This salad recipe should be in everyone’s cookbook, so best bookmark it now.
My Cousin Julie said this dish is very popular for potluck meals – and when she’s taken this she’s always been asked for the recipe.
It’s that good!
Foodie Tips ~
♥ If you plan to eat this salad right away, run hot water over the frozen peas before adding so that they will defrost. Or you can use canned or fresh peas.
♥ Ingredient amounts may be doubled and layers may be doubled for large party servings. You can add any of the optional ingredients below to make this salad more of an entree then serve it with rolls, iced tea and a dessert! Need some dessert ideas?
♥ You may notice that in my pic above I served my salad from a glass champagne bucket. Whoopsie – no big glass dish for me! If you don’t care as much about the presentation you can layer this salad in any bowl that you’d like but make sure it’s large enough to hold the head of lettuce and all its friends.
♥ If you can serve the salad with the layers in tact send me a pic! It’s probably best to toss the salad just before serving. That is, after everyone has already viewed and snapped pics of your multi-layered wonder.
the main stuff:
1 head | iceburg lettuce, chopped
1 box | frozen peas
2 cans | water chestnuts, drained (I added a can to the recipe below)
5 | green onions, chopped
1 cup | swiss cheese, shredded
optional | ham, chopped
optional | black olives, sliced or chopped (I used 2 cans)
optional | hardboiled eggs, chopped
optional | green peppers, chopped
optional | dealer’s choice :)
1 cup | mayonnaise
1 cup | sour cream
½ – 1 teaspoon | sugar (it’s not me, it’s the ’70s calling!)
1 bottle | hormel brand bacon bits (yummm… a bottle)
1 cup | parmesan cheese, shredded
ii. what to do
1. In a large glass dish layer the first five ingredients to form the base of the salad. Add the optional ingredients, as you wish.
2. Mix together the three topping’s ingredients above and spread over the top of the salad. Be sure to cover to the edges to seal. The salad may be covered with plastic wrap and left in the fridge for a day or two or enjoyed now.
3. When ready to serve sprinkle the salad with the bacon bits and the parmesan cheese.
This photo is of Julie’s original Mom’s Layered Salad recipe. I took this pic on her dining room table which is as big and beautiful as Texas. The wood originated from a bowling alley.
Who would have thunk? My spectacular Cousin Julie, that’s who!
Salad dressing and wine make this chicken stew worthy of top honors.
Did somebody say wine? :)
Every year when we went to the Texas Coast, Mom had a favorite hole in the wall in Port Aransas that was a “must” on her list at least a few times while we were there. She was on the hunt for chicken in the form of fried gizzards and fried livers. While not my cup of tea, so to speak, I laugh when I think of the fact that my ancestors always seemed to eat every part of an animal while I can barely eat ribs without 2 packages of floss at the ready.
Foodie Tip ~
♥ “Chicken pieces” for me means chicken removed from the bone, then cut into bite-sized pieces.
2 tablespoons | cooking oil
12 (2¼ pounds) | chicken thighs, skinned
.6 ounce package | italian salad dressing mix
1 teaspoon | salt
4 cups | water
½ cup | dry white wine
¼ cup | catsup
3 medium | potatoes, peeled and cut into ¾” cubes
1 medium | green pepper, cut into strips
10 ounces (2 cups) | small whole onions, frozen
10 ounce package | frozen cut broccoli
2 cups | fresh mushrooms, sliced
ii. what to do
1. In a 4-½ quart Dutch oven slowly brown 6 of the chicken thighs at a time in hot oil.
2. Remove the chicken, set aside on paper towels to rest, then drain oil from the Dutch oven.
3. In the same Dutch oven mix the dry salad dressing mix and salt. Stir in water, wine and catsup. Add the chicken pieces, potatoes and green pepper.
4. Bring to a boil then reduce heat to simmer for 30 minutes.
5. Add onions, broccoli and mushrooms. Simmer 10 more minutes.
Serve and Enjoy!
Everything But The Kitchen Sink Soup
This “BIG SOUP” recipe is insanely flexible! It starts with a base of chicken broth and our familiar friends onion, celery, carrot and herbs. But then the party gets a little crazy – you add whatever fresh, canned or frozen veggies, pasta and or meats that you have loitering around the kitchen, making this soup “soup-er” flexible.
Some of the best cooks never follow a recipe to the “t” and this is surely one of their favorites!
Foodie Tips ~
♥ Note the variations on the original scan –
For more soup: Add additional vegetables and broth.
For two meals: Freeze the leftovers.
For creamed soup: Add ½ to 1 cup cream 5 minutes before serving. Do not boil the cream!
