Subj : Salad was:Copycat Kraft T To : Ruth Haffly From : Dave Drum Date : Fri Aug 08 2025 10:04:00 -=> Ruth Haffly wrote to Dave Drum <=- RH> Heart Island wasn't originally heart shaped. When Boldt bought the RH> island, he had it reconfigured with extra dirt, etc to make it a heart RH> shape. He had the castle started as a gift for his wife but when she RH> unexpectedly died (I believe. in 1904). he immediatly had all work RH> stopped on it. It was left in that condition until the mid 1970s when RH> the state of NY bought it and started restoring (first 2 floors are RH> finished, still working--as of 2023--on the 3rd floor. State is using DD> Your tax dollars at play. RH> Not mine; I've not called the state "home" in decades. Tho we do pay RH> toll on the Thruway when driving it and sales tax on most purchases RH> (groceries are exempt), we don't pay income and other taxes RH> (property/school taxes are MUCH higher than what we pay. But if you go there to visit frinds/relatives or even if you are just passinng thru you will be somehow taxed. Or if you replace a Cornigware cooking vessel. 8<----- TRIM ----->8 RH> It's my dressing of choice for a salad. (G) DD> It's too much like a Big Mac with too much lettuce for me. Unless I DD> can shred some Gorgonzola over it. My favourite non-cheesy salad DD> dressing is red Russian. RH> When I was growing up, I had very few salads; my dad didn't like them. RH> Went to college, had the opportunity to have more so tried different RH> dressings and found favorites/dislikes. While I was in college, my RH> folks had a months long stretch of eating out about every other day RH> (sister hospitalised some distance away--when they went to visit her, RH> they'd go out for supper). Dad learned to enjoy salads so he and mom RH> had them at home more often. Trouble is, they liked bleu cheese RH> dressing; when I visited, I had to make my own dressing as bleu cheese RH> is one I do not like. 1,000 Island is quick, easy and made with stuff RH> they kept on hand. Steve grew up with home made Italian (oil, vinegar RH> and herbs) dressing so we do that quite often. I, OTOH, really like the blue-veined cheeses.Beit bleu, Stilton, roquefort, Gorgonzola, or whatever. DD> There are two versions of "Russian" dressing. One is very 1000 DD> Islands ike (mayonnaise based) and the other is closer to DD> Catalina dressing. Neither has been near the USSR. Bv)= DD> This is my preferred sauce w/o cheese in/on it: DD> Title: Russian Salad Dressing DD> Categories: Sauces, Vegetables, Citrus DD> Yield: 4 servings RH> Looks good, maybe I'll give it a try sometime soon. It looks similar to RH> the dressing that was set out (in individual cups with lids) at the RH> Purple Heart banquet we went to last Saturday. Yesterday (07 August) was the actual "Purple Heart Day" A salad to put your dressing on: MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Kale Caesar Pasta Salad Categories: Pasta, Greens, Cheese, Breads, Sauces Yield: 7 servings MMMMM---------------------------SALAD-------------------------------- Salt & black pepper 1 lb Mezze rigatoni or other - short pasta 1 c Panko or homemade bread - crumbs Zest of 2 lemons * 2 cl Garlic; grated 3 tb Olive oil; divided 4 c Packed baby kale leaves (5 - oz) +=OR=+ 4 c 1" Tuscan kale ribbons; - stems removed (from 1 lg - bunch) 1 1/2 oz Parmesan shavings (about 1/3 - c) MMMMM----------------------DRESSING (2 CUPS--------------------------- 1 c Mayonnaise 1 c Fresh grated Parmesan (about - 2 1/2 oz) 2 oz Can anchovy fillets; drained 4 lg Garlic cloves Juice of 2 lemons (1/3 c) 4 ts Dijon mustard Salt & pepper * reserve the lemons for the dressing Prepare the salad: Bring a large pot of salted water to a boil. Add pasta and cook until al dente (according to package instructions). Drain the pasta and spread it out on a tray or sheet pan in a single layer, allowing steam to escape and the pasta to cool faster. Set aside. Place a medium skillet on your stovetop over medium heat. Add bread crumbs, lemon zest, garlic, 2 tablespoons oil and a big pinch each of salt and pepper. Stir to mix, then continue to stir until the garlic is fragrant and the bread crumbs are evenly browned, 4 to 5 minutes. Remove from the pan and set aside to cool. To store, transfer cooled breadcrumbs to an airtight container and keep at room temperature for up to 2 days. Meanwhile, make the dressing: In the bowl of a blender or food processor, combine mayonnaise, grated Parmesan, anchovies, garlic, lemon juice, mustard and a pinch each of salt and pepper. Blend on low speed until smooth, about 1 minute. Taste for seasoning and add salt and pepper as needed. If not using immediately, transfer to an airtight container and refrigerate for up to 5 days. Finish the salad: In a large bowl, use your hands to massage kale with remaining 1 tablespoon olive oil until just tender. Add cooled pasta and 1 1/2 cups of the dressing and toss until well mixed. Cover and refrigerate for at least 4 hours or up to overnight. Before serving, add Parmesan shavings, half of the breadcrumbs and extra dressing as needed, and stir until just combined. Garnish with the rest of the breadcrumbs and serve immediately. Leftovers will last for 5 days in the refrigerator. By: Dan Pelosi Yield: 6 to 8 servings, about 12 cups RECIPE FROM: https://cooking.nytimes.com Uncle Dirty Dave's Archives MMMMM .... January 20, 2021 - The end of an error! --- MultiMail/Win v0.52 * Origin: Phoenix BBS * phoenix.bnbbbs.net (1:320/219) .