Recipes from our Suburban Chef, Barbie Hahn


Waldorf salad Created at New York's Waldorf-Astoria Hotel in 1896 not by a chef but by the maître d'hôtel, (dining room manager) Oscar Tschirky, the Waldorf salad was an instant success.

The original version of this salad contained only apples, celery and mayonnaise. Chopped walnuts later became an integral part of the dish. Waldorf salad is usually served on top of a bed of lettuce.

1 cup apples chopped, (Granny smith or a Sweet tart apple or a combination of different tart apples)

1 tablespoon lemon juice

1 tablespoon sugar

1 cup celery, chopped

1/4 cup mayonnaise

1/4 cup sour cream

1/4 cup raisins (optional)

1/4 cup walnuts (optional)

Sprinkle apples with lemon juice after they are cut

Add all other ingredients. .Toss to coat all pieces with mayonnaise.



This salad is not as famous as the Waldorf Salad yet, but I will tell you that young and old alike will just LOVE Miss Ann's Grape Salad of Hopkinsville, KY.  I had this salad when I went to visit my best friend Sherri Turner, and I could not stop eating it.  It IS rich, so I would have a spoonful with breakfast, lunch and then at dinner... after that I would sneak and eat it right out of the container.

1 package lowfat cream cheese (neufatel)

1 cup sour cream

1/3 cup sugar

2 teaspoons of vanilla

3-4 cups total of green and purple grapes whole ( do not cut grapes or salad will get watered down)

1 package glazed pecans.

Mix cream cheese with sour cream, sugar and vanilla until smooth and creamy. Gently fold in grapes.  Transfer into serving bowl and place glazed pecans on top.