Advertisement Even as she prepared to do some “visiting and fishing with Mom,” Karen Vick of La Crosse made time to share a recipe with us. We also heard from “Regular Reader in West Salem (Wis.)” who says of her contribution: “This is a delicious salad, common in our family. ... It keeps well.”
Renee Preeshl shared some olive-laden recipes she received from friends who “say they are great.” I’m sure that applies to the recipes as well as the friends. Just so there will be no (or maybe less, anyway) confusion: a couple of Renee’s recipes have “Karen” in the titles; Karen Vick’s does not.
We have a week (probably two) of paella recipes coming up, to finish Alice Svec’s requests for olive salads, tapas and paella. Alice is interested in every aspect of cooking and often challenges us to find unusual recipes. And we appreciate her interest in the Exchange.
Hopefully, after paella, we’ll have a couple of Tuscany tomato soup recipes for Betty M. By then, we’ll be sneaking up on September, when thoughts start turning to foods that both nourish the body and comfort the soul, like soups, stews and casseroles.
In the meantime, we’ll start working on a few new requests. It seems our foray into the realm of New Villa recipes has prompted other recipe requests. Mari Moore of Westby, Wis., has searched with no luck for New Villa recipes, especially sour cream-raisin pie and chicken salad.
The next request makes it clear what time of year it is. Shirley P. sent an e-mail, the subject line of which was “Too many cukes.”
She says, “My garden has a lot of cucumbers this year. I am searching for refrigerator dill pickle recipes.” Today’s Food section should get her started, but feel free to send in other recipes. She also is looking for “cucumber salad with sour cream and onions.” She is not familiar with this popular salad, but says her husband and a good friend “want me to try it.”
It is mid-August and you know what that means: time to start thinking about another annual Taste of Home Magazine’s “Home Cooking School.” This year’s show will take place from 7 to 9 p.m. Thursday, Oct. 16, in the South Hall of the La Crosse Center. Mary Janice Reisdorf will be presenting “Fresh Ideas for Fall.” Tickets are $12 and will be available starting Aug. 23, at the La Crosse Center Box Office. Once again, there will be a large vendors’ fair filled with lots of information and more than a few tasty treats.
Send requests, recipes and/or cooking tips and techniques to Alice P. Clark at: Reader Exchange, c/o La Crosse Tribune, 401 N. Third St., La Crosse, WI 54601; e-mail: exchange@lacrossetribune.com or send a fax to (608) 782-9723.
Marinated Greek Vegetable Salad
2 cups broccoli florets
2 cups cauliflower florets
3 carrots, peeled and sliced
1 package cherry tomatoes, whole, halved or quartered
1/2 bottle Italian salad dressing
8 ounces sliced fresh mushrooms, optional
1 can pitted black olives, drained
8 ounces feta cheese, crumbled
Combine broccoli, cauliflower, carrots and tomatoes in large bowl. Add 1/4 bottle Italian dressing; chill 1 to 3 hours. Just before serving, add mushrooms, olives, feta cheese and remaining 1/4 bottle Italian dressing.
(Shared by Karen Vick, La Crosse)
Vegetable Salad
4 cups cauliflower, cut fine
1/2 to 1 cup ripe olives, sliced
1/2 to 1 cup stuffed olives, sliced
1 cup celery, cut fine
1/2 cup green onions, cut fine
Dressing:
1/2 cup canola oil
3 tablespoons lemon juice
3 tablespoons white vinegar
1 1/2 teaspoons salt (to taste)
1/4 teaspoon pepper (to taste)
Toss vegetables together in large bowl. Combine dressing ingredients; beat well. Pour over salad.
(Shared by Regular Reader in West Salem)
Karen’s Olive Salad
1 (10-ounce) jar green olives, chopped
3/4 cup or 4 ounces black olives or kalamata olives, chopped
1 cup giardiniera mix, chopped fine
4 garlic cloves, minced
3 teaspoons (1 tablespoon) dried basil
2 teaspoons dried oregano
1 tablespoon capers
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon black pepper
1 cup olive oil
Combine all ingredients in medium to large bowl. Refrigerate for 1 day before serving; serve at room temperature, drained of oil. Goes well with crackers or baguette slices; can be used as a sandwich topping. Keeps 1 month.
(Shared by Renee Preeshl and friend)
Karen’s Tomato Olive Salad
6 or 7 Roma tomatoes or 40 cherry tomatoes, halved
1 cup sliced green olives
1 (6-ounce) can sliced black olives, drained
6 green onions, sliced
3 ounces pepitos (roasted/salted pumpkin seeds) or sunflower seeds
1/2 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon sugar
1 to 2 teaspoons garlic pepper (to taste)
In a big bowl, combine the tomatoes, green and black olives, onions and pepitos. In a small bowl, whisk together the olive oil, wine vinegar, sugar and pepper; pour over tomato/olive mixture. Chill for 1 hour.
(Shared by Renee Preeshl and friend)
Marcey’s Bean/Olive Salad
1 package frozen peas, thawed
2 cans cut green beans, drained
1 large can mushrooms
1 cup green olives with pimentos
1 can black olives
1 can water chestnuts, sliced
1 small bunch green onions, chopped
Toss in a bowl.
Dressing:
1/2 cup oil
1 tablespoon dill weed
1 1/2 teaspoons Lawry’s seasoned salt
1/4 cup sugar
1/2 cup vinegar
1 1/2 teaspoons Accent (msg)
2 cloves garlic minced
Toss all salad ingredients together in a large bowl. Thoroughly mix together dressing ingredients; pour over salad mixture.
(Shared by Renee Preeshl)
