Paula Deen's Layered Salad
Curly Sue
I'm watching her construct this as we speak, with increasing horror as
she adds each layer (lettuce, bell pepper, celery, water chestnuts,
green peas, bananas, yes, bananas, raisins, nuts, green onions, bacon,
the mayo layer, and grated cheddar).
http://www.foodtv.com/food/recipes/recipe/0,1977,FOOD_9936_27632,00.html
The salad may be layered not tossed, but my cookies were in danger
when she added the mayonnaise layer and topped it with grated cheese.
She seems to be very fond of it and it got rave reviews on the site
from people who supposedly made it. She says the bananas and lettuce
are a great combination. I could try that particular combo on a
limited basis, but I can't bring myself to make the whole enchilada.
OK, has anyone made this or something like it?
Is it some magical combination that tastes better than it sounds? It
was just weird when she added the bananas, but turned gross when she
"frosted" it with the mayonnaise dressing.
Sue(tm)
Lead me not into temptation... I can find it myself!
Christine
"Curly Sue" <address...@nyc.rr.com> wrote in message
news:40e8158a...@news-server.nyc.rr.com...
This recipe received much attention from a food mailing list I'm on
(Foodwine). All the attention was negative <g>
Chris in Pearland
telmgren
I make something like it. I think it's a southern thing. I make mine with
lettuce, celery, green peas, chopped tomatoes, green onions, bacon, mayo and
cheddar. I could see how it may seem gross, but it's actually really very
good but a PITA to make in my opinion. I don't know WHAT the fruit and nuts
are all about. They sound disgusting! Yuck!
Tara
Sue) wrote:
>Cornucopia Layered Salad:
>
>I'm watching her construct this as we speak, with increasing horror as
>she adds each layer (lettuce, bell pepper, celery, water chestnuts,
>green peas, bananas, yes, bananas, raisins, nuts, green onions, bacon,
>the mayo layer, and grated cheddar).
>
>http://www.foodtv.com/food/recipes/recipe/0,1977,FOOD_9936_27632,00.html
>
>
>The salad may be layered not tossed, but my cookies were in danger
>when she added the mayonnaise layer and topped it with grated cheese.
>
>She seems to be very fond of it and it got rave reviews on the site
>from people who supposedly made it. She says the bananas and lettuce
>are a great combination. I could try that particular combo on a
>limited basis, but I can't bring myself to make the whole enchilada.
>
>OK, has anyone made this or something like it?
I have had layered salads that were just like the above, minus the
bananas, raisins, and nuts. Layered salads are good! You'd find them
at potlucks, church dinners, etc. The fruit does not sound very
appealing. The nuts ... maybe.
Tara
Curly Sue
wrote:
>"Curly Sue" <address...@nyc.rr.com> wrote in message
>news:40e8158a...@news-server.nyc.rr.com...
>> Cornucopia Layered Salad:
>>
>> I'm watching her construct this as we speak, with increasing horror as
>> she adds each layer (lettuce, bell pepper, celery, water chestnuts,
>> green peas, bananas, yes, bananas, raisins, nuts, green onions, bacon,
>> the mayo layer, and grated cheddar).
<snip>
>I make something like it. I think it's a southern thing. I make mine with
>lettuce, celery, green peas, chopped tomatoes, green onions, bacon, mayo and
>cheddar. I could see how it may seem gross, but it's actually really very
>good but a PITA to make in my opinion. I don't know WHAT the fruit and nuts
>are all about. They sound disgusting! Yuck!
Maybe she is trying to speed things up by eating salad and dessert
simultaneously :>
Vox Humana
>
> I'm watching her construct this as we speak, with increasing horror as
> she adds each layer (lettuce, bell pepper, celery, water chestnuts,
> green peas, bananas, yes, bananas, raisins, nuts, green onions, bacon,
> the mayo layer, and grated cheddar).
>
> http://www.foodtv.com/food/recipes/recipe/0,1977,FOOD_9936_27632,00.html
>
>
> The salad may be layered not tossed, but my cookies were in danger
> when she added the mayonnaise layer and topped it with grated cheese.
>
What, no sweetened condensed milk?
