French Cooked Greenbeans

When I look back on the things I have posted this spring I see that this family really likes green beans!!  We have a lot of meals with green beans.  Makes sense though as we always grew them in our gardens and froze and canned them for the winter.   So it would follow you would accumulate a lot of ways to fix them as not to tie of eating them!!

This ia a little different way to go about it and works especially well if your fresh beans are young and tender as were the ones I found yesterday at Wright's Berry Farm, a local farmers market.

Start by breaking the beans to whatever size you like then after rinsing well with tap water set them aside and bring a larger kettle to boil with about 2-3" of water.  I add a little salt maybe 1/2 t. and a little vinegar, maybe 2 t.

I put about 4-5 C. ice in a large bowl and cover with tap water.  By now everything is in place so I toss the beans into the boiling water and bring them back to boiling for 1-2 minutes.  Using a slotted spoon or spider remove  the beans and deluge them directly into the ice water. They will turn a beautiful vibrant green.

I usually do this ahead.  I just completed this for tomorrows dinner.  I stashed them away after draining and drying them a bit on paper towels in a large zip lock bag.

Tomorrow shortly before serving time I will heat a couple of tablespoons of fat, (can be butter as the French would use or olive oil) till it is sizzling hot and toss in the beans and saute them for a few minutes.  Season with salt and pepper and serve.  I have sauted garlic and onion with the beans and shaken bit of red pepper flakes over it and I have sprinkled with toasted sesame seeds just prior to serving.  It all works.  It is just another way to serve them.


Pina Coladas on a slow rainy day....ahhhhh.......

Have you ever procrastinated until you just can't anymore?  That is just exactly what I have done about a pile of paperwork that I long since should have dealt with!! So today I  started and sat and worked on it straight through for hours.  Then, when I raised my head it was raining.  Not hard, just that slow sticky rain you get when it is really hot and muggy out.

All and all not a fun day.

But all that changed when I set about to make a batch of Pina Coladas.  Haven't had one for years but it sounded very refreshing especially since we have been on a fresh pineapple craze for sometime now.
As luck would have it I have everything needed to whirl them up. Ahhh, I am much happier now.  I am more than half way done with the stack of paperwork.  The Pina Coladas are delicious and there is a blender full of them made up for later this evening.  A nice surprise I am sure when my husband comes in from his sticky and muggy day.

Here is what went in to them:

2 full shot glasses of light rum (6 oz.)
1/2 of a 15 oz. can of coconut cream
1/4 C. milk
1 pound of frozen pineapple chunks
6 oz. pineapple juice
2 C. crushed ice
fresh pineapple for garnish

Place everything except the pineapple for garnish into a blender  or processor and puree at high speed until a slushy consistency.  Pour into glasses and garnish with pineapple spears.  Makes 4-6 beverages.


Fresh Almond Peach Crisp

Luscious is the best way to describe this easy desert.  Served warm with a scoop of vanilla ice cream it is the classic summer treat.  You will find as many recipes for crisps and crumbles as their are families.
I offer you mine:

6 C. fresh freestone peaches, peeled, sliced and tossed into the juice of one fresh lemon, set aside.

Butter a 9" x 13" or a 12" x 12" baking dish and preheat the oven to 375 degrees F.

1/2 C. brown sugar
1/2 t. vanilla
pinch of cinnamon
1 1/3 C. all purpose flour
1 1/3 C. sugar
1/2 t. salt
1 extra large egg or 2 smaller eggs beaten but you WILL NOT use it all
8 T. butter melted
2 T. slivered almonds

Toss the peaches into the buttered dish and add the brown sugar and vanilla, sprinkle lightly with the cinnamon.  Measure the flour and sugar into a medium bowl and stir together, adding the salt.  Drizzle in the egg as you work the ingredients together with a fork  to become a crumbly mixture.  I usually end up only using about 1 1/2 egg for this part.  Sprinkle the crumbles evenly over the fruit and top with the melted butter.  Sprinkle the almonds across the top and bake about 45 minutes till fragrant and the juices are bubbling  thickly around the edges.

