Friday, June 28, 2013

4th of July Dinner Recipes #1

Tomato Salad
Erna Pitz, High Amana

6 tomatoes, chopped or quartered                          3 tablespoons sugar
1 large onion, cut into rings                                   3 tablespoons vinegar
1 green or red pepper, coarsely chopped               1/2 teaspoon salt
Pepper to taste

Combine vegetables. Stir together sugar, vinegar, salt, and pepper and pour over vegetables. Toss vegetables. Chill well before serving.
Serves six.


1 2- to 3-pound head white or red cabbage      1/3 cup vegetable oil
1 teaspoon salt                                                  1 onion, chopped
3/4 cup vinegar                                                 1 1/2 teaspoons caraway seeds
3/4 cup sugar

Remove the cabbage's outer leaves. Cut head into quarters, remove core, and shred. Place in large mixing bowl and add salt. Pound cabbage with a potato masher or mallet until it seems less stiff. Pour off any liquid.

In saucepan mix vinegar, sugar, and oil until sugar is dissolved and bring to boil. Remove from heat and allow to cool. When cool, pour over cabbage and leave standing about 15 minutes. Then add onion and caraway seed and mix thoroughly. Cover and refrigerate until serving time.
Serves six.

Seasons of Plenty, by Emilie Hoppe

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