"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Magic Pan Salad Recipe

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This recipe for Magic Pan Salad, by , is from THE BYER FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jeannine Stadtler
Added: Monday, January 16, 2006


1/2 c. sliced almonds
3 T. sugar
1/2 head iceberg lettuce
1/2 head romaine lettuce
1 c. sliced celery
2 whole green onions, sliced
1 can mandarin oranges, (11 oz.)

1/2 t. salt
dash of pepper
1/2 c. olive oil
1 T. parsley, chopped
2 T. sugar
3 T. champagne vinegar
dash of tobasco

Over medium heat, cook almonds in sugar stirring
constantly, until almonds are coated and sugar is
dissolved. Cool and store in an air tight container.
Combine dressing ingredients. Chill dressing and salad
separately. Toss all together just before serving.

Personal Notes:
Personal Notes:
from Barbara Grace




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