Curly Sue
>On Sun, 04 Jul 2004 14:56:26 GMT, address...@nyc.rr.com (Curly
>Sue) wrote:
>
>>Cornucopia Layered Salad:
>>
>>I'm watching her construct this as we speak, with increasing horror as
>>she adds each layer (lettuce, bell pepper, celery, water chestnuts,
>>green peas, bananas, yes, bananas, raisins, nuts, green onions, bacon,
>>the mayo layer, and grated cheddar).
>>
>>http://www.foodtv.com/food/recipes/recipe/0,1977,FOOD_9936_27632,00.html
<snip>
>I have had layered salads that were just like the above, minus the
>bananas, raisins, and nuts. Layered salads are good! You'd find them
>at potlucks, church dinners, etc. The fruit does not sound very
>appealing. The nuts ... maybe.
>
>Tara
Sure enough. Up to the bananas + mayonnaise + cheese it seemed rather
conventional as far as salad ingredients goes. I've never sampled her
show before; I might check it out again just for the curiousity
factor!
Nancy Young
> Sure enough. Up to the bananas + mayonnaise + cheese it seemed rather
> conventional as far as salad ingredients goes. I've never sampled her
> show before; I might check it out again just for the curiousity
> factor!
Oh geez, that had to be the first show you caught? At least it wasn't
the Krispy Kreme show.
nancy
Curly Sue
wrote:
Wow, I'll have to try and catch that one. It sounds awe-inspiring, in
a surreal way ;>
I never paid attention to it because of the "Home Cooking" title. I
OD'd on "A Taste of Home" magazines a few years ago and figured it
would be more of the same.
Nancy Young
>
> On Mon, 05 Jul 2004 10:07:36 -0400, Nancy Young <qwe...@monmouth.com>
> wrote:
>
> >Curly Sue wrote:
> >
> >> Sure enough. Up to the bananas + mayonnaise + cheese it seemed rather
> >> conventional as far as salad ingredients goes. I've never sampled her
> >> show before; I might check it out again just for the curiousity
> >> factor!
> >
> >Oh geez, that had to be the first show you caught? At least it wasn't
> >the Krispy Kreme show.
> >
>
> Wow, I'll have to try and catch that one. It sounds awe-inspiring, in
> a surreal way ;>
Oh, no, Sue ... if you see it, I give you permission to watch the
beginning, it's silly when she goes to the Krispy Kreme store, but
I can't let you watch her make Krispy Kreme bread pudding. Spoken
as a friend.
> I never paid attention to it because of the "Home Cooking" title. I
> OD'd on "A Taste of Home" magazines a few years ago and figured it
> would be more of the same.
She makes good stuff, but a lot of it is very fat/sugar laden. I
like the show for the entertainment value.
nancy
Tara
Sue) wrote:
> I've never sampled her
>show before; I might check it out again just for the curiousity
>factor!
Oh, do! I love Paula Deen. Her story is pretty interesting -- big
financial trouble after a divorce, began a sandwich/lunch delivery
service, which grew into The Lady and Sons, in Savannah. My mom is
the youngest of seven girls and Paula Deen just reminds me so much of
my aunts on that side of the family. That and the fact that Savannah
is one of my favorite cities makes me predisposed to just love her.
The only recipe of hers that I have tried is her cornbread dressing.
It was good; it made a ton.
Tara
Margaret Suran
I had a German friend, who liked to serve a salad similar to the one
you described. she called it "Summer Salad" and from what I remember
it consisted of layers of the following
In a glass serving dish, spread a layer of diced and lightly steamed
summer vegetables, such as peas, green beans, carrots and celery.
For all I know, they may have been raw. I don't think it makes much
difference.
Cover with sliced or cubed cooked or baked chicken.
Another layer of the vegetables.
A layer of sliced or cubed lean cooked or baked ham.
Another layer of vegetables
A layer of diced raw or slightly stewed fruit such as apples, peaches,
apricots and halved and pitted cherries. Again, it is such a long
time ago, I don't remember whether the fruit was raw or not. When
barely cooked, add broken walnut meats and golden raisins. Arrange
the top layer as artistically as possible.
When assembled, cover the salad with clear, unflavored aspic.
Refrigerate until firmly set. Serve with mayonnaise, which was always
home made by my friend.
