Each time a man stands up for an ideal, or acts to improve the lot of others, or strikes out against injustice, he sends forth a tiny ripple of hope, and crossing each other from a million different centers of energy and daring, those ripples build a current that can sweep down the mightiest walls of oppression and resistance.
Robert Kennedy, South Africa 1966.

Saturday, May 11, 2013

Something Yummy for Saturday

I am getting in the mood for salad.  Here are a couple of dressing recipes and then some layered salads that are great for pot lucks. The first one was from a friend who was so close to us that we thought of her as a cousin.  Long story there.
Then from my Aunt Fran and finally one from Miss Paula Deen who I used to watch until I figured out that every time I watched her show I gained 5 pounds. 

BTW does anybody out there ever try out these recipes or am I just wasting my time posting them?

Roquefort Dressing

1   pt        Mayonnaise
¼  lb        Bleu cheese, crumbled
1   carton   Sour cream
1     T  Worcestershire sauce
5-6       Green onions,sliced
           Garlic salt to taste
1   In large bowl, combine all the ingredients.
2   Pour into a quart size jar.
3   Refrigerate

Author: Mary Cooper
Source: Ruth Cole Jackson

1   cup  Ketchup
1   cup  Tomato soup
¾  cup  Sugar
¾  cup  Cider vinegar
¾  cup  Cooking oil
1  tsp          Salt
1  tsp          Celery seed
1  medium   Onion, diced
2  bulbs      Garlic, minced
1   Place in mixing bowl and mix well.

Source: Frances Cole Dawson

"Great with fish." Fran
1  head   Lettuce, torn up
1  pkg    Frozen peas
1           Onion, diced
4           Hard boiled eggs, diced
5  slices   Bacon, cooked and crumbled
1  pint     Mayonnaise
              Swiss cheese
1   In large bowl, combine: lettuce, peas, onion, eggs, and bacon.
2   Spread in pan.
3   Spread mayonnaise on top.
4   Cover with plastic wrap.
5   Refrigerate at least 6 hours.
6   Sprinkle with grated Swiss cheese before serving.
7   Keeps 1 week in refrigerator.
Servings: 12
Yield: 9” x 13"

Source: Frances Cole Dawson

I used to watch Paula Deen and got this recipe from her.  It is wonderful
Cornucopia Salad

1   head          Iceberg lettuce, washed, patted dry, and torn into pieces
½  cup           Green peppers, diced
½  cup           Celery, diced
1   cup           Frozen green peas, thawed, uncooked
2   8 oz .can's  Water chestnuts, drained and sliced
3   sliced        Bananas, tossed with lemon juice
¾  cup           Raisins
¾  cup           Nuts (any kind you like)
1    cup     Cheddar cheese
¾   cup     Green onions, chopped
10  slices   Bacon, cooked until crisp and chopped
2    cups    Mayonnaise
¼   cup     Sugar
1    T        White vinegar
1   In large rectangular dish, layer all the ingredients in order they are listed, stopping after the nuts.
2   In a small bowl, combine dressing ingredients.
3   Let stand for 5 minutes.
4   Spread dressing over to of salad, covering it completely.
5   Sprinkle: cheddar cheese, green onions and bacon on top.
6   Refrigerate 3 to 4 hours before serving.

From Paula Deen
Source: Jay Cole Simser

1 comment:

Harper's Keeper said...

Photos look appetizing but I'll have to pass on these. Mayo and I are not on speaking terms... won't have it in the house.