Whether you’re taking to the road to attend a get-together or having a come-on-over of your own later today, a do-now salad might come in handy. And so might a fast-fix sweet treat.
Whichever, we’ve got it covered, with recipes for both.
In the first category, here’s something that makes the grade with Everett cook Lavon Woodey, who tells us, “With a large gathering expected at my house, I always like a make-ahead salad that gives me extra time for other details.
“This spinach salad is my choice of fresh veggies with a flavorful dressing that guests may add as desired.
“It’s colorful and very tasty. The leftovers may be used at a later time, if the dressing is not added to the salad.’’
For the sweet portion of the program, how about Kirkland cook Gloria Carpenter’s ice-cream cookies.
“This recipe was given to me by a friend many years ago,’’ she says. “The cookies are quick and easy to make and very tasty.’’
And don’t be fooled by the recipe’s name — there’s no ice cream involved. They might melt in your mouth as fast and deliciously as ice cream, though, so you might want to double the recipe.
Great spinach salad
2bunches fresh torn spinach
4medium mushrooms, sliced
1/4pound bacon, fried until crisp, drained and crumbled
1can (8 ounces) sliced water chestnuts, drained
About 1 cup fresh bean sprouts
1bunch green onions, sliced
4hard-cooked eggs, peeled and quartered
1large tomato, cut in wedges
Dressing (recipe follows)
For the salad, turn the spinach, mushrooms, bacon, water chestnuts, bean sprouts and green onions into a large salad bowl; toss to mix thoroughly and garnish with the quartered eggs and tomato wedges. Cover and refrigerate until needed. Serve dressing in a separate bowl.
Makes 10 to 12 servings.
Dressing
1cup oil
1/3cup ketchup
1teaspoon Worcestershire
1/4cup rice vinegar
2teaspoons sea salt
1/2cup sugar
Turn the oil, ketchup, Worcestershire, vinegar, salt and sugar into a blender container and blend well. Serve in a bowl alongside salad so guests may add as desired.
Ice-cream cookies
1/2cup butter, softened
1/2cup sugar
1egg, beaten
1teaspoon vanilla
1cup flour
Powdered sugar icing
In a mixing bowl, cream together the butter and sugar. Stir in the egg and vanilla. Blend in the flour, mixing well. Shape dough into balls; indent slightly with your thumb. Arrange on a greased cookie sheet and bake at 350 degrees for 10 minutes.
When cool, frost with powdered sugar icing.
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.
The next Forum will appear in Wednesday’s Good Life section.
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