Recipe by Fern Williams
Submitted by Luella McBride
1 medium head lettuce, shredded
½ cup thinly sliced onion
½ cup thinly sliced celery
1 8-oz can water chestnuts, drained and sliced
1 10-oz pkg frozen peas
2 cups mayonnaise
2 tsp sugar
½ cup parmesan cheese
1 tsp seasoned salt
½ tsp garlic powder
3 hard boiled eggs, chopped
½ - ¾ lb sliced bacon, crispy fried and crumbled
Layer vegetables in order listed in a 9x13-inch pan. Spread mayonnaise on top. Sprinkle sugar, cheese, and seasonings over mayonnaise. Cover and chill in fridge up to 24 hours. Before serving, top with eggs and bacon. Use spoon and fork to serve – lift out each layered serving.
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