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Pretzel Easter Basket with Butter Lettuce Salad

Pretzel Easter Basket with Butter Lettuce Salad

Weave yourself an Easter pretzel bread basket! Then, serve up a bright, crisp butter lettuce salad inside. This recipe is perfect for holiday hosting.MORE+LESS-

Updated May 11, 2017

2

cans (11 oz) Pillsbury™ Refrigerated Breadsticks

1/2

tablespoon coarse kosher salt

1

cup grape tomatoes, sliced

1

cup mini mozzarella balls

1/4

cup purple onions, diced

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  • 1

    Preheat oven to 350°F. Spray the OUTSIDE of a large metal bowl very generously with nonstick baking spray.

  • 2

    Open and unroll Pillsbury™ breadsticks. Roll each breadstick into a rope, laying out half of the breadsticks along a large piece of parchment paper so they sit about 3/4-inch apart. Beginning in the center of the strips, weave the second half of breadstick ropes in and out in the opposite direction to form a solid sheet of woven breadsticks for the basket base.

  • 3

    Gently turn the woven breadstick sheet upside-down, on top of the inverted greased metal bowl. Press the bottom edges together so they interconnect at the lip of the bowl. Trim edges if needed to fit neatly. Place on a large baking sheet.

  • 4

    Whisk the two eggs and, using a basting brush, brush the eggs over the top of the woven breadsticks. Sprinkle with kosher salt to create a pretzel flavor.

  • 5

    Bake on the bottom rack of oven for 18-24 minutes, or just until the bread turns golden brown. Remove and cool slightly before lifting the bread bowl off of the metal bowl. Cool completely before filling with salad.

  • 6

    Just before serving, toss remaining salad ingredients together in a large separate bowl. Gently transfer salad to the bread basket, taking care that the salad doesn’t compact. Serve immediately.

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
100
% Daily Value
Total Fat
11g
17%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
75mg
26%
Sodium
1010mg
42%
Potassium
280mg
8%
Total Carbohydrate
45g
15%
Dietary Fiber
1g
6%
Sugars
3g
Protein
17g
Vitamin A
70%
70%
Vitamin C
10%
10%
Calcium
20%
20%
Iron
15%
15%
Exchanges:

1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • For an Easter-time win, look no further than this bread basket salad!What’s better than a bread basket? Why, a basket made out of bread, of course!And this basket is particularly delish, because it’s made pretzel style with a golden egg wash and kosher salt. Served with a beautiful butter-lettuce salad with chunks of ham, and set it on your Easter dinner or spring dinner party. This dish is just dying to be the center of attention!

Dining Menu

Enjoy the allure of our international menu as you savor the river views. Rest assured we remain committed to providing you with a memorable dining experience at our magical historic inn.

We have amazing outdoor dining spaces and, weather permitting, will do our best to accommodate you. Due to limited seating and required social distancing, please call early for reservations: 215.297.9260

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Lunch Menu

With smoked bacon lardons*

Asparagus & Potato Tart 14

With goat cheese, chive oil and toasted pistachio

Salsa Verde and queso fresco*

Fava bean purée and crispy Tasso ham

Spinach & Strawberry Salad 14

Lemon poppy-seed crumble, spring radish and strawberry dressing*

Butter Lettuce, Avocado & Citrus Salad 14

Citrus confit, goat cheese and toasted almonds in a white balsamic vinaigrette*

Asparagus & Chicory Salad 14

Candied walnuts, Roquefort Cheese and Rhubarb-raspberry dressing*

Charleston Meeting Street Crab, Our Signature Dish 20

Classic au gratin with reduced cream, sharp cheddar cheese and sherry*

Garlic aioli and roasted red pepper coulis served with rice pilaf and fresh vegetables

With black bean sauce, mango salsa and coconut almond rice*

Pan Roasted Cod with Cockles & Andouille Cream 19

Poche’s Louisiana sausage, sweet peppers and fingerling potatoes*

Smoked Salmon & Avocado BLT 16

On whole wheat toast with bacon, lettuce, tomatoes and sliced avocado served with wasabi mayonnaise and house-made potato salad^

Mediterranean spice rubbed with warm cous cous salad and pistachio-honey dressing*

