Seven Layered Salad

When company was coming, our mother would occasionally make this salad for a special dinner. This is an excellent salad for a buffet or barbecue and should be made a day ahead. My sister-in-law took my cookbook, ‘From Oma’s Kitchen’, to the Mennonite village of Waltheim in Russia. The women there made the salad from the picture displayed because they could not read English. It was a real hit.

3 cups/750 ml shredded iceberg lettuce (Washed and chilled)

3 green onions (chopped)

1 medium zucchini (thinly sliced)

2 carrots (shredded)

2 cups/500 ml sliced mushrooms

1 cup/250 ml chopped celery

2 medium tomatoes, diced

1 cup/250 ml shredded cheddar cheese

½ cup/125 ml bacon bits

1 green onion (chopped)

Dressing:

1 cup/250 ml creamed cottage cheese

½ cup/125 ml sour cream

4 Tbsp/60 ml salad dressing

½ tsp/2 ml salt

1 tsp/5 ml prepared mustard

1 Tbsp/15 ml lemon juice

Prepare all ingredients. Layer the first seven ingredients in a clear, straight - sided large glass bowl, in the order that they appear in the recipe. Mix ingredients for the dressing and cover the salad ingredients. Garnish with the cheese, bacon, and one green onion. Refrigerate overnight – or at least 4 hours. Serves 8 - 10 people Enjoy!

Holiday Cookies

These cookies are a favorite with family and friends. Prepare them ahead of time, freeze them, and hope your children won’t find them before the holiday arrives. They also look festive for any occasion. This recipe is not in my cookbook, From Oma’s Kitchen.

2 cups / 500 ml butter, softened

½ cup / 125 ml cream cheese, softened

1 ½ cups / 375 ml sugar

1 tbsp / 15 ml vanilla

4 ½ cups / 1.125 ml all-purpose flour

1 tsp / 5 ml salt

Red jelly or jam.

In a large mixing bowl, beat the butter and cream cheese until creamy, gradually add sugar. Beat in vanilla. Add flour, one cup at a time until thoroughly mixed. Mixture should cling together, knead and form into a ball. Divide into 4 pieces and roll out one at a time.

Flour surface for rolling dough, roll out to 1/8 inch and cut into designs with cookie cutters. Cut small hole or design into half the cookies. Place on parchment covered baking sheets.

Bake @ 350F / 180C for 10 to 12 minutes.

Sandwich cookies with jelly or jam.These cookies freeze well. Enjoy!