Savory slaws, power salads could beat the bags
April hastens toward its lovely conclusion, and our long-distance correspondent Jewel R. is hunting for recipes for savory slaws and power salads.
“I have been buying the bags of power salads and slaws with dressing included, and it occurred to me it would be better and cheaper to make them myself. I need your help. I would like recipes for the salads and also for good dressings.”
CAPERS, CONTINUED
Capers continue, this time in the hands of Judy Zehnder. She adds capers to her chicken salad and tuna salad, and here she shares a favorite salmon spread with capers.
“It is meant to be an appetizer, but it’s so yummy that we eat it like it’s a salad, on a bed of greens.”
Salmon Spread with Capers
1 (7 1⁄2-ounce) can salmon (preferably red sockeye for color)
1⁄3 cup capers, drained (3.5-ounce jar, approximately)
1⁄3 cup finely drained celery or green onion or fresh dill or sweet Bell pepper 2 tablespoons low-fat yogurt or light sour cream (fat-free is OK too)
1 teaspoon lemon juice
1 1⁄2 teaspoons Frank’s hot
sauce
2 tablespoons chopped fresh parsley
Flake salmon along with its juices, and smash the bones in a small bowl. Add the next five ingredients and mix well.
Spoon into a serving bowl and sprinkle with parsley. Serve with pita bread or crackers, or use it to stuff vegetables or with cherry tomatoes and snow peas.
Per tablespoon: 17 calories, 1 gram fat, 3 milligrams cholesterol, 50 milligrams sodium, 2 grams protein, zero carbohydrate.
— From “Low Cholesterol
Cuisine”
MEDICINAL TEAS
Food as medicine — the conversation continues. Mr. and Mrs. Sunday wrote, “We can’t testify to all of the miracle benefits of Mr. Burdette’s Ginger Tea, but we routinely use Ginger Tea to relieve an upset stomach. When The Mum was going through her final illness, our Japanese friends pushed us into trying it on her; it relieved her nausea as nothing else did and we’ve used it ever since.
“Mr. Burdette’s recipe looks fine, but there is also benefit in having your Ginger Tea ready to go at a moment’s notice; Twinings Lemon and Ginger Tea works well and is available at Wal-Mart for about $3 for 20 teabags. Can’t take the spiciness of ginger? Peppermint Tea works almost as well. Yes, Twinings and, yes, $3 at Wal-Mart.
“We brew for 5 minutes and take the edge off with a little honey to taste, but any sweetener will do.”
SPLIT PEA SOUP
Carol Martin added another recipe for split pea soup to the pot. This is a recipe that she has “enjoyed making — and eating — for many years. I hope this simple recipe for an old-fashioned soup will help the gentleman who was asking for it.”
Split Pea Soup
1 pound dried split peas 6 to 8 cups water
1 ham hock or 1 cup diced
ham (optional)
1 or 2 carrots, sliced
(optional)
1 onion, chopped
(optional)
Salt and pepper to taste
Examine dried peas carefully, sort and rinse well.
In large pot, place rinsed peas and water. Do not soak peas.
Add ham hock and/or diced ham and carrot and onion, if using.
Bring to a boil, then reduce heat and simmer with lid tilted until peas are tender, 20 to 30 minutes.
Season to taste with salt and pepper.
Recipe may be doubled or halved as needed.
Ms. Martin’s soup also stirred up my memory of my dear father, delighting in my mother’s split pea soup as he did everything she cooked. No wonder she cooked so well; she was unfailingly appreciated.
CHILI MEMORIES
Jan Swallows wrote next from Ringgold, Ga.
“If I’m not mistaken, my mom used to buy Mr. Russell’s chili in Chattanooga Valley. He lived on Dry Valley Road, and my mom would go get a rolled up, sausage-style package from him. It was so good, and it seems everybody knew him. I wondered what became of his chili recipe. It seems Mom just added some ingredients to his mix. Could this be the same man?”
CUBAN PORK TWO WAYS
Linda Leake’s latest missive is from LaFayette, Ga. You’ll read about her roast pork and then about a Cuban sandwich to envelope that pork.
Roast Pork, Cuban Style
1 head garlic (10-15 peeled cloves) 1 teaspoon black
peppercorns
1 cup freshly squeezed sour orange juice (available in ethnic groceries; if unavailable, use 2 parts fresh lemon and 1 part fresh lime) 1 cup minced onion 1 teaspoon oregano
1⁄2 cup olive oil
1 pork shoulder, 6 to 8
pounds
1 teaspoon salt
Mash garlic and black peppercorns into a paste, using a mortar and pestle or a food processor. Stir in sour orange juice, onion and oregano. Let sit in the refrigerator for 2 to 3 hours.
Heat oven to 375 degrees. Place pork in roasting pan, and sprinkle marinade over pork. Cook uncovered 20 minutes.
Reduce oven temperature to 225 degrees. Cook until the meat is soft and pulls apart easily with a fork, 4 to 8 hours. Baste occasionally while roasting.
Remove pork from pan and allow to rest. Heat pan juices to a boil; simmer until the juice is reduced by half. If using pork for a sandwich, sprinkle some juice onto the pork before serving. Makes 8 servings.
— From “Three Guys from
Miami Cook Cuban”
Cuban Sandwich
1⁄2 loaf Cuban bread, French
or other crusty loaf Yellow mustard to taste 3 slices sweet Virginia ham 3 slices roast pork (the preceding Cuban-style recipe is ideal)
3 slices Swiss cheese 4 slices sweet pickle
Spread bread with yellow mustard, layer other ingredients and serve.
Somewhere I read a description of a Cuban sandwich as a “sandwich on steroids.” This one certainly fits the description. And thanks to all of you for your simple and minimalist, or elaborate and maximalist, recipes. There’s a recipe fit for every occasion.