Salads

Apple and Potato Salad

1 lb tart green apples peeled, cored and diced
1 lb potatoes, cooked, peeled and diced
1/4 cup olive oil
1/4 cup white wine vinegar
2 beets, cooked, peeled and sliced
2 hard boiled eggs, sliced

Combine the apples and the potatoes in a bowl. Whisk together the vinegar, oil until well blended. Pour over the apples and potatoes and toss gently but thoroughly. Adjust seasoning and garnish with beets and sliced egg. And serve.

Caribbean Chicken Salad with Lime - serves 4

10 ounce can chunk white chicken in water, thoroughly drained
8 ounce can pineapple chunks, thoroughly drained
1/2 cup drained, canned water chestnuts, quartered
1/3 cup sliced green onions
3 tbs mayonnaise
1 1/2 tbs minced fresh ginger
1 tbs fresh lime juice
2 papayas or small cantaloupes, halved and seeded
Lime or lemon wedges

In bowl, mix all ingredients except salt, pepper, fruit halves and lime or lemon wedges. Cut a thin slice from bottom of each fruit half to make a flat surface for plating; place halves on 4 serving plates. Mound chicken salad in fruit halves, dividing equally. Serve with lime or lemon wedges.

Chicken-Apple Salad - serves 6

2 cup chicken, cooked and diced
2 cup apples, unpaired and diced
1/2 cup celery, chopped
1/4 cup raisins
1 tbs lemon juice
1/2 cup salad dressing or mayonnaise
6 lettuce cups

Mix all ingredients except lettuce. Chill thoroughly. Serve in lettuce cups.

Chicken Salad with Grapes - serves 1

1 tbs lemon juice
3/4 cup salad dressing
1 ½ cups Celery, finely chopped
2 cup diced apples
1 cup green grapes, halved
1/2 tsp salt
4 cups finely chopped cooked chick,

Frosting:
1 pack Cream cheese (8 oz.)
1/4 cup Salad dressing

Sprinkle lemon juice over apples. Add remaining ingredients mix lightly.
Press mixture into 1 ½ qt. bowl. Chill several hours. Unmold on serving platter.
Frost (recipe follows) and garnish as desired. Combine softened cream cheese and salad dressing, mixing well until blended. Frost chicken salad using small metal spatula. (Hint: to unmold salad from bowl more easily, line bowl with plastic wrap before filling).

Creamy Cheese Fruit Salad - serves 8

2 (8 ounce) packages cream cheese, softened
14 ounce can sweetened condensed milk
2 (15.25 ounce) cans fruit cocktail in light syrup, drained and liquid reserved
2 bananas, peeled and sliced
1 pint fresh strawberries, rinsed and sliced
1/2 honeydew melon,

1/2 cantaloupe,

In a large bowl, cream together the cream cheese and sweetened condensed milk until smooth. Use a melon ball to remove fruit from melon, and cantaloupe.

Mix in about 1/4 to 1/2 cup of the reserved fruit cocktail liquid. Fold in the fruit cocktail, bananas, strawberries, honeydew and cantaloupe. Serve immediately or chill until serving.

Hungarian Potato and Egg Casserole

(A recipe from my ex-husband’s heritage)

2 lbs potatoes
1 onion, chopped
2 tbs oil
1 cup sour cream
1 1/2 tsp salt
1/4 tsp pepper
2 eggs, boiled and sliced
2 tbs dry bread crumbs
Hungarian paprika

Heat 1 inch salted water (1/2 tbs salt to 1 cup water) to boiling. Add potatoes. Heat to boiling. Reduce heat. Cover and cook until tender. Drain and cool slightly. Cook onion in oil until tender. Mix onion, oil, sour cream, salt and pepper. Peel potatoes and cut into 1/4-inch slices. Gently mix potatoes and sour cream mixture. Arrange half the potatoes in greased 10x6x1 1/2 inch baking dish or 1 1/2 quart casserole. Arrange eggs on top and add remaining potatoes. Sprinkle with breadcrumbs and paprika. Bake, uncovered, at 325 degrees until light brown, 30 to 40 minutes. Garnish with snipped parsley if desired.