Two new recipes that might prove useful to home cooks emerged from this year's holiday season. One, a salad of grapefruit sections and crabmeat, is rather elegant and could be a separate course at a formal dinner or the main course of a luncheon. The other, a version of turkey hash, calls for considerably more plebian ingredients but is both satisfying and handy to have at hand when the family finally goes cold turkey on cold turkey. GRAPEFRUIT AND CRAB SALAD (8 to 10 servings as salad; a main course for 6) 2 or 3 grapefruits, large Texas Ruby Reds preferred 1 pound crabmeat, lump backfin preferred 1 teaspoon sugar 1/2 teaspoon curry powder, or more to taste Salt and fresh ground pepper to taste 2 tablespoons white wine vinegar 6 tablespoons vegetable oil Leaf lettuce 1/4 cup chopped parsely
Halve grapefruits and cut out each section. Pick over crabmeat to remove shell or cartilage. Chill sections and crabmeat separately until just before serving. Place sugar, curry, a generous amount of salt and pepper in a bowl. Stir in vinegar and then beat in oil. Taste and adjust seasoning. Spread lettuce leaves on chilled plates. Gently toss grapefruit, crabmeat and dressing. Arrange atop lettuce and garnish with chopped parsley. Serve at once. TURKEY HASH (4 to 6 servings) 4 strips bacon 6 tablespoons butter 1/2 pound (1 medium) onion, chopped fine 1/3 cup, loosely packed, chopped parsley, or parsley and scallion tops mixed 2 pounds potatoes, grated 3/4 pound turkey, chopped in small pieces 2 teaspoons salt Freshly ground pepper
Fry bacon in a 10-inch pan over moderate heat. Remove bacon, drain and, when firm, crumble the pieces. Add 2 tablespoons butter and the onion to the drippings. After 3 minutes add parsley and cook 2 minutes more. Prepare potatoes and turkey, using a food processor if desired. Add salt and a geneous amount of pepper to the pan, plus crumbled bacon and 2 more tablespoons butter. When butter has melted, fold in potatoes and turkey, mixing well to form a cake-like mass. Cover pan and lower heat.
Allow hash to steam for 15 to 20 minutes, using a spatula from time to time to keep mixture from sticking to the pan. Remove pan from heat, loosen bottom as necessary and invert hash onto a plate. Return pan to heat, melt final 2 tablespoons butter and return hash brown-side up. Recover pan and cook another 15 to 20 minutes.
Serve alone or with a fried egg atop each portion. Catsup is the most common accompaniment, although various relishes or chtneys might be offered instead.