Subject: Knockwurst Salad
From: Unicorn (unicorn@indenial.com)
Date: Thu Aug 17 2000 - 22:10:42 EDT
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F O O D F U N N Y
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Here's a true one from reader Heiko Giese. From the mouths of
babes...
One of the many delightful aspects of visiting my parents on their
farm in Kentucky was Mom's delicious meals. Using only basic
ingredients and fresh garden produce, she could tease and please the
palate, leaving you longing for more long after your appetite was
sated. After returning home from a weekend visit, we sat down for
supper with our two children. Josh, our 6 year old, said, "Grandma
Rosa can cook so good. I just love to eat at her house. Mommy, why
don't you cook like she does?"
"I guess I haven't had as much practice as she has."
"Well, when are you going to start practicing?"
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T O D A Y ' S R E C I P E
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Feel free to substitute any cooked sausage, such as kielbasa,
mortadella, salami, or even cooked ham for the knockwurst in today's
recipe.
Knockwurst Salad
1 lb (450 g) knockwurst
1 lb (450 g) potatoes, boiled until tender and
cut in 1/4-inch (5 mm) slices
1 cup (250 ml) diced Gruyere or Swiss cheese
4 scallions (spring onions), green and white parts, thinly sliced
2 ribs celery, diced
1/2 cup (125 ml) mayonnaise
2 Tbs (30 ml) Dijon-style mustard
Salt and freshly ground pepper to taste
Simmer the knockwurst in water for 10 minutes. Drain, peel, and cut
into 1/4 inch (5 mm) slices. Combine with the remaining ingredients
and chill for at least 2 hours before serving. Serves 4 to 6.
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