I give you a recipe for two. Simply multiply it by the number of people coming to the barbecue or picnic. I have made this recipe for as few as four and for as many as seventy here at Belly Acres. It holds up well for increased numbers.
Belly Acres Potato Salad
1 large russet potato, cubed with skin on
1 boiled egg, chopped
1 dill pickle spear (garlic-dill if available), chopped
6 stuffed green olives, sliced
1 2-ounce jar chopped pimentos
1 tablespoon onion, minced
1 teaspoon prepared mustard
2 tablespoons mayonnaise
salt and white pepper to taste
Simmer potatoes for 15 minutes. Spear one piece with a fork and taste for doneness. It should be cooked, but firm and not falling apart. Cook a few more minutes, if necessary. Drain and set aside. Place all other ingredients in a bowl and mix well. Add potatoes and gently fold in. Taste for salt and mayonnaise. If you make this the day before needed, you may need to add mayonnaise the next day to moisten a bit.
Serves 2
Mix the salad gently with your hands as a scoop. If you use too much force, the cooked potatoes will start to break up. Then you have mashed potato salad.
dicing vegetables,
simmering ingredients,
boiling and peeling eggs,
draining ingredients,
measuring dry ingredients,
chopping vegetables,
slicing vegetables,
mincing vegetables,
combining ingredients,
salt and pepper to taste,
I first tasted ceviche on a small fishing boat in the Mar Caribe. My friend dove for the huge conchas. I was skeptical to see the shellfish "cooking" in the bag of lime juice under the captain’s seat. One taste and I was hooked for life. A mere nibble of this dish sends me back to the evening of the setting sun off the port and the rising moon off the starboard.
Ceviche
1 pound fish or shellfish in bite-size pieces )white fish fillets, shrimp or scallops)
fresh lime juice to cover
1/2 teaspoon pepper
1 tablespoon garlic salt
1/2 onion, chopped
1 2.5-ounce can sliced black olives
1/3 cup sliced stuffed green olives
3 tablespoons juice from green olives
1 tablespoon olive oil
2 tomatoes, skinned, seeded and finely chopped
1/2 green or red bell pepper, chopped
4 tablespoons chile macho or salsa
Place fish in a glass container and cover with lime juice. Refrigerate overnight. Completely drain and add other ingredients. Chill in the refrigerator 3 to 4 hours. Serve with plain saltine crackers.
Ceviche will keep in the refrigerator for several days.
slicing meats,
juicing citrus fruits,
marinating meats,
draining ingredients,
measuring dry ingredients,
peeling an onion,
chopping vegetables,
Nothing quicker...nothing better. A real hit at potlucks, picnics and barbecues.
Five Bean Salad
1 16-ounce can each of the following
green beans
yellow beans
Kidney beans
garbanzos
lima beans
1 red or white onion, thinly sliced
1 cup sugar
1/2 cup salad oil
1/2 cup tarragon or white vinegar
1 tablespoon salt
1 teaspoon freshly ground black or white pepper
Drain all beans. Mix remaining ingredients for marinade. Combine with beans and onion. Place in self-sealing plastic bag. Mix well and refrigerate overnight (or at least 3 hours). Turn occasionally.
Serves 10
I keep these beans on hand all summer. Throw a few hamburger patties on the grill and you have an instant party. Of course you can substitute other favorite beans. Fresh beans steamed and then chilled make this even better.
opening cans,
draining ingredients,
peeling an onion,
slicing vegetables,
measuring liquid ingredients,
measuring dry ingredients,
combining ingredients,
The nutty, fruity, and tart flavors combine in this scrumptious salad, Great for patio and sack lunches.
Marinated Chicken Salad with Pasta, Grapes and Cashews
1 pound boneless chicken breasts
1/4 teaspoon salt in water
2/3 cup dry white wine
3 tablespoons lemon juice
1 8-ounce package shell pasta, cooked
3/4 cup mayonnaise
1/4 teaspoon salt
1/8 teaspoon white pepper
1 cup each of seedless green and red grapes, cut in half
1 1/2 cup diagonally sliced celery
1/2 cup cashews
red leaf lettuce
Place chicken in salted water and cook slowly for 20 minutes. Cool and cut into strips. Combine wine and lemon juice; pour over chicken, tossing gently. Cover and chill at least 2 hours. Drain, reserving marinade. Set chicken aside. Strain marinade; set aside 1/4 cup plus 2 tablespoons. Combine reserved marinade, mayonnaise, pasta, 1/4 teaspoon salt, and pepper. Line individual plates with lettuce. Place pasta/mayonnaise mixture over lettuce. Arrange chicken pieces, grapes, celery and cashews over pasta.