It sounds sort of gross now, but we all liked it at the time.
Donna Rose
vhu...@hotmail.com says...
*least* a stick of butter.
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.
Melba's Jammin'
address...@nyc.rr.com (Curly Sue) wrote:
(snip)
>
> The salad may be layered not tossed, but my cookies were in danger
> when she added the mayonnaise layer and topped it with grated cheese.
>
> She seems to be very fond of it and it got rave reviews on the site
> from people who supposedly made it. She says the bananas and lettuce
> are a great combination. I could try that particular combo on a
> limited basis, but I can't bring myself to make the whole enchilada.
>
> OK, has anyone made this or something like it?
Church cookbook staple, Sue. :-) But not with bananas, raisins, and
walnuts. Gack.
7 Layer Salad
4 tbsp sugar
1 cup mayo
1 head lettuce, chopped
1 cup diced celery
1 cup diced onion
2 cups frozen peas
1 cup grated Parmesan cheese
6 slices bacon; cooked and
Mix sugar and mayonnaise together. Make layer of each
ingredient in order listed. Top mayo/sugar mix then sprinkle crumbled
bacon. Let set in refrigerator 3 to 4 hours. Serve.
--
-Barb, <www.jamlady.eboard.com> An update on 7/4/04.
Wayne
B68457.144...@news.individual.net:
> In article <40e8158a...@news-server.nyc.rr.com>,
> address...@nyc.rr.com (Curly Sue) wrote:
> (snip)
>>
>> The salad may be layered not tossed, but my cookies were in danger
>> when she added the mayonnaise layer and topped it with grated cheese.
>>
>> She seems to be very fond of it and it got rave reviews on the site
>> from people who supposedly made it. She says the bananas and lettuce
>> are a great combination. I could try that particular combo on a
>> limited basis, but I can't bring myself to make the whole enchilada.
>>
>> OK, has anyone made this or something like it?
Our cable system doesn't have FoodTV and I have never seen Paula Dean.
From what I've read, however, it seems everything she makes is over the
top, too rich and/or too sweet, or just too weird.
>
> Church cookbook staple, Sue. :-) But not with bananas, raisins, and
> walnuts. Gack.
I think that was the point. Layered salads abound in many versions, most
notably like the recipe you posted, but no one seems to have ever
encountered one with fruit and nuts. I rather like the one you posted
and it seems to be a classic. The question always seemed to be whether
or not to toss at the last minute.
>
> 7 Layer Salad
>
> 4 tbsp sugar
> 1 cup mayo
> 1 head lettuce, chopped
> 1 cup diced celery
> 1 cup diced onion
> 2 cups frozen peas
> 1 cup grated Parmesan cheese
> 6 slices bacon; cooked and
>
> Mix sugar and mayonnaise together. Make layer of each
> ingredient in order listed. Top mayo/sugar mix then sprinkle crumbled
> bacon. Let set in refrigerator 3 to 4 hours. Serve.
---
Wayne in Phoenix
If there's a nit to pick, some nitwit will pick it.
Curly Sue
>Melba's Jammin' <barbsc...@earthlink.com> wrote in news:barbschaller-
>B68457.144...@news.individual.net:
<snip>
>>
>> Church cookbook staple, Sue. :-) But not with bananas, raisins, and
>> walnuts. Gack.
>
>I think that was the point. Layered salads abound in many versions, most
>notably like the recipe you posted, but no one seems to have ever
>encountered one with fruit and nuts. I rather like the one you posted
>and it seems to be a classic. The question always seemed to be whether
>or not to toss at the last minute.
The fruit and nuts thing was indeed part of the point. But Barb is
correct in guessing I wasn't familiar with the concept. The only
layered salad I'd ever heard of until yesterday was Cobb Salad. I
didn't realize that layered salad is a classic genre; it's probably
there in some of my cookbooks but I didn't notice. To be honest, I'm
still dubious about a mayonnaise "layer." But hey, I'd try it with an
open mind :>
Curly Sue
<marg...@no.spam.for.me.invalid> wrote:
<snip recipe>
>When assembled, cover the salad with clear, unflavored aspic.
>Refrigerate until firmly set. Serve with mayonnaise, which was always
>home made by my friend.
