This recipe was submitted by K.L. of Cool, who says, “My mother always served a roast loin of pork on Christmas Eve. She would cut up and freeze the leftover pork and after the holidays she would make this delicious salad. It is best prepared a few hours before serving, so the flavors can meld. Maybe it will become a favorite of your family’s too.”
Crunchy Pork and Rice Salad
Ingredients
8 – 10 servings
1 head Chinese or green cabbage, shredded — about 6 cups
2 cups cubed cooked pork roast
1-1/2 cups cold cooked rice
1 package (10 ounces) frozen peas, thawed
1 8-ounce can sliced water chestnuts, well-drained
Dressing:
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon celery seed
1/2 teaspoon salt
Directions
1. In a large bowl, toss cabbage, pork, rice, peas and water chestnuts.
2. In a small bowl, combine dressing ingredients; mix well. Pour over the salad and stir gently to mix. Chill for several hours before serving.
Questions for the cook
Y.H. of Pilot Hill asks:
Q: My husband came home from a specialty market in Sacramento with a large variety of figs. I don’t know the first thing about figs, so I could use some help! Thanks.
A: Figs originally hailed from southern Europe, Asia and Africa. They were brought to North America by the Spanish Franciscan missionaries who came to set up Catholic missions in southern California; hence, the now-popular Mission figs.
There are hundreds of varieties of figs and all have in common a soft flesh filled with tiny edible seeds. They range in color from purple-black to almost white and in shape from round to oval. The most well-known varieties today include the green-skinned, white-fleshed Adriatic and the large, squat white-fleshed green-skinned Calimyrna fig. Probably the most popular in California is the Mission fig, which has extremely small seeds.
Fresh figs are available in markets from June through October. They are extremely perishable and should be used soon after they are purchased. They may be stored in the refrigerator for one or two days. They are also sold candied, dried, or canned in sugary syrup or water.
Fig concentrate is a thick, syrupy, seedless puree of figs. It is used to flavor cakes and other desserts, as well as for a topping over ice cream, fruit, or cake. All figs are a good source of iron, calcium and phosphorus. The seed content of all figs makes them a good roughage fruit.
A helpful hint
Red potatoes are especially good for salads because they don’t absorb excess mayonnaise or other dressing, nor do they break apart as easily as other varieties. Because of their thin, edible skin, they don’t need to be peeled. Just remember to scrub them and wash them well, and gently remove any eyes or sprouts.
The Link LonkJanuary 18, 2021 at 01:27PM
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The Country Kitchen: Crunchy Pork and Rice Salad - gtgazette.com
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