Recipe - Ossum Salad (Hallgarten)

1 cup Red kidney beans; soaked
overnight
3 tablespoon French dressing
1 small Onion; finely chopped
3 Hardcooked eggs; chopped
1 small Head celery; chopped OR 1
small cauliflower, chopped
3 tablespoon Brown or mustard pickle
5 Anchovy fillets; chopped,
optional
5/8 cup Sour cream OR yogurt
Salt and pepper

Bring the soaked beans to the boil in fresh water and boil rapidly for 10
minutes, then cook for 1 to 11/2hours, until they are tender but not soft
. Drain them and pour over the French dressing and onion while they are
still warm. When the beans are cold, add the remaining ingredients, mixing
everything together well. Refrigerate and serve cold.

NOTE: Staying with American friends we were served this salad. "Gee, Mom,
this is an ossum salad," the son declared. Intrigued by the name, I asked
for the recipe, to be told that what the young man had in fact said was
"awesome". But "ossum" it will always be to me. It is one of those salads
where anything goes the important thing is to have a good balance between
the beans and a crisp ingredient.

Use yogurt instead of sour cream if preferred.

REFs COOKING WITH YOGURT, by Hallgarten (1985). Hardcover. Chartwell
Books. ISBN 0890098808 (out of print). Edited by Pat Hanneman (kitpath)

Recipe by: CULTURED MILK PRODUCTS,^ by Hallgarten (1985)

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 14,
1998