For pureed soup: Put all ingredients (no bones) into a blender and work your magic, until smooth.
♥ If you discover a version you really like, make record of the ratios so you can make it again on the next go.
♥ I was 10 when this recipe appeared in the 1976 edition of Apartment Life Magazine. How alarming it is to see the office phone hanging on the wall in the photo below! PS ~ I also love the bananas T-shirt!
i. base ingredients
2 cans | chicken broth
4 | chicken breasts
1 | large onion, chopped
1 | celery stalk, chopped
1 | carrot, chopped
2 sprigs | parsley
1 teaspoon | thyme (or dillweed)
1 | bay leaf
to “cover” | water
ii. “scavenge” for these accessory ingredients
1 small can | pinto beans, chickpeas and or plum tomatoes
1 medium can | corn
½ package | frozen okra, asparagus, artichokes and or pea pods
2 | potatoes, chopped
1 small | zucchini, chopped
1 | green pepper, chopped
¼ pound | mushrooms, sliced
¼ cup or more | pasta or rice
1 length | seasoned sausage
cubes | leftover meat
1 | kitchen sink (just checking if you’re paying attention!) :)
iii. what to do
1. In a medium/large pot over medium heat, add the first eight ingredients in step “i” above. Add water to cover.
2. While waiting for the soup to simmer, scavenge for your step “ii” ingredients above, whatever form they take.
3. Add fresh veggies and rice after the soup’s been simmering 15 minutes or canned, frozen ingredients and pasta after 20 minutes. Simmer soup for 30 minutes or until everything’s done.
Click To View –> An Original Scan Of The Big Soup Recipe
If you love to s t r e t c h your food dollar, it’s hard to knock any recipe that’s been featured in The Unemployment Cookbook.
While my Mom’s recipe is a slightly different version, most hash recipes are a simple combination of beef, onions, tomatoes, rice and seasonings.
Perfect for a hearty, quick dish that’s budget friendly.
foodie tips ~
♥ For oil we used olive oil. But I bet Mom would have used Crisco Vegetable Oil.
♥ For the big can of tomatoes we used 28 ounces of San Marzano tomatoes . . . my favorite.
♥ If you like to kick up the heat a bit add some chopped jalapeño while sautéing or a few cracks of fresh black pepper just before stirring and baking. Sets my heart on fire!
♥ Before baking you don’t have to stir the ingredients but we preferred stirred to layered for the finished dish.
2 | onions
1 | green pepper
3-4 tablespoons | oil
1 pound | ground beef (not browned)
½ cup | raw white rice
2 teaspoons | salt
1 teaspoon | chili powder
big can | tomatoes
dash | sugar
ii. what to do
0. Preheat oven to 350°F.
1. Sauté the onions and the green pepper in oil in a pan over medium-high heat.
2. In a casserole dish add the uncooked ground meat, the sautéed onions and pepper (from step 1 above) and the remaining 5 ingredients. Stir to combine.
3. Cover the casserole and cook for 1 hour.
Yields: 6 – 8 servings.
No Beans About It
Those who know my passion for chili know that I insist that the best chili on the planet is the chili that contains beans. My hips don’t lie.
Right or wrong this sweet bowl of red texas style chili recipe does not have beans and there’s something about it that I absolutely loved … I nervously shelled about $20 for the steak to the folks at HEB and I’m happy to report that it was absolutely delicious! I learned tonight that I actually prefer this type of chili meat over ground anything (even chili ground) so this recipe taught me never to say never in the kitchen.
foodie tips ~
♥ Salad Oil? It’s not salad dressing; more like veggie oil, olive oil and the like. Read more about salad oil here.
♥ Sorry, onion lovers! To avoid “the burpies” we deviated from this recipe and included all of the onions all at once vs. using some fresh on top to garnish. Feel free to keep it raw and real (note Jill’s recipe card below for details).
♥ Chili Lover? Check out my other family favorite – Kiker’s Kicker Award-Winning Pot Licker Chili recipe. Yay, food awards … I’m important!
♥ For the dismount also consider serving with saltines or tortilla chips. It keeps you honest.
3 ½ – 4 pounds | boneless beef chuck blade steak
¼ cup | salad oil
2 cups | onions, chopped
3 medium | green peppers, diced
4 cloves | garlic, crushed
2 28-ounce cans | tomatoes
12-ounce can | tomato paste
2 cups | water
⅓ cup | chili powder
¼ cup | sugar
2 tablespoons | salt
2 teaspoons | oregano leaves
¾ teaspoon | cracked black pepper
to garnish | monterey jack cheese, shredded
ii. what to do
1. Cut steak into ½” cubes.
2. Heat the oil in a dutch oven over medium heat. Cook the meat cubes in clusters ⅓ at a time until it’s all browned. Let’s have a look, shall we?
