"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

24-HOUR SALAD Recipe

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This recipe for 24-HOUR SALAD, by , is from Family & Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betty T. Fields
Added: Monday, July 21, 2008



1 small head lettuce
1/2 cup thinly sliced onions
1 cup sliced celery
1 cup sliced water chestnuts
10 oz package frozen peas
2 cups mayonnaise on top. 2 tsps. sugar
1/2 cup grated cheddar cheese
1 tsp. salt
1/4 tsp. garlic powder
3 hard cooked eggs, chopped
1/2 to 3/4 pounds bacon
2 medium tomatoes

Layer the following in large Pyrex dish:
lettuce torn in bite-size pieces, thinly sliced onions, sliced celery, water chestnuts drained,and frozen peas unthawed.

Spread 2 cups mayonnaise on top. Sprinkle with sugar, cheddar cheese, salt, garlic powder, hard boiled eggs, chopped, bacon fried and crumbled and tomatoes cut in and placed on top.




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