Chicken & Shrimp Jambalaya 19

Cajun seasoned rice with smoked ham, sweet peppers and sausage*

Bass’t Cheeseburger on a Pretzel Bun 15

Bacon jam, spiked pickled onion and Vermont cheddar cheese served with sliced tomato, lettuce and French fries^

Barbecued Beef Brisket Sandwich 15

House-smoked and slow cooked on a Brioche bun topped with fresh horseradish served with red cabbage jicama slaw and onion rings^

Potato Gnocchi with Porcini & Truffle 17

Tossed with mushrooms and sweet peas topped with Pecorino cheese and parsley

* Gluten Free
^ Bread may be modified to be gluten free

Dinner Menu

Spring garlic oil and frizzled leeks*

Charred Baby Spanish Octopus 15

With papas bravas, Romesco and blistered shishito peppers*

Amarena cherries and port wine reduction

Tossed with sweet chili sauce, sriracha, scallion and cilantro*

Spinach & Strawberry Salad 14

Lemon-poppy seed crumble, spring radish and strawberry dressing*

Butter Lettuce, Avocado & Citrus Salad 14

Citrus confit, goat cheese and toasted almonds in a white balsamic vinaigrette*

Asparagus & Chicory Salad 14

Candied walnuts, Roquefort cheese and rhubarb-raspberry dressing*

Charleston Meeting Street Crab, Our Signature Dish 35

Classic au gratin with reduced cream, sharp cheddar cheese and sherry*

With Scallop and watercress mousse, potato pave and Champagne chive butter sauce*

Maine Lobster Bouillabaisse Market Price

Thai coconut milk broth, shelled whole lobster with jumbo shrimp, sea scallops and rice noodle*

Sweet raisins, sour olives, piquant capers and toasted pine nuts served with cauliflower-potato puree

With sweet peas, wild mushrooms and porcini-truffle sauce*

The Bass’t Grilled Filet Mignon 39

Stuffed with saga blue cheese served with mushroom demi, Yukon Gold mashed potatoes and vegetable du jour*

Truffle demi cream sauce, asparagus, crispy shallots and roasted fingerling potatoes*

Double Boned Pork Chop 35

Apricot glazed with sweet potato and kale salad*

White bean hummus, eggplant caponata, roasted cherry tomatoes, caramelized fennel and pistachio-honey drizzle*

* Gluten Free
^ Bread may be modified to be gluten free

Tavern Menu

Beer Battered Onion Rings 6

Shared Plates

Spinach, Crab and Artichoke Dip 16

Served with sourdough crostini^

Seafood salad, grilled marinated shrimp, and snow crab cocktail served with Joe’s mustard sauce and Old Bay chips*

Mediterranean Antipasto 18

Roasted garlic hummus, baba ghanoush, tabbouleh salad served with grilled pita*

Three Artisan Cheeses: Port-drizzled Stilton, cave-aged Humboldt Fog and Grafton-smoked cheddar served with mixed berry jam, crostini and grapes*

Pub Fare

Today’s catch, batter-dipped and deep fried with tartar sauce and malt vinegar served with red cabbage-jicama slaw

Mediterranean spice rubbed with warm cous cous salad and pistachio-honey dressing*

Barbecued Beef Brisket Sandwich 15

House-smoked and slow cooked on a Brioche bun topped with fresh horseradish served with red cabbage jicama slaw and onion rings^

Bass’t Cheeseburger on a Pretzel Bun 15

Bacon jam, spiked pickled onion and Vermont cheddar cheese served with sliced tomato, lettuce and French fries^

A daily selection from Chef’s repertoire served on mini Brioche rolls

* Gluten Free
^ Bread may be modified to be gluten free

Lite Afternoon Menu

Served 7 Days a Week
2:30 pm – 5:00 pm

Spinach and Strawberry Salad 14

Lemon-poppy seed crumble, spring radish and strawberry dressing*

Butter Lettuce, Avocado and Citrus Salad 14

Citrus confit, goat cheese, toasted almonds and white balsamic vinaigrette*

Basket of French Fries or Beer Battered Onion Rings 6

Fries served with ketchup onion rings served with ranch dressing

Tossed with sweet chili sauce, sriracha, scallion and cilantro*

Bass’t Cheeseburger on a Pretzel Bun 15

Bacon jam, spiked pickle onion and Vermont cheddar cheese served with lettuce, tomato, pickle and French fries^

