1 head iceburg lettuce, washed, patted dry, and torn into pieces
1/2 cup diced green bell pepper
1/2 cup diced celery
1 cup frozen green peas, thawed, uncooked
2 (8-ounce) cans sliced water chestnuts
3 bananas, sliced, tossed in 1/4 cup lemon juice
3/4 cup raisins
3/4 cup chopped nuts (pecans, walnuts, or salted peanuts)
1 cup grated Cheddar
3/4 cup chopped green onions, green part only
10 to 12 slices bacon, cooked until crisp, chopped
Dressing:
2 cups mayonnaise
1/4 cup sugar
1 tablespoon white vinegar
In a large rectangular dish, layer salad ingredients in the order listed, stopping after the nuts. Mix dressing ingredients and let stand for 5 minutes. Spread dressing over entire top of salad, covering it completely. Sprinkle cheese, green onions, and bacon over salad. Refrigerate for 3 to 4 hours before serving.Paula deen cooking aired july 28 2006 layered salad recipe thanks?
No idea, but you should be able to find it on www.food.comPaula deen cooking aired july 28 2006 layered salad recipe thanks?
don't know about hers but I make a nice 15 item salad in a very large bowl which lasts 2 days for 2 or more people.
it has lettuce, tomatoes, cooked and sliced eggs with paprika on them, small shrimp, ham squares, salomi pieces, cheddar cheese squares, swiss cheese squares, black olives, raisins, sunflower nuts, cucumber slices, julienned carrots, strips of avacado, parmesan cheese sprinkled.
Keep it cool....put the dressing on it after you put it on individual plates. I use italian (the kind I make myself with the packet plus vinegar and oil) or creamy french dressing.
Monday, November 21, 2011
I just purchased a Truffle Bowl. does any one have any good recipes, both salads and desserts please. Thanks
This really looks nice in a trifle bowl.
Death by Chocolate
1 box chocolate cake mix plus ingredients according to box
4 sm boxes of Instant Choc. pudding
4- 8-oz. cool Whip
* oreo cookies crumbs (optional)
* melted chocolate (optional)
* chopped heath bars (optional)
* chocolate chips (optional)
Bake cake according to directions.
and prepare pudding according to box.
When cake is cooled.
Layer as follows:
half the cake - crumbled
half the pudding ( 2 boxes prepared)
16 oz. cool whip
optional ingredients
Repeat-
* If you want you can sprinkle oreo crumbs, heath bars, and chocolate chips on the cool whip layers. On the final cool whip layer you can drizzle melted chocolate and sprinkle oreo crumbs and chocolate chips. I added oreo cookie crumbs and leftover melted chocolate in between the layers.I just purchased a Truffle Bowl. does any one have any good recipes, both salads and desserts please. Thanks
There are two different desserts people like in my Trifle bowl. With the first I use chocolate cake to line the bottom and a little up the sides. I then sprinkle the cake with a little coffee and then I put 1/2 recipe of prepared chocolate pudding (either cooked or instant) over that. Then add another layer of the cake - flat across and again a little up the sides. Sprinkle that with coffee. Do the last of the pudding again. Then I top it with Dream Whip (you can use Cool Whip if you'd like) and top that with toasted almonds and toasted coconut.
The other one I make uses yellow cake mix instead of the chocolate and vanilla pudding in place of the chocolate. I sprinkle the yellow cake with marischino cherry juice instead of coffee and on top of the vanilla pudding I put a layer of pie cherry filling - 1/2 in each spot. I top it again with the Dream Whip, toasted almonds and toasted coconut. This recipe was accepted in one of the Taste of Home cookbooks.I just purchased a Truffle Bowl. does any one have any good recipes, both salads and desserts please. Thanks
Did you mean....a ';TRIFLE'; bowl?
Seven Layer Salad is always good.
Mr. Food makes a yummy chocolate layered trifle-type dessert...in his dessert cookbook.
I love the way foods look in truffle bowls...
Layer Angel food cake peices with any berries or a mix of
any berries and cool whip.
Crush oreo cookies. Make a mixture of vanilla pudding (prepared), cream cheese and cool whip. Alternate in layers with the cookies.
Salsa - dice roma tomatoes, chopped sweet onion (like Walla Wall, Vidalia or Maui) jalapenos (as many = as hot as you like it), crushed garlic (jarred is fine), salt to taste - add enough FRESH lime juice to bind it.
