The front cover is missing from the cookbook that someone gifted me several years ago but inside are dozens of recipes that families near and far would enjoy.
This week’s recipes come from this cookbook and the ones for salads are some I have enjoyed since the book came out of a shopping bag of donated cookbooks, from an unknown source.
• • •
Potato Soup and Dumplings
4 large potatoes, diced very small
6-8 cups chicken broth, homemade or commercial
1 medium carrot, sliced and diced
1 medium onion, chopped
1 garlic clove, minced, optional
2 tbsps. butter
salt and pepper to taste
2 celery stalks, finely chopped
green onions, chopped, optional
Dumplings:
1 egg
1 tbsp. water
3/4 cup flour
1/4 tsp. salt
Combine first nine ingredients in a soup pot and simmer for 40 minutes.
Mix dumpling ingredients into a stiff dough then knead until smooth. Let rest for 30 minutes or less. On a floured board, roll dough into a long thin roll and cut into bite-sized pieces.
Add dumplings to soup, cover and simmer for 15 minutes. More broth or water may be needed.
Makes 8 servings.
• • •
Mixed Bean Salad
1-14 oz. can kidney beans
1-14 oz. can yellow beans
1-14 oz. can green beans
1 medium onion, sliced and diced
1 green pepper, sliced finely
1 cup chopped celery
1/4 cup vegetable oil
1/2 cup vinegar
1/4 cup sugar
1 garlic clove, grated, optional
1/2 tsp. salt
pepper to taste
Rinse the beans and drain well. Add onion, green pepper and celery.
Combine remaining ingredients and pour over the beans. Refrigerate overnight. Serves 12-14.
• • •
Shrimp and Rice Salad
1 cup rice
1 tsp. salt
2-3 cups boiling water
1 tbsp. vegetable oil
1/2 cup finely chopped green onion
1/2 cup chopped olives
1/2 cup chopped celery
2-4 oz. cans of small shrimp, drained
2 tbsps. Russian dressing
2 tbsps. mayonnaise
salt and pepper to taste
In a heavy pot, combine rice and salt in boiling water. Boil, uncovered, for 10-15 minutes. Reduce heat and cover pot. Cook for 10-15 minutes longer.
Turn off stove and let rice steam for about 30 minutes.
Empty rice into a large bowl and gently mix in the vegetable oil. Cool.
Mix together remaining ingredients and add to cooled rice. Stir well but don’t let rice become mushy.
Refrigerate overnight to blend favours before serving. Serves 8.
Joyce Walter can be reached at [email protected]
