I love this dressing. I put it on taco salad, I put it on a bed of spinach, I put it on my Tuna Salad Salad, Heck I put it on everything.
In the blender I put sugar, vinegar, eggs, salt, and mustard. I place it on the stovetop adding butter. I cook. I stir. I boil. I cool. Then I whip in some mayo, celery seed and poopy seed. Into a quart jar it goes and may hang out in my refrigerator for up to 3 month.
- 1 1/2 cup sugar
- 3/4 cup cider vinegar
- 3 eggs
- 1/4 tsp. mustard
- 1 tsp. salt
- 1 T butter
- 1 1/2 cup mayo
- sprinkle of celery and poppy seed to your liking
Creamy salads are all about texture for me. I swear the taste is different depending how it is done up. My ham salad is a far jump away from ham salad. I should rename it.
I slow bake a bone in hickory smoked ham. ( that alone should make you want to eat it. Ok I admit I LOVE HAM! Not pigs. Ham. ) Hard boiled eggs chopped in big pieces. Celery, mayo, vinegar, lots of black pepper, pimentos. The best of all is a spoon full of my homemade zucchini relish. I understand that many of you will not have this in your pantry I am sad to say that you will have to use store bought relish instead.
This week I am making Spinach Lasagna. Here is how it goes down…
I grab a deep 9×12 dish.
I start to chop all kinds of healthy things.
I sauté’ the peppers and mushrooms.
I make a white sauce with the garlic and onion. I DO NOT grab a can of cream of mushroom soup. I prefer the least amount of preservatives as possible. So, into the pot goes milk, tons of basil and lots of salt and pepper.
Oh and yes, a huge handful of parmesan!
And then because this is called spinach lasagna I use a big bag of spinach and of course lasagna noodles.
I get to work layering all these yummy ingredients on top of each other making sure to add mozzarella cheese between each layer.
And there you have it Spinach Lasagna…
Note: this is an excellent dish to freeze and have on hand for those hectic days. I do like to thaw my casserole dishes before baking however it is possible to pull from freezer and stick straight into oven. Keep in mind that you will have to bake about twice as long when taking this route.
- 1 bag spinach
- 3 Peppers
- 3 gloves garlic
- 3 onions
- 12 lasagna noodles
- 1 cup parmesan
- 4 cup milk
- 4 cup cheese
- 1 pack mushrooms
- 1 T basil
- 1 tsp. garlic
- 1/4 cup cornstarch
Saute’ peppers and mushrooms in a T of oil, set aside and saute’ garlic and onions then adding milk and other ingredients to make a white sauce. In a 12×9 foil pan make 4 layers in this order
- peppers and mushrooms
- White sauce
Bake at 350 for 45 minutes
It is Easter! And we all think food Yum Yum!! You have the Ham…and Mom is bringing the potatoes. What about the salad? Check this out below.
Most all lettuce Salads need to be made just before serving and do not go over well as a left over. This Seven Layer Salad is a winner! It is best when it sits overnight and can be stored in the fridge for leftovers up to two days.
I start with crunchy iceburg lettuce…
And I always need a rich green in my salad so spinach it is…
Celery. I use the leafy stuff as well. It is packed with your nutrients and is often chopped off and thrown out. So sad! Celery loves to be bought by me for I never throw any of it out.
Frozen peas. I have no picture cause the man of the house prefers it without. Onions. Sometimes I do sometimes I don’t. Depends if my body is screaming ONION!
Hard boiled eggs. I see you thinking…eggs? In fridge for two days?
Have no fear…If layered in this proper order it all stays fresh.
The dressing…mayo, sugar and my very own special twist…bacon drippings! Cheese comes next and then the best is saved for last…
BACON!!! YES!!! YUM!!!
HAVE A HAPPY EASTER!