Damn! she's right... ';trifle'; - sorry.
Death by Chocolate
1 box chocolate cake mix plus ingredients according to box
4 sm boxes of Instant Choc. pudding
4- 8-oz. cool Whip
* oreo cookies crumbs (optional)
* melted chocolate (optional)
* chopped heath bars (optional)
* chocolate chips (optional)
Bake cake according to directions.
and prepare pudding according to box.
When cake is cooled.
Layer as follows:
half the cake - crumbled
half the pudding ( 2 boxes prepared)
16 oz. cool whip
optional ingredients
Repeat-
* If you want you can sprinkle oreo crumbs, heath bars, and chocolate chips on the cool whip layers. On the final cool whip layer you can drizzle melted chocolate and sprinkle oreo crumbs and chocolate chips. I added oreo cookie crumbs and leftover melted chocolate in between the layers.I just purchased a Truffle Bowl. does any one have any good recipes, both salads and desserts please. Thanks
There are two different desserts people like in my Trifle bowl. With the first I use chocolate cake to line the bottom and a little up the sides. I then sprinkle the cake with a little coffee and then I put 1/2 recipe of prepared chocolate pudding (either cooked or instant) over that. Then add another layer of the cake - flat across and again a little up the sides. Sprinkle that with coffee. Do the last of the pudding again. Then I top it with Dream Whip (you can use Cool Whip if you'd like) and top that with toasted almonds and toasted coconut.
The other one I make uses yellow cake mix instead of the chocolate and vanilla pudding in place of the chocolate. I sprinkle the yellow cake with marischino cherry juice instead of coffee and on top of the vanilla pudding I put a layer of pie cherry filling - 1/2 in each spot. I top it again with the Dream Whip, toasted almonds and toasted coconut. This recipe was accepted in one of the Taste of Home cookbooks.I just purchased a Truffle Bowl. does any one have any good recipes, both salads and desserts please. Thanks
Did you mean....a ';TRIFLE'; bowl?
Seven Layer Salad is always good.
Mr. Food makes a yummy chocolate layered trifle-type dessert...in his dessert cookbook.
I love the way foods look in truffle bowls...
Layer Angel food cake peices with any berries or a mix of
any berries and cool whip.
Crush oreo cookies. Make a mixture of vanilla pudding (prepared), cream cheese and cool whip. Alternate in layers with the cookies.
Salsa - dice roma tomatoes, chopped sweet onion (like Walla Wall, Vidalia or Maui) jalapenos (as many = as hot as you like it), crushed garlic (jarred is fine), salt to taste - add enough FRESH lime juice to bind it.
Damn! she's right... ';trifle'; - sorry.
Can someone please give me the recipe for Jonny Carino's house salad dressing?? THANK YOU!!!!?
They have an amazing salad dressing there, and i don't usually like salad but this dressing would make me eat any salad. It is soooo good!!!!! So if anyone knows the recipe or anyone i could contact who might have it i would greatly appreciate it!!!Can someone please give me the recipe for Jonny Carino's house salad dressing?? THANK YOU!!!!?
I am with you on that - they have a wonferful dressing - is the one you like the Chiante Vinagrette? I tried to get the recipe out of them, but no luck - They do sell it to me by the bottle.....it's wonderful!!!Can someone please give me the recipe for Jonny Carino's house salad dressing?? THANK YOU!!!!?
You might want to ask the manager - flirt with him if you have to - the dressing at Olive Garden they actually sell a Smart %26amp; Final - that's a grocery store that sells in bulk - caters to retailers, but open to public
Carino's Italian Grill
Are you referring to the Chianti Dressing?
I am with you on that - they have a wonferful dressing - is the one you like the Chiante Vinagrette? I tried to get the recipe out of them, but no luck - They do sell it to me by the bottle.....it's wonderful!!!Can someone please give me the recipe for Jonny Carino's house salad dressing?? THANK YOU!!!!?
You might want to ask the manager - flirt with him if you have to - the dressing at Olive Garden they actually sell a Smart %26amp; Final - that's a grocery store that sells in bulk - caters to retailers, but open to public
Carino's Italian Grill
Are you referring to the Chianti Dressing?
I had a recipe for a salad with corn, tomatoes, and basil in it, but I lost it, does anyone have it?
