Mrs John F Kennedys Salad Mimosa Recipes

Steps:

• In a glass bowl, whisk together the mustard, salt, pepper, vinegar, and shallot. Drizzle the olive oil over in a slow, thin stream, whisking all the time until the dressing is emulsified.
• In a large bowl, combine the lettuce with enough dressing to coat generously. Place a mound of the salad on each of 6 chilled plates and garnish with some of the diced egg white and a dusting of the sieved yolk.

Steps:

• Combine oil, vinegar, salt, pepper and garlic in a jar with tight lid. Shake vigorously. Arrange greens in salad bowl, add dressing, and toss thoroughly. Sprinkle with chopped egg.

Steps:

• Peel potatoes and trim so that all surfaces are regular. Cut lengthwise into long, narrow, very even slices about 1/8-inch thick. Dry slices between pieces of paper toweling. Heat enough oil in a deep saucepan to fill pan half full. Heat oil to 350°F (use a deep-fat thermometer). Drop a handful of potato slices, one at a time, into the oil. Remove pan from heat and shake it to keep pieces moving constantly. When temperature reads 250°F, return pan to heat and shake it until slices begin to swell. Do not let the temperature of oil rise above 300? F Puffing will take about 8 minutes. Skim off potatoes and drain on a tray covered with paper toweling. Just before serving, heat the oil to 400°F. Drop the partially cooked slices into the hot oil. They will puff and rise to the surface. Turn constantly until browned. Drain. Sprinkle with salt. Serve hot.

Steps:

• Heat oven to 400°F. Combine crab meat, shrimp, mayonnaise, green pepper, onion, celery, salt, and Worcestershire. Pour into a buttered 2-1/2 quart casserole. Top with crushed potato chips. Sprinkle with paprika. Bake 20 to 25 minutes, until mixture is thoroughly heated.

Steps:

• Heat oven to 350°F. Combine noodles, cheese, sour cream, salt, pepper, and chives. Pour into a buttered 2-quart casserole and dot top with the 1 tablespoon butter. Bake about 30 minutes, until noodles begin to brown. Serve immediately.

Steps:

• Heat oven to 400°F. Bake potatoes until fork-tender, about 1 hour. Cut in halves lengthwise, scoop out pulp without breaking shells. Mash pulp thoroughly. Add anchovy paste, chives, butter, cream, and egg yolk. Beat vigorously until light and fluffy. Season with salt and pepper. Spoon mixture into shells, sprinkle tops with cheese. Bake 15 minutes until tops are golden brown. Author's note: Mix some Parmesan cheese with paprika and sprinkle over potatoes for a nice presentation. Add a dollop of butter and place under broiler until mixture turns reddish brown and crunchy for a nice presentation.

Steps:

• Grate the rind from the orange and lemon; add to brown sugar with nutmeg. Cut orange and lemon into very thin slices. Drain and combine fruits. Butter a 1-quart casserole and arrange fruits in layers, sprinkling each layer with some of the brown sugar mixture. Bake 30 minutes at 350°F. Serve warm with a spoonful of sour cream on top. Author's note: It's always best to use fresh fruit when in season.