{"id":15907,"date":"2018-01-01T01:10:40","date_gmt":"2018-01-01T06:10:40","guid":{"rendered":"http:\/\/paganpages.org\/content\/?p=16764"},"modified":"2018-01-01T00:46:18","modified_gmt":"2018-01-01T05:46:18","slug":"the-kitchen-witch-29","status":"publish","type":"post","link":"https:\/\/paganpages.org\/emagazine\/2018\/01\/01\/the-kitchen-witch-29\/","title":{"rendered":"The Kitchen Witch"},"content":{"rendered":"

Bountiful Beef Salad<\/span><\/b><\/u><\/span><\/p>\n

I eat salad every day. Usually for lunch, but sometimes for dinner, my salads are small meals in and of themselves. My base salad is a bowl of mixed greens, sliced red onion or Vidalia, slices of seedless cucumber, garbanzo beans and chunks of cheese \u2013 usually sharp New York State Cheddar, but sometimes Colby-Jack or Swiss. Depending on what I have on hand, I may add chunked or sliced tomatoes, salad shrimp, pieces of cooked chicken, ham or turkey, albacore tuna, avocado, sliced green pepper, celery, carrot or whatever other strikes my fancy. <\/span><\/span><\/p>\n

One thing I always thought was strange \u2013 you see salads with almost every kind of meat on them but very rarely a salad with beef. I suppose souvlaki is a kind of salad with beef on it \u2013 or lamb \u2013 but generally, salads just don\u2019t come with red meat on them.<\/span><\/span><\/p>\n

Until I heard of \u201cBountiful Beef Salad\u201d. It was back in the days of AOL \u2013 perhaps you remember when AOL was the big thing on the internet \u2013 the chat rooms and the screen names \u2013 I had several screen names, including \u201cSaladqueen999\u201d and \u201cluvapl40\u201d \u2013 and I eagerly joined recipe clubs, along with so many other groups that are now defunct. But I still have the recipes that I printed out. \u201cBountiful Beef Salad\u201d is one of these. <\/span><\/span><\/p>\n

As usual, get out your ingredients before you start.<\/span><\/span><\/p>\n

\"\"<\/p>\n

I have to confess, I didn\u2019t have the exact ingredients as listed in the recipe but I have never let that stop me from making a dish if I wanted it \u2013 and salads are easily changed to conform to what you have on hand. I have to say that I did miss the avocado but it was a delicious salad so don\u2019t let the lack of an item get in the way of making this!<\/span><\/span><\/p>\n

Just put it together. Make a nice base of salad greens first. <\/span><\/span><\/p>\n

\"\"<\/p>\n

Then add the rest of your vegetables. I\u2019m not particularly anal about this, but generally I add the onions, then the cukes, then the tomatoes, but sometimes I mix up the order. I don\u2019t want to get too OCD about it! <\/span><\/span><\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

The beef I used was from a leftover round roast I had a few days ago with my son. This is actually the fifth meal I made from the leftover meat! I rarely eat red meat anymore but when I do, I make it last! This salad works with leftover roast meat or with steak \u2013 it\u2019s really good with grilled steak. The charred meat is an excellent counterpoint to the crisp greens and sweet tomatoes. Whatever kind of red meat you use, make sure it is sliced <\/span>very thin<\/i><\/span><\/span><\/p>\n

\"\"<\/p>\n

I had a hard-boiled egg, so I added that and some chunked swiss cheese. <\/span><\/span><\/p>\n

\"\"<\/p>\n

\"\"k<\/p>\n

And then the topping \u2013 Thousand Island dressing. You can use whatever dressing you like, of course but Thousand Island dressing really makes this salad! And it was what called for in the original recipe. <\/span><\/span><\/p>\n

Here\u2019s the original recipe:<\/i><\/span><\/span><\/p>\n

Bountiful Beef Salad<\/b><\/u><\/span><\/span><\/p>\n

\u00bd pound cooked roast beef<\/span><\/span><\/p>\n

2 tomatoes, sliced<\/span><\/span><\/p>\n

1 avocado, peeled & sliced<\/span><\/span><\/p>\n

3 hard-boiled eggs, sliced<\/span><\/span><\/p>\n

\u00bc cup red onion rings<\/span><\/span><\/p>\n

1 10-ounce package mixed salad greens, washed & dried<\/span><\/span><\/p>\n

Thousand Island Dressing<\/span><\/span><\/p>\n

Arrange meat, tomatoes, avocado, eggs & onion over the greens on a platter. Serve with the Thousand Island dressing. Serves 4.<\/span><\/span><\/p>\n

As you can tell, I did tweak the recipe just a bit, since I was only serving myself and I didn\u2019t have any avocado on this particular day and I used a Vidalia onion instead of the red onion called for in the recipe. And I added chunks of Swiss cheese. But these are small changes. <\/span><\/span><\/p>\n

This is a wonderful main-dish salad that is great for lunch and wonderful for dinner, especially if you accompany it with a creamy mushroom soup and some crusty bread. All you need is the beverage of your choice and viola! Meal magic!<\/span><\/span><\/p>\n