It was just one of those summer salads and I think I got the recipe out a magazine. I also think it had a little onion in it. Just wondering if anyone else has it.I had a recipe for a salad with corn, tomatoes, and basil in it, but I lost it, does anyone have it?
Summer Corn Salad --
.INGREDIENTS
6 ears corn, husked and cleaned
3 large tomatoes, diced
1 large onion, diced
1/4 cup chopped fresh basil
1/4 cup olive oil
2 tablespoons white vinegar
salt and pepper to taste
..DIRECTIONS
1.Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
2.In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.I had a recipe for a salad with corn, tomatoes, and basil in it, but I lost it, does anyone have it?
Corn, Tomato and Basil Salad
Ingredients:
6 large ears white corn, husked
5 tablespoons olive oil
1 tablespoon finely chopped garlic
1/2 cup (packed) thinly sliced fresh basil
5 plum tomatoes, seeded, chopped
3 tablespoons balsamic vinegar
Using large knife, cut corn kernels from cob. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic; saut茅 1 minute. Add corn; saut茅 until just cooked through, about 5 minutes. Remove from heat. Add half of basil.
Transfer corn mixture to large bowl. Cool slightly, stirring occasionally. Stir in tomatoes, vinegar, 3 tablespoons oil and remaining basil. Season with salt and pepper. Cover; chill 3 hours or up to 8 hours.
I think this is the one you are looking for.
Corn and Tomato Salad
3 med ears sweet corn
1 1/2 c grape tomatoes, quartered (about 1/2 lb)
1/4 c chopped red onion
2 Tbsp chopped cilantro
2 tsp extra virgin olive oil
2 Tbsp freshly squeezed lime juice
1/8 tsp ground cumin
Kosher Salt
Black Pepper
1. In large pot of boiling water, cook corn until just tender, about 5 minutes.
2. Drain and let cool to room temperature.
3. Cut kernels from ears and transfer to large bowl. Add remaining ingredients and then mix until well combined. Season with salt and pepper to taste. Serve immediately or refrigerate up to 2 hours.
Makes 6 (1/2-cup) Servings
Per Serving: 81 cal, 3 g pro, 15 g carb, 2.5 g fat, 0.4 g sat fat, 0 mg chol, 3 g fiber, 14 mg sodium
maybe one of these is close, this first one, I suppose you could leave out the cheese
Ingredients
* 1/2 cup chopped red onion
* 1 tablespoon olive oil
* 4 cups fresh corn kernels
* 2 cups cherry tomatoes such as Sweet 100s (about 10 oz.), rinsed, stemmed, and halved if larger than 3/4 inch
* 1/4 cup slivered fresh basil leaves
* 3 tablespoons sherry vinegar or red wine vinegar
* Salt and pepper
* 2 ounces fresh ch猫vre (goat) cheese, crumbled
Preparation
1. In a 10- to 12-inch frying pan over medium-high heat, stir onion in olive oil until limp, 5 to 7 minutes. Add corn and stir often just until tender to bite, 5 to 6 minutes.
2. Pour mixture into a wide serving bowl and stir in tomatoes, basil, and vinegar. Add salt and pepper to taste.
3. Sprinkle goat cheese over salad; serve warm or at room temperature.
Cutting kernels: An average ear of corn weighs from 10 to 14 ounces and yields about 1 cup of kernels. To remove them, with a large, sharp knife, cut off and discard the stem end of each ear down to the beginning of the kernels. Pull off and discard the husks and silks; rinse ears. Holding each ear upright, shear off the kernels close to the cob.
3 tablespoons white wine vinegar
2 teaspoons kosher salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil
6 ears fresh corn, husked (about 4 cups corn kernels)
2 cups red or orange grape tomatoes, halved
1 bunch scallions (white and green), thinly sliced
8 ounces fresh mozzarella, cut into small cubes
1 1/2 cups fresh basil leaves
Whisk the vinegar, salt, and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
Shear off the corn kernels with a sharp knife over a bowl. Toss in the tomatoes, scallions, and mozzarella. Pour the vinaigrette over the salad and toss to coat. Cover and let set for 15 minutes or up to 2 hours. Before serving tear the basil over the salad and stir.
Foodnetwork Kitchens
Try logging on to www.bettycrocker.com. there are many salad recipes you will find there.
