Recipes from the Front Porch

Karen's Salad -Karen/AZ: A Front Porch Chef Ingredients: Directions: 2 cans corn, drained 2 tomatoes, chopped 1 bell pepper, chopped 1 red onion, chopped 1 cucumber, chopped --SAUCE:-- 1/2 c. sour cream 4 tbsp. mayonnaise 2 tbsp. wine vinegar 1/2 tsp. celery seed 1/2 tsp. dry mustard 1/2 tsp. black pepper 2 tsp. salt Mix all ingredients and chill overnight.

Layered Salad -Karen/AZ: A Front Porch Chef Ingredients: Directions: 1 head lettuce 1 medium onion 1 box frozen peas, thawed 8 slices, fried Farmland bacon Shredded mild Cheddar cheese 2 c. mayonnaise 2 tbsp. sugar Layer in (8 x 10) pan: Lettuce broken into bite-size pieces. Onions (diced) Frozen peas. Spread on mayonnaise mixed with sugar. Sprinkle on cheese and Farmland bacon which has been crumbled. Cover and refrigerate overnight.

7 Layer Salad -Karen/AZ: A Front Porch Chef Ingredients: Directions: 1 head lettuce 1 C celery, diced 1/2 to 1 C onion, diced 1 can peas, well drained 4 to 5 T sugar 1 C mayonnaise (Hellmann's) 1 C grated Parmesan cheese(fresh or canned) 5 to 6 slices crisp bacon, crumbled Mix sugar and mayonnaise together. Make layer of each ingredient in order listed. Top with sprinkles of crumbled bacon. Let set in refrigerator 3 to 4 hours. Do not let sit overnight.

Sweet and Sour Veggie Salad -Karen/AZ: A Front Porch Chef Ingredients: Directions: 1 can shoe peg corn 1 c. green peas, sm. "Lesure" brand 1 c. green beans, French style 1 sm. jar pimento peppers 6 green onions, chopped very small 1 bell pepper, chopped fine 4 stalks celery, chopped very fine 1 c. sugar 3/4 c. oil 2/3 c. vinegar Heat sugar, oil and vinegar. Pour over remaining ingredients. Let stand overnight.