Pork Salad, Peach and Pepper Salad, Fish Salad, and Wilted Bacon Salad:

Good morning guys! Welcome back to Ridin Out The Recession! C’mon in a sit a while…

Well, I guess you all know who’s fixin to be makin his rounds, huh? I was gonna advise one and all you better be good, but shoot, if you haven’t been up till now, I don’t guess there’s any need of changing anything around this late in the game.

Man, we’ve got an excited herd of grandkids runnin around. Bless their hearts, they’re tryin their best to be good, but I don’t know…they might just have too much of their Nana in them to help it! We’ll have to just play it by ear, I guess!

Anyway, if you guys are anything like our clan, and I have to bet ya’ll are, we’ll be putting on a feed bag up at my Mom and Dad’s. Good night at the food that woman puts on a dern table…but I ain’t complainin one bit!

With that being said, ole Deb and I been tryin our best to curb our eating some, and salads are a pretty good place to start. So today, this is what we’ll be sharin with you guys…rabbit food! At least 3 outta 4 have some type of meat in them, so in regards to salads, we’re probably cheatin some…

All three salads come from a cook book of a man I used to love to hear talk, he’d always be tryin to “jerk your chain,” which was entertaining, but the man could do wonders with a cook stove!

His name…Justin Wilson, and this cook book is, “Justin Wilson’s…Homegrown Louisiana Cookin.” It was published by MacMillan Publishing Company.

Take a look, we’ll believe you’ll like these…I guarroantee it!

Pork Salad:

This can be served as a salad, or served on a lettuce leaf as a side dish…

  • 1 pound raw pork, or leftover cooked pork, torn into pieces
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • Salt to taste
  • Louisiana hot sauce or ground cayenne pepper to taste
  • ½ cup mayonnaise
  • 1 tablespoon olive oil
  • 1 tablespoon white vinegar
  • ¼ cup chopped celery
  • ½ cup chopped bell pepper
  • ½ cup chopped onion

If you’re using raw pork, place it in a 4 quart saucepan, cover with water, and stir in the onion powder, garlic powder, salt, and hot sauce. Cover and bring to a boil. Reduce heat and simmer until the pork is tender, about 1 hour. Remove the pork from the broth and let it cool. After the pork has cooled enough to handle, pull it apart into small pieces.

In a large mixing bowl, beat together the mayonnaise, and olive oil until creamy and smooth. Beat in the vinegar until well blended and smooth, then stir in salt and hot sauce. Add the celery, bell pepper, and onion, and stir to mix well. Add the pork and mix again. Serve on a bed of lettuce, as a sandwich filling, or stuffed into a tomato.

Peach and Pepper Salad:

  • 5 fresh peaches, peeled and sliced
  • 2 medium-sized bell peppers, sliced
  • 2 Hungarian wax peppers, sliced
  • 2 medium-sized sweet onions, sliced
  • ¼ cup red wine vinegar
  • Salt to taste
  • Ground cayenne pepper or Louisiana hot sauce to taste

In a large salad bowl, combine all of the ingredients and mix together. Refrigerate for 2 hours and serve cold.

Fish Salad:

  • 1 pound boned cooked fish
  • 1 cup chopped onion
  • 1 cup finely chopped dill pickle or drained dill relish
  • 1 cup finely chopped bell pepper
  • 2 large hard-boiled eggs, chopped fine
  • 2 tablespoons olive oil
  • Salt to taste
  • Louisiana hot sauce or ground cayenne pepper to taste
  • 1 tablespoon wine vinegar
  • 3 tablespoons mayonnaise

Crumble your fish into a medium-sized bowl, making SURE that all the bones have been removed. Mix the onions, pickle, bell pepper, and eggs. In a small bowl combine the olive oil, salt, hot sauce, wine vinegar, and mayonnaise.

Pour over fish and mix well. Refrigerate until ready to serve.

Wilted Bacon Salad:

  • 4 slices of bacon
  • 6-8 cups torn greens, such as romaine, parsley, spinach, or any leaf lettuce
  • 1 large onion, thinly sliced
  • ½ cup vinegar
  • ½ cup water
  • Salt to taste
  • Louisiana hot sauce or ground cayenne pepper to taste
  • Croutons (optional)

In a medium-sized skillet over medium heat, fry the bacon until crisp. Remove and crumble; reserve the bacon drippings. Combine the greens and onions in a large salad bowl and toss lightly, then top with the bacon. Slightly heat bacon drippings in the skillet (be very careful not to heat the drippins too much or the grease may splatter when the water is added), add the vinegar, water, salt, and hot sauce; stir and mix well until heated through. Pour over the greens, toss, sprinkle with croutons, and serve immediately.

We can’t close out today without a Justin Wilson tale…

One day I was in Johhny Guitreau’s barroom saloon cocktail lounge restaurant general store with some of my friend’. A fallow walked in holdin a jug on his han’ and strode up to dis frien’ with me. He said, “Hey my frien’ won’t you take a drink from my jug?”

Ma frien’, hearin from his speech that he was not from the area, told him, “No thank you very much.”

The other fallow said, “Come, have a drink from my jug.” “No thank you very much,” said my frien’.

The stranger pulled his gun from his waist, cocked it, and pointed it at my frien’. “How about havin a drink from my jug?”

With such an incentive my frien’ quickly obliged him with a swig and then remarked at the smoothness of the liquor.

The stranger brightened considerably, then announced, “GOOD, now hold the gun on me and make me taste it too!”

Well, in the spirit of Christmas, we have to put up this video. It was sent to us by our friends from Mobile, Bill and Sandy. Deb thought it was just too cute, and if you have small children or grandchildren, I guarroantee they’ll love it.

I can’t wait to send it to Shelby Lynn! I don’t know how many times Red will have to sit there and replay it for her! This being the case…I LOVE IT!

Deb asked me later, “Did you think the video was cute?” I replied that no, actually, in the true spirit of our post’s title today, I was thinkin more along the lines of a…lamb salad!! Jus kiddin Mississippi!

You guys have a great day…and God Bless! Deb says to keep a smile on your face, and one in your heart!

Dub and Deb

This entry was posted in Home Cooking, Ridin out the Recession and tagged , , , , , . Bookmark the permalink.

One Response to Pork Salad, Peach and Pepper Salad, Fish Salad, and Wilted Bacon Salad:

  1. Sandy Grant says:

    oops………..found the goats….(hee hee)

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>