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1995-09-27
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From: Sherri Eastman <eastman@solstice.jpl.nasa.gov>
Newsgroups: rec.food.recipes
Subject: Maui Layered Salad
Date: 19 May 1994 20:18:08 -0400
Organization: University of Kentucky, Dept. of Math Sciences
Message-ID: <2rgvk0$e9v@s.ms.uky.edu>
Maui Layered Salad
Shredded lettuce
1/2 cup sliced green onions
sliced celery
8 ounces canned water chestnuts
sliced thin
1 pkg small frozen green peas
Mayonnaise
Sugar
Grated cheese (Parmesan or other)
Salad spices
4 -6 hard boiled eggs, grated fine
1 lb cooked and crumbled bacon
Use shallow dish about 9 x 12 inches. Put first layer of shredded lettuce
in dish. Then next layer onion and follow with celery, water chestnuts,
small peas, spread with layer of mayonnaise, sprinkle sugar (about 2
teaspoons) over all, sprinkle with grated cheese, then salad spices.
Sprinkle grated eggs and crumbled bacon on last. Garnish with parsley if
desired. May be made the day before and left in refrigerator. Note, this
recipe came from a chef on Maui, Hawaiian Islands.
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