My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Friday, February 26, 2010

Suffern Inn Salad

This salad must be prepared 24 hours ahead of time. It is most unusual and very delightful. It is perfect with grilled, steak, chicken, pork or fish. I am so ready to fire up the grill after this awful winter. Anything I can do ahead is great with me, it's just one more thing I don't have to think about. Actually it's more like remember to do. Enjoy!

Suffern Inn Salad
6 servings
Printable Version

6 tablespoons mayonnaise
Juice of one lemon
1 small onion, finely minced; or 2 tablespoons minced chives
2 cups frozen peas (do not thaw)
1 cup Swiss or Cheddar cheese strips
Salt and pepper to taste
2 cups lettuce torn into bit-size pieces
8 slices crisp crumbled bacon

Twenty four hours before serving, combine the mayonnaise, lemon juice, onion, frozen peas, and cheese strips in a bowl. Stir well, add salt and pepper to taste; cover and refrigerate.

Before serving, add lettuce and bacon, toss well and taste again.

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