Today’s requests call for creativity: What to serve besides chicken, pasta and salmon … and which crackers are the best crackers. Additionally we have requests for Gulas Restaurant French dressing; chicken and dumplings with very thin dumplings (not egg noodles), like the one served at Epicurean Restaurant; and finally, the Creative Discovery Museum’s chicken salad.
Our first correspondent, “W.R.,” spoke of cooking dinner for “my sweet wife, who doesn’t eat beef or pork, and prefers vegetarian. This leaves me with three dinner choices: pasta, chicken and salmon. I need some ideas for some other meals, please.”
The second correspondent asked about some recently-recommended crackers; if you have a favorite cracker, please tell us its name and flavor. Additionally, it can be fun to make your own crackers. Who has such a recipe?
Finally, our correspondent called merely “C” asked for all the remaining requests, and especially recommended the Creative Discovery chicken salad served with salted crackers.
Two recipes for salads without lettuce came from a correspondent named Marrs.
Surprising Broccoli Salad
3 cups fresh broccoli flowerets
6 slices bacon, fried crisp, drained and crumbled
1 cup chopped red onion
1/2 cup yellow raisins
1/2 cup sunflower seeds
1/2 cup shredded Cheddar cheese
Dressing:
1 cup mayonnaise
2 tablespoons white vinegar
1/4 cup sugar
Toss together flowerets, bacon, onion, raisins, sunflower seeds and cheese. In a small bowl combine dressing ingredients; mix well. Pour dressing over salad and toss thoroughly. Cover and refrigerate until ready to serve. Salad will keep several days in the refrigerator in a tightly-sealed container.
Marinated Vegetable Salad
1 cup fresh broccoli flowerets
1 cup fresh cauliflower flowerets
1 cup (diagonally sliced in thirds) fresh green beans
1 cup (diagonally sliced in 1/4-inch pieces) fresh carrots
1/2 cup sliced green pepper pieces
1 small onion, thinly sliced
1 clove garlic, minced
1/4 cup water
1 (8-ounce) package fresh mushrooms, halved
2/3 cup white vinegar
1/2 cup vegetable or olive oil
2 teaspoons salt
2 teaspoons dried basil (Fresh may be used)
11/2 teaspoons sugar
1/4 teaspoon pepper
In a 2-quart casserole, combine broccoli, cauliflower, green beans, carrots, green pepper, onion, garlic and water. Cover. Microwave at high for 4 to 5 minutes, or just until color brightens, stirring once. Stir in mushrooms. Set aside. In a small mixing bowl, blend remaining ingredients. Pour vinegar and oil mixture over vegetables. Mix gently and chill for at least 8 hours or overnight, stirring occasionally. Makes 8 servings.
Lee Keeble has sent two more ways to incorporate chocolate into a pie.
Fudge Pie
1/2 cup butter
2 eggs, well beaten
1 cup sugar
1/2 cup flour
2 tablespoons cocoa
Pinch salt
1/2 cup chopped pecans
1 teaspoon vanilla extract
1 pie shell, unbaked
Melt butter. Add eggs and sugar. Mix well. Mix in a separate bowl flour, cocoa and salt, and add to above. Add nuts and vanilla. Pour into unbaked pie shell. Bake for 30 to 35 minutes in a preheated 325 F oven.
Mock Derby Pie
1 stick melted butter
11/2 cups sugar
3 eggs, beaten
1 tablespoon vinegar
1/2 cup chocolate chips
1 teaspoon vanilla extract
1 unbaked pie shell
Sprinkle chips on bottom of shell. Combine other ingredients, and pour over chips. Bake at 350 F for an hour or until set. You may serve warm. This pie freezes well.
Until next week …