A deliciously different salad offering, Macaroni and Herring Salad makes a tasty light meal served with crusty bread, or it may be served as part of a summer buffet.4 oz. cooked macaroni
2 celery stalks, trimmed and chopped
1 oz. mushrooms, wiped clean and sliced pickled herring fillets, drained and chopped
2 hard-boiled eggs, sliced medium-sized potato, cooked and chopped
1 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon salt
½ teaspoon black pepper
2 teaspoon dried dill
½ teaspoon cayenne pepper
½ teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
5 fl. oz. sour cream egg yolk, at room temperature -½ teaspoon salt
1 teaspoon dried mustard a teaspoon white pepper
4 fl. oz. olive oil, at room temperature
2 teaspoons white wine vinegar or lemon juice
Arrange the macaroni, celery, mush-rooms, herring fillets, eggs and potato in a large salad bowl and set aside. In a small bowl, combine the olive oil, vinegar, salt, pepper and dill, beating with a fork until the ingredients are well blended.
Pour the dressing over the salad mixture, tossing with two large spoons until the mixture is thoroughly coated. Place the salad bowl in the refrigerator to chill for 1 hour.
Meanwhile, prepare the mayonnaise. Place the egg yolk, salt, mustard and pepper in a medium-sized mixing bowl. Using a wire whisk, beat the ingredients until they are thoroughly blended. Add the oil, a few drops at a time, whisking constantly. Do not add the oil too quickly or the mayonnaise will curdle.
After the mayonnaise has thickened, the oil may be added a little more rapidly. Beat in a few drops of the vinegar or lemon juice from time to time to prevent the mayonnaise from becoming too thick. When all the oil has been added, stir in the remaining vinegar or lemon juice. Taste for seasoning and add more salt, salad and a carafe of red toine. Any other type of pasta, such as spaghetti orfettuccine, may be substituted for the macaroni.
2 tablespoons olive oil
1 large onion, thinly sliced
1 garlic clove, crushed
12 lb. canned peeled tomatoes
2 tablespoons tomato puree
1-2’ teaspoons salt
2 teaspoon black pepper
1 tablespoon chopped fresh basil or
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon finely chopped fresh parsley bay leaf pints water
1 lb. macaroni
1 oz. butter, cut into pieces
2 oz. Parmesan cheese, grated mustard and vinegar if desired. Put the mayonnaise in the refrigerator to chill until you are ready to use it.
Just before serving, remove the salad and the mayonnaise from the refrigerator. With a wire whisk, beat the cayenne, turmeric, cumin and coriander into the mayonnaise, whisking until the ingredients are well blended. Stir in the sour cream. Spoon the mayonnaise mixture over the salad ingredients and, using two large spoons, mix well until the salad mixture is thoroughly coated. Serve at once.