Waldorf Salad

According to the American Century Cookbook, the first Waldorf Salad was created in New York City in 1893, by Oscar Tschirky, the maître d’hôtel of the Waldorf Astoria. The original recipe consisted only of diced red-skinned apples, celery, and mayonnaise. Chopped walnuts were added later to this now American classic. Some prefer their Waldorf salad made with yogurt, instead of mayo.

Ingredients:
3 tbsp mayonnaise (or yogurt)
1 tbsp lemon juice
salt and pepper
1 sweet apple, cored and chopped
1/2 cup red seedless grapes, sliced in half (or 1/4 cup of raisins)
1/2 cup celery, thinly sliced
1/2 cup chopped, slightly toasted walnuts
lettuce

Procedure:
In a medium sized bowl, whisk together the mayonnaise (or yogurt) and the lemon juice. Add 1/2 teaspoon of salt, 1/4 teaspoon of fresh ground pepper. Mix in the apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce.

Potato Chowder

This is my all time favorite home-made chowder who's recipe we got from a cookbook. I love cooking this on special occasions. Just before we change to a brand new year thought of sharing its recipe.


Potato Chowder is a simple soup with potatoes, onions, bell peppers and milk thickened. It can be served with crackers or bread.

Ingredients:

2-3 large potatoes, diced
2 cups boiling water
2 chicken bouillon cubes
2 tbsp butter
1/4 cup onion, finely chopped
1/4 cup green bell pepper, finely chopped
2 tbsp flour
2 cups milk
1 tsp salt
1/8 tsp pepper
half bar quickmelt cheese or cheddar cheese

Procedure:

Cook potatoes in boiling water until tender. Drain, saving cooking water. Dissolved bouillon cubes in hot liquid.

Melt butter in saucepan. Add onion and bellpepper. Cook while stirring gently for 3 minutes. Sprinkle flour and let bubble. remove from heat. Add milk and potato water. Stir in salt and pepper. return to moderate heat and cook until boiling and smooth, stirring constantly. Turn heat to low and simmer 2 minutes. Add cheese and stir until cheese us melted. Stir in potatoes and heat well. Serve hot.