ORIGINAL 7 LAYER SALAD RECIPES

Steps:

• Combine lemon Jello and boiling water. 
• Stir until jello is dissolved.
• Add 7 up and stir until combined. Allow to cool for 10 minutes.
• Stir in drained crushed pineapple, sliced banana's and mini marshmallows.
• Pour Jello mixture into a 9"x13" pan or divide evenly into 10 individual parfait glasses. Cover and refrigerate for 2-3 hours.
• Combine flour and sugar in a medium sized pan and stir in egg.
• Slowly pour in pineapple juice while stirring until smooth.
• Add butter and bring to a boil over medium heat while stirring constantly.
• Boil for 3 minutes or until thickened.
• Remove from heat and stir in gelatin until dissolved.
• Allow to cool 15 minutes or until room temperature.
• Beat whipping cream and vanilla in a cold mixing bowl at medium speed for about 1-2 minutes or until stiff peaks form.
• Fold whip cream into pineapple pudding mixture until well combined.
• Pour Pineapple Pudding Mousse mixture over the top of lemon jello.
• Cover and refrigerate for 6 hours or overnight.
• Garnish with chopped nuts and cherries if using and serve.

Steps:

• You will probably need 2 large heads of romaine for 3 people — or use a commercially prepared package of "romaine hearts," if they appear fresh and fine. From a large head remove the outside leaves until you get down to the cone where the leaves are 4 to 7 inches in length — you'll want 6 to 8 of these leaves per serving. Separate the leaves and wash them carefully to keep them whole, roll them loosely in clean towels, and keep refrigerated until serving time. (Save the remains for other salads — fortunately, romaine keeps reasonably well under refrigeration.
• To flavor the croutons, crush the garlic clove with the flat of a chef's knife, sprinkle on 1/4 teaspoon of salt, and mince well. Pour about a tablespoon of olive oil on the garlic and mash again with the knife, rubbing and pressing to make a soft purée.
• Scrape the purée into the frying pan, add another tablespoon of oil, and warm over low-medium heat. Add the croutons and toss for a minute or two to infuse them with the garlic oil, then remove from the heat. (For a milder garlic flavor, you can strain the purée though a small sieve into a pan before adding the extra croutons. Discard the bits of garlic.)
• To coddle the egg, bring a small saucepan of water to a simmer. Pierce the large end of the egg with a pushpin to prevent cracking, then simmer for exactly 1 minute.
• Dress the salad just before serving. Have ready all the dressing ingredients and a salad fork and spoon for tossing.
• Drizzle 2 tablespoons of olive oil over the romaine leaves and toss to coat, lifting the leaves from the bottom and turning them towards you, so they tumble over like a wave. Sprinkle them with a generous pinch of salt and several grinds of pepper, toss once or twice, then add the lemon juice and several drops of the Worcestershire, and toss again. Taste for seasoning, and add more, if needed.
• Crack the egg and drop it right on the romaine leaves, then toss to break it up and coat the leaves. Sprinkle on the cheese, toss briefly, then add the croutons (and the garlicky bits in the pan, if you wish) and toss for the last time, just to mix them into the salad.
• Arrange 6 or more leaves in a single layer on individual plates, scatter the croutons all around, and serve.