Serve topped with ice cream or whipped cream.

Summer Vegetable Soup

I must admit to having made some of my best vegetable soup in the summer!!  Sounds a bit strange perhaps when it is in the 90's out of doors!!  The secret is a "summer" version using all of the fresh produce and leaving out the barley and rice or dried beans I would fortify the soup with in the cold months.

Today I pulled out of my freezer left over rump roast I had put back for just such an occasion as well as a bowl I store in the freezer keep adding left over veggies to for soup.  There wasn't much in my freezer bowl just a few roasted carrots.  I also pulled out some frozen stock made earlier.

I scoured my refrigerator and found green beans and corn on the cob from Sunday.  After cutting off the corn I added all I had gathered to the soup kettle.  There were fresh carrots, zucchini, celery and turnips as well as *garlic and parsley from the vegetable drawer.  There were potatoes and onions from the bin.  In the deep freezer I found packaged frozen peas and Lima beans to add.  I pulled a dried hot pepper from storage and stirred all of the magic together with about 1 t. of salt. 1/2 t black pepper, 1 t. sugar and 2 quarts of tomatoes I had canned from last summer.   After tasting and stirring  the soup I added a quart of water and 6 beef bouillon cubes to fortify the broth.

Needless to say I didn't really measure a thing.  I just used what I had and what looked and tasted right.
We have a healthy, low fat, inexpensive and tasty kettle of soup. My granddaughter Emily will be happy it is her favorite soup and I promised to give them some too!

*Many times a recipe calls for a lot of garlic so I drop a bunch of cloves into boiling water and peel a good supply.  What I don't use that day I store in a small glass jar.  I do not refrigerate fresh garlic.



Our friends Mike and Mindy were over Saturday and I promised I would post some of my big batch summertime cocktail concoctions.  I am also putting up a picture of my favorite place to enjoy a tall refreshing summer drink,  in my very own backyard!

Margaritas for a Crowd:

1 lime wedge
1/2 C. coarse kosher salt
2 C. tequila
2 1/2 C. grapefruit juice
1 1/2 C. Triple Sec
1/2 C. fresh lime juice

Rub rims of 1 to 16, (depending on your party) stemmed glasses with the lime wedge and dip wet rims into salt.   Set aside for 6-8 hours.  Combine the remaining ingredients,  cover and refrigerate for 24 hourd.  Pour over ice into salt rimed glasses or pour over ice in blender and process for frozen margaritas.  These will keep just fine in your refrigerator for several weeks should they last that long.
I have no idea who gave this recipe or where it came from but we have made them for many years.  Yield 16 happy beverages.

Grilled Chicken Halves with New Potatoes and Green Beans

Sunday was our son Mike's day for a treat.  His favorite summertime chicken dish is for the chickens to be halved and grilled....So he was in luck!!

My process was to thaw and cut the backbones out of three  free range chickens.  Then I removed the wing tips and using a kitchen shears cut the chicken breasts in half.  I washed and generously seasoned the 6 pieces in a large covered bowl and refrigerated them for about 3 hours prior to grilling.  The seasoning I use is about 1 C. coarse kosher salt too about 1/4-1/3 C. each of garlic powder and black pepper and 2 T. lemon pepper.  Sometimes I take a big spoon of this basic seasoning and mix it with an equal part of paprika for fish or chicken.

My husband grilled them over charcoal until they were done and we covered them with foil and left them in a 200 degree F.  oven until everyone arrived. (About 20 minutes)

While the chickens were mulling in their seasonings in the refrigerator I took the backs and trimmings covered them with cold water and simmered them with salt, pepper, a bay leaf, a stalk of celery,  a carrot, and an onion.  After about an hour and a half I strained the broth and discarded everything else.  I fortified the broth with a couple of bouillon cubes and added freshly broken green beans and a chopped onion, a few chunks of carrots and a pinch of pepper and salt, and one smoked ham hock. I let these cook over medium heat for about thirty minutes.  When Brian put the chickens on the grill I added a dozen small scrubbed new potatoes to the green beans and broth and continued cooking about another 40 minutes.

