Monday, August 16, 2010


This recipe is from an old Hoosier Pentecostal church "dinner on the grounds".

In an oblong glass dish layer the following in the order given:

1 head of lettuce, broken into bite-sized pieces
1 small to medium head of cauliflower, broken into small flowerets
1/4 cup diced onion (purple onion works great for color and flavor)
1/2 cup diced celery
1 1/2 cups frozen peas, seperated but not thawed
8 slices crisply fried bacon, crumbled
8-oz pkg grated cheddar cheese

Cover the layers with a pint of mayonnaise (not salad dressing). Sprinkle 2 tablespoons sugar over all. Cover and refrigerate overnight before serving.

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