SC - head cook-serious then SILLY

[DELTAYLOR@aol.com]

In a message dated 97-10-19 18:41:49 EDT, you write:

<<  But I am wondering how you might use the plain, pickled
 herring?  >>
Well, my Scottish-Irish-German grandmother would use the herring (pickled in
wine sauce) in a salad (make sure you rinse it first!) or chop roughly and
toss on cold sauerkraut, or even served plain as a side dish or on the pickle
plate (with the kosher pickles, pickled beets, all klinds of olives, and
onions, cant forget the onions!!!) 
    As for the herring in cream sauce, I hate that one. ICK. The cream is
just not my kind of thing. but of course I have the reputation in my family
for eating pickled herring right out of the jar. (that and Kim-chee and
sauerkraut sandwiches when I was pregnant) I have no idea as how to serve the
creamy herring.... sorry
kimib2
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