My mother-in-law gave me these recipes the other day. They are classics that she's been making forever. The casserole is my husbands favorite childhood dish (and it just so happens to be gluten free!) and the salad is from the Columbia Restaurant...it is so good that i could eat it every day!
Columbia's Original "1905" Salad
prep time: 25 mins
1/2 head of iceberg lettuce torn into bite size pieces
2 ripe tomatoes, each cut into 8 wedges
1/2 cup thin strips of Swiss cheese (2oz)
1/2 cup thin strips of ham (2oz)
1/4 cup pitted green Spanish olives
4 garlic cloves, finely chopped
1 tsp. dried oregano
1 tsp. Worcestershire sauce
1/2 cup evoo
2 tbsp. white wine vinegar
2 tsp. fresh lemon juice
2 tsp. grated Pecorino Romano cheese
1. In a large bowl, toss together the lettuce, tomatoes, Swiss cheese, ham and olives.
2. In a small bowl, whisk together the garlic, oregano,Worcestershire sauce. Gradually whisk in the olive oil, continually beating to form an emulsion. Stir in the vinegar and lemon juice and season with salt and pepper.
3. Pour the dressing over the salad and toss well. Add the Pecorino and toss and serve.
Cheesy Hash Brown Casserole
prep: 10 min, bake: 55min
1 (30oz) package frozen shredded hash browns
1 (8oz.) package Monterey Jack cheese with peppers
1 tsp. minced garlic
1 1/2 cups milk
1 (10 3/4 oz.) can cream of chicken soup, undiluted
2 tbsp. butter, melted
1 1/2 tsp salt
1/2 tsp. pepper
1. Combine first 3 ingredients in a large bowl
2. Stir together milk and the last tree ingredients in a separate bowl. Pour over hash brown mixture. Pour all into a lightly greased 13x9inch baking dish
4. Bake at 350 for 45 to 55 mins or until golden brown.