Chomp, Chomp, Chomp

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When you’ve got a really monstrous appetite but don’t want to consume, say, an entire woman from the 1950s, here’s a great salad (and I do mean great!) with a long history.
This recipe is more than 100 years old, and the story is that it first became popular with men working the iron furnaces in Pennsylvania. What a terrible job that must have been, spending all day in the charcoal dust and smoke and heat.
At lunch, finally, a break – and this salad would have been the perfect treat. Supposedly the name for Chomp comes from the sound made when consuming it.

Chomp

2 large cucumbers, sliced
1 yellow onion, diced
2 tomatoes, cut into wedges
1 green pepper, diced
½ cup brown sugar
½ cup water
½ cup vinegar
¼ tsp. thyme
Salt and pepper to taste

Combine vegetables. Mix remaining ingredients for dressing, then add to vegetables. Chill at least an hour before serving.

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A Delicious New Egg Salad

eggs

I am always humbled when I see how homemakers in WWII Britain managed to make breakfast, lunch and dinner for their families. Really, what did they have to fix three decent meals a day?

SPAM, of course, and while that takes its share of abuse, dried eggs are what leave me taken aback.
So I am very grateful when I go to the grocery store and pick up as many fresh eggs as I like.
Here’s a recipe for a salad that my husband created. I’ve never seen anything like it. It’s delicious and simple!

2 avocados, peeled and chopped into bite-size pieces
2 cans chickpeas, rinsed
5 hard-boiled eggs, diced
¼ cup Italian salad dressing

Combine and add salt to taste. (Ingredients can be adjusted, but these are the quantities we prefer).