1. Forum
  2. FidoNet
  3. HOME COOKING

  • National Salad Month - 2

    From Dave Drum@1:3634/12 to All on Fri May 20 05:24:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Greek Potato Salad
    Categories: Potatoes, Salads, Cheese, Citrus
    Yield: 4 Servings

    3 md Potatoes; slice 1/4" thick;
    - cooked
    1 1/2 oz Dried tomato halves; chopped
    - coarse
    1 c Seedless cucumber; sliced
    1/2 c Red onion; sliced
    4 oz Feta cheese; crumbled
    1/2 c Greek olives; pitted
    1 cl Garlic; minced
    1 tb Fresh oregano; chopped
    +=OR=+
    1 ts Dried oregano
    Salt & pepper

    MMMMM-----------------------LEMON DRESSING----------------------------
    1 c Olive oil
    2 1/2 tb Lemon juice
    4 cl Garlic; minced
    1/4 c Fresh oregano; chopped
    +=OR=+
    2 ts Dried oregano
    Salt & pepper

    Mix salad ingredients. Mix dressing ingredients and
    pour over salad.

    Recipe by: Waldine Van Geffen

    From: http://www.recipesource.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... "It is better to offer no excuse than a poor one." -- George Washington
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Dave Drum@1:2320/105 to All on Sat May 13 15:50:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Salade de Foies [Livers Salad]
    Categories: Offal, Poultry, Pork, Salads, Booze
    Yield: 4 Servings

    1/4 lb Smoked bacon
    1 lg Onion
    Black pepper
    1 lb Chicken livers
    1/4 fl Cognac
    Salt; (opt)
    Water-cress

    Cut bacon in sticks; put over low heat in a large skillet.
    Chop the onion finely; when the fat of bacon is
    translucent and some has melted in the pan, add the
    chopped onion.

    Clean thoroughly the livers. When onion is wilted,
    increase the heat to high, add pepper, livers and saute
    them a few minutes, until they color to brown-black and
    begin to sweat some blood drops.

    Add the cognac, deglaze a few seconds, then flame, let
    burn a few seconds, then turn the heat off, wait until
    flames disappear, cover, let rest 1 or 2 minutes.

    Dress a bed of water cress in each plate, ladle livers and
    juices evenly, serve immediatly with toasted french bread
    and a good dry rose wine.

    Notes:

    Salt is normally not needed, as bacon is already salted;
    if however needed, add it just before serving.

    No need of seasoning the salad, there's enough juices.

    The point is, if overcooked, livers are tough and dry, if
    undercooked, they're raw. One has to have to find the good
    moment, but awaiting for blood drops appearance, and not
    more, seems the good way.

    Recipe & MM by Denis R Clement, LMY, 03/1998

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... A feature is a bug with seniority.
    --- MultiMail/Win v0.52
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)