***<\/span><\/b><\/span><\/p>\n

About the Author:<\/span><\/b><\/span><\/p>\n

\"\"<\/p>\n

Polly MacDavid<\/b>\u00a0lives in Buffalo, New York at the moment but that could easily change, since she is a gypsy at heart. Like a gypsy, she is attracted to the divinatory arts, as well as camp fires and dancing barefoot. She has three cats who all help her with her magic.<\/span><\/span><\/span><\/p>\n

Her philosophy about religion and magic is that it must be thoroughly based in science and logic. She is Dianic Wiccan and she is solitary.<\/span><\/span><\/span><\/p>\n

She blogs at\u00a0<\/span><\/span><\/span>silverapplequeen.wordpress.com<\/a><\/span><\/span><\/span>. She writes about general life, politics and poetry. She is writing a novel about sex, drugs and recovery.<\/span><\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Bountiful Beef Salad I eat salad every day. Usually for lunch, but sometimes for dinner, my salads are small meals in and of themselves. My base salad is a bowl of mixed greens, sliced red onion or Vidalia, slices of seedless cucumber, garbanzo beans and chunks of cheese \u2013 usually sharp New York State Cheddar, but sometimes Colby-Jack or Swiss. Depending on what I have on hand, I may add chunked or sliced tomatoes, salad shrimp, pieces of cooked chicken, ham or turkey, albacore tuna, avocado, sliced green pepper, celery, carrot or whatever other strikes my fancy. One thing I always thought was strange \u2013 you see salads with almost every kind of meat on them but very rarely a salad with beef. I suppose souvlaki is a kind of salad with beef on it \u2013 or lamb \u2013 but generally, salads just don\u2019t come with red meat on them. Until I heard of \u201cBountiful Beef Salad\u201d. It was back in the days of AOL \u2013 perhaps you remember when AOL was the big thing on the internet \u2013 the chat rooms and the screen names \u2013 I had several screen names, including \u201cSaladqueen999\u201d and \u201cluvapl40\u201d \u2013 and I eagerly joined recipe clubs, along with so many other groups that are now defunct. But I still have the recipes that I printed out. \u201cBountiful Beef Salad\u201d is one of these. As usual, get out your ingredients before you start. I have to confess, I didn\u2019t have the exact ingredients as listed in the recipe but I have never let that stop me from making a dish if I wanted it \u2013 and salads are easily changed to conform to what you have on hand. I have to say that I did miss the avocado but it was a delicious salad so don\u2019t let the lack of an item get in the way of making this! Just put it together. Make a nice base of salad greens first. Then add the rest of your vegetables. I\u2019m not particularly anal about this, but generally I add the onions, then the cukes, then the tomatoes, but sometimes I mix up the order. I don\u2019t want to get too OCD about it! The beef I used was from a leftover round roast I had a few days ago with my son. This is actually the fifth meal I made from the leftover meat! I rarely eat red meat anymore but when I do, I make it last! This salad works with leftover roast meat or with steak \u2013 it\u2019s really good with grilled steak. The charred meat is an excellent counterpoint to the crisp greens and sweet tomatoes. Whatever kind of red meat you use, make sure it is sliced very thin I had a hard-boiled egg, so I added that and some chunked swiss cheese. k And then the topping \u2013 Thousand Island dressing. You can use whatever dressing you like, of course but Thousand Island dressing really makes this salad! And it was what called for in the original recipe. Here\u2019s the original recipe: Bountiful Beef Salad \u00bd pound cooked roast beef 2 tomatoes, sliced 1 avocado, peeled & sliced 3 hard-boiled eggs, sliced \u00bc cup red onion rings 1 10-ounce package mixed salad greens, washed & dried Thousand Island Dressing Arrange meat, tomatoes, avocado, eggs & onion over the greens on a platter. Serve with the Thousand Island dressing. Serves 4. As you can tell, I did tweak the recipe just a bit, since I was only serving myself and I didn\u2019t have any avocado on this particular day and I used a Vidalia onion instead of the red onion called for in the recipe. And I added chunks of Swiss cheese. But these are small changes. This is a wonderful main-dish salad that is great for lunch and wonderful for dinner, especially if you accompany it with a creamy mushroom soup and some crusty bread. All you need is the beverage of your choice and viola! Meal magic! *** About the Author: Polly MacDavid\u00a0lives in Buffalo, New York at the moment but that could easily change, since she is a gypsy at heart. Like a gypsy, she is attracted to the divinatory arts, as well as camp fires and dancing barefoot. She has three cats who all help her with her magic. Her philosophy about religion and magic is that it must be thoroughly based in science and logic. She is Dianic Wiccan and she is solitary. She blogs at\u00a0silverapplequeen.wordpress.com. She writes about general life, politics and poetry. She is writing a novel about sex, drugs and recovery.<\/p>\n","protected":false},"author":197,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"iawp_total_views":0,"footnotes":""},"categories":[],"tags":[],"class_list":["post-15907","post","type-post","status-publish","format-standard","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/posts\/15907","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/users\/197"}],"replies":[{"embeddable":true,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/comments?post=15907"}],"version-history":[{"count":0,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/posts\/15907\/revisions"}],"wp:attachment":[{"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/media?parent=15907"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/categories?post=15907"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/tags?post=15907"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}