Text 14794, 77 rader
Skriven 2007-04-28 21:10:00 av JOAN MACDIARMID (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Re: smokers
===================
 Hi, Dave,

 DD> Actually, I do. That's why others can have my share. Last time I
 DD> condemned something culinary without at least trying it I was nearly
 DD> six  years old and my mother was making kidney bean salad for my sixth
 DD> birthday party.

 DD> Now, kidney bean salad as it goes together closely resembles buzzard
 DD> puke to a six year old (at least one with an imagination as vivid as
 DD> mine).

 DD> I made the comment "I don't know what that stuff is. But, I'm not
 DD> eating  any of it!"

 DD> My mother disabused me of that notion in no uncertain terms. And it
 DD> turned out that I quite liked the kidney bean salad.

 So what goes into a kidney bean salad? I
 don't know that one at all. But I like kidney
 beans in general. Is it much like

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Joan's Beans and Cabbage Salad (as done for Quebec Picnic
 Categories: Vegetables, Salads, Beans
      Yield: 10 Servings

     15 oz Canned dark red kidney beans
     15 oz Canned garbanzos (chickpeas)
    1/2    Small head cabbage, cut into
           -1-inch chunks, or the
           -equivalent in pulled-off
           -leaves
      1 md Onion, chopped
      1 sm Green pepper, chopped
      2    Stalks of celery, sliced (or
           -only 1, if preferred)
      2    Dill pickles, chopped
    1/4 c  Vegetable oil
    1/4 c  Apple cider vinegar
      2    Cloves of garlic, minced
      1    Red finger-hot pepper,
           -seeded and trimmed, and
           -chopped rather finely
  1 1/2 t  Salt
    1/2 t  Dry mustard
    1/2 t  Sugar
    1/4 t  Pepper

  In a large bowl place the undrained can of kidney beans and the
  drained and rinsed garbanzos, add the cabbage, onion, green pepper,
  celery and pickles. Mix the oil, vinegar and seasonings well, pour
  over the vegetables, tossing lightly to combine. Cover and chill at
  least 4 hours, stirring occasionally.

  I brought this salad to the Quebec Picnic for several reasons...one, I
  know a lot of high-protein foods and sweets often come to Picnics,
  but not a lot of vegetable dishes, so I thought this might balance
  the table a bit. But also, I was concerned about the length of time
  between the making of the dish and the consumption, and the long
  travel time involved, and this vinegar-dressed dish is one that
  travels well, without much danger of spoilage if kept reasonably
  cool. In fact, it gets better with a longer standing time, as the
  vegetables become thoroughly marinated and the flavors blend. It's
  kind of pretty, too, with a nice contrast between the dark red kidney
  beans and the fresh green of the vegetables, and bits of red hot
  pepper for an extra splash of color. The hot pepper didn't make the
  salad hot, BTW, just picked it up a little.

  Devised from several related recipes by Joan MacDiarmid.

MMMMM


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