Herbed Egg Salad

(Makes 12 servings.)

Ingredients
• 24 large, hard-cooked eggs, peeled
• 1 1/2 cups red onions, chopped
• 1 1/2 cups celery, chopped
• 3 cups mayonnaise
• 1/3 cup Dijon mustard
• 3 tablespoons fresh thyme, chopped
• 3 tablespoons Italian parsley, chopped
• 3 tablespoons fresh dill, chopped
• Salt to taste
• Pepper to taste
• 12 large slices multi-grain bread, toasted
• 8 cups mixed greens

Directions
Using a box grater, grate hard-cooked eggs across the coarsest section.

Add eggs, onions, and celery to a bowl. In separate bowl blend mayonnaise, mustard, thyme, parsley, and dill. Mix eggs and mayonnaise mixture. Season to taste with salt and pepper. Refrigerate until serving.

Portion about 3/4 cup egg salad onto each slice (whole or split) toast. Serve open-face with 2/3 cup mixed greens. Serve immediately.

Stuffed Celery

“During World War II, my maternal grandparents, Ethel and Edward Delaney, lived in New Jersey and would occasionally go into New York City for dinner and dancing. They tried this simple appetizer at a supper club and asked for the recipe. Little did they know, it would become a holiday staple served every Christmas since 1943.” —Elise Lindstrom, Post Dietitian

(Makes 25 servings of 2-3 pieces of celery each.)

Ingredients

• 2 bunches celery
• 1 8-ounce package reduced-fat cream cheese, softened
• 3 ounces blue cheese, crumbled (about 3/4 cup)
• 2 ounces Roquefort cheese, crumbled
• 2-3 tablespoons diced shallots
• Paprika

Directions

Wash and trim celery then cut ribs into 3-inch pieces. In food processor, blend cream cheese, blue cheese, Roquefort cheese, and shallots until they reach the consistency of stiff whipped cream. Add salt and pepper to taste. Spoon the mixture into celery cavities and sprinkle with paprika. Serve chilled.

Festive Fall Salad

“This is one of my family’s absolute favorite fall salads! We love using fresh-picked apples from the orchard near our home—and the dried cranberries always say ‘Thanksgiving’ to me.” —Julaine Santiago, Circulation Director

(Makes 8 servings with dressing.)

Ingredients

Salad

• 8 cups torn mixed salad greens
• 2 medium red apples, diced
• ½ cup crumbled blue cheese
• 1/3 cup dried cranberries
• 1/3 cup coarsely chopped walnuts, toasted
• ¼ cup sliced scallions

Dressing

• 2 tablespoons olive oil
• 2 tablespoons cranberry juice concentrate
• 1 tablespoon white wine vinegar
• 1 teaspoon Splenda
• Dash salt (optional) and pepper

Directions

In large salad bowl, combine salad ingredients. In small bowl, whisk dressing ingredients. Drizzle dressing over salad and toss gently to coat. Serve immediately.

Cauliflower Bake

“For almost a century, this simple but delicious holiday recipe has been a family favorite at our house.” —Patrick Perry, Executive Editor

(Makes 6 servings.)

Ingredients

• 1 large head cauliflower
• 1 sleeve of low-salt, low-fat Saltine crackers
• 1/4 cup unsalted butter
• Pepper and salt (optional)

Directions

Preheat oven to 350 degrees F. Steam cauliflower until tender. Drain and mash. Add 1 sleeve crackers. Mix in butter. Add pepper and salt to taste. Mix. Place in baking dish and bake for about 15 minutes until cauliflower lightly browned on top.

Stella’s Cranberry Salad

“My mother-in-law, Bev, makes this special dish for holiday gatherings, as did her mother Stella nearly 100 years ago. Because few of the current clan are fond of cranberries, I usually get some extra to take home, too!” —Wendy Braun, Health Editor

(Makes 12 servings.)

Ingredients

• 1 ½ cups water
• 2 small or 1 large box of cherry Jell-O
• 1 12-ounce bag cranberries, crushed
• 2/3 to 1 cup sugar
• 1 cup celery, diced
• 1 cup black walnut pieces
• 1 seedless orange with peel, crushed
• 1 8-ounce can crushed pineapple, undrained

Directions

In small pan, bring water to boil. Pour into large bowl and stir in dry gelatin until completely dissolved. Add other ingredients and mix well. Pour into one or more serving containers. Chill overnight.