Summer Corn Salad --
.INGREDIENTS
6 ears corn, husked and cleaned
3 large tomatoes, diced
1 large onion, diced
1/4 cup chopped fresh basil
1/4 cup olive oil
2 tablespoons white vinegar
salt and pepper to taste
..DIRECTIONS
1.Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
2.In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.I had a recipe for a salad with corn, tomatoes, and basil in it, but I lost it, does anyone have it?
Corn, Tomato and Basil Salad
Ingredients:
6 large ears white corn, husked
5 tablespoons olive oil
1 tablespoon finely chopped garlic
1/2 cup (packed) thinly sliced fresh basil
5 plum tomatoes, seeded, chopped
3 tablespoons balsamic vinegar
Using large knife, cut corn kernels from cob. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic; saut茅 1 minute. Add corn; saut茅 until just cooked through, about 5 minutes. Remove from heat. Add half of basil.
Transfer corn mixture to large bowl. Cool slightly, stirring occasionally. Stir in tomatoes, vinegar, 3 tablespoons oil and remaining basil. Season with salt and pepper. Cover; chill 3 hours or up to 8 hours.
I think this is the one you are looking for.
Corn and Tomato Salad
3 med ears sweet corn
1 1/2 c grape tomatoes, quartered (about 1/2 lb)
1/4 c chopped red onion
2 Tbsp chopped cilantro
2 tsp extra virgin olive oil
2 Tbsp freshly squeezed lime juice
1/8 tsp ground cumin
Kosher Salt
Black Pepper
1. In large pot of boiling water, cook corn until just tender, about 5 minutes.
2. Drain and let cool to room temperature.
3. Cut kernels from ears and transfer to large bowl. Add remaining ingredients and then mix until well combined. Season with salt and pepper to taste. Serve immediately or refrigerate up to 2 hours.
Makes 6 (1/2-cup) Servings
Per Serving: 81 cal, 3 g pro, 15 g carb, 2.5 g fat, 0.4 g sat fat, 0 mg chol, 3 g fiber, 14 mg sodium
maybe one of these is close, this first one, I suppose you could leave out the cheese
Ingredients
* 1/2 cup chopped red onion
* 1 tablespoon olive oil
* 4 cups fresh corn kernels
* 2 cups cherry tomatoes such as Sweet 100s (about 10 oz.), rinsed, stemmed, and halved if larger than 3/4 inch
* 1/4 cup slivered fresh basil leaves
* 3 tablespoons sherry vinegar or red wine vinegar
* Salt and pepper
* 2 ounces fresh ch猫vre (goat) cheese, crumbled
Preparation
1. In a 10- to 12-inch frying pan over medium-high heat, stir onion in olive oil until limp, 5 to 7 minutes. Add corn and stir often just until tender to bite, 5 to 6 minutes.
2. Pour mixture into a wide serving bowl and stir in tomatoes, basil, and vinegar. Add salt and pepper to taste.
3. Sprinkle goat cheese over salad; serve warm or at room temperature.
Cutting kernels: An average ear of corn weighs from 10 to 14 ounces and yields about 1 cup of kernels. To remove them, with a large, sharp knife, cut off and discard the stem end of each ear down to the beginning of the kernels. Pull off and discard the husks and silks; rinse ears. Holding each ear upright, shear off the kernels close to the cob.
3 tablespoons white wine vinegar
2 teaspoons kosher salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil
6 ears fresh corn, husked (about 4 cups corn kernels)
2 cups red or orange grape tomatoes, halved
1 bunch scallions (white and green), thinly sliced
8 ounces fresh mozzarella, cut into small cubes
1 1/2 cups fresh basil leaves
Whisk the vinegar, salt, and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
Shear off the corn kernels with a sharp knife over a bowl. Toss in the tomatoes, scallions, and mozzarella. Pour the vinaigrette over the salad and toss to coat. Cover and let set for 15 minutes or up to 2 hours. Before serving tear the basil over the salad and stir.
Foodnetwork Kitchens
Try logging on to www.bettycrocker.com. there are many salad recipes you will find there.
Some salad recipe ? Only veggies>>>?
I like to put
Lettuce,
slice red green and yellow peppers,
sliced radishes,
Onions
cucumbers,
and crumble some blue cheese over it!
So delish!!Some salad recipe ? Only veggies%26gt;%26gt;%26gt;?
