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Cook's Corner

  • Roanoke mother of 4 bakes up business
    Natalie Warner has enjoyed baking since she was a girl when her mom, Carlene Staller, would give her free rein the kitchen to bake cookies.“I like cookies or pies. I like to make them and eat them.
  • Blind grandmother still active in kitchen
    Nancy Ake has always loved to cook, even preferring homemade meals to eating out. So when the Fort Wayne woman lost her eyesight, she didn’t let that stop her.
  • Grandmother publishing family recipes
    Jan Hinds of Fort Wayne says she has always collected recipes.
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Web exclusive: Cook’s Corner recipe

My Father’s Iceberg Lettuce Salad Wedge with the World’s Best 1000 Island Dressing

2 heads of iceberg lettuce (outer layers removed and cored)

1 pound bacon (diced)

1 bunch of green onion

1 (32-ounce) jar Hellman’s mayonnaise

1 (15-ounce) jar chili sauce

1 (8-ounce) block sharp cheddar cheese, grated and set aside

1 (16-ounces) jar sweet pickle relish

1 tablespoon paprika

2 tablespoons Worcestershire sauce

1/2 pint of heavy cream (reserved)

Chop green onion all the way to the top. Dice evenly and place in bowl and set aside. Heat pan to medium heat. Place bacon in pan and cook until done. Drain cooked bacon on paper towel. Place bacon in bowl and set aside. Bacon bits should be crunchy.

To make 1000 island dressing: Combine mayo, chili sauce, paprika, Worcestershire sauce and sweet relish. Mix well. Grate block of sharp cheddar cheese with a cheese grater and add it to the mixture. Stir gently. You may add some heavy cream to make the dressing a little thinner if you wish.

To make wedge salad: Slice each iceberg wedge into three wedges. Place wedges in the middle of the dinner plate. Drizzle dressing on each wedge. Top each wedge with bacon bits and green onions. May garnish with tomato wedges on side. Serve immediately. Makes 6 servings.

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