Salads and Dressings

 

No matter the season, salad is always a popular menu selection.  The right choice of dressings only improves the salad.
 

Potato Salad

8 potatoes, boiled, skinned and cubed
6 green onions, diced
6 eggs, boiled, peeled, and diced

Salad Dressing:
4 egg yolks OR 2 whole eggs
c. sugar c. vinegar
1 tsp. mustard
tsp. salt pinch of pepper
2 tblsp. butter
 

Boil until thick, cool, dilute with mayonnaise when adding to salad.
 

Exotic Chicken Salad

4 c. chicken, chopped
2 - 5 oz. cans water chestnuts, sliced
1 lb. Seedless grapes
1 c. toasted almonds, slivered
1 c. mayonnaise
1 tsp. curry powder
1 tblsp. soy sauce
1 - 16 oz. can pineapple chunks, drained

Combine chicken, chestnuts, grapes and almonds. Mix mayonnaise, curry powder, and soy sauce. Add seasoned

mayonnaise to chicken mixture. Chill for several hours. Serve on lettuce leaf.

Cooking Notes

How To Cook
A Free Download of How to Cook, based on a Old time Ways.



 

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  Cooking Notes 2006