Greens, I prefer Romaine since it has more body, more fiber, and is filling.
A chopped apple (does not qualify as a veggie but perhaps you meant no meat)
An ounce of crumbled feta
A sprinkling of sunflower or pumpkin seeds (pepitas)
Extra virgin olive oil
Trader Joe's balsamic vinegar
Toss and enjoy, very healthy, simple, and filling.
I vary the fruit, also enjoy it with orange, berries, etc.Some salad recipe ? Only veggies%26gt;%26gt;%26gt;?
Chop up anything that doesn't contain meat - shove in some american sicklike dressing and there you are - not really ROCKET SCIENCE!
How thick are americans?
Take some chick peas, bit size broccoli, chopped red and Orange pepper, and whatever else you want
Add some lemon juice. poppy seeds...some pepper.
(If you don't like lemon, add balsamic and olive oil)
mmm
One of my favorites is to take a red bell pepper, a green bell pepper, a cucumber and an onion. Dice everything and mix with some light Italian salad dressing. It's light, fresh, delicious and makes a great side to just about anything.
try tarla dala's site
Lettuce,
slice red green and yellow peppers,
sliced radishes,
Onions
cucumbers,
and crumble some blue cheese over it!
So delish!!Some salad recipe ? Only veggies%26gt;%26gt;%26gt;?
Greens, I prefer Romaine since it has more body, more fiber, and is filling.
A chopped apple (does not qualify as a veggie but perhaps you meant no meat)
An ounce of crumbled feta
A sprinkling of sunflower or pumpkin seeds (pepitas)
Extra virgin olive oil
Trader Joe's balsamic vinegar
Toss and enjoy, very healthy, simple, and filling.
I vary the fruit, also enjoy it with orange, berries, etc.Some salad recipe ? Only veggies%26gt;%26gt;%26gt;?
Chop up anything that doesn't contain meat - shove in some american sicklike dressing and there you are - not really ROCKET SCIENCE!
How thick are americans?
Take some chick peas, bit size broccoli, chopped red and Orange pepper, and whatever else you want
Add some lemon juice. poppy seeds...some pepper.
(If you don't like lemon, add balsamic and olive oil)
mmm
One of my favorites is to take a red bell pepper, a green bell pepper, a cucumber and an onion. Dice everything and mix with some light Italian salad dressing. It's light, fresh, delicious and makes a great side to just about anything.
try tarla dala's site
I am looking for a recipe for a lemon glaze for fruit salad...?
as opposed to using cool whip...I am looking for a recipe for a lemon glaze for fruit salad...?
An easy way to make lemon glaze:
Put 1 cup confectioner's sugar (powdered sugar) in a bowl. Add the grated rind of one lemon.
Add fresh lemon juice, one tablespoon at a time, until you have the desired consistency (probably 3-4 tbsps.)I am looking for a recipe for a lemon glaze for fruit salad...?
My mom always used a small container of lemon yogurt. Tasty on many kinds of fruit and VERY easy!
use powdered lemon jello instead, it will gel some combined with the fruit jc. in the salad. Adjust the amount used to your tastes.
An easy way to make lemon glaze:
Put 1 cup confectioner's sugar (powdered sugar) in a bowl. Add the grated rind of one lemon.
Add fresh lemon juice, one tablespoon at a time, until you have the desired consistency (probably 3-4 tbsps.)I am looking for a recipe for a lemon glaze for fruit salad...?
My mom always used a small container of lemon yogurt. Tasty on many kinds of fruit and VERY easy!
use powdered lemon jello instead, it will gel some combined with the fruit jc. in the salad. Adjust the amount used to your tastes.
Need a recipe for polk salad stalks?
how to
prepare and cook polk salad stalksNeed a recipe for polk salad stalks?
Nikita -- The way I prepair them is to take the leaves off and peel them by starting at the small end using a paring knife just separate the skin from the stalk and pull it toward the big end It's time consuming but they have to be peeled to be good.A small amount of peel left on will be OK. but get the most of it.Slice the peeled stalk in 1/2
to 3/4 inch slices depending on the diameter
so they will cook evenly.rinse in cold water drain then roll in seasoned corn meal .You can always reseason at the end of cooking time .cook in bacon drippings untill browned and soft. I hope this has helped you .
jim bNeed a recipe for polk salad stalks?
