Cookbook cover


Aunt Ethel's Layered Salad
My go-to salad for a delicious and enticing dish...
In a round or square glass dish, 9x9, spread:
Layer of shredded lettece
Layer of chopped celery
Layer of chopped onion
Layer of chopped green bell pepper
Layer of sliced water chestnuts
Layer of frozen tiny English peas, uncooked
Layer (thin) of mayonnaise 
(note: chop all vegetables small)
Sprinkle 1 tablespoon sugar over top; cover tightly; refrigerate overnight or several hours before serving. 
One hour before serving, spread:
Layer of chopped hard boiled eggs
Layer of chopped tomatoes
Layer of cooked bacon, well done and crumbled
Sprinkle parmesan cheese over top
Cover tightly and return to fridge until time to serve. 
Areeda's Favorite Cornbread:
1 cup self-rising cornmeal (prefer Martha White)
1/2 to 3/4 cup buttermilk 
Approx. 3 tablespoons vegetable oil
Stir well (almost beating) and pour into a greased black iron skillet.  Bake in preheated 410º oven about 30 min.
Tip of the day: To make beautiful whipped cream, start with chilled cream. Place mixing bowl and beaters in freezer for 15 minutes. Use confectioners sugar or superfine granulated sugar for the smoothest texture.    Keep on cooking.....