Dinner was served and there was very little mess.  We served ice cold cantaloupe and double ginger cookies for desert.  Mike must have said thanks half a dozen times and there were very few leftovers!!


Double Ginger Cookies

My memories sometimes go to my Mother's kitchen and her yummy gingerbread with real whipped cream. Then I think of Ginger cookies and probably once a year I make a batch.  So Saturday afternoon I got the bug and made these double ginger cookies.  My friend Mindy loved them but they are not for the faint of heart.  These are r-e-a-l-l-y snappy with double ginger as you use candied ginger diced very finely as well as ground ginger.  It all melts together to give you a wonderfully pungent cookie. This recipe was adapted from several two having been the Barefoot Contessa at Home and Betty Crocker.  

Double Ginger Cookies:
Preheat oven to 350 degrees F.  Line cookie sheets with silpat matts or parchment paper.

2 1/4 C. all purpose flour
1 t. soda
2 t. cinnamon
1 1/2 t. cloves
1/2 t. nutmeg
1/2 t. ginger
1/4 t. salt
1 C. packed brown sugar
1/4 C. oil
1/3 C. sorghum molasses
1 lg. egg
1/2 C. finely diced candied ginger
sugar to roll the cookies in before baking

Combine the first seven ingredients in a large sifter or sieve and push them through into a large bowl and set aside.   Using the bowl and paddle attachment of a stand mixer combine the brown sugar molasses and oil and mix well at medium slow speed scraping down the sides well for even mixing, add egg an mix again.  Carefully add the dry ingredients and combine at low speed.  Beat a few minutes at medium adding the diced ginger until well combined.

Roll into walnut sized balls and roll in sugar.  Flatten slightly and place about 2: apart on prepared pans.  Bake 12- 14 minutes and coll a few minutes before removing from pans to rack.  The cookies will be cracked on the outside.  Yield 28 cookies.

Margaritas for our friends!!

I have made many variations of the "Margarita" over the years but this is our favorite.  It is easy and we usually can muster up the ingredients without having to leave the house!!  Our friends Mike and Mindy were coming Saturday night and they l-o-v-e Mexican food and Margaritas so we whipped the drinks up and went to diner at a local Mexican haunt.

I made frozen Margaritas and the yield was 8 large drinks.  I made the base a day ahead and kept it refrigerated in a pitcher in the refrigerator.  This allows for the beer to go flat and is the way to go to make frozen Margaritas.

I used:
1 large can of limeade thawed
1 bottle or can of any brand beer
3/4 of a limeade can of tequilla
1/4 of a limeade can of triple sec
optional 1-2 T.  simple syrup (I don't add any but if you want add here)
Fresh sliced lime and coarse salt

Combine the first four ingredients in a pitcher and stir well.  Taste for sweetness and add simple syrup if desired.  Cover and store in refrigerator.

Before serving run lime around the rims of the glasses and dip in shallow plate of salt if desired.  Set aside.  Up to an hour before serving fill blender or smoothy maker with crushed ice and pour half the syrup over the ice and process until desired consistency.  If you want strawberry or some other variation add the fruit with the ice and process at this time.  Garnish with lime or other fruit and serve with a straw and spoon.

If you have kids looking for a special treat my Dad always made us these "Brown Cows".

Brown Cow:
Tall glasses
Vanilla ice cream

Scoop the ice cream into tall glasses and top with cola.  Serve with a straw and a spoon!! You are never too old to enjoy one of these!!


Katie makes Brown Sugar Snicker doodles!!

