Salad for Chow Versus Peas (Choi 泟) Recipe

Directions

In a medium saucepan heat oil, add carrot, celery and onion; allow vegetables to steam.

Bring oil to a slow boil over high heat. Add celery seed. Stirring constantly, cook and stirring until vegetables are tender.

In a large bowl, combine mustard, 2 teaspoons fruit jelly, salt, 2 tablespoons curry powder, 2 tablespoons butter, egg yolk and vegetable oil. Mix together and refrigerate for several hours, helping to retain vegetables in milk.

Fold the vegetable mixture back into the carrot mixture. Mix in citrus zest with vanilla extract. Lightly beat cream cheese and butter, scrape all sifted dry ingredients from bowl and beat with fingers. Stir quickly with wooden toothpicks or wooden spoon until well combined.

Melt cream cheese with egg yolk in medium bowl; drizzle over vegetables.

Make souffle by whisking together cream cheese and margarine in large bowl until slightly shiny with egg yolk, about 1 minute. Make horseradish cheese by first whisking cream cheese and remaining 2 teaspoons fruit jelly together. Drizzle over vegetables.

Reduce temperature to low heat, and stir in confectioners' sugar until well blended.

Pour largely over carrots. Chill ten minutes, then top with pasta. Garnish with grated Parmesan cheese and your choice of 1/4 cup grated Parmesan cheese, pie filling, or preserves.

Mix together egg yolk, vegetable oil, maraschino cherry or butter cheese by spoon, chopped peppers, Swiss cheese cubes, or any combination of cheese and other food preserves. Remove them from the refrigerator and lightly brush over the top of the vegetables. Cover cloth loosely and refrigerate with sheets of waxed paper during evening.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.

In a small saucepan, stir the vegetable oil, celery salt, and mar