| Bettye Russell |
i am a lurker,but was wondering if anyone has the recipe, i've heard
fro a friend but she did not make it,it was served at a dinner party.
thank you
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| Nancy1 |
Bettye Russell wrote:
> i am a lurker,but was wondering if anyone has the recipe, i've heard
> fro a friend but she did not make it,it was served at a dinner party.
> thank you
Bettye, there are tons of recipes for "24-hour salad." What you should
probably do, since you apparently know at least some of the
ingredients, is go to "Google," and search: "recipes 24 hour salad."
Here's one rather usual type:
24 Hour Salad
Recipe By :Mabel Adams (1955)
Dressing
3 eggs -- beaten
4 tbl sugar
2 tbl vinegar
Salad
2 cups banana -- sliced
2 oranges -- cut up
2 cups marshmallows -- chopped, or mini marshmallows
2 cups pineapple -- drained
2 cups whipping cream
For dressing: Mix all ingred. Cook until it coats the spoon. Cool.
For Salad: Mix fruit together with whipping cream. Fold in the
dressing. Refrigerate until serving time.
This is from "recipelink.com." Additionally, there are a bunch of
"24-hour salads" that are vegetable salads.
Have fun!
N.
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| limey |
Here's the one I'm familiar with - it's called layered salad but my friend
called it 24-hour salad.
Dora
* Exported from MasterCook *
LAYERED SALAD
6 cups shredded lettuce
2 cups chopped tomatoes
2 cups mushrooms -- sliced
10 ounces frozen peas -- thawed and drained
4 ounces cheddar cheese -- shredded
1 cup red onion -- sliced into rings
2 cups Miracle Whip Salad Dressing
2 slices bacon -- optional
Layer lettuce, tomatoes, mushrooms, peas, cheese and onions in 2-quart
serving bowl. Spread dressing over onions, sealing to edge of bowl; cover.
Refrigerate several hours or overnight. Garnish with crisply cooked bacon
slices, crumbled, and additional cheddar cheese, if desired.
Serving Size: 8
limey113@yahoo.com
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| jacqui{JB} |
"Bettye Russell" <BettyeRussell@webtv.net> wrote in message
news:6233-4395AED1-2887@storefull-3238.bay.webtv.net...
> i am a lurker,but was wondering if anyone has
> the recipe, i've heard fro a friend but she did
> not make it,it was served at a dinner party.
Here's the one that I've made; it's ingredient and rather time intensive,
but the results are pretty darned good. :) And I think it serves closer to
eight -- we were four at lunch and we hardly made a dent in it ... of
course, the fact that there were a bunch of other things on the table might
have had something to do with it (me? Cook at least twice the required
amount of food? NEVER!).
Layered Chef's Salad with Tuna Mayonnaise
From The Silver Palate Good Times Cookbook
Serves 6
3 cups mixed torn greens (romaine, red leaf lettuce, radicchio and arugula)
4 scallions (green onions, white part and 2 inches green), sliced
3 ripe tomatoes, seeded and sliced
4 sun-dried tomatoes (packed in oil, drained and chopped
1 cup fresh basil leaves (or less, to taste)
12 ounces smoked mozzarella cheese (or other cheese according to taste and
availability)
Freshly ground black pepper, to taste
1 cup alfalfa sprouts, if desired
1 medium-size red onion, sliced
1/2 cup Nicoise olives, pitted
4 ounces hard salami, cut into julienne
4 hard-cooked eggs, peeled
Salt, to taste
8 ounces smoked turkey breast, cut into julienne (or poached fresh turkey
breast, as available)
1 sweet red pepper, cored, seeded, and cut into rings
1/2 cup torn arugula leaves
1 jar (6 ounces) marinated artichoke hearts, drained and sliced
5 ounces prosciutto, cut into julienne
1 pound asparagus spears or broccoli florets, blanched
Tuna Mayonnaise (recipe follows)
1. Toss the greens with 2 of the sliced scallions in a large glass bowl.
Top with the fresh tomatoes and then with the sun-dried tomatoes. Sprinkle
half of the basil over the tomatoes.
2. Thinly slice 8 ounces of the mozzarella and arrange on the basil layer.
Sprinkle with freshly ground black pepper to taste. Grate the remaining 4
ounces mozzarella and set aside.
3. Top the sliced cheese with separate layers of alfalfa sprouts, onion,
half the olives, and all the salami.
