Recipes

Skillet Salad – 1968

Well, I’m still making my way through the backlog of previously posted recipes. I’ll get them all posted eventually, but for the moment here’s an interesting salad I found fairly early on, if I recall correctly, in the original blog.

At the time, I was taking a class to get my teaching certification and it was doing me in. It was one of those intensive, we’re going to shove several courses worth of information on you all at once, classes and if its one thing I’ve learned through the years its that stress makes you crave the absolute worst stuff.

So of course, I was flipping through the Southern Living Quick and Easy cookbook I’d just used for another recipe and ran across something called skillet salad and I was, of course, intrigued. Then I saw bacon in the ingredients. So yeah, done deal.

Ingredients:

Ingredients sitting on a counter, including brown sugar, onion, bacon, cabbage, parsley, vinegar, and salt.

4 slices of bacon
¼ c. vinegar
1 T. brown sugar
1 tsp salt
1 T. finely chopped onion
4 c. shredded cabbage
(and) ½ c. chopped parsley

Ingredient notes: The only troublesome part was the parsley, since I decided to go for the Italian variety. I think it’s supposed to have more flavor than the stuff that’s typically on the sides of plates. Unfortunately because of that decision I ended up driving all over town trying to find the stuff. Had no luck with Walmart and Krogers, but I finally struck gold (or green I guess) at our shiny new Food City. I’d say, if you can’t find the Italian type then regular old parsley… I think it’s curly parsley (?). Yeah, cause the other one is the flat-leafed variety. But anyway, that’s enough about the parsley.

Okay, first step, chop your green stuff. Didn’t get much in the way of pictures ‘cause my chopping seriously sucks, but here’s nearly white cabbage in a white bowl on a white countertop… 

A white casserole dish filled with light green chopped cabbage.

Maybe it’s time to invest in some more colorful kitchen stuff.

Next up, to fry up the bacon so it’s nice and crisp… okay, gonna be honest here and just say that I tweaked things a little, because I just had center cut bacon, which doesn’t make as much grease, so despite the fact that I halved the rest of the recipe I still used 4 strips of bacon. Okay, now moving on.

Attention back on the lovely brownish oil in the frying pan. I love bacon grease so much. What can I say, I’m Appalachian. Seriously, I grew up with nearly every household I knew of having a grease dispenser like this.

a silver colored grease container with a handle and a lid.

Okay, stopping myself from veering too far down memory lane. The vinegar, brown sugar, onion, and salt gets added… wait wait wait… salt? Bacon’s already salty, do I need more salt? Oh well, giving it a go.

A white casserole dish containing chopped cabbage and parsley.

This mixture gets cooked up a bit (didn’t say how long so I just kind of let it sizzle for a minute or so) before adding the bacon, now crumbled, back in. While that’s heating up, put the parsley in with the cabbage.

A white casserole dish containing cabbage and parsley, topped with a hot dressing and fried bacon.

And then pour that dressing right on top.

Oh, that’s pretty (although keep in mind I did use a little bit extra bacon than what’s called for- but I don’t think that’s hurting anything).

The recipe says to stir at this point, but I don’t really want to. I like how it looks right now. But oh well, here we go. 

A white casserole dish with cabbage, parsley, bacon, and dressing that has been mixed.

Oh.. eh… not bad, but I think should have gone with my gut there.

My thoughts-
Okay, it really was pretty easy, so the recipe book, in that regard, is two for two. The crunch of the cabbage is nice too, and it looks so pretty before stirring the whole thing up. Like dang, that’s some nice presentation. But as for the taste… yeah, way too salty, and the amount of parsley that the recipe calls for… well, it just overpowers everything else. When something manages to overpower bacon that’s saying something. Although I partially blame myself for not chopping it finely enough.

Also, unfortunately, it’s also not really a salad that you keep the next day. I mean you can, but its best when the dressing’s warm, and I don’t really think this is something you can re-heat all that well. Otherwise it’s okay, and it kind of reminds me of the broccoli-cauliflower salad that’s at practically every family reunion/church function. The flavor profile of the dressing/cabbage is really similar.

Appearance – 4
Odor – (the vinegar’s a little strong here)
Texture – 4
Taste – 3

4/5 – Pretty good, but the amount of salt and parsley was maybe halved it would be much better.

Impossible Cheeseburger Pie

  • Servings: 6
  • Difficulty: medium
  • Rating: ★★★★
  • Print
from the Southern Living Quick & Easy cookbook, 1968, by Mrs. Patricia Bobbitt, Kennedy H.S., Taylor, Michigan

Ingredients

4 slices of bacon
1/4 c. vinegar
1 T. brown sugar
1 tsp. salt
1 T. finely chopped onion
4 c. shredded cabbage
1/2 c. chopped parsley

Directions

Cook bacon until crisp. Set aside and crumble. Reserve the bacon grease.

To the fat, add the vinegar, sugar, salt, and onion.

Reintroduce the now-crumbled bacon and heat thoroughly. Remove from heat.

Toss cabbage and parsley in hot dressing.

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