Tea room still needs a bit of polish

  • By Anna Poole / Herald Restaurant Critic
  • Thursday, March 17, 2005 9:00pm
  • LifeGo-See-Do

There’s nothing problematic about making a fresh seafood salad. Not exactly. After all, most of us have our own ideas, or at least a rough blueprint, for laying out the proper building plan. Don’t we?

But what about the dressing? Splop some on top and offer more on the side? Or just dump it on there and stir the whole works together?

Whichever or whatever, and no matter what goodies the salad contains, the dressing makes it. In my humble opinion, at any rate.

In fact, I have long been on a recipe prowl for the perfect seafood-salad dressing. And it looks like – ta da! – I may have, at long last, found it.

Here it is, thanks to Fay Kestner, who tells us, “My mom received this from her husband, who was a cook on the North Star, a supply ship that traveled to Alaska.”

1,000 Island/ shrimp Louis dressing

1quart Miracle Whip

1jar (12 ounces) Heinz chili sauce

1/2cup finely chopped celery

1/2cup finely chopped onion

1/2cup finely chopped dill pickles

1small can chopped olives

10hard-cooked eggs, peeled and grated

1tablespoon lemon juice

1tablespoon horseradish

1teaspoon Worcestershire

In large mixing bowl, combine the Miracle Whip, chili sauce, celery, onion, pickles, olives, grated eggs, lemon juice, horseradish and Worcestershire. Mix ingredients together lightly but thoroughly, cover and refrigerate overnight before using. Return leftover dressing to the refrigerator.

SOS: Faithful Forum contributor Mickey Graham of Marysville needs our help. Years and years ago, probably 20 or more, she sent a favorite recipe for an apple-carrot cake to the Forum, and now she can’t find her own copy. If anybody still has the how-to for this dessert, she’ll really appreciate it.

SOS: Another Marysville cook, Dean Stamey, has also lost a years-ago favorite. It’s for a clam sauce served over spaghetti or fettuccine. As he remembers, it calls for two cans of chopped clams, pepper flakes and garlic. Maybe wine and maybe olive oil, too. “Any help will be appreciated,” he says.

If you can share a recipe for the apple-carrot cake and/or the clam sauce, I hope you’ll write to me, Judyrae Kruse, at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.

We are always happy to receive your contributions and requests, but please remember that all letters and all 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.

The next Forum will appear in Monday’s Time Out section.

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