>It sounds sort of gross now, but we all liked it at the time.
I'm trying to figure out how this Layered Salad thing passed my notice
all of these years! Apparently I've led a sheltered life ;>
I'm going to have to ask around at work.
Wayne
news:40e9b72d...@news-server.nyc.rr.com:
The first time I ever enountered a layered salad was in 1976 when a
recipe for one was making the rounds in my office. IIRC, it was
virtually identical to the one Barb posted. Although I like mayonnaise,
I was also dubious about a layer of it on top of the salad. Despite
that, I decided to make it for a cookout I was going to. I was surprised
at how much I liked it, and ther wasn't a crumb or pea left! <G>
--
kilikini
news:Xns951D8A02...@204.127.36.1...
> address...@nyc.rr.com (Curly Sue) wrote in
> news:40e9b72d...@news-server.nyc.rr.com:
>
> > On Mon, 05 Jul 2004 20:11:35 GMT, Wayne <way...@att.net> wrote:
> >
> >>Melba's Jammin' <barbsc...@earthlink.com> wrote in
> >>news:barbschaller- B68457.144...@news.individual.net:
> > <snip>
> >>>
(snip)
> The first time I ever enountered a layered salad was in 1976 when a
> recipe for one was making the rounds in my office. IIRC, it was
> virtually identical to the one Barb posted. Although I like mayonnaise,
> I was also dubious about a layer of it on top of the salad. Despite
> that, I decided to make it for a cookout I was going to. I was surprised
> at how much I liked it, and ther wasn't a crumb or pea left! <G>
>
> --
> Wayne in Phoenix
>
> If there's a nit to pick, some nitwit will pick it.
Really, you've had this and liked it? So..............it's more like a
veggie salad mix rather than just a salad-salad? 'Cause I'm picturing
lettuce dredged in mayo and that does not sound appealing, but when you
envision veggies chopped up in sort of a potato salad, I can see that. But
I don't know - I'm the kind of person that makes a dryer potato salad
because mayo seems so.........heavy. I can't stand that typical stuff you
buy in the stores that's mostly mayo with small chunks of potato. It's a
potato salad, not a mayo salad.
But I'm sure that's just me because otherwise it wouldn't be made the way it
is.
kili
--
"Beer, the cause of, and solution to, all of life's problems." - - Homer
Simpson
ConnieG999
>Sure enough. Up to the bananas + mayonnaise + cheese it seemed rather
>conventional as far as salad ingredients goes.
Well....remember there are salads with mandarin oranges and almonds...there are
salads with pineapple, cheese, and mayonnaise...there are salads with
strawberries...so, why not??
>I've never sampled her
>show before; I might check it out again just for the curiousity
>factor!
Remember that her show is "home cooking" and on top of that, it's "southern"
home cooking. She does some pretty strange stuff, but honestly, most of it
looks delicious. IF you can close your eyes to the sugar, fat, and grease.
Which is, of course, much of what makes things yummy! (And I DID see the Krispy
Kreme bread pudding show!)
Connie
*****************************************************
My mind is like a steel...um, whatchamacallit.
Wayne
news:5%iGc.23301$SO5....@twister.socal.rr.com:
Yes, I really liked it, and the mayo was just right with everything else.
I'm with you on potato salad. I don't like it absolutely drenched in
mayonnaise either, and I can't stand most commercial versions for that
reason. The layered salad is more veggie and you can add even more
veggies as desired. I've seen recipes that also call for a layer of
sliced cucumber, garbanzo beans, etc. Once these layers are all built
up, the layer of mayo can be as much or as little as you like, but it
won't usually overwhelm the salad.
kilikini
Interesting! Maybe that's the way to go next time I'm invited to a cook
out. What if you make a mix of sour cream/mayo? Too light?
Wayne
news:AajGc.23305$SO5....@twister.socal.rr.com:
That would probably be good. I would try 2/3 mayo, 1/3 sour cream.
kilikini
Curly Sue
>address...@nyc.rr.com (Curly Sue) writes:
<snip>
>>I've never sampled her
>>show before; I might check it out again just for the curiousity
>>factor!
>
>Remember that her show is "home cooking" and on top of that, it's "southern"
>home cooking.
