From the Historical
Society Tasting Tea – 1977
Sauerkraut Salad
Frances Graham
1 cup vinegar
1 1/2 to 2 cups sugar
1 qt. sauerkraut, well drained
1 cup diced green peppers
1 small can pimiento, chopped
1/4 cup diced onion
1 cup diced celery
Boil vinegar and sugar two minutes.
Combine remaining ingredients.
Pour hot dressing over mixture, mix well and cool.
Refrigerate
Better if made 24 hours before serving.
Potpourri De Poulet
Alice Rowan Waugh
2 cups cooked chicken, cubed
2 cups celery, chopped
1/2 cup toasted almonds, chopped
1/2 tsp. salt
2 Tbsp. onion, grated
1/2 cup bell pepper, diced
1/2 cup mayonnaise
2 Tbsp. pimiento, diced
2 Tbsp. lemon juice
1/2 cup American cheese, grated
3 cups potato chips, crushed
Preheat oven to 350º.
Grease 1 1/2 qt. casserole.
Combine all ingredients except cheese and potato chips.
Toss lightly and place in greased casserole.
Spread cheese on top and then sprinkle potato chips over cheese.
Bake uncovered until heated through and browned on top, about 30 minutes.
Garnish with parsley.