Shared Plates

Mediterranean Antipasto 18

Roasted garlic hummus, baba ghanoush, tabbouleh salad and grilled pita^

Artisanal Cheese Plate 21

Stilton with port drizzle, cave-ripened Humboldt Fog and Grafton smoked cheddar served with mix berry jam, crostini and grapes^

Seafood salad with Old Bay Chips, grilled marinated shrimp and snow crab cocktails served with Joe’s mustard sauce*

* Gluten Free
^ Bread may be modified to be gluten free

Specialty Cocktails

All Specialty Cocktails 15

Champagne, Orange Juice, Crème de Yvette

Prosecco, Aperol, Club Soda, Muddled Orange

Proprietary Cucumber Vodka, House-made Bloody Mary Mix

Bombay Sapphire Gin, Lemon Juice, Rosemary Essence, Club Soda

Belvedere Vodka, Cranberry and Lime Juice, Triple Sec, Local Bucks County Honey Essence

Titos Vodka, Pink Grapefruit Juice, Tonic, Sweetbitter Citrus Syrup, Peychaud, Orange Bitters

Titos Vodka, Lime, Mint, Cucumber, Ginger Beer

Earl Gray Infused Beefeater Gin, Simple Syrup, Lemon Juice

Bombay Sapphire Gin, Lemon Juice, Local Bucks County Honey Essence

Vanilla Vodka, Chambord, Pineapple Juice, Champagne

Titos Vodka, Seasonal Fruit, Rosemary Essence, Club Soda

Woodford Reserve Bourbon, Antica Vermouth, Woodford Barrel Aged Cherries and Bitters

