Overnight Layered Salad

Overnight Layered Salad
From the kitchen of Mom

Place in order as layers in a high rimmed bowl:
1 head Iceberg lettuce, shredded
1 bunch green Onions, sliced with tops
1 can sliced Water Chestnuts, drained
1/2 Green Bell Pepper, sliced round
3 stalks Celery, sliced
other vegetables as desired
10 ounce package Peas, frozen

Top and seal with:
2 cups Best Foods mayonnaise
2 teaspoons sugar, sprinkled over mayonnaise
1/2 cup grated Parmesan or Cheddar cheese
1 teaspoon salt, sprinkled
1/4 tsp. garlic powder sprinkled

Refrigerate for at least 24 hours, then add:
3/4 pounds of chopped crispy fried bacon
3 hard cooked eggs, sliced
a few cherry whole tomatoes

I use a high rimmed glass bowl.  I had to search for a while to find one that was tall enough.  I eventually found mine at Goodwill.  It has a silver rim that adds to the presentation.

It’s important that the frozen peas be the top layer, before the mayonnaise.


Slow Yellow Curry Split Pea Soup

Inspired by visit to Maggie’s Place in New York City this winter, I created an alternate to my favorite slow cooker split pea soup. I had used Mae Ploy’s Yellow Curry Paste several times in other dishes so I already had a container, a little bit goes a long way. My usual split pea soup recipe has chopped ham in it. I didn’t have any available, but I did have a can of low sodium Spam.

1 package or 1 pound of dried green split peas
1 cup diced pan-fried spam
1 cup diced carrots
1 cup chopped white onion
1/2 teaspoon salt
1/2 teaspoon black pepper
2 large tablespoons May Ploy Yellow Curry Paste
32 ounces chicken stock
1 cup water
1 cup milk

In a 5-6 quart slow cooker, layer the peas, Spam, carrots and onion. Sprinkle with salt and pepper. In a microwave safe bowl heat the chicken stock and water, about 10 minutes on high. Add the yellow curry paste to the hot stock and water and mix carefully. Slowly pour the stock over the peas and vegetables. Do not mix. Cover and cook on high for 4-5 hours or until the vegetables are tender. Whisk in the milk a few minutes before serving. Season with more salt and pepper if preferred.

Enjoy!

No picture for this post. No matter how hard I try, a photo of split pea soup always looks bad.


Split Pea Soup

Not everybody likes split pea soup. Not Dad, not Mike, and probably more. Mom, friends, and I think it’s delicious. Now that Autumn has started, I’ve brought out the slow cooker to kick-off this season’s culinary adventure. UPDATE: Mom made this for dad, and now he likes split pea soup.

Split Pea Soup
1 package (16 ounces = 1 pound) dried split peas
1 cup diced fully cooked lean ham
1 cup diced carrots
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 cups chicken stock + 1 cup water heated (10 minutes in microwave)
(Ingredient 10) 1 cup hot milk

Layer the first 9 ingredients in a 5-6 quart slow cooker in the order listed. Do not stir. Cover and cook on high for 4-5 hours or until vegetables are tender. Discard the bay laves. Whisk in the milk and let it cook a few minutes more before serving. Season with more salt and pepper.

I prefer the green peas over the yellow kind, however, I have not made this with the yellow ones. Maybe they’re better?

I’d prefer ham out of a pig to that out of a can, but I have to work with what we have. Costco used to have a very acceptable 12.5 ounce can of diced ham, but I didn’t see it last time I was there.