water. Drain again.
Mix together the sour cream, lemon juice, dill, salt, pepper and sugar. Pour over the cucumbers, tossing until well mixed. Chill for 30 minutes before serving. Serves 6–8.
Cucumber Salad
3 cucumbers
2 teaspoons salt
½ cup cider vinegar
2 tablespoons cold water
1 teaspoon sugar
⅛ teaspoon pepper
2 scallions, sliced thin
Peel the cucumbers and slice very thin. Sprinkle with the salt and set aside for 20 minutes. Drain well.
Mix together the vinegar, water, sugar and pepper. Add to the cucumber with the scallions. Mix well and chill for 2 hours before serving. Serves 4–6.
Pepper Salad
8 green or red peppers
1½ teaspoons salt
¼ teaspoon pepper
½ teaspoon garlic powder
1 bay leaf
1 cup cider vinegar
¼ cup water
Cut the peppers in half, discarding the seeds and fibers. Pierce each pepper with a fork and hold it over a flame or heat until the skin browns and blisters. Rub the skin off, then slice the peppers.
Combine the salt, pepper, garlic powder, bay leaf, vinegar and water in a saucepan. Bring to a boil and pour over the peppers. Chill for a few hours. Remove the bay leaf. This salad will keep 2 days. Serves 6–8.
Pickled Vegetable Salad
¾ cup finely diced green peppers
¾ cup minced onions
3 cups coarsely grated beets
3 cups grated cabbage
2 cups cider vinegar
1 tablespoon salt
½ cup sugar
2 tablespoons mustard seed
1½ tablespoons celery seed
Combine all the ingredients in a saucepan. Bring to a boil and cook over low heat 10 minutes, mixing occasionally.
Turn into two 2-quart sterile jars and seal at once. Chill 36 hours before serving. Serves 12–16.
Mock Seafood Salad
½ cup mayonnaise
½ cup sour cream
3 tablespoons cider vinegar
2 tablespoons anchovy paste
½ teaspoon salt
1 teaspoon Worcestershire sauce
¼ teaspoon pepper
4 tablespoons minced scallions
2 tablespoons minced parsley
1 clove garlic, minced
1 head lettuce, shredded
4 endive, sliced
1 can tuna fish, drained and flaked
Mix together the mayonnaise, sour cream, vinegar, anchovy paste, salt, Worcestershire sauce, pepper, scallions, parsley and garlic. Add the lettuce, endive and tuna fish. Toss and serve cold with sliced tomatoes. Serves 4.
Potato Salad
2 pounds potatoes
¼ cup minced onions
1½ teaspoons salt
¼ teaspoon pepper
½ cup mayonnaise
2 tablespoons vinegar
Buy small potatoes and cook them in boiling water about 20 minutes or until tender but firm. Peel and cube the potatoes. Add the onions, salt and pepper. Mix together the mayonnaise and vinegar; pour over the salad. Toss until well blended. Serve hot or cold. Serves 4–6.
Spring Salad
1 cucumber, peeled and diced
8 radishes, sliced
6 scallions, sliced
1 tomato, diced
1 pound cottage or pot cheese
1 teaspoon salt
1 pint sour cream
Lightly mix all the ingredients together. Serve with buttered rye bread.
If you like, arrange six portions of the cheese on individual plates and flatten down the centers. Mix the cucumbers, radishes, scallions and tomato together and place on the cheese. Garnish each portion with sour cream. Serves 6.
Lettuce with Sour-Cream Dressing
½ cup sour cream
¼ cup cider vinegar
1 teaspoon salt
¼ teaspoon pepper
6 scallions, sliced
1 head lettuce
Mix together the sour cream, vinegar, salt, pepper and scallions.
Tear (don’t cut) the lettuce into small pieces and pour the dressing over it. Toss. Serves 4.
PICKLES
Homemade Sauerkraut
12 pounds cabbage
4 tablespoons salt
3 green apples
A wooden keg is best for sauerkraut, but if you don’t have one, use a crock or sterile glass jar.
Shred the cabbage finely (reserving some large leaves) and mix with the salt. Peel and shred the apples. Arrange layers of the cabbage and apples, pressing down very firmly after each layer. Cover with the reserved cabbage leaves and then with a piece of cheesecloth. Place a plate or board over the cheesecloth and weight it down. Keep in a cool place for 2 weeks, then taste to see if it
Mix together the sour cream, lemon juice, dill, salt, pepper and sugar. Pour over the cucumbers, tossing until well mixed. Chill for 30 minutes before serving. Serves 6–8.