Seasonal Berry Old-Fashioned

Bulleit Bourbon, Muddled Seasonal Fruit, Bitters

Draft, Bottled & Craft Beers

Draft Beer

5% - malty with hints of toffee and mild hoppy flavors

5% - light bodied and mildly bitter with crisp apple undertones

5.6% - classic Irish dry stout. Dark, malty and smooth

Limited release varieties for each season

7% - lightly citrus with strong dry hops

Bottled Domestic Beer

4.2% - clean, crisp, easy drinking

4.4% - toasted malt, balanced, cluster and cascade hops

5% - the archetypal lager, strong and bitter

Shock Top Summer Shandy 6

4.2% - citrus peels, lemon and a hint of sweetness

Craft Beer

Voodoo Ranger Imperial IPA 7

9% - fresh cut pine and citrus flavors, rich and delicious

5.2% - toasty malt forward, slightly bitter baking spices

Goggle Fogger German Hefeweizen 7

5.4% - light aromas of wheat, bubblegum, clove and spice

7% - intense hop aroma, flavor and dry finish

5.2% - earthy and citrus hop flavors of lemon and pine

7.5% - citrus rind, pine balm & tropical fruit

4% - light wheat ale with fresh mango flavor, crisp and refreshing

7.7% - citrusy, tropical and piney

9% - mulled spices and caramel

White Wine

Black Bass Specialty Wines

Black Bass Proprietary Chardonnay, Sonoma California 13/40

Black Bass Proprietary Cabernet, Central Coast California 13/40

Sparkling Wines

Hacienda “Champenoise Method” Brute, California 12/36

La Marca Prosecco, Italy 14/42

Roger Goulart Cava Grand Reserva Brut, Spain 45

Moët Chandon Imperial Brut, Champagne 110

Veuve Clicqout, Yellow Label, Brut Champagne 110

Half Bottle Sparkling Wines

Moët Chandon Imperial Brut, Champagne 50

Pinot Grigio, Pinot Blanc & Pinot Gris

Canaletto Pino Grigio, Italy 12/36

Duck Pond Willamette Valley Pinot Gris, Oregon 45

Ritratti Pinot Grigio, Italy 50

Au Bon Climat Santa Barbara Pinot Blanc, California 50

Bordeaux, Loire Valley, Sauvignon Blanc

Stoneburn Sauvignon Blanc, New Zealand 12/36

Trione “River Road Ranch” Sauvignon Blanc, Sonoma, California 16/58

Cheateau Pilet Bordeaux Blanc, France 40

Jean Marc Crochet Sancerre, Loire Valley, France 60

Frog’s Leap Sauvignon Blanc, Napa Valley, California 65

Burgundy & Chardonnay

Capitelles des Fermes Burgundy, France 12/36

Black Bass Proprietary Chardonnay, Sonoma, California 13/40

Mommessin Macon Village, Burgundy, France 40

Ca’Momi Chardonnay, Napa Valley, California 45

Morgan “Metallico” Chardonnay, Monterey, California 55

Deloach Russian River Valley Chardonnay, Sonoma, California 60

J. Moreau & Fila Chablis, Burgundy, France 60

Frank Family Carneros Chardonnay, California 90

Shafer "Red Shoulder Ranch" Chardonnay, Napa Valley, California 110

Other Whites of Interest

Urban Riesling, Mosel, Germany 12/36

Ruby Donna Moscato, Italy 36

Familie Bauer Grüner Veltliner, Juche, Austria 43

Lamoreaux Landing Gewurztraminer, New York State 45

Inama “Vin Soave” Classico, Veneto Italy 50

Rosé

Lionel Osmin "DRY" Rose, South West France 12/36

De Perriere Brut Sparkling Rose, California 12/36

Sol Real Vinho Verde Rose, Portugal 36

Chateau Ferrages “Roumery” Provence, France 48

Red Wine

Burgundy, Pinot Noir

Bogle Pinot Noir, California 12/36

Stoneburn Pinot Noir, New Zealand 14/48

Decoy Limited Sonoma Coat Pinot Noir, California 50

Mommessin "La Cle Saint Pierre", Burgundy, France 52

Ponzi Tavola Pinot Noir, Willamette Valley, Oregon 65

Adelsheim Pinot Noir, Newberg, Oregon 85

Duckhorn Goldeneye Pinot Noir, Anderson Valley, California 110

Merlot

Hyatt Merlot, Rattlesnake Hills, Washington State 12/36

Chateau Blouin, Bordeaux, France 38

Truchard Merlot, Napa Valley, California 70

Frog’s Leap Merlot, Napa Valley, California 90

Cabernet Sauvignon

Twenty Acres, El Dorado County, California 13/40

Black Bass Proprietary Cabernet, Central Coast California 13/40

Mill Creek Cabernet, Sonoma, California 18/60

First Drop Mother’s Ruin, McLaren Vale, Australia 50

Broken Earth “CV Reserve”, Paso Robles, California 65

Hunt & Harvest, Napa Valley, California 75

Canvasback "Red Mountain", Washington State 90

Frank Family Cabernet Sauvignon, Napa Valley, California 110

Trefethen Oak Knoll, Napa Valley, California 110

Cade Cabernet (Plumpjack Vineyards), Napa Valley, California 200

Bordeaux & Meritage

Trefethen “Double T” Meritage, Napa Valley, California 15/48

Morgan “Cotes du Crows”, Napa Valley, California 50

Chateau Tour Renaissance Saint-Emilion Grand Cru, Bordeaux, France 60

Chateau Gaudin Pauillac, Bordeaux, France 95

Malbec, Shiraz, Syrah & Zinfandel

San Huberto “Reserva” Malbec, Argentina 12/36

Schild Estate Shiraz, Barossa Valley, Australia 13/40

Bodega Noemia "A Lisa" Malbec, Patagonia, Argentina 48

