"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Layered Salad, by Aunt Zelma, is from Our Family Cookbook Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
In 9x 13 inch dish Layer lettuce water chestnuts sliced thinly 1 pkg frozen peas pour water over peas until separated, drain well add sliced water chestnuts on top of draining peas and drain both about an hour 1 cup chopped celery thinly chopped onion to taste, chopped fine layer lettuce sprinkle whole jar real bacon bits over all sprinkle 2 cups of sharp cheddar cheese over all cover completely with salad dressing chill several hours or over night
1 tbsp tarragon vinegar
Dressing: 1 cup sour cream 1 cup real mayonnaise 1 tbsp sugar 1 tbsp tarragon vinegar
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