| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Korean |
|
1 |
Servings |
INGREDIENTS
|
|
2 1/2 3 c cooked rice |
| 1/2 |
lb |
Ham (cooked–boiled, etc., or cooked chicken or cheese (all are good) |
| 1 |
|
Box frozen peas, thawed |
| 1 |
|
Good shaking of red pepper flakes |
| 1 |
|
Onion, chopped |
| 1/2 |
|
Fresh cucumber, chopped (or two medium pickles, chopped) |
| 1 |
|
Fresh tomatoes, chopped (up to 2) |
| 2 |
|
Boiled eggs, chopped |
|
|
Chopped chives, to taste |
|
|
Chopped parsley, to taste |
| 8 |
|
Black olives, chopped (up TO 10) |
| 3 |
ts |
Soy sauce |
| 2 |
ts |
Oil |
| 2 |
ts |
Vinegrar |
| 3 |
ts |
Mayonnaise |
|
|
Salt to taste |
|
|
Pepper to taste |
|
|
Red papper to taste |
INSTRUCTIONS
DRESSING
here, for the first hot, hot days of summer (Western New york, that is) is
a lovely salad. I got it 25 years ago from a woman in Trier, Germany, and
have used it every, every summer since.
mix all ingredients well, carefully, until blended. Mix dressing and pour
over and mix until blended.
Dressing: Mix all ingredients well. Pour over salad, mix carefully with a
fork until well mixed. Refigerate, covered, for several hours, so all
flavors can blend. Serve at room temperature.
NOTE: Serve with accompaniments such as those served with curry: peanuts,
chopped egg of egg slices, coconut, hot pepper spices, bananas, whatever.
And serve with crisp bread, cool salads, etc. Posted to FOODWINE Digest 30
Jun 97 by "Joanne L. Schweikj" <SCHWEIKJ@FREDONIA.EDU> on Jun 30, 1997
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“You’re never too young for God”