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You Asked For It

Italian spices accent chopped salad recipe

By ELLEN FOLKMAN
Published May 11, 2005

Richard Kimble shares a recipe for Italian chopped salad with Lorraine McDonnell, who enjoys the chopped salad served at California Pizza Kitchen and wants a similar recipe. Let's hope this one fits the bill.

Chris Roberson needs to find canning recipes for her family, so Helen Beisacher shares her favorite tomato sauce and Leslie Keller offers a salsa recipe that can be easily doubled or tripled. Joni Gillespie of Clearwater, who recommends a great cookbook she bought titled Blue Ball Book Guide to Home Canning and Freezing, also offers a toll-free number for help: the toll-free Home Canners Help Line at 1-800-240-3340.

Diana Fraser sends in a recipe for pecan pralines for Randy Martin. Joni Gillespie shares a similar praline recipe, although the measurements vary slightly. Both Diana's and Joni's recipes require a candy thermometer, but Richard Kimble's does not. Paul Schultz contributes an orange-chocolate pecan praline recipe, which he says is a Florida adaptation of a Creole pecan "praw-line." It has been in his family since 1938.

For: Lorraine McDonnell of Dunedin

From: Richard Kimble of Tierra Verde

Recipe: Italian Chopped Salad

Salad:

1 head romaine lettuce, finely chopped

1/3 head cabbage, finely chopped[

1 green bell pepper, chopped

1 red or yellow pepper, chopped

1/2 pound dry salami, cut up

1 can garbanzo beans, drained

1 can black olives, drained

1/3 pound Swiss cheese, cut up

4 stalks celery, thinly sliced

3 large pieces cooked (smoked) chicken, chopped

Dressing:

1/2 cup olive oil

2 tablespoons red wine vinegar

Dash of balsamic vinegar or 2 cloves garlic, minced

2 teaspoons lemon juice

1 tablespoon Dijon mustard

1 teaspoon sugar

2 tablespoons dry mixed Italian seasoning (basil, oregano, thyme) or dry Italian salad dressing mix

Cracked black pepper

Mix salad ingredients in large salad bowl. Thoroughly combine dressing ingredients. Toss salad with dressing and serve.

For: Chris Roberson of Palm Harbor

From: Helen Beisacher of Tarpon Springs

Recipe: Tomato Sauce

2 medium onions, chopped

2 cloves garlic

1/4 cup vegetable oil

8 pounds (about 25) ripe tomatoes, peeled and cut up

2 tablespoons fresh basil

2 tablespoons granulated sugar

1 teaspoon salt

1/4 cup fresh parsley

1 teaspoon dried oregano

1 12-ounce can tomato paste

In a large Dutch oven over medium heat, saute onion and garlic in vegetable oil until tender but not brown. Add tomatoes and remaining ingredients and bring to a boil. Reduce heat and simmer uncovered for one hour.

To freeze, spoon sauce into 1 pint freezer containers or special freezer bags, leaving 1 inch space at top of container. Or use Mason jars, fill as above and process 10 minutes.

For: Chris Roberson of Palm Harbor

From: Leslie Keller of Clearwater

Recipe: Salsa Recipe

12 large tomatoes, coarsely chopped

2 large onions, chopped

2 large green peppers, chopped

1 large red pepper, chopped

1 1/2 cup white vinegar

1 tablespoon plus 1 teaspoon salt

2 teaspoons dry mustard

2 teaspoons sweet and low

2 teaspoons chili powder

1 teaspoon garlic powder

3/4 teaspoon cumin

1/2 teaspoon black pepper

1/2 teaspoon red pepper flakes

Combine dry ingredients. Put tomatoes, onions, peppers and vinegar into large pot. Add remaining ingredients. Bring to a boil. Reduce heat and simmer until thick. While still hot, put into canning jars. They will seal on their own without using a water bath. It takes a long time, an hour or two, to reduce the salsa to the right thickness.

One recipe will yield 4 to 5 pints.

For: Randy Martin of Indian Rocks Beach

From: Diana Fraser of St. Petersburg and Joni Gillespie of Clearwater

Recipe: Old Fashioned Pecan Pralines

1 cup brown sugar

1 cup granulated sugar

1/2 cup cream

2 tablespoons butter

1 cup pecans

Dissolve sugars in cream and bring to a boil, stirring occasionally. Add the butter and pecans and cook until the syrup reaches the soft ball stage, 238 degrees on a candy thermometer. Cool without disturbing, then beat mixture until somewhat thickened but not until it loses its gloss. Drop by tablespoons onto a well-greased flat surface or on a waxed paper-lined surface. The candy will flatten into large cakes.

Makes 20 pralines.

For: Randy Martin of Indian Rocks Beach

From: Richard Kimble of Tierra Verde

Recipe: Southern Pralines

1 cup brown sugar

1/2 cup granulated sugar

1/2 cup evaporated milk

1/2 cup pecans

1 teaspoon vanilla

Bring sugars and milk to a boil. Add nuts and stir. Cook for 3 minutes, lightly boiling. Stir, turn off heat. Add vanilla. Stir until cool and thick. Drop by spoonfuls onto waxed paper.

For: Randy Martin of Indian Rocks Beach

From: Paul Schultz of Clearwater

Recipe: Orange-Chocolate Pecan Pralines

1 stick unsalted butter

1 cup white sugar

1 cup packed light brown sugar

1 cup milk

1/2 cup heavy cream

1 cup chopped pecans

2 teaspoons vanilla extract

2 tablespoons orange zest

1/4 cup semisweet chocolate chips

Melt the butter in a large, heavy pot over high heat; add both sugars, milk, cream and the pecans. Lower heat to medium high and cook, stirring constantly for about 15 minutes or until a drop of the mixture forms a soft ball in cold water. Stir in vanilla extract and zest, then add the chocolate chips a few at a time, stirring to mix. Remove from heat and beat vigorously until the mixture begins to thicken, then drop by the tablespoon on waxed paper or foil. Allow to cool for about an hour. Remove from wax paper and store in an airtight container. The pralines should be light brown, chunky and crumbly.

Makes about 24 pralines.

- You Asked for It is a reader mail column. Send recipe requests to You Asked for It, the Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail them to youaskedforit@knology.net Please put "Recipe request" in the subject line. Recipes will be received by mail only. Be sure to include your full name, city and phone number. Letters without this information will be discarded. Requests cannot be answered by phone or mail.

[Last modified May 10, 2005, 11:01:52]