Reader shares ’40s chop suey salad

  • JudyraeKruse / Herald Columnist
  • Thursday, February 16, 2006 9:00pm
  • Life

More on Chinese noodle salads today, as we hear from Granite Falls cook Laura Wooster.

“I missed your first request for a Chinese noodle salad, but when I saw the recipes, it reminded me of my late mother’s (Sue Gierke of Tacoma) recipe. She made it in the 1940s and 1950s for every church and group potluck, and it was always a hit.

“She called it chop suey salad.

“I am giving you her measurements as she gave the recipe to me, but I think it is also one of those that should be adjusted to suit personal tastes.”

Chop suey salad (Chinese noodle salad)

1package (16 ounces) Rose brand Chinese noodles

1can (61/2 ounces) tuna, drained and broken in pieces

2large carrots, grated

1large onion, finely diced

4hard-cooked eggs, peeled and chopped

1small can minced ripe olives, drained

1cup sweet pickle relish

1clove garlic, minced

Salt and pepper to taste

Mayonnaise to moisten

Break noodles into pieces and cook until tender; drain and rinse in cold water until cool. Drain well, turn noodles into large bowl and add tuna, carrots, onion, eggs, olives, relish, garlic, salt and pepper. Toss to mix, then add enough mayonnaise to moisten. Cover and chill until needed.

Bits and pieces: Everett helper-outer Karen Hume writes, “I was so excited to hear someone needed prune and plum recipes.” In addition to sharing a happy handful, she also included the following information we’ll call:

Prune and plum primer

A prune is a dried plum. Plums are smooth-skinned with flattened pits, and there are more than 100 varieties. Plums vary in color; the best are full-colored for their type. Avoid any with blemished or broken skin, or with a brownish discoloration at the stem end. Light-skinned varieties are quite firm.

Plums may be ripened at room temperature for two or three days, then refrigerated for up to three days. One pound of fruit usually equals three to five medium plums. No peeling is necessary, as skins dissolve in cooking and thicken juices naturally.

All plum varieties are good for both eating fresh and cooking, except for Blue Damsons, which are very tart but make excellent preserves. Cinnamon, cardamom, ginger and port wine are all good for enhancing the flavor of plums.

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