Before I begin about the cookies and Katie I wanted to mention that any brand I mention is specifically and only because I use and prefer it.  I am not paid anything or given anything from anyone to affect what I like.  AND, I AM REALLY STUBBORN ABOUT MY LIKES AND DISLIKES!!

That is probably really funny after my last post with all of the packaged ready made items lined up and photographed!! 

The truth of it is that I rarely make boxed cakes, I never buy already baked cakes, rarely buy packaged cookies and usually buy specific brands for specific things I plan to make.  Example;  I keep White Lily Flour in my freezer as I do King Arthur all purpose and bread, as well as their rye flours.  I would never make homemade biscuits without White Lily Flour and real cream.  They would not come out as well for me so I would not waste my time in proving something I already know to be true.  The same goes for making bread.  I always use King Arthur Flour and I always buy my yeast from their catalog mail order as it is always fresh and never fails.  I can use Gold Medal or Pillsbury all purpose flour for pies,  gravy, some cookies and so on and so forth.

So this recipe is adapted from one from White Lily and uses their flour which is one of many I keep on hand.

My Granddaughter Katie is spending some time with me this week and we are baking cookies.  Her Mother requested Peanut Butter or Snicker doodles.  We are trying this new version..........

Brown Sugar Snicker doodles
Non stick cooking spray ( I used non stick silpat liners instead)
1/2 C. room temperature butter
1/2 C. Crisco shortening
1/4 C. granulated sugar
1 1/4 C. firmly packed dark brown sugar
2 large eggs at room temp.
2 t. vanilla extract
3 1/2 C. White Lily All Purpose Flour
2 t. cream of tarter
1 t. soda
1/2 t. salt

6 T. sugar
4 t. cinnamon

Preheat oven to 400 degrees F.  Prepare cookie sheets.
Beat butter, shortening, white and brown sugars, eggs, and vanilla in large bowl until well blended.  Measure and combine flour, cream of tarter, soda, and salt in a large sieve and sift into the shortening mixture.  Beat at low speed with mixer until well combined.

Mix the topping ingredients in a small bowl.  Shape dough into 1" balls and roll in the cinnamon sugar mixture.  If the dough is too slack or soft refrigerate for 20-30 minutes and it will firm up enough to form cookies.

Place 2" apart on prepared cookie sheets and bake 6-7 minutes until cookies are puffed and crackled on top and are set.  The centers will be soft.  Allow to cool 1 minute on baking sheet then remove to cooling rack.

Katie said these are AWESOME.  Better then regular snicker doodles or even chocolate chip cookies.
She says she can hardly wait for her Mother to taste them!!  And has asked me to be sure to xerox the recipe for her to take home tonight.  Guess she likes them hu?  Chuckle, chuckle.


Orange Dreamcicle Cake and birthday diner!!

Our family tradition is you pick the menu for your birthday diner and that is what we have.  It has become a lot of fun over the years and interesting too.  June 17 was one of our daughter-in-laws birthday and she wanted an orange dream cake which was a box mix that came in a kit last year. Prior to that we made it using an orange cake mix, but neither was to be found at the three local markets!!

What to do????

After a bit of deliberation it came to me to just pour the dry contents of a  box of orange jello into a white cake mix and it worked just fine!! Otherwise I followed the cake box directions baking it in a 9" x 13" buttered and floured glass pan.

After cooling the cake and using a meat fork I pricked holes into the top of the cake.  I prepared a second box of orange jello using 1 C. of boiling water and 1/2 C. ice and poured it over and into the cake.  Then I refrigerated it until the jello was set.

To finnish the cake I mixed 1 1/2 C. cold whole milk with a box of vanilla instant pudding and whisked into the pudding a carton of thawed cool whip topping.  This was spread to completely cover the cake.  You may also sprinkle dry orange jello powder lightly over the topping if you want an additional hint of orange.  It is just a good one way as it is the other.

You can have any flavor dream cake you desire just by using the flavor you want.