Truchard Syrah, Napa Valley, California 50

DeLoach "Russian River" Zinfandel, Russian River Valley 60

Rombauer Zinfandel, Napa Valley, California 80

Other Reds of Interest

Garofoli M "Monte Real" Sangiovese, Marches, Italy 12/36

Cent'anni Amarone della Valpolicella, Italy 68

Cafaggio Chianti Classico Riserva, Tuscany, Italy 75

Villa Poggio Salvi Brunello di Montalcino, Tuscany, Italy 90

Ferraton "Le Parvis" Châteauneuf-du-Pape, Rhône Valley, France 110

Rivetto “Serralunga” Barolo, Piedmont, Italy 110

Wine By The Glass

White Wines

Hacienda “Champenoise Method” Brute, California 12/36

Canaletto Pino Grigio, Italy 12/36

Stoneburn Sauvignon Blanc, New Zealand 12/36

Capitelles des Fermes Burgundy, France 12/36

Urban Riesling, Mosel Germany 12/36

Lionel Osmin "DRY" Rose, South West France 12/36

De Perriere Brut Sparkling Rose, California 12/36

Black Bass Proprietary Chardonnay, Sonoma California 13/40

La Marca Prosecco, Italy 14/42

Trione “River Road Ranch” Sauvignon Blanc, Sonoma, California 16/58

Red Wines

Bogle Pinot Noir, California 12/36

Garofoli M”Monte Real” Sangiovese Marches, Italy 12/36

San Huberto “Reserva” Malbec, Argentina 12/36

Hyatt Merlot, Rattlesnake Hills, Washington State 12/36

Twenty Acres, California 13/40

Black Bass Proprietary Cabernet, Central Coast California 13/40

Schild Estate Shiraz, Barossa Valley, Australia 13/40

Stoneburn Pinot Noir, New Zealand 14/48

Trefethen “Double T” Meritage, Napa Valley, California 15/48

Mill Creek Cabernet, Sonoma California 18/60

Father's Day Champagne Brunch

Reservations required ◆ Call 215.297.9260

  • Champagne Included
  • June 20, 2021 10:00 am - 2:30 pm
  • 3 Course Prix Fixe $49.50 per person
  • Children under twelve $18 | Ages two and under eat free
  • Tax and gratuity not included

Assortment of House-Made Baked Goods

1st Course Choice of:

House-Smoked Salmon Lox and Bagel

With capers, onions and cream cheese ^

Mixed Berry Crépe with Lemon Mascarpone Cheese

Bass't Liver Pâté and Smoked Salmon Mousse

Yogurt and House-Made Granola

2nd Course Choice of:

Served with mixed green salad and balsamic vinaigrette

Southern Fried Eggs with Sausage Gravy and Biscuits

Fried eggs over buttermilk biscuits and smothered with creamy sausage gravy

Petite filet with two eggs any style served with mushroom demi-glace and home fries *

  • Seafood Newburg - shrimp and crabmeat in cognac cream
  • Western with sharp cheddar cheese *
  • Spinach, mushroom, onion and Gruyère cheese *
  • Roasted red pepper, caramelized onion and smoked cheddar *
  • Tomato, Kalamata olive, feta cheese and herbs *

Served with Vermont maple syrup and choice of breakfast meat

Charleston Shrimp and Grits

Cheddar cheese and grits topped with sautéed spicy shrimp and roasted tomato cream sauce served with seasonable vegetables *

Huevos Rancheros with Avacado-Tomatillo Salsa

Served atop a flour tortilla with refried beans

Garlic aioli and roasted red pepper coulis served with rice pilaf and seasonal vegetables

Bass't Cheeseburger on a Pretzel Bun

Bacon jam, spiked pickled onion and Vermont cheddar cheese served with sliced tomato, lettuce, and French fries ^

Grilled chicken breast, walnuts, grapes and green apples *

3rd Course Choice of:

Bass’t Decadent Signature Mousse Cake

Vanilla bean cake layered with sea salt caramel mousse, velvety vanilla bean mousse, topped with Dulce caramel ganache and whipped cream *

Chocolate chiffon layered with luscious vanilla, milk, and dark chocolate mousse, fudgy whipped ganache, French macaron and scoop of vanilla ice cream *

Ultimate Strawberry Cheesecake

Soft shortbread cookie, strawberry and cream cheesecake, topped with vanilla bean Chantilly, toasted graham cracker crumbs and fresh strawberries

Pistachio cake layered with crunchy chocolate ganache, pistachio mousseline cream, chocolate décor, chocolate whipped cream, raspberries and pistachios


5 Ways to Use Hard-Boiled Eggs

How many Easter eggs will your family decorate this year? A dozen? More? By the time the last Easter basket is emptied on Sunday, and the official haul is counted, you could be looking at a fridge full of rainbow-colored hard-boiled eggs. How will you eat them all?

The easiest option is to peel and eat them with a sprinkle of salt or a few drops of balsamic vinegar or Tabasco. But there are only so many times you can snack on a plain egg before you get tired of them (and, again, you’ll have how many dozens?). Try these recipes to dress up hard-boiled eggs so your taste buds don’t get bored. And, if you haven’t yet dyed them, here’s a primer on exactly how to cook hard boiled eggs so they peel easily and taste great.

