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An immigrant to the United States from Siberia, Ms. Zadvornova lives in southwestern Wisconsin and works in my mother's household in Skokie, Ill. Her savory torte is ideal for a lunch party buffet table. But try it anytime as an appetizer or side.--Deborah Loeser Small, Editor-At-Large, Lake Magazine
Three quarters of one cup mayonnaise
Three white (russet) potatoes, simmered in water until just tender, and peeled
One large white onion, peeled and thin sliced.
Four medium-sized sour dill pickles
Three medium carrots, simmered in water until just tender
Two large red beets, simmered in water until just tender
Three hard-boiled eggs, finely chopped
Three-fourths cup green peas, cooked and then cooled to room temperature (optional)
Bring four to five cups of water to a boil. Place onions in a colander and pour the boiling water over them. Let cool.
Allow cooked potatoes, carrots and beets to completely cool. Separately grate potatoes and carrots. Slice beets into small cubes. On a large plate, spread a one-half inch layer of potatoes. Follow with a layer of onions, and then a coating of mayonnaise. Place a layer of the pickles next, followed by carrots and another layer of mayonnaise. Follow with the beets and one more layer of mayonnaise. Top with chopped eggs. Place peas on top. Using a knife or spoon, carefully smooth the "torte" along the side. Refrigerate at least one hour before serving.
Yield: Five luncheon-size servings
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