When Lynnwood cook Bonnie Teeters sent along what turned out to be three awesomely appealing fruit salad recipes, she also included the following dolled-up salad alternative.

It’s a stunner of a “green” salad that’s layered, not tossed, and it’s delivered in a fast and easy flaky crust. Yum! Teeters tells us, “I haven’t made this particular recipe yet, but my niece made it and brought it up to Mom’s at Big Lake a few weeks ago. And it was good!”

Seven-layer salad squares from Karalu

2packages (8 ounces each) refrigerated crescent dinner rolls

1package (8 ounces) cream cheese, softened

1/2cup salad dressing

1clove garlic, minced

6slices bacon, fried crisp, drained, crumbled and divided

1cup frozen peas, thawed and drained, divided

3plum (Roma) tomatoes, sliced

2cups thinly sliced lettuce

1/2cup shredded cheddar cheese

1/2cup coarsely chopped red onion

Preheat oven to 375 degrees. Unroll one package of dough across one end of a shallow, rimmed, rectangular (bar) pan, with the longest side of dough across the width of the pan. Repeat with remaining package of dough to fill pan. Using a rolling pin or your fingers, seal seams and press dough up sides of pan to form a crust. Bake 12 to 15 minutes, until golden brown. Remove from oven to rack and cool completely.

In mixing bowl, beat cream cheese, salad dressing and garlic until smooth. Add half the bacon and half the peas and mix well; spread mixture over the crust. Arrange sliced tomatoes over the cream cheese layer. Sprinkle with remaining bacon, remaining peas, lettuce, cheese and onions. Cut into squares and serve immediately.

SOS: Marysville cook Mary Sebring has a timely question for us: “Has anyone tried this thing called tur-duc-en? I hear it’s a popular Southern turkey-duck-chicken roast. Our Marysville Fred Meyer carries them, and if anyone has a suggestion for preparing this beast, maybe I’ll get brave enough to try one.”

SOS: Another question comes from George Hamasaki, who asks, “Does anyone have any proven recipes for making wine jellies such as chardonnay, cabernet, etc.?”

If you have recipe-answers to the above questions, please write to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. We are always happy to receive your contributions and requests. However, please remember that all letters and all e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions, and no response to e-mail by return e-mail; send to kruse@heraldnet.com.

The next Forum will appear in Monday’s Time Out section.