Homemakers invited to contribute salads or special dishes for a potluck buffet dinner are often befuddled over what would make a suitable salad or casserole for sharing.
A cookbook published 25 years ago with proceeds going to Rotary International offers a wide variety of recipes suitable for sharing among friends and strangers. Two of those salad recipes are featured this week.
• • •
Pea Salad
6 cups Sweetlets tiny peas
6 eggs, hard boiled and sliced
1 large purple onion, thinly sliced and chopped
Dressing:
1 1/4 cups sour cream
1 1/4 cups mayonnaise
1 tbsp. dill weed
1 1/2 tbsps. chives
1 tbsp. onion powder
1/2 tsp. curry powder
3 tbsps. lemon juice
salt and pepper to taste
Blanch peas by pouring boiling water over them in a medium bowl. Let set for a minute to two minutes. Drain and set aside. When cool, add chopped eggs and chopped onion.
To make dressing, combine all ingredients and refrigerate for 2 hours.
At least two hours before serving, add dressing ingredients to the pea and egg mixture and carefully blend. Refrigerate again until serving time.
Salad may be decorated with sliced hard boiled eggs and tiny tomatoes.
This makes a salad suitable for a buffet table or pot luck dinner.
• • •
Crab Macaroni Salad
3 cups cooked and cooled macaroni shells
4 green onions, chopped
4 eggs, hard boiled, chilled and chopped
1/2 cup shredded carrots
Salad Dressing:
3 tbsps French dressing
1 tsp. Worcestershire sauce
2 cans crab meat
1 can small shrimp
1/4 tsp. garlic powder
3/4 cup salad dressing
1 tsp. salt
1 cup finely diced celery
1/2 tsp. pepper
In a large bowl place cooked macaroni, chopped onions, eggs and carrots.
Mix all dressings and spices together. Toss into macaroni mixture. Mix in crab and shrimp and diced celery.
Place in refrigerator for 2-3 hours before serving. This makes a large salad suitable for a pot luck event.
Joyce Walter can be reached at [email protected]