Serves 4
The amount of mayonnaise in this recipe is very much a personal taste. Start off with a lighter touch and add more if you find it necessary. If you would like to take this on a picnic, omit the lettuce and mix everything into a single bowl. It is not as attractive, but just as delicious. You might save the cashews aside and add at the last minute to keep them crisp.
simmering ingredients,
shredding meat,
measuring liquid ingredients,
juicing citrus fruits,
marinating meats,
draining ingredients,
cooking pasta,
measuring dry ingredients,
peeling celery,
slicing vegetables,
washing produce,
combining ingredients,
composing salads,
This colorful salad is perfect to accompany any spring meal, and a welcomed change from the usual, especially after a long winter. (dds)
Pasta Verde Salad
8 ounces spinach linguini, cooked al dente and drained
3/4 cup peeled julienne strips of carrot
1 large tomato, diced
1/4 cup sliced green onions
1/4-1/2 cup freshly grated Parmesan cheese
2 tablespoons sliced black olives
In large bowl, mix linguini, carrots, tomato, green onions, Parmesan cheese and olives.
Dressing
15-20 fresh basil leaves
4 cloves garlic, minced
1/2 cup white wine vinegar
1 1/4 cups virgin olive oil
freshly ground black pepper to taste
Combine basil and garlic in food processor and process until finely minced. With processor running, add vinegar, oil and pepper. Toss salad with dressing and serve.
Serves 8-10
Reprinted with permission from the Junior League of Denver, Crème de Colorado Cookbook, ©1987
cooking pasta,
peeling carrots and potatoes,
slicing vegetables,
peeling and seeding tomatoes,
dicing vegetables,
peeling a green onion,
grating cheese,
opening cans,
measuring dry ingredients,
washing vegetables,
peeling garlic,
mincing vegetables,
measuring liquid ingredients,
tossing ingredients,
An entire meal in a bowl. Zip it up or tone it down, depending on your taste.
Sangre de Cristo Taco Salad
1 pound hot or mild bulk ground pork sausage, crumbled and browned
1 medium onion, minced
1 4-ounce can chopped green chiles
1 12-ounce can Ranch Style beans, drained and rinsed
1/2 pound sharp cheddar cheese, grated
1 large tomato, chopped
1 avocado, peeled and chopped
1 2.5-ounce can sliced ripe olives
6 handfuls of tortilla chips, crushed, not pulverized
1 head green leaf lettuce, torn into bite-size pieces
Layer the above ingredients in the order listed in a very large salad bowl or punch bowl. Start with the sausage on the bottom and so on. Toss at the table and serve immediately.
Garnishes: put out a bowl of your favorite picante sauce and a bowl of sour cream for dolloping.
Serves 4-6
Sometimes I cook the onion and chiles with the meat and keep it warm until serving. You could also put each of these ingredients into a cereal bowl and set them out on the counter. Then each person can build his or her own dream salad. If you think you might want leftovers for tomorrow's lunch, leave out the tortilla chips in that portion that you will save. Add them the next day, just before you serve it.
browning meat,
peeling an onion,
mincing vegetables,
opening cans,
draining ingredients,
grating cheese,
chopping vegetables,
washing produce,
preparing avocados,
composing a salad,
An elegant start to a meal with a light or more bland entrée.
Spinach Salad with Creamy Mustard Dressing
1 pound spinach, rinsed, stemmed, and torn into pieces
1/2 pound bacon, fried crisp, drained and crumbled
1/4 pound mushrooms, sliced
1 cup sliced water chestnuts
1/2 cup black olives, sliced
In large bowl, combine all ingredients and toss well with Creamy Mustard Dressing (page ).
Serves 8-10
Reprinted with permission from the Junior League of Denver, Crème de Colorado Cookbook, ©1987
washing produce,
frying bacon,
slicing vegetables,
opening cans,
measuring dry ingredients
tossing ingredients
This nutty, brown salad is a meal in itself.
Sri Wasano's Infamous Indonesian Rice Salad
2 cups brown rice
3 cups water
Place in a saucepan. Bring to a boil, lower heat, cover, and simmer until tender (35 to 45 minutes). While the rice cooks, combine in a large bowl:
1/3 cup peanut oil
3 tablespoons Chinese sesame oil
1/2 cup orange juice
1 to 2 medium cloves garlic, minced
1 teaspoon salt
2 tablespoons soy sauce
1/2 teaspoon crushed red pepper (to taste)
2 tablespoons rice or cider vinegar
1 cup chopped fresh pineapple (also OK to use canned-in-juice
crushed pineapple)
Add the hot rice directly to the bowlful of dressing. Mix well. When it has cooled to room temperature, cover tightly and refrigerate until cold. Shortly before serving, stir in:
3 scallions, finely minced (whites and greens)
1 stalk celery, finely minced
1 medium-sized red or green bell pepper, thinly sliced
1 8-ounce can water chestnuts, drained and thinly sliced
1/2 pound fresh mung bean sprouts
1/2 cup (packed) raisins or currants
1 cup coarsely chopped peanuts and/or cashews, lightly toasted
2 tablespoons sesame seeds
optional: fresh snow peas, for garnish
Serves 6-8
This salad is best fresh. If you have leftovers and want to spruce it up a bit, servie it on a bed of fresh spinach and garnish with mandarin oranges or plums.
