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Pizza Seven Layer Dip AppetizersFerguson, Dave
Chicken & Biscuits With Mushroom Gravy ChickenFerguson, Dave
Vegetable Teriyaki With Japanese Noodles AsianFerguson, Dave
Dijon Mustard Brussels Sprouts Side DishesFerguson, Dave
Shrimp Scampi Fish/SeafoodFerguson, Dave
Arthritis Relief Formula Misc.Ferguson, Lottie
Spoon Bread Old Virginia BreadFerguson, Mrs. T. J. (Missouri Ann)
Jersey Beef BeefFerguson III, John C.
Prime Rib And Roast Seasoning Misc.Ferguson III, John C.
Chicken Pot Pie ChickenFerguson III, John C.
Pastry Dough BreadFerguson III, John C.
White Chocolate Macadamia Nut Chippers CookiesFerguson III, John C.
Bacon Cream Sauce SaucesFerguson III, John C.
Fun With Snail Butter AppetizersFerguson Jr., J. Carl
Southern Spoon Bread BreadFerguson Jr., J. Carl
Lemon - Onion Barbecue Chicken ChickenFerguson Jr., J. Carl
One Rib For Two BeefFerguson Jr., J. Carl
Arroz Verde - Green Rice MexicanFerguson Jr., J. Carl
Dill Sauce SaucesFerguson Jr., J. Carl
Ceasar Salad With Witty Patter SaladsFerguson Jr., J. Carl
Full Page 4 x 6 5 x 7
This was a favorite salad of Anne R. and J. Carl Ferguson. I chose to copy the text verbatim. Keep in mind that this cookbook was printed in the 1970's, so you might need to forgive the sexist tone. Also, apparently some people didn't know what croutons were in those days.

Have your husband toss the salad while the guests sit at their places finishing their aperitif and you do last minute chores.
Prepare for him:
Wooden salad bowl with 1 t. of salt and 2 split garlic cloves set directly at the host's place on your dining table.
To his right, on a tray or cart, place glass bowl of chilled torn romaine (about 1 lb.).
In 6 small bowls, such as custards, place (in this order):
1 - 6 T. olive or salad oil
2 - 2 T. wine vinegar, 1 T. lemon juice and 1/2 t. Worcestershire sauce
3 - 4 finely cut fillets of anchovy
4 - 1 t. dry mustard, 1 t. black pepper and 1 T. Parmesan cheese
5 - 24 small croutons (bread cubes, browned in butter, flavored with a garlic clove)
6 - 1 fresh unbroken egg

Before he starts the process below, cover the egg with hot water. The five minutes he takes to mix the salad will coddle it properly.

He should now quickly proceed as follows, keeping up a witty patter throughout and making all moves with a flourish:

Spin the salad bowl and crush the garlic in the salt over the sides of the bowl. A regular dinner fork is best for this.
Remove the garlic, but leave the salt. Add the oil and beat vigorously-twirling the bowl at a 45° angle all the while. The guests love this.
Now: Stir in, in rapid succession, the bowl of lemon, wine, vinegar, etc.; the bowl of anchovies; and the bowl of cheese, pepper, etc.
Make sure this is whipped well.
Dump in the greens and toss a moment with your salad fork and spoon.
Add the bread cubes on top and then with a final flourish, break the coddled egg. It will slide out of sight quickly.

Tell one joke as you put in the coddled egg. This usually distracts any squeamish guests. Jokes may be adjusted to fit the time and the crowd. I often have church goers present so try to have a slightly risque joke. They seem to like these and feel quite safe to laugh heartily at this point. Now toss thoroughly but gently. "Don't soak the bread" is the key word. When you finish tossing, gently place a generous helping on each salad plate and let everyone eat this before your wife starts serving the main course.

The recipe serves six people, but you should plan on some delighted, eager guest asking for seconds. You can quietly roll out the dirty dishes on the cart when you go out for wine.

Serves 6
Keywords: salads   Category: Salads    Cookbooks: Carl and Hugh, Ferguson Family
Recipe by J. Carl Ferguson, Jr.     Added: February 01, 2007 by deebeeeff     Last Updated: June 06, 2015
Last Recipe Updated is:
Shrimp Scampi on July 23, 2017

Last Recipes Added are:
Shrimp Scampi on July 23, 2017
Dijon Mustard Brussels Sprouts on July 23, 2017
Vegetable Teriyaki With Japanese Noodles on July 23, 2017
Chicken & Biscuits With Mushroom Gravy on July 23, 2017
Pizza Seven Layer Dip on May 16, 2017

Founded April 13, 2006