First Courses
Salads, Appitizers
| CELERY ROOT SALAD | |
| 1 raw celery root, peeled white of hard boiled egg |
sliced raw mushrooms mayonnaise |
| The night before serving, shred celery root and combine with other indredients. Refrigerate. |
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| Not much to say about this other than it is unusual. Try this with Mayonnaise a la Heum (under Sauces) |
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| CHINESE CABBAGE SALAD | |
| 1 med. to lg. head cabbage Green onions 2 pkgs. Top Ramen 3 oz. white sesame seeds 2 small pkgs. slivered almonds |
Dressing |
| Prepare dressing night before. Shred cabbage, chop 3-4 green onions. Toast sesame seeds and almonds in oven. Combine all indredients, breaking up uncooked Top Ramen (don't use flavor packets). Just before serving, add dressing and toss. |
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| This is a great dish for a buffet or pot luck. Stays fresh
for hours. I usually add 1 Tbls. sesame oil to the dressing for added flavor. This makes quite a lot, you may want to half. |
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| DEVILED CRAB | |
| 2 cans crab meat 2 Tbls. butter 4-6 hard boiled eggs 1 cup bread or cracker crumbs |
juice of 1-2 lemons cayenne pepper mustard salt |
| Mix all indredients except butter & crumbs Fill shell dishes or individual casserols. Sprinkle tops with mixture of butter and crumbs. Bake until browned. |
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| In typical style, most recipes didn't contain exact amounts or instructions. Afterall, the cook new better. Some dishes were never the same twice. This dish was usually served in half clam shells for guests in the formal dinning room. (I can almost hear Chopin's ballet music from Les Sylphides playing in the background and taste the sauterne.) |
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| TOMATO ASPIC | |
| 1 pkg. gelatin 1 pkg. lemon Jello 1 8oz can tomato sauce 2 Tbls. lemon juice 1 Tbls. brown sugar 1 clove garlic, minced |
1 bay leaf Worcestershire Sauce Tabasco salt 1 cup boiling water seafood of choice |
| Soak gelatin in 1/2 cup cold water. Boil other ingredients and pour over Jello and gelatine (remove bay leaf). Pour into individual moulds (or muffin pan) and add cooked seafood of choice (shrimp, crab, lobster) or avacado, etc. Place in refrigerator to set. Unmold and serve on lettuce leaves, topped with Cucumber Sauce or mayonnaise with curry powder added. |
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| No holiday meal or feast was complete without the aspic salad. It went well with turkey or prime rib roast. It will surely become your favorite as well. (Can be fixed far in advance, leaving cook to spend time with guests) |
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