Grandma's Kitchen

YUMMY SEVEN LAYER SALAD

(Abbey Goodnite, and her husband Nick, made this for the Engelbrecht reunion in MO for Father's Day, and it was a hit.)

1 head Iceberg lettuce, cored and cut in pieces

1 cucumber, seeded and diced

1 cup frozen peas, rinsed and drained

1-1/2 cups celery, thinly sliced

1 red onion thinly sliced OR 4 scallions sliced

6 ounces sharp cheddar cheese, shredded

1/2 pound bacon, cooked nice and crisp and crumbled

2 hard boiled eggs (optional)

Dressing:

2 cups mayonnaise

2 tablespoons sugar (or to taste)

1/2 cup sour cream (or 1/2 cup yogurt)

1 tablespoon Lawry's season salt

Layer first five ingredients in a clear bowl so you can see the layers. Mix dressing and pour over. Sprinkle with cheese and then bacon. Garnish with egg if desired.

Note: You can adjust proportion of mayonnaise and sour cream to your liking.

If you serve it as eight servings, then there are 521 calories, 25.2 g carb, 11 gm sugar, 11 gm protein....Not the most low cal, sodium or fat salad but really yummy.

CREAMY DRESSING

*Good for Coleslaw or fresh sliced cucumbers and onions.

4 tablespoons real cream

4 tablespoons sugar

4 tablespoons vinegar (apple cider)

2 tablespoons Miracle Whip

Salt and Pepper to taste

Combine all ingredients and beat until smooth. Keep covered and chilled.

DEVILED HAM-OLIVE FILLING FOR SANDWICHES

4-1/2 ounce can Underwood Deviled ham

2 tablespoons chopped stuffed olives

1 tablespoon mayonnaise or Miracle Whip

1 tablespoon finely chopped onion

Combine ingredients. Cover and chill till ready to use.

BLUEBERRY JAM

4 cups blueberries

2 cups sugar

3-ounce package lemon-flavored gelatin

Smash blueberries in a large saucepan. Add sugar and the gelatin. Mix well.

Bring to a boil, stirring a couple of times. Boil hard till it reaches a rolling boil for 2 to 3 minutes. Turn off the stove.

Pour into sterilized jars. Seal with hot paraffin.

Linda's Note: I have seen a cute way to cover the tops of paraffin-sealed jam - use paper cupcake holders, upside down, and tie on with a ribbon or a string, or even a colored rubber band.

QUICK PICKLED BEETS AND EGGS

8 eggs

15-ounce can sliced beets with liquid

1/2 cup white vinegar

1/2 cup white sugar

1/2 cup water

1/2 teaspoon cinnamon

Place eggs in a saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Place eggs in a glass or plastic container.

In a saucepan, combine beets, vinegar, sugar, water and cinnamon. Bring to a boil, and stir until sugar is dissolved.

Pour over eggs. Cover, and chill for 4 hours or overnight.

Lindas Note: You can put the beets and some liquid in its own container if you wish. They will keep a lot longer that way. The eggs should be used in five days.

BACON CHEDDAR DEVILED EGGS

12 eggs

1/2 cup mayonnaise

4 slices bacon

2 tablespoons finely shredded Cheddar cheese

1 tablespoon mustard

Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.

Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, you can wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.

Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.

Makes 24 eggs to serve.