4. Process the eggs, the remaining 2 scallions, and salt and pepper to taste
in a food processor fitted with a steel blade just until the eggs are
chopped. Spoon on top of the salami layer.
5. Place the turkey julienne over the eggs. Then add the red pepper and
scatter with the 1/2 cup arugula. Layer artichoke hearts on top of the
arugula and cover with the prosciutto julienne.
6. Top with the remaining basil leaves, sprinkle with more pepper, an add
the reserved grated mozzarella. Make a final layer of the asparagus,
arranged in a spoke pattern or the broccoli florets.
7. Make the tuna mayonnaise.
8. Spread a thick layer of the tuna mayonnaise on top of the salad. Garnish
with the remaining olives.
9. Cover with plastic wrap and refrigerate 6 to 24 hours.
10. Use two large salad spoons to get down through all the layers to serve
the salad.
Tuna Mayonnaise
4 egg yolks
3 anchovy fillets, chopped
1 tablespoon capers, drained
3 tablespoons fresh lemon juice
1 tablespoon Dijon-style mustard
1/3 cup chopped fresh Italian parsley
1 cup olive oil
1/2 cup vegetable oil
Salt and freshly ground black pepper, to taste
1 can (6-1/2 ounces) tuna (packed in oil)
1/2 cup sour cream
1. Process the egg yolks, anchovies, capers, lemon juice, mustard, and
parsley in a food processor fitted with a steel blade for 15 seconds. With
the machine running, pour the oils in a thin steady stream through the feed
tube to make a thick mayonnaise. Season with salt and pepper.
2. Flake the tuna and add it with its oil to the mayonnaise. Process until
thoroughly blended.
3. Scrape into a small bowl, fold in the sour cream, and taste and adjust
seasonings. Refrigerate covered until ready to use.
Makes about 3 cups.
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| William Wagner |
In article <3vlup6F16e0ubU1@individual.net>,
"limey" <limey113@yahoo.com> wrote:
> Here's the one I'm familiar with - it's called layered salad but my friend
> called it 24-hour salad.
>
> Dora
>
>
> * Exported from MasterCook *
>
> LAYERED SALAD
>
> 6 cups shredded lettuce
> 2 cups chopped tomatoes
> 2 cups mushrooms -- sliced
> 10 ounces frozen peas -- thawed and drained
> 4 ounces cheddar cheese -- shredded
> 1 cup red onion -- sliced into rings
> 2 cups Miracle Whip Salad Dressing
> 2 slices bacon -- optional
>
> Layer lettuce, tomatoes, mushrooms, peas, cheese and onions in 2-quart
> serving bowl. Spread dressing over onions, sealing to edge of bowl; cover.
> Refrigerate several hours or overnight. Garnish with crisply cooked bacon
> slices, crumbled, and additional cheddar cheese, if desired.
> Serving Size: 8
>
>
> limey113@yahoo.com
A friend introduced me to Cobb Salad which is worth a search. Seems
there are many variations.
Bill
--
Garden Shade Zone 5 S Jersey USA in a Japanese Jungle Manner.39.6376 -75.0208
This article is posted under fair use rules in accordance with
Title 17 U.S.C. Section 107, and is strictly for the educational
and informative purposes. This material is distributed without profit.
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| Nancy1 |
limey wrote:
> Here's the one I'm familiar with - it's called layered salad but my friend
> called it 24-hour salad.
>
> Dora
>
>
> * Exported from MasterCook *
>
> LAYERED SALAD
>
> 6 cups shredded lettuce
> 2 cups chopped tomatoes
> 2 cups mushrooms -- sliced
> 10 ounces frozen peas -- thawed and drained
> 4 ounces cheddar cheese -- shredded
> 1 cup red onion -- sliced into rings
> 2 cups Miracle Whip Salad Dressing
> 2 slices bacon -- optional
>
> Layer lettuce, tomatoes, mushrooms, peas, cheese and onions in 2-quart
> serving bowl. Spread dressing over onions, sealing to edge of bowl; cover.
> Refrigerate several hours or overnight. Garnish with crisply cooked bacon
> slices, crumbled, and additional cheddar cheese, if desired.
> Serving Size: 8
>
>
> limey113@yahoo.com
Nah, this is called "7-Layer Salad." LOL. The fruit type "24 hour
salad" is the most traditional one, popular since back in the day. The
veggie ones and this 7-layer imposter are just young upstarts. ;-)
N.