They should put "Southern" in the title if that's what she's about
(and I'm starting to see that). Now that you bring it up, "Home
Cooking" has very little meaning for a national TV show. If you're
driving around the South or the Midwest and see a restaurant with
"home cooking" you can at least assume that it's reflecting local home
cooking. But on the Food Channel, calling a regional show "Home
Cooking" is pretty arrogant. Now I'm getting angry! "Home cooking"
indeed! ;>
Melba's Jammin'
> still dubious about a mayonnaise "layer." But hey, I'd try it with an
> open mind :>
>
> Sue(tm)
It's actually not bad -- you do the 'tossing' of the salad on your
plate, with your fork -- just kinda mixing it up. I've had it more
often with cheddar on top vs the Parm. If it's layered in a deepish
bowl, you can see the separate layers -- aesthetically pleasing, too,
doncha know. "-)
Melba's Jammin'
<kili...@NOSPAMhotmail.com> wrote:
(snip)
>
> Interesting! Maybe that's the way to go next time I'm invited to a cook
> out. What if you make a mix of sour cream/mayo? Too light?
>
> kili
That'd be poifect, too.
K. Reece
"kilikini" <kili...@NOSPAMhotmail.com> wrote in message
news:5%iGc.23301$SO5....@twister.socal.rr.com...
> Really, you've had this and liked it? So..............it's more like a
> veggie salad mix rather than just a salad-salad? 'Cause I'm picturing
> lettuce dredged in mayo and that does not sound appealing, but when you
> envision veggies chopped up in sort of a potato salad, I can see that.
But
> I don't know - I'm the kind of person that makes a dryer potato salad
> because mayo seems so.........heavy. I can't stand that typical stuff you
> buy in the stores that's mostly mayo with small chunks of potato. It's a
> potato salad, not a mayo salad.
>
> But I'm sure that's just me because otherwise it wouldn't be made the way
it
> is.
>
> kili
> --
> "Beer, the cause of, and solution to, all of life's problems." - - Homer
> Simpson
>
I belong to a local quilting group and we have a potluck dinner every month
and someone almost always brings one of these layered salads. They really
are very good. Barb's recipe sounds pretty much like the one most people
around here use. I've seen some with grated cheese on top and occasionally
someone will add a layer of broccoli. So far I haven't tried one I didn't
like though.
Kathy
Karen O'Mara
like a
> veggie salad mix rather than just a salad-salad? 'Cause I'm picturing
> lettuce dredged in mayo and that does not sound appealing, but when you
> envision veggies chopped up in sort of a potato salad, I can see that. But
> I don't know - I'm the kind of person that makes a dryer potato salad
> because mayo seems so.........heavy. I can't stand that typical stuff you
> buy in the stores that's mostly mayo with small chunks of potato. It's a
> potato salad, not a mayo salad.
>
> But I'm sure that's just me because otherwise it wouldn't be made the way it
> is.
The word "salad" can be kinda tricky. In North Dakota, salad can be
jello or macaroni.
Karen
Wayne
news:iqele0d7ctkq6j6gq...@4ax.com:
> That would be because she lives and is from the South. I love using
> butter and I would use butter before Margarine any day except when I
> cook Mexican. Then lard is the king.
>
>
I wouldn't think of using margarine in place of butter, either. My
family is also from the South, but that's only the first of all the
reasons. I also like using bacon fat/grease with certain things, and
lard sometimes in pie crust. I rarely cook Mexican, but lard certainly
is the way to go with refried beans and other things.
kalanamak
> >>>
> >>> "Curly Sue" <address...@nyc.rr.com> wrote in message
> >>> news:40e8158a...@news-server.nyc.rr.com...
> >>> > Cornucopia Layered Salad:
> >>> > .html
I have seen more attractive vomit. I think the Brits might call it a
dog's dinner.
blacksalt
Costco had big tubs of wonderful blueberries that are quite a bargain,
compared to the local groceries. Despite their slight tang, blueberries
are amazingly mild, and can be eaten like popcorn.
Goomba
come on y'all.... trim up some of the extraneous stuff here when you reply,
wouldcha?? (I left it all on purpose for example)
Goomba