Cucumber Salad
3 cucumbers
2 teaspoons salt
½ cup cider vinegar
2 tablespoons cold water
1 teaspoon sugar
⅛ teaspoon pepper
2 scallions, sliced thin
Peel the cucumbers and slice very thin. Sprinkle with the salt and set aside for 20 minutes. Drain well.
Mix together the vinegar, water, sugar and pepper. Add to the cucumber with the scallions. Mix well and chill for 2 hours before serving. Serves 4–6.
Pepper Salad
8 green or red peppers
1½ teaspoons salt
¼ teaspoon pepper
½ teaspoon garlic powder
1 bay leaf
1 cup cider vinegar
¼ cup water
Cut the peppers in half, discarding the seeds and fibers. Pierce each pepper with a fork and hold it over a flame or heat until the skin browns and blisters. Rub the skin off, then slice the peppers.
Combine the salt, pepper, garlic powder, bay leaf, vinegar and water in a saucepan. Bring to a boil and pour over the peppers. Chill for a few hours. Remove the bay leaf. This salad will keep 2 days. Serves 6–8.
Pickled Vegetable Salad
¾ cup finely diced green peppers
¾ cup minced onions
3 cups coarsely grated beets
3 cups grated cabbage
2 cups cider vinegar
1 tablespoon salt
½ cup sugar
2 tablespoons mustard seed
1½ tablespoons celery seed
Combine all the ingredients in a saucepan. Bring to a boil and cook over low heat 10 minutes, mixing occasionally.
Turn into two 2-quart sterile jars and seal at once. Chill 36 hours before serving. Serves 12–16.
Mock Seafood Salad
½ cup mayonnaise
½ cup sour cream
3 tablespoons cider vinegar
2 tablespoons anchovy paste
½ teaspoon salt
1 teaspoon Worcestershire sauce
¼ teaspoon pepper
4 tablespoons minced scallions
2 tablespoons minced parsley
1 clove garlic, minced
1 head lettuce, shredded
4 endive, sliced
1 can tuna fish, drained and flaked
Mix together the mayonnaise, sour cream, vinegar, anchovy paste, salt, Worcestershire sauce, pepper, scallions, parsley and garlic. Add the lettuce, endive and tuna fish. Toss and serve cold with sliced tomatoes. Serves 4.
Potato Salad
2 pounds potatoes
¼ cup minced onions
1½ teaspoons salt
¼ teaspoon pepper
½ cup mayonnaise
2 tablespoons vinegar
Buy small potatoes and cook them in boiling water about 20 minutes or until tender but firm. Peel and cube the potatoes. Add the onions, salt and pepper. Mix together the mayonnaise and vinegar; pour over the salad. Toss until well blended. Serve hot or cold. Serves 4–6.
Spring Salad
1 cucumber, peeled and diced
8 radishes, sliced
6 scallions, sliced
1 tomato, diced
1 pound cottage or pot cheese
1 teaspoon salt
1 pint sour cream
Lightly mix all the ingredients together. Serve with buttered rye bread.
If you like, arrange six portions of the cheese on individual plates and flatten down the centers. Mix the cucumbers, radishes, scallions and tomato together and place on the cheese. Garnish each portion with sour cream. Serves 6.
Lettuce with Sour-Cream Dressing
½ cup sour cream
¼ cup cider vinegar
1 teaspoon salt
¼ teaspoon pepper
6 scallions, sliced
1 head lettuce
Mix together the sour cream, vinegar, salt, pepper and scallions.
Tear (don’t cut) the lettuce into small pieces and pour the dressing over it. Toss. Serves 4.
PICKLES
Homemade Sauerkraut
12 pounds cabbage
4 tablespoons salt
3 green apples
A wooden keg is best for sauerkraut, but if you don’t have one, use a crock or sterile glass jar.
Shred the cabbage finely (reserving some large leaves) and mix with the salt. Peel and shred the apples. Arrange layers of the cabbage and apples, pressing down very firmly after each layer. Cover with the reserved cabbage leaves and then with a piece of cheesecloth. Place a plate or board over the cheesecloth and weight it down. Keep in a cool place for 2 weeks, then taste to see if it
Similar Books