What’s your favorite way to eat hard-boiled eggs? Comment below and let us know!

Turkey Ramen

What you’ll need:
1 tsp. extra-virgin organic coconut oil
1 cup shredded carrots
4 cloves garlic, chopped
4 cups low-sodium organic chicken (or vegetable) broth, hot
2 Tbsp. reduced-sodium soy sauce
1 Tbsp. red miso paste
4 tsp. finely chopped fresh ginger
2 cups cooked ramen noodles (whole-grain, if possible)
1 cup thinly sliced shiitake mushrooms
1 cup coarsely chopped bok choy
1 cup thinly sliced Napa cabbage
2½ cups shredded roasted turkey breast (approximately 12 oz.)
1 tsp. sesame oil
2 hard-boiled large eggs, cut in half
2 green onions, thinly sliced (for garnish optional)
Find out how to make the recipe.

Hummus-Filled Eggs

What you’ll need:
5 hard-boiled eggs, cut in half lengthwise, yolks discarded*
4 Tbsp. prepared hummus
5 kalamata olives, chopped
Smoked paprika (to taste optional)
*in other words – 5 egg whites
Find out how to make the recipe.

Salad Niçoise

What you’ll need:
2 Tbsp. red wine vinegar
2 Tbsp. fresh lemon juice
2 Tbsp. coarse-grained Dijon mustard
½ tsp. ground black pepper
2 Tbsp. extra-virgin olive oil
6 cups shredded romaine (or Bibb lettuce or mixed greens)
1 (7-oz) can solid white tuna, packed in water, drained, flaked into large pieces
8 oz steamed green beans, cooled
4 boiled medium new potatoes, cooled, cut into bite-sized pieces
2 large hard-boiled eggs, quartered lengthwise
4 medium tomatoes, quartered
¼ medium red onion, sliced
8 black olives, pitted
2 Tbsp. finely chopped Italian parsley (for garnish optional)
Find out how to make the recipe.

Breakfast Salad

What you’ll need:
2½ cups chopped kale
¼ medium red onion, chopped
1 medium tomato, chopped
¼ cup toasted sunflower seeds
2 slices cooked turkey bacon, chopped
Sea salt (or Himalayan salt) and ground black pepper (to taste optional)
2 Tbsp. all-natural vinaigrette salad dressing (your flavor choice)
½ ripe medium avocado, thinly sliced
2 soft-boiled large eggs, peeled, cut in half
Find out how to make the recipe.

Avocado Egg Salad Toast

What you’ll need:
8 large hard-boiled eggs, coarsely chopped
1 ripe medium avocado, slightly mashed
2 Tbsp. fresh lemon juice
½ tsp. sea salt (or Himalayan salt)
4 slices low-sodium sprouted whole-grain bread, toasted
1 cup watercress
Find out how to make the recipe.


Ice Cream Cone Baskets

Ice cream cones, jelly beans and licorice make the most adorable little Easter baskets. You can fill these with whatever small candies you want but the jelly beans are colorful and look great. The handle is made from licorice and each basket takes only minutes to create. These are great for Easter parties or egg hunts when you want something cute and easy to give out as favors. You could also fill the baskets with green colored coconut for grass before you put in the candies if you like.
Recipe – Delish


Crisp romaine lettuce tossed with classic caesar dressing, shredded parmesan cheese and garlic croutons.

Crisp chopped lettuce tossed with cured bacon, carrots, bleu cheese crumbles, scallions.

craisins, almonds, roasted apples, honey mustard dressing

Chicken $ 4

A Tippecanoe tradition caramelized onions, beef stock and port wine topped with large crouton, melted swiss cheese, broiled to a golden brown.

Chef's creation -- see server--


Geography/History

Salanova® lettuce was developed for the market by Dutch vegetable seed company, Rijk Zwaan. The eight different Salanova® lettuce varieties started as two plants, with distinctly different leaves and growth patterns, found in a field during the early 1990s. It took plant breeders, Marco Moor and Egbert Smits, almost ten years of breeding and natural selection to produce the different varieties. The trademarked lettuce was released to select growers for commercial use in 2005, with only one in the United States, and the rights to grow the trademarked varieties were later released to the public in 2010. Today Salanova® lettuces can be found at local farmers markets or in backyard gardens in Spain, Slovenia, Romania, Austria, Hungary, France, Croatia, the Netherlands, United Kingdom, United States, and South Africa.


