Salad Recipes

SPAM SALAD CONES

1 can SPAM Luncheon Meat, cubed (12 oz) 1 c  Chopped celery 1/2 c  Chopped green bell pepper 1/3 c  Mayonnaise or salad dressing 1/4 c  Toasted slivered almonds 2 tb Chopped onion 2 tb Pickle relish 1 ts Prepared mustard 5  Flour tortillas (8") 5  Lettuce leaves

In medium bowl, mix all ingredients except tortillas and lettuce.  Cover; refrigerate until ready to serve. Roll each tortilla into a large cone and secure with wooden picks. Carefully stuff each cone with a crumpled piece of foil so cone will retain shape. Place cones on baking sheet. Broil, 3" from heat, turning several times until cones are crisp and lightly browned, about 3 minutes. Cool; carefully remove foil and wooden picks. When ready to serve, line each cone with a lettuce leaf and fill with salad mixture.

POTATO SALAD WITH BEER DRESSING

6 ea Potatoes; medium 4 ea Bacon; slices 1 tb Onion; chopped 1 ea Celery; stalk, chopped 1 ts Salt 2 tb Butter 2 tb Unbleached flour 1/2 tsp Mustard; dry 1 tb Sugar 1 c  Beer; any brand 1/2 ts Tobasco sauce 2 tb Parsley; chopped fresh

Boil potatoes in medium-size saucepan until just tender.  Peel and slice. Fry bacon until crisp.  Break into small pieces and mix with onion, celery and salt; set aside.  Stir melted butter and flour in a small saucepan until blended.  Add mustard and sugar. Slowly stir in beer and Tabasco sauce. Bring to boil, stirring constantly.  Pour over potatoes.  Sprinkle with parsley.  Toss lightly and let stand 1 hour. Add bacon mixture; toss gently and serve.

PICNIC POTATO SALAD

3 pounds potatoes (about 10 medium) -- (up to 3-1/2) 6  hard-cooked eggs 1 medium onion -- finely chopped 1/2  cup chopped celery (optional) 1/2  cup mayonnaise 1/2  cup evaporated milk 3  tablespoons  vinegar 2  tablespoons  prepared mustard 1/4  cup sugar 1  teaspoon  salt 1/4  teaspoon  pepper additional hard-cooked eggs paprika

Cook potatoes in a kettle of boiling salt water until tender. Drain. Cool enough to peel. Cut into chunks. Separate yolks from whites of hard-cooked eggs. Chop whites and add to potatoes with chopped onions and celery. In a small bowl, mash yolks of eggs. Stir in mayonnaise, milk, vinegar, mustard, sugar, salt and pepper. Pour over the potatoes. Toss well. Adjust seasonings if necessary. Spoon into serving bowl.  Garnish with sliced hard-cooked eggs and paprika. Refrigerate.

MOM'S GERMAN POTATO SALAD

6  Potatoes, medium 1/4   c  Onion, chopped 1/2   c Bacon, chopped 2  Eggs 1/4   c White vinegar Salt to taste Pepper to taste

Boil potatoes with salt in water until soft. Fry bacon until crisp.   Save 1/4 cup bacon grease. While potatoes are warm cut into cubes Mix potatoes, onions, salt and pepper in a bowl.  To the frying pan add the grease, eggs and vinegar, cook until the eggs are done. Add the potato mixture and mix. Variation:  use green onions increase the vinegar increase the onions increase bacon

POTATO SALAD ALMOST LIKE MOM USED TO MAKE

4 lb Boiling potatoes - white- or red-skinned - peeled and cut into - 1-inch pieces 1/2 c  Sweet pickle juice 1/2 c  Diced red onion 1 c  Mayonnaise (can be light) 1 c  Sour cream (can be light) 3 tb Horseradish mustard 1 tsp Salt 1 tsp Freshly ground black pepper 1 c  Diced sweet pickles 1/4 c  Chopped chives 6    Hard-cooked eggs; shelled - and cut into 1-inch pieces Paprika for garnishing salad

1. In a large saucepan cover the potato pieces with cold salted water and set over medium heat.  Bring to a boil, then lower the heat slightly and cook uncovered, stirring a few times, until the potatoes are just tender, about 12 minutes.  Drain and transfer to a large bowl.  Pour the pickle juice over the hot potatoes, stir gently and cool to room temperature. 2. Place the diced red onion in a small bowl and cover with ice water. Let sit 20 minutes to reduce the acidity.  Drain and squeeze out the excess moisture with a paper towel.  Add to the potatoes. 3. In a medium bowl stir together the mayonnaise, sour cream, horseradish mustard, salt, pepper, pickles and chives. Pour this mixture over the potatoes and toss gently. Add the eggs and toss again.  Spoon into a serving container.  The salad can be prepared up to 1 day ahead. Refrigerate, covered. 4. Sprinkle salad with paprika at serving time.

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