Andrew Ekhous and Bradley and Scott Schlafer, all of West Bloomfield, help themselves at the buffet table.

4 hard-boiled eggs, chopped
3/4 cup mayonnaise
2Tbsp. yellow mustard
1 Tbsp. dried dill, optional
Paprika, garnish

Veal Chili

Beef, turkey or chicken may be substituted.
If you decide to use meat that's less lean,
add about a half a pound to the mixture
and cook the meat first and drain well.

3Tbsp. olive oil
2 cups chopped onions
1 Tbsp. chopped garlic
1 celery stalk
1 bell pepper, any color, chopped
3 pounds lean ground veal
3Tbsp. chili powder
1 tsp. ground cumin
1/2 tsp. dried basil
1/2 teaspoon dried oregano
1 can (about 28 oz.) diced tomatoes
1 can (about 15 oz.) chicken broth
1 cup dry red wine
1 can (about 15 oz.) dark red kidney beans
Kosher salt and pepper to taste

Heat oil in large pot or Dutch oven over
medium-high heat. Add onions, garlic and
celery and saute until the vegetable are
softened. Add the veal and saute until no
longer pink, breaking up meat with back of
fork or spoon as you cook. Add the remain-
ing ingredients and stir well. Bring to a boil,
reduce heat to medium and cook, covered,
for 1 hour, stirring frequently to keep from
burning. Keep warm until ready to serve.
Makes 8-10 servings.

Simple Potato Salad

A simple potato salad is a cool complement
to the spicy variety of chili flavors.

5 pounds Idaho or russet potatoes, peeled
and cut into 1/2-inch cubes
1/3 cup red wine vinegar
Salt and pepper to taste
1 cup chopped white or yellow onions
1 cup chopped celery

Bring a large pot of water to a boil. Add the
potatoes and cook for about 15-20 minutes,
until very tender. Drain well (do not rinse)
and place the hot potatoes in a large bowl.
Sprinkle the vinegar over the potatoes and
let sit until the potatoes are cool. Add the
remaining ingredients and toss gently but
well. Chill until ready to serve and sprinkle
with paprika. Makes 8 servings.

Above: Napa Romaine and Dill Green Salad.
Below: Simple Potato Salad.
Bottom: Annabel Cohen ladles chili.

Napa Romaine and Dill Green Salad

Fresh chopped dill gives any salad a fresh
spring flavor. Plus, these sturdy greens
have staying power for several hours.

1/2 medium head Napa cabbage, shredded
(about 8 cups)
2 small heads of Romaine hearts, cut or
torn into bite sized pieces
1 can (about 8 oz.) sliced water chestnuts
2 cups fresh chopped dill
1 cup chopped celery
1 red bell pepper, sliced thinly or chopped
1 bunch scallions, chopped (white and
green parts)
1/2 cup lightly toasted almonds or another
nut, optional

Dressing:
1/4 cup red wine vinegar
1/4 cup olive oil
1 tsp. sugar
1 tsp. kosher salt
1/2 tsp. Fresh ground pepper

Toss all salad ingredients together in a
large bowl. Set aside (or chill until ready to
serve, up to a day). Combine all dressing
ingredients in a jar with a tight-fitting lid
and shake well. Pour the dressing over the
salad and toss well. Makes 8-12 servings.

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