t hesitate to send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. Please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.

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