Latkes

“Ever since I was a little kid, my whole family has gotten together to enjoy these Hanukkah treats. They may not be particularly healthy—but they’re delicious!” —Aaron Rimstidt, Research Assistant

(Makes 8 servings.)

Ingredients

• 6 medium potatoes, peeled
• 1 medium to large onion
• 2 medium eggs, beaten
• 1 teaspoon salt
• ¼ cup Matzo meal or flour
• Canola oil for frying

Directions

For optimal flavor, cook in iron skillet. Grate potatoes by hand or in food processor. Turn into bowl filled with cold salt water. Stir, drain well, and squeeze out as much liquid as possible. Grate onion into potatoes. Add eggs, flour, salt. Mix well.

Heat oil (1/2 inch deep) until hot without smoking. Scoop batter with tablespoon, pressing out excess liquid then place carefully into skillet. Flatten with back of spoon so latkes are approximately 3 inches in diameter. (Do not turn pancakes until very brown on downside.) When cooking second batch, you may need to add more oil. Be sure it is very hot before resuming cooking. Cook pancakes until well browned and crisp. Drain on paper towels. Best served immediately or keep in warm oven.

Holiday Recipes from the Staff of the Post The Saturday Evening Post

]]> http://www.saturdayeveningpost.com/2011/10/24/health-and-family/food-recipes/house-favorites.html/feed 0 http://www.saturdayeveningpost.com/2011/07/21/health-and-family/food-recipes/mediterranean-quinoa-salad.html?utm_source=rss&utm_medium=rss&utm_campaign=mediterranean-quinoa-salad http://www.saturdayeveningpost.com/2011/07/21/health-and-family/food-recipes/mediterranean-quinoa-salad.html#comments Thu, 21 Jul 2011 16:10:24 +0000 Corey Michael Dalton http://www.saturdayeveningpost.com/?p=36200 Try this light, Mediterranean-style quinoa salad for a cool summer pick-me-up.

Mediterranean Quinoa Salad The Saturday Evening Post

]]> Quinoa is a grain-like crop first domesticated for its edible seeds 3000 to 4000 years ago in the Andean region of South America. Because it’s a good source of protein, dietary fiber, magnesium, and iron, quinoa has made a comeback in recent years. Aside from the health benefits, quinoa tastes nice, too—mildly nutty and seedy. This Mediterranean Quinoa Salad makes an excellent way to dress up this pseudocereal. And because it’s served cold, the light salad makes a nice antidote to summer’s heat!

Mediterranean Quinoa Salad

Ingredients for salad

• 1 cup uncooked quinoa
• 1/2 cup diced red peppers
• 1/2 cup diced green peppers
• 1/2 cup diced tomatoes (or halved cherry/grape tomatoes)
• 1/2 cup cucumbers
• 1/2 cup pine nuts
• 1/4 cup diced scallions
• 1/4 cup sliced Kalamata olives
• 3 ounces feta cheese
• 4 ounces bottled or homemade Greek-style salad dressing

Ingredients for optional homemade dressing

• 1/4 cup lemon juice
• 2 T olive oil
• 1 t minced garlic
• 1/2 t basil
• 1/2 t oregano
• Salt and pepper to taste

Cook the quinoa according to the directions on the package. (Tip: Use chicken stock instead of water for added flavor.) Transfer cooked quinoa to a large bowl and let cool.

While quinoa cools, chop peppers, tomatoes, cucumbers, scallions, and olives.

After quinoa has reached room temperature, stir in all chopped ingredients. Add the crumbled feta cheese and the pine nuts.

If you’re making your own dressing, whisk together all of the dressing ingredients.

Pour dressing (bottled or homemade) over quinoa mixture and toss well.

Cover the salad and allow to flavor in the refrigerator for a couple of hours. Serve cold.

Mediterranean Quinoa Salad The Saturday Evening Post

]]> http://www.saturdayeveningpost.com/2011/07/21/health-and-family/food-recipes/mediterranean-quinoa-salad.html/feed 4