Papa Kurt's Herring Salad

Note from Cheri: Linda Bock, a Fabulous Foods visitor from Loxahatchee, Florida sent in this recipe that was a New Year's Eve family tradition for her and many others of German heritage. Here's what she writes about the recipe: "My Grandfather made the traditional German Herring Salad to be eaten at the stroke of midnight (or very shortly after all the hugging and kissing is done to welcome in the New Year). I have never missed the start of a new year without that delicious creation. It is meant to bring good luck, good health and prosperity. Even the year I was extremely sick with the flu, I did manage to get one spoonful down. The version I create every year is quick and easy to make. And, even though mine would be considered the "fast food" way, I know my Grandfather would be very proud to see this tradition being carried on many long years after he has passed away."

1 jar (12 oz.) Vita creamed herring 1 jar (12 oz.) sliced pickled beets with onions 1 large Golden Delicious apples capers to taste (very optional)

Serves 4 Cut the herring into small, bite-size pieces and place in a medium bowl. Make sure you put all the cream and onions in the bowl, too. Drain the beets, but keep the onions and a small amount of the liquid (1/4 cup) on the side. Cut beets into small, bite-size pieces and add to the herring. Peel and dice apples and add to the herring and beets. Mix everything gently until the cream sauce turns a rosy color. Add the remaining beet juice and onions and blend. The original recipe calls for capers, but I prefer not to use them. If you like them just add a very small amount to your own personal taste. This should make 4 servings.