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
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