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| Pandora |
"Bettye Russell" <BettyeRussell@webtv.net> ha scritto nel messaggio
news:6233-4395AED1-2887@storefull-3238.bay.webtv.net...
>i am a lurker,but was wondering if anyone has the recipe, i've heard
> fro a friend but she did not make it,it was served at a dinner party.
> thank you
With so little informations it's difficult to help you!
Cheers
pandora
>
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| Charles Gifford |
"William Wagner" <DieSpam__williamwag@gmail.com> wrote
>
> A friend introduced me to Cobb Salad which is worth a search. Seems
> there are many variations.
>
> Bill
There shouldn't be any variations. Cobb Salad is a specific recipe from the
Brown Derby Restaurant in Los Angeles. Any variation from the original
recipe is not Cobb Salad.
Charlie
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| William Wagner |
In article <4Eplf.140$QQ1.134@newsread3.news.pas.earthlink.net>,
"Charles Gifford" <taxicolor@earthlink.net> wrote:
> "William Wagner" <DieSpam__williamwag@gmail.com> wrote
> >
> > A friend introduced me to Cobb Salad which is worth a search. Seems
> > there are many variations.
> >
> > Bill
>
> There shouldn't be any variations. Cobb Salad is a specific recipe from the
> Brown Derby Restaurant in Los Angeles. Any variation from the original
> recipe is not Cobb Salad.
>
> Charlie
http://www.dm.net/~kevin-a-murphy/cobb.html
Bill
--
Garden Shade Zone 5 S Jersey USA in a Japanese Jungle Manner.39.6376 -75.0208
This article is posted under fair use rules in accordance with
Title 17 U.S.C. Section 107, and is strictly for the educational
and informative purposes. This material is distributed without profit.
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| Nathalie Chiva |
On Tue, 6 Dec 2005 12:06:40 -0500, "limey" <limey113@yahoo.com> wrote:
>Here's the one I'm familiar with - it's called layered salad but my friend
>called it 24-hour salad.
>
>Dora
>
>
>* Exported from MasterCook *
>
> LAYERED SALAD
>
> 6 cups shredded lettuce
> 2 cups chopped tomatoes
> 2 cups mushrooms -- sliced
> 10 ounces frozen peas -- thawed and drained
> 4 ounces cheddar cheese -- shredded
> 1 cup red onion -- sliced into rings
> 2 cups Miracle Whip Salad Dressing
> 2 slices bacon -- optional
>
>Layer lettuce, tomatoes, mushrooms, peas, cheese and onions in 2-quart
>serving bowl. Spread dressing over onions, sealing to edge of bowl; cover.
>Refrigerate several hours or overnight. Garnish with crisply cooked bacon
>slices, crumbled, and additional cheddar cheese, if desired.
>Serving Size: 8
How does the lettuce survive without wilting?
Nathalie in Switzerland
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| jacqui{JB} |
"Nathalie Chiva" <Nathalie.Chiva.invalid@gmail.com.invalid> wrote in message
news:9bpdp15k0l21q6qojfe02v02kma0a40255@4ax.com...
> How does the lettuce survive without wilting?
Remarkably well, actually. The top of the salad is "sealed" with the
dressing and, of course, the whole thing's kept in the refrigerator.
Back many moons ago when I was trying to make life as simple as possible
(and I had a bigger refrigerator :)), I used to wash and chop/tear lettuce
as soon as I got home from the grocery store, keeping it in an oversized
Rubbermaid container lined with a couple of layers of paper towels. Kept
crisp and nice for the better part of the week. I wouldn't try it with the
softer lettuce varieties, but iceberg and romaine kept beautifully.
-j
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| limey |
"Nancy1" wrote in message
>
> limey wrote:
>> Here's the one I'm familiar with - it's called layered salad but my
>> friend
>> called it 24-hour salad.
>>
>> Dora
>>
<snipped>
>
> Nah, this is called "7-Layer Salad." LOL. The fruit type "24 hour
> salad" is the most traditional one, popular since back in the day. The
> veggie ones and this 7-layer imposter are just young upstarts. ;-)
>
> N.
But Nancy, if you know what the genuine 24-hour salad is, why didn't you
give the
poor OP the recipe?