Sorry, I do not know what polk salad stalks are but I sure would like to know - I love trying out new vegetables.
Whatever recipe you use, BE SURE TO COOK THE GREENS TWICE. Polk salit is poisonous, and the first cooking cooks the poison out. That's why you dump the first batch of water and rinse the greens well before you continue with the recipe.
It's actually poke salat.
Buy young ones (no purple) and rinse thoroughly and parboil it with a little salt. Drain well, and add it to a hot skillet with some bacon drippings or butter, or a combination of both. YUMMA!
do u mean POLK SALAD SAUT?if so,here's d recipe...
3lb Polk salad -- fresh
1md Onion -- diced
1tb Baking soda
1/2c Bacon fat
3 Eggs
Note: Polk Salad is a spinach type vegetable that grows wild in the woods. Dissolve the baking soda into a pot of boiling water. Add Polk salad and cook for 3芦 minutes. Drain and discard the water. In a FRESH pot of boiling water, cook the Polk salad until it is limp and looks like cooked spinach. Heat the bacon fat in a skillet, add onions, the Polk salad, and the eggs, and saut鈥?until eggs are done.
Serving Size: 6
Polk Salad Greens/Yellow Squash
: Cut down the tender smaller polk salad greens that grow wild in the Tennessee fields. Grow your own yellow squash, or buy them at the commissary. The smaller yellow squash is more tender. Cut the tender leaves off the polk salad, and break up in pieces,(don't use the polk salad stalks). Cut the yellow squash in small chunks. Cut up a little fresh red onion in small pieces. Mix polk salad greens, yellow squash, red onion, salt to liking, black pepper to liking, Fry on top of stove on medium heat for 20 minutes, or until tender in a preheated skillet in a small amount of olive oil. Serve with home made corn bread, (made with yellow or white corn meal bread mix). Serve and Enjoy.
prepare and cook polk salad stalksNeed a recipe for polk salad stalks?
Nikita -- The way I prepair them is to take the leaves off and peel them by starting at the small end using a paring knife just separate the skin from the stalk and pull it toward the big end It's time consuming but they have to be peeled to be good.A small amount of peel left on will be OK. but get the most of it.Slice the peeled stalk in 1/2
to 3/4 inch slices depending on the diameter
so they will cook evenly.rinse in cold water drain then roll in seasoned corn meal .You can always reseason at the end of cooking time .cook in bacon drippings untill browned and soft. I hope this has helped you .
jim bNeed a recipe for polk salad stalks?
Sorry, I do not know what polk salad stalks are but I sure would like to know - I love trying out new vegetables.
Whatever recipe you use, BE SURE TO COOK THE GREENS TWICE. Polk salit is poisonous, and the first cooking cooks the poison out. That's why you dump the first batch of water and rinse the greens well before you continue with the recipe.
It's actually poke salat.
Buy young ones (no purple) and rinse thoroughly and parboil it with a little salt. Drain well, and add it to a hot skillet with some bacon drippings or butter, or a combination of both. YUMMA!
do u mean POLK SALAD SAUT?if so,here's d recipe...
3lb Polk salad -- fresh
1md Onion -- diced
1tb Baking soda
1/2c Bacon fat
3 Eggs
Note: Polk Salad is a spinach type vegetable that grows wild in the woods. Dissolve the baking soda into a pot of boiling water. Add Polk salad and cook for 3芦 minutes. Drain and discard the water. In a FRESH pot of boiling water, cook the Polk salad until it is limp and looks like cooked spinach. Heat the bacon fat in a skillet, add onions, the Polk salad, and the eggs, and saut鈥?until eggs are done.
Serving Size: 6
Polk Salad Greens/Yellow Squash
: Cut down the tender smaller polk salad greens that grow wild in the Tennessee fields. Grow your own yellow squash, or buy them at the commissary. The smaller yellow squash is more tender. Cut the tender leaves off the polk salad, and break up in pieces,(don't use the polk salad stalks). Cut the yellow squash in small chunks. Cut up a little fresh red onion in small pieces. Mix polk salad greens, yellow squash, red onion, salt to liking, black pepper to liking, Fry on top of stove on medium heat for 20 minutes, or until tender in a preheated skillet in a small amount of olive oil. Serve with home made corn bread, (made with yellow or white corn meal bread mix). Serve and Enjoy.
Subscribe to:
Posts (Atom)