Let’s Cook! – March 15, 2023
If you’re a current subscriber, log in below. If you would like to subscribe, please click the subscribe tab above.
Username and Password Help
Like most of you, I am really looking forward to spring. When the weather warms up, I tend to cook lighter and healthier. And what could be lighter and healthier than a nice big salad? So, I am reprinting a recipe from one of my very first columns from several years ago. A good friend, Nancy Larson, sent me this recipe. She said it was a favorite at their office luncheons. What really makes this salad special is the homemade salad dressing. My husband and I use this special dressing all the time and rarely use store bought dressing anymore. So even if you don’t want to use all the ingredients in this salad, try the dressing! This recipe does make a really large amount of salad, great for large gatherings.
FAVORITE TOSSED SALAD
(Submitted by Nancy Larson)
■ Romaine leaves, torn in pieces
■ red leaf lettuce, torn in pieces
■ head lettuce, torn in pieces
■ mushrooms, sliced
■ bacon bits
■ red onion, diced
■ green onions, chopped
■ shredded Provel cheese
■ grated parmesan cheese
■ grated Romano cheese
■ 1/4 cup olive oil
■ 1/4 cup cider vinegar
■ 1/4 cup sugar
■ 1 pkt Italian salad dressing mix
When I make this salad, I like to use shaved Parmesan cheese rather than grated. Also, when I make the dressing, I buy Zesty Italian dressing mix. I make the dressing, keep it in a cruet and store it in my pantry. Do not refrigerate this because it will get very thick and hard to pour. Don’t worry, this dressing keeps for several weeks.
This next recipe is for a lovely and delicious cake that my mother in law introduced me to years ago. I have seen this cake under many names, but the name my mother-in-law used was Better than Robert Redford Cake, and so that is what I will use here. This is a great dessert to serve after a big meal because it is light and refreshing.
BETTER THAN ROBERT REDFORD CAKE
■ 1 box yellow cake mix with pudding
■ 1 lg can crushed pineapple
■ 1 cup sugar
■ 1 box French Vanilla instant pudding mix
■ 2 cups milk
■ 8 oz. Cool Whip
Make cake in a 9×13 pan according to package directions. Meanwhile, mix pineapple, undrained, and sugar in a saucepan, bring to a boil. Let boil for 5 minutes, stirring frequently.
After removing the cake from the oven, poke lots of holes with toothpicks or a skewer all over the top of the cake. (make LOTS of holes for best result). Pour the pineapple over the top of the cake. (do all this while the cake is still warm from the oven). Let cool completely.
Make pudding as directed on the package. Spread over cooled cake. Refrigerate for a few minutes to get the pudding well set. Frost with Cool Whip. Refrigerate until ready to serve.
If you have a recipe to share, please send to firstname.lastname@example.org or mail to Mascoutah Herald, PO Box C, Mascoutah IL 62258. If you write out your recipes, please write clearly. If I have to guess at what you wrote, I will not publish the recipe. Thanks so much, and Happy Cooking!