Subj : Nat'l Egg Salad Week - 5
To   : All
From : Dave Drum
Date : Sat Apr 22 2023 04:59:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: WW2 Whit Salad (Mock Egg Salad w/Potatoes & Vegetables)
 Categories: Vegetables, Potatoes, Cheese, Dairy
      Yield: 5 Servings
 
MMMMM----------------------MOCK POTATO EGGS---------------------------
    225 g  (8 oz) grated carrots
     50 g  (1.8 oz) grated Mature
           - Cheddar cheese
    450 g  (1 lb)cooked mashed potatoes
           - (Desiree)

MMMMM---------------------------SALAD--------------------------------
    450 g  (1 lb)cooked, diced potatoes
           - (Charlotte or Maris Peer)
    1/2 sm Cabbage oe celeriac; grated
      3    Carrots; grated
           Baby gem lettuce leaves
     12 sm Cherry tomatoes; halved
 
  :       Fresh chives; snipped
  
  MMMMM----------------------SALAD DRESSING----------------------------
      1/2 ts Dalt
  :       pn White pepper
      120 mL Milk (about 1 cup)
        1 tb Vinegar
      1/2 ts English mustard powder
        1 ts Sugar
  
  An authentic WW2 salad recipe where the eggs (which were
  rationed) are made with carrot, a little cheese and
  mashed potatoes! This salad looks very attractive and
  feeds four people with ease. Potatoes, that were
  home-grown, are put to good use in this salad recipe,
  which is very healthy due to many raw vegetables. The
  name "Whit Salad" is thought to be derived from Whitsun,
  which is an important holiday in the church calendar and
  was celebrated as a public holiday with picnics, fêtes,
  galas, walks, dances and church suppers.
  
  To make the potato eggs, mix the grated carrots and
  cheese together to form balls, like egg yolks; add a
  little of the mashed potato to bind them if necessary.
  Wrap the balls with a layer of mashed potato, and then
  cut in half, so they resemble hard boiled eggs.
  
  Arrange the salad ingredients on a large serving platter
  ~ lettuce first and then the carrots, cabbage (or
  celeriac), diced potatoes with snipped chives; arrange
  the tomatoes and mock egg halves around the outside of
  the salad.
  
  Make the dressing by whisking all the ingredients
  together and drizzle over the salad.
  
  NB: Any root vegetables can be used in place of the
  cabbage and carrots, and commercially made salad cream
  can be used too. When watercress is in season, decorate
  the salad with watercress.
  
  By: Karen Burns-Booth
  
  RECIPE FROM: https://www.lavenderandlovage.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... You cannot slander human nature; it is worse than words can paint it!
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