32 | JULY 2 • 2020
continued from page 31
Directions
Place beef in a large pot over
medium-high heat. Add
enough water to just cover
the meat and bring to a boil.
Cook for 10 minutes, stirring
occasionally, or until the
meat is cooked through. Use
a potato masher, hand-blend-
er or fork to crumble the
meat in the pot. Add remain-
ing ingredients and bring
mixture to a boil. Reduce
heat and simmer, uncovered,
for 30-40 minutes, or until
the chili is thickened. Makes
4-6 servings.
RED POTATO SALAD
Ingredients
2 pounds red-skinned
potatoes, unpeeled, cut into
1-inch chunks
¼ cup red wine vinegar
½-1 cup mayonnaise (regu-
lar, lowfat or nonfat)
2 Tbsp. yellow or Dijon mus-
tard
4 hardboiled eggs, chopped
½ cup chopped celery
½ cup chopped mild onion
(such as Vidalia) (optional)
¼ cup sweet pickle relish
1 tsp. celery salt
Kosher salt and pepper to
taste
Garnish:
Paprika and chopped fresh
parsley
Directions
Place potatoes in a pot of
cold water over high heat.
Bring the water to a boil,
reduce heat slightly and boil
potatoes for 12-15 minutes
until just tender.
Remove from heat and
drain the potatoes well (do
not rinse), shaking colander
to remove all excess water.
Place the hot, drained
potatoes in a large bowl and
sprinkle them with the vin-
egar. Allow the potatoes to
cool to room temperature.
Add remaining ingredients
and fold gently to incorpo-
rate. Cover and chill until
ready to serve. Adjust sea-
sonings to taste at this point.
Garnish with parsley and
sprinkled with paprika just
before serving. Makes 6 or
more servings.
GRILLED CHICKEN SAUSAGE
IN PITA WITH CILANTRO SLAW
Ingredients
6 large chicken sausages
(about 1½-2 pounds) any
flavor
4-6 pocket pitas, halved
Slaw:
8 cups shredded cabbage,
red and green
¼ cup chopped red or
Bermuda onion
Cucumber slices
¼ cup olive oil
½ cup (or more) fresh
chopped cilantro
¼ cup fresh lime juice
1-2 tsp. hot red pepper
sauce, such as Tabasco (to
taste — I like it spicy)
½ cup mayonnaise
Salt and pepper to taste
Directions
Make slaw: Combine all
ingredients in a bowl and toss
well.
Grill the sausage: Grill
sausage on a medium-high
grill until charred on all sides
and hot. Have the pitas and
open to make pockets. Place
a large spoonful of slaw in
each pocket and top with
the grilled sausage. Top with
extra slaw, cucumber slices
and serve with Dijon mus-
tard. Makes 6 servings.
Arts&Life
dining-in
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