|
Elegant Egg Salad With Cashews And Curry By Harriet Hodgson
|
|
Saturday, February 7, 2009 |
I grew up in Great Neck, Long Island, a suburb of New York City. When I lived in Great Neck there is a small village with the milk and the railroad station to see the beautiful things from the toy train set. Many television time, including Perry Como, live there because it is very close to the city.
Home we do not have AC and sometimes at night the unbearably hot. But I remember Long Island steamy summers fondly. We often went to Jones Beach on the South coast. My mother would bring us for lunch, sweet iced tea with orange juice (she liked it better than lemon), some fruits, nuts and jelly sandwiches, and egg salad sandwich.
We always rented large beach umbrella. After my brother and I have been playing in the water, we will have lunch in the shade of canvas umbrella and swing our feet in the sand. Since then, the egg salad sandwich is the hot, and if I close eyes and think hard, I can almost taste them and smell the sea.
Where is the egg salad come from?
Eggs are one of the oldest food. Recipes for cooking eggs back centuries. I have about 100 books and cooking egg salad to see in some of them. One book that has recipes for "Old time Egg Salad," which is made with the correct salad torn lettuce leaves, thinly sliced red onion, slices of hard boiled eggs, tossed with cider vinegar and oil dressing.
As the years go by the house cook added chopped pickles, black olives, green olives, green pepper, red pepper, anchovies and other materials for their egg salad. I have been doing the same thing. Sometimes I made "regular" salad of eggs, but I prefer Elegant Egg Salad with Cashews and Curry. Here is my recipe.
INGREDIENTS
4 large eggs, hard-headed
1 / 2 cup celery, diced
2 green onions, white and green parts, diced
2 tablespoons fresh parsley, finely chopped
1 / 2 cup salted cashew pieces
1 / 3 cup light mayonnaise
1 / 8 teaspoon salt
1 tablespoon fresh lime juice
1 teaspoon curry powder
shredded lettuce
METHOD
Hard boil eggs and cold. Peel eggs, cut half, and mash with a fork. Add celery, green onion, parsley, and cashews. Combine mayonnaise, salt, orange juice, and curry powder. Pour the sauce over the egg mixture and toss gently. Fill in all the wheat, five grains, or Italian bread and top with shredded lettuce. Makes 5-6 sandwiches.
Elegant Egg and Shrimp Salad: Omit the two eggs. Add 1 / 2 cup cooked, chopped shrimp.
Elegant Egg and Bacon Salad: Omit the egg. Add 1 / 3 cup precooked bacon pieces.
Copyright 2007 by Harriet Hodgson
http://www.harriethodgson.com
Harriet Hodgson has been a freelance nonfiction writer for 28 years. He is a member of the Association of Health Care Journalists and the Association for Death Education and Counseling. 24. He book, "Smiling Through Your Tears: Anticipating kesedihannya," written with Lois Krahn, MD, is available from http://www.amazon.com A five-star book review is posted on Amazon. You'll find another review in the United States Foundaiton house website under the "School Corner" and the additional title of the article by Hodgson. Department of Health has also published a review on the Association Web site. |
posted
by neptunus @ 5:45 AM
 |
|
|
|
Post a Comment