Requesting a make ahead dish recipe or some inspiration. The mother of a friend of mine

C

cynupstateny

Well-known member
died recently in another country. Local memorial service with reception following is tomorrow. Unfortunately, I have a prior commitment. I'd like to make and drop off something today for the reception tomorrow. Don't really feel like baking cookies, and I'm sure someone will do the potato and mac salad, baked beans etc. (all the ususals). Any suggestions? Easy 'cause I'm really not in the mood. (Snow yesterday and another storm for Sunday and Monday!)

 
Fruit Salad? Mini meatballs in the crockpot? Artichoke or spinach dip with pumpernickle bread?

For me, the old standby comfort food helps during stressful times.

Sorry about your friends loss.

Regards,

Barb

 
Cyn the layered salads are made a day ahead of time. Allrecipes has quite a es

few or you can google.

 
Rec: Layered Salad This is a good make-ahead salad.

Layered Salad

1 head iceberg lettuce, sliced in large shreds
1 cup diced celery
8 hard-boiled eggs, sliced
1 10-oz. box frozen peas, uncooked
1/2 cup diced green pepper
1 sweet onion, chopped
14 slices bacon, fried and crumbled
4 oz. cheddar cheese, grated

Layer each ingredient in 9x13 glass serving/baking dish beginning with lettuce and ending with bacon. Make topping and spread over all. Sprinkle cheddar cheese over topping. Cover with plastic wrap. Refrigerate 8-12 hours. Serves 9-12 people.

Topping:
2 cups mayonnaise (I use light mayo)
2 tbsp sugar

 
Rec: Orange Rice Salad...This is delicious and will easily hold up. Very pretty also.

Orange Rice Salad

Serving Size : 8

1 10 oz. can mandarin oranges in juice
1 1/8 pints orange juice
1 1/3 cups white long-grain rice -- rinsed
1 teaspoon butter
1 teaspoon salt
1 jar pimientos -- drained
1 small onion -- finely chopped
4 1/2 ounces snow peas -- sliced diagonally
1/4 cup plus 1 tablespoon olive oil
2 tablespoons cider vinegar
pinch sugar
pinch dry mustard
1/2 teaspoon black pepper

Drain juice from oranges into a measuring cup. Reserve oranges. Add enough orange juice to mandarin orange juice to measure 2 1/4 cups. In a large saucepan, combine orange juice, rice, butter and 1/2 teaspoon of salt. Bring to a boil and stir once. Reduce heat, cover and simmer 15 minutes or until rice is tender and orange juice is absorbed. Spoon rice into a medium size bowl and fluff with a fork. Cool.

Whisk olive oil, cider vinegar, sugar, dry mustard, pepper and remaining salt. Combine rice, pimentos, onion,and snow peas with the cooled rice. Carefully toss salad with dressing. Garnish with reserved oranges.

- - - - - - - - - - - - - - - - - -

 
A neighbor brought over a big jar of her home canned marinara sauce and some pasta

when my Mom passed away. Several days later, when it was just family, we made a big pot of spaghetti with some added meatballs and sausage and had such a nice family meal. That's what I remember most. I also remember that too many dishes that need refrigeration could be a problem.

 
This is an amazing recipe...

Every time I make this I look at what I'm putting together and just can't believe how wonderful it is. This has been a favorite in my family forever. We've always called it 7 layer salad.

 
My SIL in Pennsylvania shared the recipe years ago. It's a salad

which appears at many potlucks, picnics and celebrations there. Quite tasty and so easy.

 
Hey Pat, next time try our version - yummy!

Layered Salad - Carol's version

1/2 head of iceberg lettuce, sliced in large shreds (about 3 cups)
1 T sugar, sprinkle over lettuce
salt and pepper, sprinkle over lettuce
6 hard-boiled eggs, sliced
salt eggs
1 10-oz. box frozen peas, uncooked but defrosted and dried (I run under cold water or nuke for a few minutes and then dry and chill before using)
1/2 cup finely sliced green onion
1/2 head of iceberg lettuce, sliced in large shreds (3 cups)
1 # bacon, fried crisp and crumbled
8 oz. Swiss cheese, grated (2 cups)

Topping:
1-1/2 cups mayonnaise (we have used 1/2 mayo and 1/2 Miracle Whip)
1/2 cup+ grated parmesan cheese

Layer each ingredient a pretty salad bowl (deep, not 9" x 13" wide) or large Tupperware-like container beginning with 3 cups of shredded lettuce and ending with the grated Swiss cheese. Press down slightly to leave head room at the top of the container - so topping doesn't stick to the lid or plastic wrap.

Mix the topping and spread to edges to seal salad. Cover with plastic wrap/lid. Refrigerate 8-12 hours. Serves 9-12 people.

** You can sprinkle more parmesan, parsley or sliced onions before serving. I have substituted a layer of grated carrots for the bacon to make the salad more vegan friendly. Also, if the lettuce and peas aren't very dry or cold, water can condense in the bottom of the bowl. (I have many funny stories about draining that extra water!) Colleen

 
You must log in or register to reply here.
Back
Top