Here is what I used for Julie's birthday dream cake:

1 white cake mix
2 small boxes orange jello
1 small box instant vanilla pudding mix
1 small carton thawed cool whip
1, 9" x 13" prepared glass baking dish
And I assembled it as above.

She also wanted grilled French cut pork chops which were cooked on the grill to an internal temperature of 165 degrees F than wrapped in foil and held in a 225 degree oven for 20-30 minutes.

She requested twice baked potatoes and pea salad which have already been given but I included a few pictures just for fun.


All things tomatoes!!

Today I had a tomato sandwich for lunch.  YUM!!  I picked tomatoes this morning.  Shared some with my neighbor Doris.  And I just put a gallon of them in the freezer.  I have never heard a lot about folks freezing them but I have done it for years.  Actually another neighbor Theresa told me it worked just fine, I tried it and she is right.

I just slip the ripe tomatoes into a kettle of boiling water for a minute or so and then plunge them into ice water.  The skins slip right off.  Pack them into one quart freezer bags and I add 1/2 t. kosher salt, seal them up, label and pack them into the deep freeze to go into chili and homemade vegetable soup next winter.

 Last year I canned a lot of them but now that we have the generator I am much happier to freeze fruits and vegetables.  Yes, I know homeowners insurance covers the lost food stuff but our insurance rate tripled when I turned in our loss.  So anyway it is easy and I thought I would pass this tip along.

Check out my heirloom tomatoes!  They are so very dark.

I am crazy for cherry tomatoes.  They are extremely sweet this year.

And let us never forget the summer favorite tomato and mayonnaise sandwich!!


Plain Food, meatloaf, green beans, corn on the cob and blackberry pie.

Sometimes when I get into a funk and I have been in one, the oddest things will get me out of it.

My little garden and the farmers markets have helped my sanity!!  I love the beauty and the fragrance of the produce and the simplicity of it all.

Really there is a simplicity to cooking.  You really do not need much.  I chuckled when I blogged about the cherry pie.  I had seen a demo using all sorts of equipment.  You could roll a crust with a wine bottle if you needed to!! There are some basics but you sure don't really need a lot.

Yesterday I went to Wright's Berry Farm and saw the most incredible blackberries!! They are ENORMOUS.  Larger than a big mans thumb!!  So today using the pie pastry I froze from the cherry pie blog I made the most lovely blackberry pie.

I also threw together a meat loaf and the only reason I include it is the way I bake it may be interesting to some.  The meal rounded out with green beans and corn on the cob.

Blackberry Pie:

6 C. blackberries
1 C. sugar, save 2 T. to sprinkle on the top of the upper crust.
3 T. tapioca
1/2 t. vanilla
1/4 t. cinnamon
3 t. butter
2 crust pastry
                                                           Preheat the oven to 400 degrees F.
Using a large bowl combine the rinsed berries, sugar, tapioca, vanilla, and cinnamon.  Stir well and set aside while you roll the crust.  After you have rolled and fitted the lower crust into a 10" pie plate set it too aside.  Roll the top crust and cut into 3/8" -1/2 "wide strips for lattice top.  Pour the filling into the lower crust and move the pie next to where you have rolled and cut the strips.  Dot the filling with the butter.  Starting at one side place the first strip lengthwise. Place the next crosswise.  As you go back and forth placing the strips you fold the ones going in the opposite direction back each time you make a new row to create a basket weave effect.  You can see in the picture each row is woven opposite the previous one.  Crimp the edge when you are done and sprinkle with sugar.  Bake on a sheet covered with foil for 1 hour and enjoy!!


Preheat oven to 350 degrees F.

Prepare the pan you plan to cook the meatloaf in by placing day old buns. heals of bread, whatever you have that you probably won't miss, in the bottom of the pan.  Place them in a manner so you can place the meatloaf on top of them.  The bread will absorb the meat grease and keep the meatloaf from over cooking ar scorching on the bottom and edges.  You should be able to cut the meatloaf in half when it is done and lift it right off the bread.