Creamy Lime Gelatin Salad for Retro #SundaySupper

How is certain food defined as retro? What is the difference between retro and classic? I think one factor is convenience food. As inexpensive canned and pre-packaged food became widely available, it kicked off a whole new set of recipes.

Some were quite “interesting” (to put it nicely) and make your stomach turn at the sight of them. Others have stood the test of time and are still good today. One of those good ones happens to be Creamy Lime Gelatin Salad.

Gelatin has been around since Egyptian times. It was a long process and only the wealthy could afford it. Then in the 1800’s a dried version became available. Pre-granulated gelatin was created in 1894 and soon after a popular brand of it was born.

The popularity of it made gelatin dishes, both savory and sweet, a regular feature in households across the country.

Lime flavored gelatin was introduced in 1930. It was an instant hit and resulted in oodles of recipes being developed. Creamy Lime Gelatin Salad is one of them. There are lots of variations. The recipe I’m sharing has cream cheese, sour cream, marshmallows, pineapple, and pecans mixed with lime Jello.

I have no idea where the recipe originated. All I know is that it has been a part of my family’s meals as far as I can remember. We still make it occasionally because we really do enjoy it.

Creamy Lime Gelatin Salad can be shaped with a mold. I used a classic one that I’ve had for 30 years. You could use a bundt pan or simply leave it in the bowl so it is comes out dome shaped.

I like the look of the mold and also use it for Coca-Cola Salad (another gelatin one).

Do you have any retro food favorites? I happen to know a few folks who do. It made me smile to see all the recipes being shared for this Sunday Supper theme.

Scroll down to find the list and have a great time visiting each to see the stories behind them. Special thanks to Heather of Hezzi-D’s Books and Cooks for hosting such a fun event.


Sweet Waffle Toppings

Make it even more special with some whipped cream and hot fudge for a waffle sundae.

Crunchy or smooth, add one tablespoon.

Any type of fresh fruit chopped into bite-sized pieces. Add whipped cream if desired.

Sprinkle a few on right after toasting.

Put on the waffle when it&aposs still warm and the marshmallows will start to get soft.

Spread a tablespoon of butter over the top of the waffle.

Sprinkle on a light coating of the sugar.

Spread on a tablespoon of any type.

One to two tablespoons of peanut butter and 1/2 a banana sliced on top.

Drizzle honey all over the top.

Cinnamon Sugar and Butter

Mix cinnamon and sugar and sprinkle on top of a butter covered waffle.

Flavored Powdered Sugar Glaze

Stir powdered sugar with a little bit of water and flavoring and drizzle over waffle.

Chop up a favorite candy bar and sprinkle some on top.

Use one to two tablespoons on top.

Spoon two to three tablespoons of pie filling on top.

A nice substitute for people who can&apost eat peanut butter.

There aren&apost too many waffle toppings that can beat a scoop of vanilla ice cream, whipped cream and chocolate sauce.


Blueberry Jello Salad

An unexpected and flavorful change of pace, surprise your family with a blueberry jello salad. It pairs canned blueberries and pineapple with blue gelatin to create a bright and attractive congealed salad. The topping is a sweetened combination of sour cream and cream cheese and the chopped nuts finish it off perfectly.


Measure out the Chex and place it in a large bowl.

In a medium saucepan over low heat, add the chocolate, peanut butter and butter.

Stir continuously as it’s melting so you don’t burn the chocolate.

Once it’s smooth, remove from heat and stir in the vanilla extract.

Pour the melted peanut butter and chocolate combination over the Chex cereal.

Stir well to distribute the chocolate all over the cereal.

Pour half of the powdered sugar in a large Ziploc freezer bag and scoop the peanut butter chocolate covered Chex inside.

Pour the rest of the powdered sugar in, seal securely and shake until all the pieces are fully coated.

Let cool, then add in the M&M’s!

I cut off the top half of white lunch bags, drew the Captain America shield and let the boys color decorate the rest.

They came out so cute, and were the perfect size for little hands!

Now it’s time to enjoy our movie.


Watch the video: Butter Lettuce Salad (January 2022).