Over a Cup: An all-around salad

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Diane Prather

'Iva’s Napa Cabbage Salad'

Directions for making “Iva’s Napa Cabbage Salad”:

There are a variety of ingredients that can be used in this salad. Amounts depend on the desired size of the salad. Leftovers work well with stir fry, so if you want to try the stir fry, keep in mind which ingredients (like radishes) might not work.

Wash Napa Cabbage leaves and chop them into a bowl. Add ingredients such as: broccoli, cauliflower, carrots, garlic, tomatoes, bell pepper, onion, spinach, radishes, mushrooms, and frozen peas.

To make a chef’s salad, consider using chopped hard-boiled eggs, cheese, and bits of corned beef, shrimp, crab, Spam, turkey and chicken, or ham. To stir fry leftover salad, start out with a little olive oil and then add stir fry sauce.

— Recipe contributed by Iva Decker, of Craig

My husband, Lyle, barbecued steaks last Saturday.

Then on Sunday, there was a blizzard, so I teased him that he brought on the storm with his barbecue.

The steaks were delicious, though, and it was great to get the grilling season started.

During the past two weeks,

I have enjoyed hearing from readers about recipes and have enjoyed all of the calls and letters.

I have so much information that it will take awhile to get it all in the column.

Please don’t think that I’ve forgotten you.

Dixie Jones, of Meeker, called to let me know that she’d tried Myrtle Bates’ recipe for “Special Crackers.”

Dixie tried oyster crackers, rather than soda crackers, because she thought the oyster crackers were a great snack size.

She said the oyster crackers came in the same poundage as the soda crackers, so she used nearly a full box.

Dixie used half a cup of oil instead of the cup called for in the recipe.

She likes spicy foods so she used three or four packets of the peppers that had come with pizza from Pizza Hut. Dixie also reported that there was a cracker recipe on the oyster cracker box.

Among the ingredients called for were: 1/2 teaspoon dill weed, 1/2 teaspoon parsley, and 1/4 teaspoon garlic powder.

Although Dixie didn’t use these ingredients, she thought a person might adapt them to the “Special Crackers” recipe. It’s food for thought.

Dixie has contributed before. Thanks so much, Dixie.

The other recipes in this week’s column come from Iva Decker, of Craig. I’m featuring them now because she had Easter in mind when she called (though both recipes could be made anytime).

The first recipe is what I’ve named “Iva’s Napa Cabbage Salad.”

I admire cooks who can “throw ingredients together” and make delicious dishes. That’s just what Iva does with this recipe so keep in mind that you can follow her suggestions, yet make the salad to your liking.

Also, keep in mind that Iva uses leftovers from this salad in stir fry, so if you want to try it, don’t use those ingredients that may not work for stir fry.

To make “Iva’s Napa Cabbage Salad,” you’ll need Napa Cabbage, which is available at local grocery stores.

Iva said this is a “tall-like” Chinese cabbage with big white stems. She said it is a mild cabbage. The amount of cabbage needed depends on the size of the salad you want to make.

The optional ingredients for the salad include: broccoli, cauliflower, radishes, garlic, tomatoes, carrots, bell pepper, spinach, onion, mushrooms and frozen peas.

To make a chef’s salad, you can add: cheese, hard-boiled eggs, and bits of Spam, shrimp, crab, turkey or chicken, ham, and corned beef. This would be a great salad for using leftover Easter hard-boiled eggs and ham, or whatever meat you serve on Easter.

To make the salad, wash cabbage leaves and chop them up in a bowl. Add the desired ingredients.

Iva says all of the dressings work well with this salad. She uses dry Stove Top Dressing mix in place of croutons.

If you wish to stir fry (remember to keep the ingredients in mind), start with a dab of olive oil and then use stir fry sauce.

Ida is also going to serve “No Crust Pie” for Easter dinner.

To make it, you’ll need: 4 eggs, 1 1/2 cups sugar, 1/2 cup flour, 2 cups milk, 1/4 cup melted butter or margarine, 1 1/2 cups coconut flakes and 1 teaspoon vanilla.

Preheat the oven to 350 degrees. Grease a pie pan. (Iva uses a large, glass pan.)

Combine all of the ingredients, in order. Mix well. Pour the mixture into the pan.

Bake at 350 degrees for 45 minutes or until golden brown.

Thanks, Iva.

Keep all of those letters and calls coming. You can reach me at PO Box 415, Craig, CO, 81626 or at 824-8809.

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