2 1/2 -3 pounds of some combination of beef, pork, and veal as desired.
1 large onion chopped
3 slices bread
2/3- 3/4 C. milk
1 large egg
2 t. mustard
1/2 C. ketchup, plus more for topping
1 t. worchestershire  sauce,  2 t. salt and 1/2 t. pepper                             
Tear the bread into the bottom of a large bowl and add the milk.  Add the egg and onion.  Stir this altogether until the bread dissolves into the liquid.  Add the rest of the ingredients and blend well.  I generally use my hands.  Form a smooth loaf and turn it onto the bread crusts you have laid out. Cover the meatloaf with ketchup and then sprinkle well with black pepper.  Bake 1 1/2 -2 hours until done.  I usually bake it the full 2 hours.  Let it sit about 10 minutes before removing and serving.

Green beans:
Break and wash about a  half gallon of fresh green beans
Dice 7-8 slices of good bacon and brown it in a large kettle and set aside:

1 onion diced
1 1/2- 2 quarts chicken stock
Salt and pepper

About an hour before serving remove the bacon from the bacon fat and throw the onions in and saute them until tender.  Add the green beans and saute them until bright green.  Add the bacon back into the mix and add enough stock to barely cover the beans.  Bring to a boil and turn back the heat to a simmer until tender. Season to taste.

Corn on the cob:

Shuck and remove the ends from desired amount of corn.  Boil enough salted water to cover and add corn.  Return to a boil for 8 minutes in a large covered kettle.  Serve with butter and seasoning desired.

Enjoy these simple foods now when they are so fresh and in season.


Cool and Refreshing Pasta Salad with Options

 More hot weather dishes to keep your kitchen and mine cool!!!!

My friend Natalie first introduced me to this pasta salad.  Prior to her recipe I had never cared for any pasta salad except the tried and true mayo version.  Natalie used only pasta, cherry tomato and green onion tops for her salad.  I have added at various times olives, carrots, cheese, artichoke hearts, and hard salami.  Here is the salad I prepared today, plain or garnished with salami.

12 Oz. Tri-Color Rotini
12 Oz. bottled Italian salad dressing
14 Oz. can ripe green or black olives, drained
14 Oz. can artichoke hearts, drained
1 pint cherry tomatoes or 2 C. diced tomato
1/3 C. sliced green onion tops
black pepper
2-3 T. sugar, optional
2-3 Oz. diced hard salami

Cook pasta per package directions.  Drain canned ingredients.  Wash tomatoes and dice if needed.  Wash and slice onion tops.  Combine all of these prepared ingredients in a large bowl 3-4 hours prior to serving time so they will have time to chill well before serving.  Add the Italian dressing, salt, pepper, and optional sugar and mix well. (Our family prefers sweet and it is really tasty with a bit of sugar added but it is NOT necessary to use.)  Refrigerate.  At serving time you may garnish with diced salami and/or cheese if desired.


Grape Salad and More!!

The only way I know to describe this salad is it is like eating ice cream.  It doesn't taste like ice cream but it's so good my husband eats it like ice cream!!  Years ago my dear friend Kerry who worked with me at Lazarus in Indianapolis made this salad and I loved it.  I have made it and morphed it ever since then.

Her version was half green seedless grapes and half red seedless grapes, washed and stemmed in a large bowl then add one carton of peach yogurt and a small thawed carton of cool whip and stir well and serve chilled. YUM.

My daughter-in-law Julie in Santa Claus, Indiana adds pecans and brown sugar. YUM.

Today I used grapes, an apple, 2 nectarines, and fresh blueberries, two cartons of yogurt and half a small carton of cool whip thawed.  It passed the taste test with flying colors.  It is one of those things where you make something really good out of whatever is handy.  I hope it becomes a summer favorite.


Cherry Pie and Pie Crust for 4-5 Pies.

