• Nat'l Egg Salad Week - 5

    From Dave Drum@1:3634/12 to All on Sat Apr 22 04:49:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: WW2 Whit Salad (Mock Egg Salad w/Potatoes & Vegetables)
    Categories: Vegetables, Potatoes, Cheese, Dairy
    Yield: 5 Servings

    MMMMM----------------------MOCK POTATO EGGS---------------------------
    225 g (8 oz) grated carrots
    50 g (1.8 oz) grated Mature
    - Cheddar cheese
    450 g (1 lb)cooked mashed potatoes
    - (Desiree)

    MMMMM---------------------------SALAD--------------------------------
    450 g (1 lb)cooked, diced potatoes
    - (Charlotte or Maris Peer)
    1/2 sm Cabbage oe celeriac; grated
    3 Carrots; grated
    Baby gem lettuce leaves
    12 sm Cherry tomatoes; halved

    : Fresh chives; snipped

    MMMMM----------------------SALAD DRESSING----------------------------
    1/2 ts Dalt
    : pn White pepper
    120 mL Milk (about 1 cup)
    1 tb Vinegar
    1/2 ts English mustard powder
    1 ts Sugar

    An authentic WW2 salad recipe where the eggs (which were
    rationed) are made with carrot, a little cheese and
    mashed potatoes! This salad looks very attractive and
    feeds four people with ease. Potatoes, that were
    home-grown, are put to good use in this salad recipe,
    which is very healthy due to many raw vegetables. The
    name "Whit Salad" is thought to be derived from Whitsun,
    which is an important holiday in the church calendar and
    was celebrated as a public holiday with picnics, fĂȘtes,
    galas, walks, dances and church suppers.

    To make the potato eggs, mix the grated carrots and
    cheese together to form balls, like egg yolks; add a
    little of the mashed potato to bind them if necessary.
    Wrap the balls with a layer of mashed potato, and then
    cut in half, so they resemble hard boiled eggs.

    Arrange the salad ingredients on a large serving platter
    ~ lettuce first and then the carrots, cabbage (or
    celeriac), diced potatoes with snipped chives; arrange
    the tomatoes and mock egg halves around the outside of
    the salad.

    Make the dressing by whisking all the ingredients
    together and drizzle over the salad.

    NB: Any root vegetables can be used in place of the
    cabbage and carrots, and commercially made salad cream
    can be used too. When watercress is in season, decorate
    the salad with watercress.

    By: Karen Burns-Booth

    RECIPE FROM: https://www.lavenderandlovage.com

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