The temperatures are forecast to soar this holiday weekend, up to 100 Degrees here in Newburgh, Indiana. I plan to stock the refrigerator and coolers should we decide to travel with a cool array of salads that can be pulled out on a moments notice for breakfast, lunch, or dinner. I also pulled, cleaned, and chilled a nice tray of radishes from the garden.
8 hard cooked eggs peeled and diced
1/2 C. Miracle Whip
1/2 t. yellow mustard
1 T. sweet pickle relish
freshly ground black pepper
1/4 t. celery salt
1-2 t. sweet pickle juice
Combine everything except the sweet pickle juice and stir well. (The sweet pickle juice is our families secret ingredient.) Taste to correct seasoning and add the pickle juice a few droplets at a time until the desired consistency and flavor is reached. Cover and refrigerate until serving time. Great for breakfast spread on toast or served in toast cups. Terrific for lunch or a light supper served over a tomato as a salad or in a sandwich. Serves 4.
2 1/2 pounds cooked white chicken cut into medium large chunks
3 C. diced celery
1 1/4 C. Hellmann's Mayonnaise
1 T. Worcestershire Sauce
1 T. fresh lemon juice
1 t. salt
1/4 t. pepper
1 T. Tarragon leaves
Steam or poach chicken until tender. Cool and cut into bite sized pieces. Fold in the celery. Blend the mayonnaise, Worcestershire sauce, lemon juice,salt, pepper, and tarragon leaves together. Add to the chicken and toss lightly. Serve chilled. Serves 5-6. Adapted from Selected Lazarus Recipes 1981.
1 1/2 pounds apples, diced do not peel (6-7)
1 C. diced celery
1/2 C. toasted pecans
1 pound can of pineapple tidbits drained or 1 1/2 C. fresh pineapple cut into tidbits
3/4 C. celery seed dressing (Use bottled or recipe from tropical chicken salad or the one that follows here.)
Combine the ingredients and toss with dressing. To prevent the apples from browning cut them into the juice of a freshly squeezed lemon.
Celery Seed Dressing:
1 1/2 T. pureed onion
1/4 C. lemon juice
3 1/3 C. sugar
1 1/2 t. dry mustard
1 1/2 t. salt
1 C. cider vinegar
2 C. vegetable oil
1 1/2 t. celery seeds
Puree onion in the blender with the lemon juice. Set aside.
Combine in a double boiler sugar, dry mustard, salt, and vinegar. Bring to a boil for 1 minute. Cool to lukewarm, then blend on low with electric mixer for 5 minutes.
Add oil, onion mixture and celery seeds and blend at medium speed for 10 minutes.
Bottle and refrigerate. Serve at room temperature.
Adapted from Selected Lazarus Recipes 1981.
2 C, uncooked pasta, cook per pkg. directions
4 hard cooked eggs chopped
1/3 C. sweet pickles chopped
1/3 C. sweet onion chopped
2 large stalks of celery chopped
1 t. yellow mustard
1 C. mayonnaise
1/4 C. sugar
1/4 c. vinegar
optional: garnish with cherry tomatoes or stir into the salad
Using a large bowl combine the cooked and chilled pasta, eggs, and vegetables. Combine the mustard, mayo, sugar, and vinegar in a small bowl and whisk to make the dressing. Pour the dressing onto the pasta and veggies and add salt and pepper to taste. Serve well chilled. Yield 6 servings.
Last but not least I must confess to having stirred up a batch of Devil's Food Cupcakes topped with Fudge frosting and sprinkles!! I am ready!!