When Karen Danielson told me she was working on a cookbook, mostly for her family, I figured it would be good, in fact, probably great. I didn't expect totally fantastic.
Karen's cookbook, Creations and Collections from KD's Kitchen, is right up there with my (now tattered) favorites, Fanny Farmer, Jenny Grossinger's Art Jewish Cooking, the New Settlement Cookbook, Westinghouse's long out-of-print gem and my mother's Women's Home Companion from the thirties, which all my siblings and I covet greatly. I kid you not; if you don't buy this one, you're missing a great thing (I don't earn anything on orders, it's just a sincere recommendation). Here's a summer sample and a note from Karen: "I served this one summer Friday as the luncheon entree for my friends Rhoda Mathias and Lorraine Sowash. They both enjoyed it and requested that I add it to my cookbook. I served it on a bed of iceberg and romaine lettuce, along with bakery fresh pumpernickel rolls and Hot Fudge Sundae Cake (recipes can be found in Pies, Pastries and Desserts in my cookbook)."ow-Tie Pasta Salad with Tuna Fish
1-16 oz. pkg. bow-tie pasta
Cook bow-tie pasta according to package directions, drain, rinse under cold water, then drain again. Set aside.
Place eggs in sauce pan and cover with cold water. Bring to a boil then reduce heat to lowest setting and let eggs set for 20 minutes. Drain immediately and immerse in ice water. Peel as soon as eggs are cool enough to handle. Chop and set aside.
Prepare next 6 ingredients as directed and add, along
with the chopped eggs, to the cold pasta. In separate bowl, mix together the next
5 ingredients. Stir well until sugar is dissolved, then stir the dressing
into the prepared pasta. Add more salad dressing if consistency is not creamy
enough for your particular taste. Add
black pepper to taste. Chill several hours, or overnight, before serving.