Fare Exchange: Breaking into a couple of Watergate salads

Fare Exchange: Breaking into a couple of Watergate salads

March 13th, 2013 Jane Henegar in Life Entertainment

TO REACH US

Fare Exchange is a longtime meeting place for people who love to cook and love to eat. We welcome both your recipes and your requests. Be sure to include precise instructions for every recipe you send.

Mailing address: Jane Henegar, 913 Mount Olive Road, Lookout Mountain, GA 30750.

Email: janehenegar@gmail.com.

Fax: 423-668-5092.

Good morning, indispensable readers. Today we are in search of a complete meal with variations on the theme: stir-fried vegetables, fried rice, and sauces to go with both dishes.

Health Nut has filled the question box today, eager to know "how to make fried rice, stir-fried vegetables and sauces to go with these dishes. I saw a couple of recipes for sauces recently in Fare Exchange, but I would like a variety of sauces to serve to make these dishes tasty. I only want vegetarian dishes."

The request for Watergate-themed recipes produced two salads, similar but not identical. Susan Potts sent the first one.

Watergate Salad No. 1

1 small package Jell-O pistachio instant pudding

1 (20-ounce) can crushed pineapple, undrained

1 cup miniature marshmallows

1/2 cup chopped pecans

1 1/2 cups (half of an 8-ounce tub) Cool Whip, thawed

In a large bowl mix together dry pudding mix, undrained pineapple, marshmallows and pecans. Gently stir in Cool Whip. Cover and refrigerate for 1 hour.

The second salad came from Joan Sass, who retrieved this recipe from her mom's file. She believes there also is a Watergate cake somewhere in that collection, but hasn't found it yet.

Watergate Salad No. 2

1 small box instant pistachio pudding

1 No. 2 can crushed pineapple with juice

2 cups miniature marshmallows

1/2 cup coconut

1 large carton Cool Whip

Blend all ingredients together and refrigerate.


Paula Deen is the attributed source for this salad, in answer to the request for vegetable salads that keep well. Barbara is to thank for passing it on. It fits in the easy category.

Copper Pennies

1 cup sugar

1 cup white vinegar

1 cup vegetable oil

1 teaspoon dry mustard

1 teaspoon Worcestershire sauce

1 teaspoon salt

1 teaspoon coarsely ground black pepper

1 (10 3/4-ounce) can tomato soup

2 pounds carrots, peeled, cooked, and sliced

1 medium onion, sliced into rings

1 green bell pepper, coarsely chopped

Combine the sugar, vinegar, oil, mustard, Worcestershire sauce, salt and pepper in a saucepan over medium heat and bring to a boil. Remove from the heat and add the soup. Mix the carrots, onion and bell pepper together in a large glass dish; pour the sauce over the vegetables, stir gently to combine, and refrigerate overnight. This salad will keep for up to six weeks in the refrigerator.


An anonymous Exchanger sent a detailed recipe and we've just now got space to print it. Here's a time-saver for this special-occasion dish, which comes from Sharon O'Connor's www.menus andmusic.com -- you may use ready-made sliced roast chicken as a substitute for the swordfish.

And as I read this recipe, I suppose one could leave out the fish or chicken altogether. If you experiment with this dish, please share what you discover.

Swordfish with Mushroom Ragout and Soft Parmesan Polenta

Mushroom Ragout

2 tablespoons olive oil

1 small onion, diced

1 pound mixed mushrooms such as cremini, stemmed shiitakes and oysters

1 cup dry white wine

1 fennel bulb, trimmed and sliced crosswise (optional and easily omitted)

6 artichoke hearts, sliced

1 cup chicken stock or canned low-salt chicken broth

Salt and fresh-ground pepper to taste

In a large frying pan over medium heat, heat olive oil and sauté onion for 4 minutes or until soft. Increase heat to high, add mushrooms, and sauté for about 7 minutes, or until mushrooms release their liquid and the liquid evaporates. Add wine and stir to scrape up the browned bits from the bottom of the pan. Add fennel if desired and artichokes, reduce heat to medium, and cook for 10 minutes. Season with salt and pepper.

Soft Parmesan Polenta

4 cups chicken stock or canned low-salt chicken broth

3/4 cup polenta

2 tablespoons butter

1/4 cup grated Parmesan cheese

Salt and freshly ground pepper to taste

In a medium saucepan, bring stock or broth to a boil over high heat. Whisk in polenta, reduce heat to low, and simmer, stirring constantly, for 30 minutes. Stir in butter, Parmesan, salt and pepper.

Swordfish

2 tablespoons olive oil

4 swordfish fillets (or substitute sliced roast chicken)

Salt and freshly ground pepper to taste

1 tablespoon minced fresh flat-leaf parsley

1 tablespoon minced fresh thyme

4 sprigs fresh thyme

4 sprigs fresh flat-leaf parsley

Preheat oven to 375 degrees. In a large ovenproof frying pan over medium heat, heat olive oil until it shimmers. Season each fish fillet on both sides with salt and pepper and sear for 2 minutes on each side or until golden. Place pan in the preheated oven and bake for 10 minutes, or until fish is opaque throughout.

Spoon 1/4 of the polenta into the center of each of four plates. Ladle mushroom ragout over and sprinkle with minced thyme and parsley. Top with a fish fillet. Garnish each with a sprig of thyme and parsley and serve immediately.


Finally, salad words from Yeast of the Ridge. "I just can't handle store-bought dressings, and I found both of these in a booklet from BonJour."

Zesty Lime Vinaigrette

1 cup extra-virgin olive oil

1/3 cup lime juice

2 tablespoons soy sauce

1/2 tablespoon honey

Dash of cayenne pepper

Salt to taste

Mix in a cruet or jar and shake well and serve with any Mexican or Asian salad. Fresh lime juice is a must.

Greek Salad Dressing

To make the perfect Greek salad, combine this lemony dressing with fresh lettuce, cucumbers, olives, red onion and feta cheese.

1 cup extra-virgin olive oil

1/2 cup fresh lemon juice

2 cloves minced garlic

1 tablespoon dried oregano

Salt and fresh-ground black pepper to taste

Mix in a cruet or jar and shake well.


And as we close I've got a couple more questions for you. What distinguishes red onion from yellow and white, particularly in a salad? And what distinguishes the many kinds of olive oil? And finally, what on earth am I going to do with the big jar of coconut oil in my pantry, except use it as a skin salve?

Keep those questions and answers coming. You are merely indispensable.