Reprinted with permission from Moosewood Cookbook by Mollie Katzen ©1992 by Ten Speed Press.
measuring dry ingredients,
measuring liquid ingredients,
cooking rice,
juicing citrus fruits,
peeling garlic,
mincing vegetables,
preparing fresh pineapples,
combining ingredients,
peeling a green onion,
peeling celery,
coring and seeding peppers,
slicing vegetables,
opening cans,
chopping nuts,
toasting nuts,
The cooling effects of this salad make it a perfect accompaniment for spicy dishes such as Indian Tandori chicken. (dds)
Tomato Raita
3 large chilled tomatoes, cubed
1 medium onion, coarsely grated
1 tablespoon minced fresh basil or coriander leaves
1 roasted green chile, chopped
3/4 cup (or more) plain yogurt
1/2 teaspoon salt
Combine all ingredients. Serve at once.
Serves 4
Reprinted with permission by Crown Publishers, from Creative Yogurt Cooking , by Ethel Lang Graham, ©1978
washing produce,
peeling and seeding tomatoes,
dicing vegetables,
peeling an onion,
grating cheese,
mincing vegetables,
roasting chiles,
chopping vegetables,
measuring liquid ingredients,
measuring dry ingredients,
combining ingredients,
A subtle combination of orange, walnut, and raspberry flavors, accentuated with goat cheese. A perfect starter; flavorful, but not overwhelming.
Warm Walnut Salad With Orange/ Raspberry Dressing
2 teaspoons butter
1 leek, sliced 1/4 inch crosswise and then washed
1/2 cup walnuts, whole or chopped
2 ounces goat cheese, cut or crumbled into 1/4" pieces
1 head of butter lettuce
1 head of radicchio lettuce
3 tablespoons walnut oil
2 tablespoons raspberry vinegar
zest of 1 orange, grated finely (just the orange part)
salt and black pepper, to taste
Clean and dry butter lettuce and radicchio. Break into bite-size pieces and place in a salad bowl. In a sauté pan, over medium-high heat, melt butter. Add leeks and sauté for 3 minutes, or until nicely browned. Add walnuts and continue to sauté for 3 more minutes. Remove pan from burner. Immediately add oil, vinegar, and orange zest to warm pan and let sit for 20 seconds, or until thoroughly heated. Top lettuce with goat cheese, salt, and pepper. Pour contents of the pan over the goat cheese and lettuce. Toss thoroughly and serve.
Le secret: Toss thoroughly to warm evenly. The hot dressing is intended to warm the cheese and wilt the lettuce.
Adventure Club: Try Roquefort or blue cheese in place of goat cheese.
Garnish: Top with orange zest.
Suggested accompaniments: Serve as is for a salad course. As a meal, try adding a sliced, grilled (or cooked otherwise) chicken breast or duck breast and orange slices with peel removed.
Serves 2 as a meal and 4 as a salad course
From The Surreal Gourmet, by Bob Blumer ©1992, published by Chronicle Books.
measuring butter/margarine,
preparing leeks,
slicing vegetables,
measuring dry ingredients,
chopping nuts,
washing produce,
measuring liquid ingredients,
zesting citrus fruits,
salt and pepper to taste,
melting butter,
sautéing ingredients,
tossing ingredients,
Guaranteed to bring your body temperature down on a hot afternoon.
White Rabbit Salad
3 cups cottage cheese (may be lowfat)
1 to 2 tablespoons honey (optional), to taste
2 to 3 tablespoons lemon juice, to taste
1/4 cup (packed) raisins or currants
1/2 cup chopped, toasted nuts
1 tablespoon poppy seeds
2 medium-sized tart apples, diced
Plus many options:
fresh peach slices
fresh pear slices
seedless red or green grapes
orange sections
chunks of ripe honeydew or cantaloupe
Combine everything and chill.
Serves 6
Reprinted with permission from Moosewood Cookbook by Mollie Katzen ©1992 by Ten Speed Press.
Serving salads chilled plates and forks is my secret, and now it is yours. (dds)
measuring dry ingredients,
measuring liquid ingredients,
juicing citrus fruits,
toasting nuts,
chopping nuts,
peeling and coring an apple,
dicing vegetables,
slicing vegetables,
combining ingredients,