This is one of Donna's favorites from the Magic
Lamp Mediterranean Restaurant in OKC. Serve with warm Pita Bread.
Salad:
2 cups shredded lettuce (romaine and/or iceberg)
1 large or 2 small cucumbers, small dice
2 medium tomatoes, chopped
1/2 cup chopped parsley, leaves only, no stems
1/4 cup chopped mint leaves, no stems
1/2 to 1 green pepper, diced
1 bunch green onions, finely sliced
1/2 teaspoon sumac
Dressing:
1/2 cup lemon juice
1/2 cup olive oil
2 to 4 cloves garlic
1 teaspoon salt
Pinch of pepper
In
a small bowl mix all dressing ingredients well. Put all salad ingredients in a
large bowl and toss with 1/2 to 1 cup dressing. Serve immediately.
2-3
large Potatoes, peeled, cut in cubes, boiled in salted water
2
Cups Cheese Sauce with chopped Onion
1 C
Grated Cheddar Cheese
Make
cheese sauce by taking 2 tbsp butter and melting it in the bottom of a heavy
sauce pan. Add 2 tbsp all-purpose flour and stir, cooking a couple of minutes -
add ½ C chopped onion and cook a few minutes longer - the mixture should be
bubbling pretty good. Add 2 C milk, stirring constantly. Cook on medium heat
until thickened. Add 1 C grated cheddar cheese and stir 'til melted. Remove
from heat.
Arrange potatoes in baking dish and pour on cheese
sauce. Top with additional grated cheese and bake at 400º 'til lightly brown and
bubbly.
Mom
used to make potato salad with potatoes, onions, pickles, mustard, Miracle
Whip, celery seed and chopped up boiled eggs. I did, too, until one of those
Xerox potluck luncheons showed me how wild - and wonderful - potato salad could
be.
4-5
large potatoes - I use white, even though you're supposed to use red because they're
firmer. If you don't like semi-mushy potato salad, use red. Peel, cut in cubes
and boil 'til just fork tender in salted water.
1
medium yellow Onion, chopped
1
bunch Green Onions, chopped
1
bunch red Radishes, sliced
1
small can sliced Black Olives
½ C
sliced green Salad Olives, with pimento
3
boiled Eggs - two roughly chopped, one reserved for slicing to garnish top
2
large Kosher Dill Pickles, chopped
2
stalks Celery, sliced
Mayonnaise
(No Miracle Whip for me, thanks!)
Mustard
Celery
Seed
Paprika
Salt
and Pepper to taste
Combine vegetables, mix. Add enough mayonnaise to
get desired consistency - some like their potato salad 'loose', some like it
dry. Add mustard to taste - again, some like it more tart, which means more
mustard. Some don't like any mustard at all... though I don't think they're in
*this* family. Sprinkle in some
salt - be careful, the pickles and
olives contain a lot of salt - and pepper and some celery seed. Add chopped egg
and stir gently to keep from turning the egg to goop. Taste for seasoning. When
you've got the salt and the mustard 'right', transfer to serving bowl and
garnish top with sliced boiled egg - Mom used to cut the end off to make the
center, then slice the remainder of the egg into sections - like an orange - and
arrange them around the end of the egg with the yolk side up to make it look
like a daisy. Pretty artistic stuff, considering Mable didn't do much in the
way of garnishes.