Wednesday, December 20, 2006

Throw Anything And Everything In The Salad Salad

Well, we shall admit to a few things about this salad: we are not quite sure what language the word Huzarensla is, it might be a tad bit expensive though you could use left overs, the color may cause you to lose your appetite (unless you like that pinkish red sludge look), and the ingredients are questionable. Ah, but your taste buds will explode with everything good.

This is my Oma's (Grandma's) nothing-is-wasted kind of recipe--an attitude of spending years in a WWII POW camp. Here's Huzarensla (a main course salad).

The ingredients:

1 lb. steak (use your favorite)
1 large onion, diced
1 large can of pineapple chunks
7 eggs, hard-boiled
1/4 C. pineapple juice
4 Tbsp. butter
1 (15oz) can of beets, stringed
1/2 C. sugar
2 (15oz) cans of green beans, cut
Salt and pepper to taste
2 (15oz) cans of carrots, sliced
2 Tbsp. mustard
5 medium dill pickles, sliced
1 C. mayonnaise
vinegar to tast
7 medium potatoes, cooked (cook in its skin, then peel when done. Don't overcook. Cut into small cubed chunks.


Fry steak in large frying pan with some butter. Take out of pan and cut into bite-size pieces (or even smaller). Set aside. Fry the onions in the juices of the fried steak for just about a half a minute. Remove from heat. Add sugar, mayonnaise, eggs (finely crumpled with a fork), salt, pepper, mustard, and vinegar.

In large bowl, place the pineapple chunks with only the 1/4 cup of its juice and add remaining ingredients to the bowl. Mix well. Gently add the sugar/onion mixture and mix well again. Refrigerate overnight. Serve over red romaine lettuce leaves.

Hope you try it. You might be pleasantly surprised. The picture, btw, is my mom and dad. It was taken in New Guinea. If you're interested in more exotic Indonesian recipes you can click on the photograph to check out our family cookbook, Come and Dine.

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