Spo-fans know Urs Truly is working on a cookbook. The tome is not exquisite nor original but pragmatic. It is to be a collection of my favorite recipes, which are presently scattered throughout a my cookbook collection. Some examples: Mother’s gingerbread is located in her church’s women’s cookbook. When Someone makes a pot pie, that recipe is in a  Betty Crocker cookbook. James Beard American cooking Cookbook has my recipe for Jam cake. You get the gist.  It would be nice to have them all in one book for easy reference.

Every year since I was a little boy Mother’s side gathers on the same summer weekend for a family reunion. Everyone brings food of course, and someone always makes a layer salad. This same dish, timeless and unaltered, has graced the buffet table for over 50 years. I want that recipe in my book, although I have never made it myself. “To the research” as my colleague says.

I soon became overwhelmed by the myriad of variations of this recipe. There are 5, 7, and even 9 layer versions. Throw in the recipes titled ‘Layered salad’ and there are enough to make one every night for years without a repeat. Oh the pain. Which one was is closest to the one in my memory? I’ve had it many times but never stopped to consider the ingredients.  Stinko.

Then I came to my senses. Nearly all my Facebook ‘friends’ are relations, so I posted the question which relation on Mother’s side makes this or who has the recipe.[1] It finally got around my mother’s cousin’s wife, Aunt Gail who is the maker of the dish. [2] She sent me the recipe, which I duplicated without editing :

Layered Salad:

1 head chopped lettuce 

3-4 stalks of celery finely chopped

2-3 carrots finely chopped

1 can drained sliced water chestnuts
1 small onion finely chopped
1 small bag frozen peas
(layer these items in pan, then spread top with mixture)
2 cups mayo
2 Tbs. sugar
(cover and let set in refrig. overnight…then add)
3-4 large tomatoes sliced thin
4-5 boiled eggs sliced thin
1 jar bacon bits
shake on Parmesan Cheese

This lovely dish captures the urtext of Midwestern cuisine. I plan to make it as soon as I am off my diet and I plan to eat it all myself. [3]

Meanwhile, other female relations on both side of my family tree sent me their versions of this mercurial entree.  Cousin/Aunt Joy sent me this one:

18556190_10206998591522938_5180152857692985592_n.jpg

What I adore most about this is the nostalgia of the typewrite on an index card, which is stained no doubt from use. I particularly find charming it the dropped letters.  The typist got to the end, made a typewriter boo-boo, and decided it was good enough and not worth typing the card over again.  The typist (probably her mother, my father’s cousin) had to compact the directions for the sake of space, hoping one would intuit the directions. I plan on making this one too; I am curious to see which better floats my boat, as it were. I suspect both will be enjoyable. [4] After all, there is nothing as comforting as food with family history as its main ingredient. It may not be haute cuisine but it made with love. [5]

Spo fans who have fabulous layer salads (7 or otherwise) are invited to share their recipe in the comment section.  I would be blithe to have them. 

 

layered salad

 

[1] A clever-dick Spo-fan from Canada, noticed for his good looks and wit, left the comment in his house 7-layer salad is called lasagna.

[2] I knew this but I had forgotten. Mother keeps in touch with all her cousins of which she has plenty. I used to know them all but now I get them confused. Just hate that.

[3] I will have to eat it all myself for Someone is highly adverse to mayonnaise and I don’t think using sour cream or yogurt will do the dish justice.

[4] I am already conjuring up my own Urspo-layer salad, using the best bits of each and with possible add-ons and higher quality ingredients – no rubbish.

[5] And maybe made with a slightly altered version that has a secret ingredient one keeps to oneself so the others can never make  it quite as good as you. 🙂

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