Salad and chowder anyone?
It’s been a good time to buy vegetables, so I have a couple of salad recipes today, and a chowder recipe.
1 head cauliflower, cut cauliflower buds in thin slices
1/2 to 3/4 c. mayonnaise
1/2 onion, chopped fine
4 oz. sharp cheese, diced in small cubes
1/2 lb. bacon, cut in bite-size pieces and fried crisp
Salt and pepper to taste
Wash and drain cauliflower buds and slice thin, set aside.
In large bowl mix mayo, onion, 1/4 tsp. salt and 1/8 tsp. pepper. Add the sliced cauliflower.
At this point you need to cover and refrigerate until ready to serve. When ready to serve toss with the cheese and bacon. (You do not want to put the cheese or bacon in before serving because the cheese will get soft and the bacon will get limp.)
1 head lettuce, shredded
1/4 c. diced celery
1 purple onion, thinly sliced into rings
1 can water chestnuts, sliced
1 Pkg. frozen peas, uncooked (I used the baby peas)
2 c. mayonnaise
Layer lettuce, celery, onion, water chestnuts, peas and salt and pepper. Top with mayonnaise. This should be made 24 hours before serving.
Sprinkle with Parmesan cheese, chopped hard cooked eggs and crumbled bacon before serving.
1 can clams with juice
4 Tbls. chopped bacon
1 onion, chopped
1 to 2 stalks celery, chopped
2 c peeled and diced potatoes
1-1/4 tsp. salt
2 c. boiling water
2 Tbls. butter or margarine
2 Tbls. flour
pinch of pepper
1 c. milk
Fry bacon. Remove browned pieces and save for garnish. Saute onion and celery in fat until onion is translucent. Add potatoes, salt and boiling water. Cover and simmer until potatoes are tender.
Make a cream sauce by melting butter, stir in flour and pepper, then stir in milk and juice from the clams. Cook until slightly thick, add clams.
Stir this sauce into potato mixture.