Dora
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| Nancy1 |
limey wrote:
> "Nancy1" wrote in message
> >
> > limey wrote:
> >> Here's the one I'm familiar with - it's called layered salad but my
> >> friend
> >> called it 24-hour salad.
> >>
> >> Dora
> >>
> <snipped>
> >
> > Nah, this is called "7-Layer Salad." LOL. The fruit type "24 hour
> > salad" is the most traditional one, popular since back in the day. The
> > veggie ones and this 7-layer imposter are just young upstarts. ;-)
> >
> > N.
>
> But Nancy, if you know what the genuine 24-hour salad is, why didn't you
> give the
> poor OP the recipe?
>
> Dora
I DID!! You missed it, evidently.
N.
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| limey |
"Nancy1" wrote in message >
> limey wrote:
>> "Nancy1" wrote in message
>> >
>> > limey wrote:
>> >> Here's the one I'm familiar with - it's called layered salad but my
>> >> friend
>> >> called it 24-hour salad.
>> >>
>> >> Dora
>> >>
>> <snipped>
>> >
>> > Nah, this is called "7-Layer Salad." LOL. The fruit type "24 hour
>> > salad" is the most traditional one, popular since back in the day. The
>> > veggie ones and this 7-layer imposter are just young upstarts. ;-)
>> >
>> > N.
>>
>> But Nancy, if you know what the genuine 24-hour salad is, why didn't you
>> give the
>> poor OP the recipe?
>>
>> Dora
>
> I DID!! You missed it, evidently.
>
> N.
Good! It didn't show up here. :-(
Dora
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| Mr Libido Incognito |
Nancy1 wrote on 07 Dec 2005 in rec.food.cooking
>
> limey wrote:
> > "Nancy1" wrote in message
> > >
> > > limey wrote:
> > >> Here's the one I'm familiar with - it's called layered salad but
> > >> my friend
> > >> called it 24-hour salad.
> > >>
> > >> Dora
> > >>
> > <snipped>
> > >
> > > Nah, this is called "7-Layer Salad." LOL. The fruit type "24
> > > hour salad" is the most traditional one, popular since back in the
> > > day. The veggie ones and this 7-layer imposter are just young
> > > upstarts. ;-)
> > >
> > > N.
> >
> > But Nancy, if you know what the genuine 24-hour salad is, why didn't
> > you give the
> > poor OP the recipe?
> >
> > Dora
>
> I DID!! You missed it, evidently.
>
> N.
>
Well could you post it again please...seems I missed it too.
--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.
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| Nancy1 |
Mr Libido Incognito wrote:
> Nancy1 wrote on 07 Dec 2005 in rec.food.cooking
>
> >
> > limey wrote:
> > > "Nancy1" wrote in message
> > > >
> > > > limey wrote:
> > > >> Here's the one I'm familiar with - it's called layered salad but
> > > >> my friend
> > > >> called it 24-hour salad.
> > > >>
> > > >> Dora
> > > >>
> > > <snipped>
> > > >
> > > > Nah, this is called "7-Layer Salad." LOL. The fruit type "24
> > > > hour salad" is the most traditional one, popular since back in the
> > > > day. The veggie ones and this 7-layer imposter are just young
> > > > upstarts. ;-)
> > > >
> > > > N.
> > >
> > > But Nancy, if you know what the genuine 24-hour salad is, why didn't
> > > you give the
> > > poor OP the recipe?
> > >
> > > Dora
> >
> > I DID!! You missed it, evidently.
> >
> > N.
> >
>
> Well could you post it again please...seems I missed it too.
Bettye, there are tons of recipes for "24-hour salad." What you should
probably do, since you apparently know at least some of the
ingredients, is go to "Google," and search: "recipes 24 hour salad."
Here's one rather usual type:
24 Hour Salad
Recipe By :Mabel Adams (1955)
Dressing
3 eggs -- beaten
4 tbl sugar
2 tbl vinegar
Salad
2 cups banana -- sliced
2 oranges -- cut up
2 cups marshmallows -- chopped, or mini marshmallows
2 cups pineapple -- drained
2 cups whipping cream
For dressing: Mix all ingred. Cook until it coats the spoon. Cool.
For Salad: Mix fruit together with whipping cream. Fold in the
dressing. Refrigerate until serving time.
This is from "recipelink.com." Additionally, there are a bunch of
"24-hour salads" that are vegetable salads.
This post is still available on my Google list....color me confused.
N.
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