Layers and layers of salads

From the requests that I have received, it appears that this hot weather is bothering many of us. I was asked for some recipes for good full meal, layered salads. Hope you can find something cool that will work for you. I’ll be seeing you around…Agnes

Layered Salad:

Layer in a serving bowl in the order given

¾ head lettuce, torn in bite size pieces

1 cup sliced celery

1 can (large) Le Sueur peas, drained

1 cup chopped onion

1 can water chestnuts, drained and sliced

Cover completely with 1 cup plus mayonnaise mixed with 2 teaspoons sugar and black pepper to taste. Cover with plastic wrap and chill several hours. Before serving, top with 1 cup grated cheese and Bacon Bits. (I chop one 10 ounce package of breakfast bacon and cook between several layers of paper towels in the microwave and cool before adding to salad.)

Nine Layer Cheeseburger Dip

(or Salad)

Yield 8 to 10 servings

2 sesame seed hamburger buns

1 cup plus 1 tablespoon mayonnaise

2 cups shredded yellow Cheddar

Kosher salt and freshly ground black pepper

1/2 cup ketchup

1/4 cup yellow mustard

10 strips bacon

1 tablespoon vegetable oil

1 large red onion, finely chopped

1 pound ground beef

3 medium tomatoes, chopped

1 cup chopped dill pickles (about 6 spears)

2 cups finely chopped romaine hearts

Corn, potato or tortilla chips, for serving

Preheat the broiler. Open the hamburger buns and arrange on a baking sheet. Brush the buns all over with 1 tablespoon of the mayonnaise. Toast until golden on both sides, 1 to 2 minutes per side. Cut into very small pieces and set aside. Combine the cheese, 1/2 cup mayonnaise and a pinch of salt in a food processor and process until very smooth. Transfer to a bowl, cover and refrigerate until ready to use. Whisk the remaining 1/2 cup mayonnaise, the ketchup and mustard in a bowl for the sauce, cover and refrigerate until ready for use. Arrange the bacon in a large nonstick skillet (do in batches if necessary) and heat over medium heat. Cook until golden brown and crispy, 4 to 5 minutes per side. Remove, let cool slightly and chop into small pieces. Wipe out the skillet. Heat the oil in the skillet over medium-high heat. Add one-third of the onion and cook, stirring frequently, until soft and just beginning to brown, about 4 minutes. Add the ground beef, 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring and breaking up into smaller pieces, until browned and cooked through, about 4 minutes. Stir in a 1/3 cup of the prepared ketchup sauce and cool the beef mixture to room temperature. Let the cheese mixture soften at room temperature, about 30 minutes, before building the dip. Layer the dip in a medium, straight-sided 3-quart clear glass trifle bowl or your favorite serving dish. Spread out the cheese mixture and then top, in even layers, with the buns, tomatoes, beef, the remaining ketchup sauce, the pickles, the remaining onions and the bacon. Wrap and refrigerate until chilled, at least 1 hour and up to overnight. Top with the shredded lettuce right before serving. Serve with chips for dipping. (From Food Network Kitchens)

Layered Vidalia onion and Ham Salad

Mix ¼ cup white vinegar, ½ cup sugar and 1 cup of water until sugar is dissolved. Add 4 medium Vidalia onions, thinly sliced and one medium cucumber, thinly sliced. Cover and chill overnight. Drain well. Layer onion and cucumber slices in a 9×13 glass dish. Cover with a paper thin slices of deli ham. When ready to serve, mix the following dressing and pour over salad.

1 and ½ tablespoon mayonnaise

1 tablespoon celery seed

2 tablespoon sweet pickle juice

1 tablespoon pimento, finely diced

Black Eye Pea Salad

2 cans black eye peas, drained and rinsed

3 medium fresh tomatoes, diced

1 to 2 medium Vidalia onions, diced

1 cup small diced celery

½ cup diced green bell pepper

2 tablespoons lemon juice

Salt and pepper to taste

1 small jar Pace Sauce (the heat you want)

Mix all together and serve with corn chips. Can add hot sauce, if needed.

Layered Chicken Salad

4 cups torn lettuce

1 package (10 ounce) frozen peas or fresh ones, blanched

1 can (8 ounce) sliced water chestnuts, drained

1 rib celery, thinly sliced

½ cup chopped Vidalia onion

2 to 3 cups coarsely chopped cooked chicken

1 and ½ cup mayonnaise

1 cup sour cream

1 tablespoon sugar

1 and ½ cups shredded Swiss cheese

8 slices bacon, cooked and crumbled

Layer the first 7 ingredients in a 9×13 glass dish in the order given. Combine mayonnaise, sour cream and sugar and spread evenly over the chicken. Top with cheese and plastic wrap. Chill. When ready to serve, sprinkle bacon on top and serve. (I use part of one of the Deli chicken.)

Recipe for Laughter: Late for Church

•I don’t always go to church, but when I do, I sit by the aisle so that you have to step over me to find a seat if you are late.

•I was actually on time for church, but I sat in the parking lot until the music started because I felt too grumpy to talk to anyone.

•Why all the rush, church is tomorrow?

•I can either put on my makeup or be on time for church. I can’t do both.

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