Same cookbook as yesterday, I came across a recipe that called for "Durkee's salad dressing (this is a vital ingredient." Well, for heavens sake. Don't you just hate that kind of thing in some old cookbook? That essential ingredient might not be available any more, so then what?

But I found a recipe for a copycat version of that dressing, so I'm good to go. The Red Rock Casino buffet serves a similar salad every day.

Sweet Potato Salad

2 1/2 to 3 cups cooked, mashed sweet potatoes
2 large bunches green onions, chopped, tops and all
4 eggs hard cooked and chopped
1/2 cup celery, chopped
1/2 cup mayonnaise
1/2 cup Durkee's salad dressing (see below)

Mix ingredients throughly and chill. Makes 6 servings.

Note: I am going to dice the raw potato and cook it in the microwave until tender but not mushy.



Copycat Durkee Sandwich/Salad Dressing
1/2 cup cold water
4 tablespoons cornstarch
1/2 cup balsamic vinegar , plus
2 tablespoons balsamic vinegar
1 tablespoon salt , plus
2 teaspoons salt
1/2 cup sugar
1 egg
4 tablespoons prepared mustard
4 tablespoons unsalted butter

Put all ingredients, except for the butter, into your blender. Blend on high speed about 2 minutes or until mixture is smooth. Pour into top pan of a double boiler. Cook over gently boiling water. As sauce begins to heat, add butter, stirring often to incorporate. Cook for 12-15 minutes (stirring often) or until sauce becomes thick and smooth. Remove from heat and allow to cool. Cooled sauce may be run thru blender, again, on high speed for about a minute till smooth. Refrigerate sauce in covered container for several hours before using. Will keep, refrigerated, about 1 month.

Note: If you've got some turmeric, throw a little of that in because it's supposed to be good for us. Don't get carried away and ruin the 'exquisite' flavor.

Here's another salad that shows up on salad bars in the midwestern states, especially the cheese variation.

Pea and Peanut Salad

1 (10 oz) package frozen green peas, thawed
2 cups Spanish peanuts
1/2 cup Miracle Whip
1/2 cup sour cream
2 tablespoon lemon juice
1 teaspoon Worcestershire sauce
(Onion powder)

Mix uncooked peas and peanuts together. Combine the other ingredients in a separate bowl, then stir into the peas and peanuts. Cover with Saran Wrap and refrigerate at least 2 hours. Makes 8 to 10 servings.

Note: Add cheddar cheese cut into fine dice about the size of the peas, and maybe leave out the peanuts. Then it's Pea and Cheese Salad. I prefer onion powder to diced onions, but go ahead and add them if you want. Or sliced green onions.

Sauerkraut salad is a nice change from three bean salad.

Sauerkraut Salad

1 quart sauerkraut, rinsed and well drained
2 cups celery, diced
1 green pepper, diced
(1 medium onion, diced)
1 can pimiento, chopped (or red bell pepper)
1 cup sugar
1/2 cup vinegar
1/3 cup salad oil
(Few drops Tabasco)

Break up the sauerkraut and drain well. Boil the vinegar, sugar, and oil together for 2 minutes and cool. Combine celery, green pepper, onion if used, and pimiento with the sauerkraut and mix in the vinegar mixture. Refrigerate several hours or overnight. Keeps well.