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SALADS: SEMIFINALIST

Surprise didn't make third time a charm

In her own words, Cynthia Lowe is ``always a bridesmaid and never the bride.'' And tradition served true again this year.

Mrs. Lowe for the third straight year made it to the semifinals of The Herald's ``What's Cooking In Your World?'' recipe contest but did not advance.

``This is getting a little discouraging,'' she said after the Oct. 19 competition.

Her qualifying entry _ Beef Salad Vinaigrette _ was not one that she expected to make it into the semifinals. She sent recipes for every category in the contest.

``This isn't necessarily what you would term a salad,'' she said. ``But it's different so maybe that's what makes it appealing.''

The arrangement that included marinated beef, onions and eggs served with french bread was something that Mrs. Lowe, who lives at 847 Wahabe Court, Masury, with her husband Sonny, created.

``All my stuff's experimentation,'' she said. ``I found the vinaigrette recipe and thought it would taste good presented like this.''

Mrs. Lowe says the key is serving a sweet onion with it to offset the sourness of the beef. She prefers the red onions for contrast but a Vadalia onion could be substituted.

``The key is to leave the meet in as long as you can,'' she said. ``I usually try to let it marinate over night. I said three hours in the recipe but the longer, the better.''

But even suffering at the hands of defeat for the third straight year, Mrs. Lowe remained cheerful about the event.

``I do it every year,'' she said. ``I figure if I get picked, great; and if I don't, that's fine, too. It's just a lot of fun being here and sampling what everybody else has.''


Beef Salad Vinaigrette

2 cups cold pot roast of beef, cut julienne style

3 tablespoons red wine vinegar

1/2 teaspoon salt

Dash black pepper

2 teaspoons Dijon-style mustard

1/2 cup olive or salad oil

2 tablespoons capers, drained and coarsely chopped

1 clove garlic, minced or pressed

3 tablespoons parsley, finely minced

1 to 2 red onions, sliced

2 tomatoes, peeled and sliced

1/2 cup sweet gherkins

2 hard cooked eggs, sliced


1. Trim pot roast of all fat and gristle; julienne pieces should be 1/4-inch by 1/2- to 2-inches.

2. In small mixing bowl, combine the vinegar, salt, pepper and mustard. Whisk in the oil until mixture is well blended. It will separate after standing. Add the capers, garlic and half the parsley.

3. Pour dressing over meat, mix carefully. Cover and marinate 3 hours or more. Serve on a shallow platter garnished with tomatoes, gerkins, sliced eggs, onions and remaining parsley.

4. Makes 4 servings. For 2 servings use half of the ingredients. For 8 servings double the ingredients but use only 5 tablespoons vinegar and 3/4 cup oil.

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Updated Aug. 13, 1997
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