Marie Paidar

Ingredients

• half cup of vinegar
• one teaspoon of sugar
• half teaspoon of salt
• three-quarters cup vinegar
• half cup water
• one teaspoon mustard
• one-half pound melted butter
• three stalks celery
• a teaspoon of mayonnaise
• 39 red beet salad -- two red beets pickled
• two red beets pickled
• four boiled pota- toes
• one small onion
• five beaten eggs
• one-quarter peck potatoes boiled
• three large onions
• four hard boiled eggs
• vinegar
• salt
• pepper

Directions

1. PRAGUE CHAPTER BOOK OF RECIPES 39

2. RED BEET SALAD— Two red beets pickled, four boiled pota- toes, one small onion, sliced, served on lettuce leaves with a dressing made of half cup of vinegar, one teaspoon of sugar, half teaspoon of salt, dash of pepper and teaspoon of olive oil.

3. MARIE E. TUREK.

4. CHICKEN SALAD IN TOMATOES— Cut a slice from the top of as many ripe, smooth tomatoes as you wish to serve. Scoop the inside out carefully, keeping the shell as whole as possible. Make chicken salad after foregoing recipe and fill in the tomato shells. Place on lettuce leaves on small plates and dress the top of each tomato with a teaspoon of Mayonnaise.

5. POTATO SALAD — Dressing : Three-quarters cup vinegar, one- half cup water, one teaspoon mustard, five beaten eggs. Pour this dressing over one-quarter peck potatoes boiled and sliced, three large onions, four hard boiled eggs, one-half pound melted butter, three stalks celery, salt, pepper and parsley.

Nutrition, whole recipe (rough)

Counts 11 of 13 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.