ixture just as you would for gravy.
This will make
nd pepper. Let the salad rest for 10 or 15 minutes so
To make the dressing, combine mayonnaise, sour cream and buttermilk, mixing well.
Add remaining ingredients mixing thoroughly.
Must refrigerate for 24 hours before serving for best flavor.
For the salad assembly, divide iceberg lettuce head into four equal sections, cutting down towards the stem.
Place on plates, topping liberally with the blue cheese dressing, crumbled bacon, chopped tomato and crumbled blue cheese.
Serve nice and cold, adding salt and pepper to taste.
Mix the dressing. Mix the salad ingredients and toss with dressing to coat. Serve with toasted pita bread.
Optionally, include a cucumber either sliced (I peel leaving stripes of green and then slice, looks pretty). Can substitute pimento stuffed salad olives. For best results use sheep's milk feta.
Make the salad: Place the potatoes, carrot and
Bring to just below boiling point and pour over first mixture. Keep in a container that doesn't absorb odors.
This will keep for weeks and will stay crisp.
Especially good for Thanksgiving and Christmas.
Microwave bacon for about five minutes (cover with
Sift together flour, sugar, baking powder, soda and salt. Add dates, walnuts, cranberries and orange rind.
Beat eggs. Add buttermilk and salad oil. Mix well and add to flour mixture.
Mix well and pour into well greased tube pan. Bake 1 hour at 350\u00b0.
Preheat oven to 425 for cornbread.
Place stick of
Refrigerate salad dressing for at least 1 hour or overnight for best flavor.
For the marinated chicken, process all
he quinoa under running water for 60 seconds, until water runs
se Russets or Red Potatoes for best results), under cold water.
crew top jar combine vinegar, salad oil, sugar and celery seed
Mash potatoes.
Put in butter, pineapple, cinnamon and 1 cup marshmallows; stir together.
Bake for 1/2 hour at 300\u00b0, then put 1 cup marshmallows on top for the remaining 15 minutes.
Should be golden brown.
I usually double for Thanksgiving.
he dressing and prepare the salad.
For the dressing: Combine the
've been making this salad dressing so long, I'm
igh heat and cook meat for 5 minutes or until no
Mix all salad dressing ingredients in a large bowl.
Toss remaining ingredients into the large bowl with dressing, toss to coat.
Chill for at least 1 hour overnight is best.
Top with sliced egg and sprinkle paprika.
Mix first six ingredients and let set for 1/2 hour.
Blend oil and vinegar and beat well.
Store in refrigerator.
Best after sitting for several hours.
A blender may be used.