{Great Food} Great Friends via Facebook

I went to visit a dear friend this week.  It had been close to 10 years since I saw her last (i missed her).  I had no idea how much until seeing her again.  We talked at the same time and we talked a lot!  We just couldn't catch up fast enough.  It was a great time.

We actually connected again via Facebook.  It's a wonderful tool for keeping in touch and finding lost friends.  Turns out she had re-married and I did not know her current name.  If you haven't tried Facebook.com, you might be surprised how easy it is to get in touch with a long lost friend!

When we decided to plan a day together, I knew she would cook something fantastic.  In the past, my friend was known for wonderful fresh meals.  I actually looked as forward to the meal as the companionship.  Let's face it..... great food made from scratch is hard to come by with all the hectic lifestyles today!  Needless to say, I was not disappointed.

I arrived and instantly smelled the wonderful aromas that reminded me of my Grandma's kitchen.  I miss Grandma and her home-cooking.  My friends know that I am not one to turn down the flavors of life.  Maybe that's why I have such a hard time loosing weight!?  That's a whole different blog for a later time :(

I took some snap shots of the wonderful meal.  It was fresh, simple, home-made, and delicious.  I hope to get the recipes from Deb, and once I do I will post them here also.  I hope you enjoy.  For lunch we had Spinach Quiche, fresh Bread, and a colorful Salad.

 

  

 

 

 

{Healthy Recipe} Layered Cornbread and Turkey Salad

Served in glass Mason jars, this all-in-one salad is perfect picnic fare. Look for Mason jars in the canning section of supermarkets and discount stores, or order online from www.canningpantry.com.

Prep: 45 min., Chill: 3 hrs.

Yield: Makes 6 servings

INGREDIENTS

* 1 (6-ounce) package buttermilk cornbread mix
* 1 (12-ounce) bottle Parmesan-peppercorn dressing
* 1/2 cup mayonnaise
* 1/4 cup buttermilk
* 1 (9-ounce) package romaine lettuce, shredded
* 2 1/2 cups chopped smoked turkey (about 3/4 pound)
* 2 large yellow bell peppers, chopped
* 2 large tomatoes, seeded and chopped
* 1 red onion, chopped
* 1 cup diced celery (about 3 celery ribs)
* 2 cups (8 ounces) shredded Swiss cheese
* 10 bacon slices, cooked and crumbled
* 2 green onions, sliced

PREPARATION
Prepare cornbread according to package directions; cool and crumble. Set aside.

Stir together dressing, mayonnaise, and buttermilk until blended.

Layer crumbled cornbread, shredded lettuce, and next 7 ingredients evenly into 6 (3- to 4-cup) glass containers; spoon half of dressing mixture evenly over tops. Cover and chill at least 3 hours or up to 24 hours. Sprinkle with green onions just before serving. Serve with remaining half of dressing mixture on the side.

Note: For testing purposes only, we used Martha White Buttermilk Cornbread Mix and Girard's Parmesan-Peppercorn Dressing. We used 3-cup marquis-shaped canning jars with lid and screw ring. To find a retailer, visit www.leifheitusa.com, or call toll-free 1-866-695-3434.

To make 1 large salad: Layer half each of crumbled cornbread, shredded lettuce, and next 7 ingredients in a large glass bowl; spoon half of dressing mixture evenly over top. Repeat layers ending with dressing mixture. Cover and chill at least 8 hours or up to 24 hours. Sprinkle top with green onions just before serving. Prep: 45 min., Chill: 8 hrs.

Layered Southwest Cornbread-and-Turkey Salad: Substitute 1 (6-ounce) package Mexican cornbread mix for 1 (6-ounce) package buttermilk cornbread mix; 1 (16-ounce) bottle buttermilk-Ranch dressing for Parmesan-peppercorn dressing; 1 (8-ounce) package finely shredded Cheddar and Monterey Jack cheeses with jalapeño peppers for shredded Swiss cheese; and 1 (11-ounce) can sweet whole kernel corn, drained, and 1 (15-ounce) can black beans, rinsed and drained, for yellow bell peppers. Prepare recipe as directed, omitting mayonnaise.

Note: For testing purposes only, we used Gladiola Mexican style cornbread mix and Ken's Steak House Buttermilk Ranch dressing.

Joanna L. Hay, Arcadia, Florida, Southern Living