1. KFC Cole Slaw
2. Waldorf
3. Mexican Caesar
4. German Potato
5. Cobb

1. KFC COLE SLAW Serves 6 to 8
8 cups finely chopped cabbage
1/4 cup carrot, shredded
1/3 cup sugar
1/2 tsp. salt
1/8 tsp. pepper
1/4 cup milk
1/2 cup mayonaise
1/4 cup buttermilk
1 1/2 tbsp. white vinegar
2 1/2 tbsp. lemon juice
Cut cabbage and carrots into small pieces about the size of rice kernels using a food processor.
In salad bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice. Beat until smooth. Add the cabbage and carrots. Mix well. Cover and refrigerate for at least 2 hours before serving.

Preheat the oven to 325°F. Spread 1 cup walnut halves on a baking sheet and toast in the oven for 4 to 5 minutes, until aromatic and lightly toasted. Let cool.
Combine 1/2 cup mayonnaise, 1/4 cup plain yogurt, 1 teaspoon prepared mustard, pinch of dry mustard, juice of 1/2 lemon in a large bowl.
Fold in 4 to 6 tart apples, peeled, cored, and diced (2 cups) and 1 to 2 cups finely diced inner ribs celery (white part only), leaves reserved and season with salt and pepper.
Put 2 bunches tender greens, such as arugula, baby kale, or pepper cress, washed and dried in a large bowl. Add 2 tablespoons olive oil and 1 tablespoon fresh lemon juice, season with salt and pepper, and toss well. Divide the greens among four plates. Spoon the apple mixture onto the greens and sprinkle with the toasted walnuts and reserved celery leaves.

Cilantro Pepita Dressing: Place in a blender of food processor: 2 medium Anaheim chiles roasted peeled and seeded, 1/3 cup roasted pepitas (pumpkin seeds), 2 garlic cloves, peeled, 1/4 tsp. ground black pepper, 1 tsp. salt, 12 oz. salad oil, 1/4 cup red wine vinegar, 5 tbsp. grated Cotija cheese (see note). Blend approximately 10 seconds, then add 2 small bunches cilantro stemmed little by little until blended smooth. Do in batches if small blender.
Place in large stainless bowl: 1½ cup mayonnaise, ¼ cup water and wire whip until smooth. Add the blended ingredients to the mayonnaise mixture, and mix thoroughly. Place in an air-tight container and refrigerate. Will keep for three days. Yields 1 quart.
Salad: Cut 2 corn tortillas into matchstick-size strips, sauté in vegetable oil until crisp. Remove with slotted spoon, and drain on paper towels. Set aside.
Tear 1 large (or two small) heads romaine lettuce, rinsed and spun dry into
bite-size pieces. Place greens on salad plates and ladle approximately 2 ounces of cilantro pepita dressing on each salad. Sprinkle each dish with part of 1/3 c Cotija cheese and tortilla strips. Roast red bell pepper, peel and cut into julienne strips: arrange four strips like spokes on the top of each salad and garnish with part of ½ c whole pepitas.
Note: Cotija cheese is a hard cheese, similar to Parmesan. It is available at some grocery stores and most Mexican markets.

1 pound (3 medium) potatoes
6 slices bacon, diced
1 medium-size onion, diced
1/2 cup vinegar
1/2 cup stock or bouillon
1 tsp. salt
1/4 tsp. pepper
1 tsp. sugar
1 egg yolk, beaten
Scrub potatoes; rinse. Boil in jackets; let cool. Peel and cut in 1/4-inch slices.
Cook bacon in hot pan until crisp. Add onion and cook until transparent. Add vinegar, stock or bouillon, and seasonings. Stir; let come to a boil. Stir in egg; remove from heat and pour over potatoes.

5. COBB SALAD Serves 4 to 6
1/2 head of lettuce
1/2 bunch watercress
1 small bunch chicory
1/2 head romaine
2 medium tomatoes, peeled
2 breasts of boiled roasting chicken
6 strips crisp bacon
1 avocado
3 hard-cooked eggs
2 tablespoons chopped chives
1/2 cup crumbled imported Roquefort cheese
1 cup Old-Fashioned French Dressing (See recipe, below)
Cut finely lettuce, watercress, chicory and romaine and arrange in salad bowl. Cut tomatoes in half, remove seeds, dice finely, and arrange over top of chopped greens. Dice breasts of chicken and arrange over top of chopped greens. Chop bacon finely and sprinkle over the salad. Cut avocado in small pieces and arrange around the edge of the salad. Decorate the salad by sprinkling over the top the chopped eggs, chopped chives, and grated cheese.
Just before serving mix the salad thoroughly with French Dressing.
Brown Derby Old-Fashioned French Dressing. Makes about 1 1/2 quarts
1 cup water
1 cup red wine vinegar
1 teaspoon sugar
Juice of 1/2 lemon
2 1/2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon English mustard
1 clove garlic, chopped
1 cup olive oil
3 cups salad (vegetable) oil
Blend together all ingredients except oils. Then add olive and salad oils and mix well again. Chill. Shake before serving.

About admin

I would like to think of myself as a full time traveler. I have been retired since 2006 and in that time have traveled every winter for four to seven months. The months that I am “home”, are often also spent on the road, hiking or kayaking.
I hope to present a website that describes my travel along with my hiking and sea kayaking experiences.

This entry was posted in Uncategorized. Bookmark the permalink.