I chuckled this week as I saw a pie demonstration at all of the gear that was used.  It reminded me of raising children.  Now days there are so many helpful things that are brand new to me.  The world remains a wonder.  Thought a pie was in order today as we are having the sandwich supper tonight.

For a cherry pie I use:

6 C. sour pie cherries
1/4 C. tapioca
1/8 t. almond extract
1/4 t. vanilla extract
1 1/2 C. sugar
Mix all these ingredients together and just let them stand.

Pastry for Pie

4 C. all purpose flour
1 1/2 C. butter and shortening (I just use part cold butter and part Crisco.)
2 t. kosher salt
1 T. sugar
1/2 C. ice water
1 egg
1T. vinegar

Today I used the food processor but I often just make it all by hand.  Pulse the dry ingredients in the processor and add the diced butter and shortening pulsing as you go.  DO NOT OVER MIX. It should be crumbly.  In a small bowl mix the wet ingredients and beat with a fork.  Add to the flour mixture, pulsing as you go just till the dough gathers together.

Turn out and form into 4 disks.  Refrigerate for 15 minutes.  Preheat the oven to 400 degrees.

Roll the first disk on a floured surface.  Fold it in half and lift it onto the pie plate.  Set this aside and roll the second disk, slash it with air vents and fold it in half.  

Fill the lower crust with the pie filling and move the pie in alignment with the folded crust.  Gently lift the folded top crust over the pie and crimp the edges.  Sprinkle with sugar and place on a sheel pan covered with foil to catch any run over you may have.

Bake 1 hour at 400 degrees F.  Enjoy with ice cream or your favorite whipped topping.

Salad Days!! Cucumber Slaw

While we were up north my sister Linda made one of our family favorites, cucumber slaw, and since it is too hot to cook I repeated it this week.  Fact is when it is so hot we eat lots of salads, sandwiches, and seasonal fruit deserts.  I have barely had the stove on till today.

To make this refreshing salad you will need:

4-6 good sized cucumbers, peeled and thinly sliced
1 sweet onion sliced thin
1/3-1/2 C. sugar
1/3-1/2 C. vinegar
3-4 C. cold water
salt and pepper to taste
It is best to make this a day ahead or the night before and to allow it to marinade in a covered dish in the refrigerator.  The whole recipe is to taste so dissolve the sugar, water, and vinegar in a large measuring cup or bowl and add salt and pepper.  We like it on the sweet side but others like it to have a bit of a bite.  Blend to you taste and pour over the cucumbers.


Easy to Go, Layered Salad

Since we are all preparing for the 4th of July holiday weekend, I thought of this salad.  We are going to our son's home for the twins 2nd birthday party on the 4th at noon.  This will include a family get together and I am packing this salad along.  You can vary it with your favorite vegetables.  I first had it many years ago with cauliflower.  If I were making it just for us I would have added onion but did not to take for a group as I know several would not eat onion.

1 torn head iceberg lettuce
4 stalks celery, sliced
4 carrots, sliced
1 1/2 C. frozen peas
1 pound diced, fried, and drained bacon
6 hard cooked eggs
1 C. Hellman's Mayonnaise
1/3 C. Parmesan cheese
1/4 C. sugar
1/2 C. shredded cheddar cheese

Start with a large bowl with a tight fitting cover.  Wash and tear a head of iceberg  or an equivalent amount of romaine lettuce.  Either works very well.  Top this with a layer of sliced celery,  the next layer is sliced and peeled carrots.  Next take about 1 1/2 C. frozen peas and hold them in a strainer under the hot water faucet until thawed.  Layer these over the carrots.  Set these aside for now.

Dice about a pound of bacon and fry until crisp.  Drain on paper towels.  This is your next layer.  Slice about 6 hard cooked eggs on top of the bacon.  Frost this layer with the Hellman's Mayonnaise.  Sprinkle with the Parmesan, sugar and cheddar.  Cover tightly and refrigerate over night.  Stir just before serving.