I bet you're all wondering where the heck I've been....I bet you're waiting with bated breath for my next delicious concoction! I don't blame you!
I'd like to say that I've been on vacation, and that I'm sunning myself on a beach somewhere that there is no internet access! Well...that would be lying and my mother always taught me that lying was wrong. So...
My brand new oven has been out of commission for a month. Nope, not kidding. The first time I turned it on, the lights blew out and I heard a loud pop. Thought it was just the lights. Turns out it's a circuit board, but the warranty company is, shall we say, unintelligent and having trouble finding the right board and fixing it.
Before the guy came the first time (and he's been here 3 time in 5 weeks) the oven worked fine...just no lights. Now...it works, but the internal fan doesn't so that causes condensation since it's an in cabinet oven...so as to not ruin my brand new cabinets, I thought it better to forgo oven cooking until then.
Factor this in with hosting a cultural immersion student for almost 3 weeks, kids having Vacation Bible School and a travelling husband and you've just run into a point where dinner is hot dogs, salads and whatever you can grab on the go!
So...working on some stuff to get out there for ya, I promise. I'm thinking of making some Peanut Butter Truffles for the Farewell Party for our cultural immersion student.
Thanks for your patience.
Tuesday, July 1, 2008
So here's this week's installment. Yes, you think layered salad, and your mind harkens back to a simpler time, one of tuna-noodle casserole, Chex party mix, and green Jello salads. A time when we griped because the price of gas was 80 cents a gallon! THE HORROR! True. I was a kid in the 70's. True, I've eaten ALL of these things (well, except for the gas). True, occasionally, I even CRAVE them (again, except for the gas!!...Although...crave that 80 cents/gallon pricetag!)
This version of it is taken from a newsletter that my Mother-in-law, Carolyn, sent to us many years ago (well, not as far back as the 70's). I made a minor adjustment, by adding scallions.
3 Cups Iceberg Lettuce, shredded
1/2 Cup Celery, cut diagonally
1/2 Cup Green Pepper, diced
1 Cup Carrots, shredded
10 oz Frozen Peas, thawed and drained
1 Cup Cheddar Cheese, shredded
1 Cup Mayonnaise
2/3 Cup Sour Cream
1 tsp Garlic Powder
1/2 Tsp Dried Basil
1 scallion, thinly sliced
5 Strips bacon, cooked and crumbled
In a large, deep, glass bowl, layer lettuce, celery, green pepper, carrots, peas and cheddar cheese. Mix mayonnaise, sour cream, garlic powder and basil together well, fold in scallion. Pour over the layered salad. Sprinkle bacon over top. Cover and refrigerate overnight.
Enjoy! (hey....this goes well with Tuna Casserole....EEEK...I'm just sayin'.....)
You could also try a tex/mex variation of this:
3 Cups Shredded Romaine
10 oz Frozen corn, defrosted and thawed
2 medium tomates, chopped (or 1 can diced tomatoes and green chiles??? Drained??)
1 can black beans, rinsed and drained
1 cup green/red pepper diced & mixed
1 small red onion diced
1 cup Monterey Jack Cheese Shredded
1 Cup Mayo
2/3 Cup sour Cream
1 tsp each chili powder, cumin, garlic powder
pinch red pepper (cayenne)
Layer from lettuce to cheese. Mix mayo, sour cream and spices. Pour over top. When serving top with crushed corn tortilla chips!