CityView Magazine

26 December 2022 SEVEN-LAYER SALAD For the salad: 8 ounces center-cut bacon or real bacon bits 4 large eggs 2/3 cup chopped red onion 8 cups chopped lettuce, romaine or iceberg 1 pint cherry tomatoes, halved 10-ounce package frozen peas, thawed 2/3 cup shredded extra sharp cheddar cheese For the dressing: 11/4 cups nonfat plain Greek yogurt ½ cup freshly grated parmesan cheese 1 tablespoon honey 2 teaspoons apple cider vinegar ¾ teaspoons kosher salt ½ teaspoon garlic powder "My husband is one of the pastors at First Presbyterian Church and an Army Reserve chaplain. In our humble beginnings during his pursuit of his master's degree while I was serving in the Marine Corps, his favorite holiday recipe was Momma's Mac and Cheese. While this to me was not a typical holiday staple on my table — I am from South Texas with German and Mexican roots — he swears it is a Southern tradition in his household. Aer attending several holiday functions, I know it is a dish that everyone looks forward to. I have altered this recipe ever so slightly to fit the schedule of a mother of young children by incorporating the Instant Pot. If this is an appliance that may be intimidating, I promise you it has been a game changer for this momma that finds herself pulled in every direction on occasion. And my husband cannot tell the difference!" — Corbin orley NOT "HIS MOMMA'S MAC AND CHEESE" 1 box large elbow macaroni (Rotini will work too.) 4 cups water 3 tablespoons butter, cut into small cubes 2/3 cup milk 4 cups shredded cheese (cheddar or a blend of cheddar and Monterrey Jack) Dump macaroni noodles and water into Instant Pot. Make sure your water covers most of the noodles. Top with small cubes of butter. Close and pressure-cook for 3 minutes. "Natural release" for 10 to finish noodles. Release remaining pressure; open pot and stir in milk. Mix well to create roux for cheese. Stir in half the cheese at a time until well blended. Note: If you want to get fancy so the in-laws or your husband won't know you took a shortcut, pour ingredients into a 13-by-9-inch baking dish. Top with more cheese and bake at 350 for 20 to 25 minutes. Corbin Thorley adapted her mother-in-law's recipe for macaroni and cheese, a holiday favorite for her husband. Cook and crumble or chop bacon. Place red onion in small bowl and cover with cold water. Let sit 5 to 10 minutes, then drain and pat dry. Hard-boil eggs, then peel and slice. Prepare the dressing: In medium bowl, stir together yogurt, parmesan cheese, honey, vinegar, salt and garlic powder. Taste and adjust seasoning. Put lettuce in bottom of large, clear trifle bowl. You want to be able to see layers. Build salad layers, spreading each evenly. Start with tomatoes and onion, then add peas and eggs. Spread dressing evenly over top. Layer cheese, then bacon. Refrigerate at least 1 hour or overnight. For an eighth layer, add sliced cucumbers. Serve with long salad tongs to reach every layer. CONTRIBUTED PHOTO

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