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

Procedure

1   In large bowl, combine all the ingredients.

2   Pour into a quart size jar.

3   Refrigerate

Author: Mary Cooper

Source: Ruth Cole Jackson

French Dressing

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

Procedure

1   Place in mixing bowl and mix well.

Source: Frances Cole Dawson

Bacon, Lettuce, and Pea Salad

"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

Procedure

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                 DRESSING 2    cups    Mayonnaise ¼   cup     Sugar 1    T        White vinegar

Procedure

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