| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
French |
Eggs, Sour cream, Salads, Yogurt |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Red kidney beans; soaked overnight |
| 3 |
tb |
French dressing |
| 1 |
sm |
Onion; finely chopped |
| 3 |
|
Hard-cooked eggs; chopped |
| 1 |
sm |
Head celery; chopped OR 1 small cauliflower, chopped |
| 3 |
tb |
Brown or mustard pickle |
| 5 |
|
Anchovy fillets; chopped, optional |
| 5/8 |
c |
Sour cream OR yogurt |
|
|
Salt and pepper |
INSTRUCTIONS
Bring the soaked beans to the boil in fresh water and boil rapidly for 10
minutes, then cook for 1 to 1-1/2hours, until they are tender but not soft
. Drain them and pour over the French dressing and onion while they are
still warm. When the beans are cold, add the remaining ingredients, mixing
everything together well. Refrigerate and serve cold.
NOTE: Staying with American friends we were served this salad. "Gee, Mom,
this is an ossum salad," the son declared. Intrigued by the name, I asked
for the recipe, to be told that what the young man had in fact said was
"awesome". But "ossum" it will always be to me. It is one of those salads
where anything goes - the important thing is to have a good balance between
the beans and a crisp ingredient.
Use yogurt instead of sour cream if preferred.
REFs >COOKING WITH YOGURT, by Hallgarten (1985). Hardcover. Chartwell
Books. ISBN 0890098808 (out of print). >Edited by Pat Hanneman (kitpath)
Recipe by: CULTURED MILK PRODUCTS,^ by Hallgarten (1985)
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 14,
1998
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