| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Salads |
1 |
Servings |
INGREDIENTS
| 1/2 |
|
Head of Iceburg Lettuce chopped |
| 1 |
c |
Clery, chopped |
| 1 |
c |
Green pepper, chopped |
| 1 |
|
Med. onion, sliced or diced |
| 1 |
|
Box (10 oz.) frozen peas |
| 1 |
lb |
Bacon, fried and crumbled |
| 5 |
|
Hard boiled eggs, sliced |
| 2 |
c |
Mayonaise |
| 2 |
tb |
Sugar |
| 3 |
c |
Shredded Cheddar cheese |
INSTRUCTIONS
Note: The name in the family recipe book is "Seven Layer Salad." Don't ask
me why? It really isn't seven layers, but it has become my favorite. (BC)
Using a fairly deep baking dish (I use a 4" deep 9" X 9" pyrex pan), place
a bed of chopped lettuce on the bottom, then lay down a layer of celery,
then onion, then green peppersm then peas, then eggs. The order is really
not that important, and they will nor really constitute a solid "layer."
Then and another layer of lettuce and repeat the procedure.
Mix mayonaise and sugar together and spread on top.
Sprinkle bacon and cheddar cheese on top of the whole thing.
Cover tightly and leave overnight in refrigerator, allowing mayonaise to
permeate the whole thing. From Bumgarner Family Recipes submitted by Norma
Wydick, Springfield, IL. (my Aunt Evelyn's neighbor)
Posted on the Cooking Echo by Bud Cloyd.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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