Subject: Layered Salad
From: Unicorn (unicorn@indenial.com)
Date: Tue Sep 18 2001 - 09:02:53 EDT
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F O O D F U N N Y
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Thanks to reader Moria Siegel for this not-so-true food funny:
We had made some changes in our lives. My husband had lost 50 pounds
and after eight years of being a housewife, I had taken a job in a
restaurant. When I returned home after my first day at work, I gave
my husband a big hug. He seemed to cling to me longer than usual.
"Did you really miss me that much today, dear?" I asked.
"No," came the reply. "But you smell so much like pancakes that I
hate to let you go."
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T O D A Y ' S R E C I P E
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Layered salads seem to have made their debut in the mid '70s with the
publication of a recipe for "Overnight Layered Chicken Salad" in
Sunset Magazine. Their popularity peaked in the '80s, with many
variations being printed on packages by various American food
producers. Here is a composite recipe representative of the typical
layered salad:
Layered Salad
3 cups (750 ml) shredded romaine or iceberg lettuce
3 medium carrots, peeled and cut into match stick strips
1 cup (250 ml) small pasta shells, cooked according to
package directions
1 package (10 oz, 280 g) frozen green peas, thawed
1 medium red onion, peeled, sliced, and separated into rings
1 cups (250 ml) diced cooked ham
1 cup (250 ml) shredded Swiss or Cheddar cheese
1 1/2 cups (375 ml) mayonnaise
1/4 cup (60 ml) Dijon-style mustard
2 Tbs (30 ml) chopped fresh dill or chives
Layer the lettuce in the bottom of a clear glass 3-quart (3 L) bowl,
followed by the carrots, pasta, peas, onion, ham, and cheese. Mix
together the mayonnaise, mustard, and fresh herbs. Spread the
mayonnaise mixture over the salad and cover with plastic wrap. Chill
for 2 hours or overnight. Toss to mix the ingredients thoroughly
immediately before serving. Serves 4 to 6.
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