What a simply delightful video, yes?
3. Remove the meat and set aside, reserving the drippings in the dutch oven.
4. To the drippings add the onions, green peppers and garlic. Cook 10 minutes.
5. Return the meat to the dutch oven and add the next eight ingredients (except the cheese, which is a garnish).
6. Heat to a boil. Reduce heat to low and cover. Simmer at least 1 ½ hours. This gives you enough time to play some Asteroids, Donkey Kong, Burgertime or Galaga.
7. When serving, sprinkle with the cheese and more fresh onion, if desired.
Yields 12 servings. Or 6 hungry Texans.
Below is a scan of the original chili recipe Mom scored from Jill Root.
Who Is Jill Root?
Jill Root was a great lady. She was the mother-in-law of my much, much oldest brother Tim. After my Dad died, Jill, Mom (Betty), Tim and I spent many Christmases together with the rest of the Root family, so I can promise you she had a heart of gold. You can read more about Jill here.
Thank you Jill for this recipe! I found a way to make my chili even better (coming soon).
Don’t let this recipe fool you.
This rice isn’t spicy hot. But that doesn’t mean it’s not delicious.
I was surprised to read this dish calls for ground beef … but all the happier since it was my main squeeze tonight. That’s right – this dish and I are going steady.
After making this dish per Mom’s instructions I read up a little more on the history of Spanish Rice which you might want to check out.
foodie tips ~
♥ Bacon drippings or shortening? Seriously ~ this is Texas. Go for the bacon drippings.
♥ We all know that food portions were smaller back in the 1970s. So when this calls for a “small box” of rice, I’m thinking it must have been 3 ½ cups of rice. The smallest box of rice I found at my local grocery store was about 7 cups strong (14 ounces). Supersize me.
♥ This is a great-tasting recipe but if you want something spicy you better add some cumin or chili powder or maybe even a can of Rotel (drained).
¼ cup | bacon drippings (or shortening)
1 | onion, thinly sliced
small box | minute rice
½ | green pepper, diced
1 pound | ground beef
2 8-ounce cans | tomato sauce
1 teaspoon | prepared mustard
to taste | pepper
to taste | salt
1 ¾ cups | hot water
ii. what to do
1. In a medium sized pot prepare the bacon over medium heat. Remove the bacon strips and set aside reserving the drippings in the pan. The bacon isn’t used in this recipe so now you have something to snack on while you finish this out. :)
2. Add the onion, rice, pepper and meat. Stir over high heat until lightly browned (including the rice).
3. Add the tomato sauce, mustard, pepper, salt and hot water. Bring to a boil; then simmer uncovered for about 5 minutes. Shake your maracas – it’s ready!
Serve warm, as a sidekick or a main dish. Leftovers refrigerate well. This makes a lot of rice!
A scan of Mom’s original recipe card:
And for those who want to learn a little more about how to shake your maracas:
Where would we be without the color green?
When I close my eyes thinking of “green” transports me to St. Patrick’s Day, when Mom would celebrate her little Saint, summer days I spent mowing yards, the homemade green taffy Mom and I made with Bristol and Chris and Christmastime when I loved to pinch the branches of our tree and smell the evergreen scent.
This dish receives its flecks of green from freshly chopped green pepper and parsley. There’s a labor of love involved in making this green rice recipe but it was worth it – I loved the crunch of the green pepper and hope you do too!
1 cup | rice
2 teaspoons | salt
2 ½ cups | boiling water
4 eggs | separated
1 | green pepper, finely chopped
1 | small onion, finely chopped
½ cup | parsley, minced
5 tablespoons | parmesan cheese, grated
1 teaspoon | paprika
1 cup | heavy cream, whipped
ii. what to do
1. Add rice and 1 teaspoon of the salt to boiling water. Cover. Cook over low heat until rice is tender and all the water is absorbed, about 20-25 minutes.
2. Beat egg yolks. Combine the yolks with the green pepper, onion, parsley, grated cheese and the remaining 1 teaspoon salt and paprika.
3. Blend mixture with the cooked rice then fold in the whipped cream.
4. Beat the egg whites until foamy. Fold into the rice mixture.
5. Turn the rice into a greased 2-quart casserole. Place the casserole in a pan of hot water. Bake at 350°F until set, about 50-60 minutes.
Yield: 6-8 portions