Today I am posting two recipes. One salad and one of my Nanaw’s vegetable recipes for Eggplant Parmesan. The Eggplant Parmesan is a post to honor the birth of Pioneer Woman’s new nephew, Elliot and her
escape trip to Austin to visit with her family and dining out on Eggplant Parmesan (checking out her cooking section for details). Go over to PDUB’s website and take a look at her new nephew. He is precious.
Okay! – Here’s that recipe for the salad that every church lady has ever made for some event. Seven Layer Salad – can I get a woo-hoo, Amen! Seven, because it has seven layers to it and the number seven has biblical references so we’ll just trust in heaven above that “seven” is good and lay hands on the potluck table and say Amen! I know, technically there are 8 layers, but let’s not go there. This is one of my grandmother’s recipes and you just don’t mess with grandmothers or history or mother nature. Here we go…………
Seven Layer Salad
1 medium head of lettuce, chopped
1 package frozen English peas, cooked and drained
1/2 cup onion, sliced thin
8 slices bacon, fried crisp and crumbled
1 cup chopped celery
5 hard boiled eggs, sliced thin (across, not length-wise)
1 cup mayonnaise mixed with 1 tablespoon sugar
grated cheddar cheese (about 2 cups)
Layer in a large salad bowl or casserole in the order listed, spreading mayonnaise carefully over top to cover all and sprinkling cheese over the top. Keeps in the refrigerator for one or two days.
And, everyone said………Amen!
Now….a recipe post for our fellow blogger PDUB – EGGPLANT PARMESAN.
1 large eggplant
1/2 cup flour
2 teaspoons salt
1/2 teaspoon pepper
4 tablespoons oil, divided
1 medium onion, sliced thin
2 cloves garlic, minced
3 medium tomatoes, chopped
1 small piece of basil leaf
8 oz. shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Peel and slice eggplant into crosswise slices 1 inch thick. Dip slices in water to wet the surfaces. Mix flour, 1 teaspoon salt and 1/4 teaspoon pepper in a shallow dish. Dip eggplant slices in mixture to coat lightly. Saute’ eggplant in oil turning once to brown lightly. Remove eggplant. Saute onion and garlic. Add tomatoes, remaining salt and pepper and crumbled basil leaf. Cook until thickened. Place eggplant into a greased baking dish and top with cheese. Pour tomato sauce mixture over the top and bake at 350 degrees for 30 minutes. Voila!
Ya’ll Enjoy! 🙂 Congrats to Wetsy and Matt and the PDUB family.