This is a great recipe from Jerrie Hooper of United Methodist Church in Temple, Oklahoma. My Grandma goes to church there and she loves this salad. It is a salad with no lettuce. It looks delicious and worth a try.
1 pkg. cornbread muffin mix
1 can 4 oz. chopped green chilies (undrained)
1/8th tsp. cumin
1/8th tsp. dried oregano
pinch of sage
1 cup mayo
1 cup sour cream
1 envelope. Ranch dressing mix
2 cans pinto beans, rinsed and drained
2 cans whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped bell pepper
1 cup chopped onion
10 strips bacon, cooked and crumbled
2 cups shredded cheddar cheese
Directions: Prepare cornbread batter according to the package. Stir in chilies, cumin, oregano, and sage. Spread in greased 8 inch pan. Bake at 400 degrees for 20-25 minutes or until a toothpick in the center comes out clean. Cool completely.
In a small bowl, combine mayo, sour cream and ranch dressing mix. Set aside.
In a 9x13 pan, crumble half the cornbread. Layer with half the beans, dressing mixture, corn, tomatoes, bell pepper, onion, bacon and cheese. Repeat layers (the dish will be very full.) Cover and refridgerate at least 2 hours or over night. Enjoy!
Wednesday, October 31, 2012
Tuesday, October 30, 2012
Carrot Salad
1 1/2 pounds carrots, peeled and diced
1 onion, diced
1 green bell pepper, diced
2 T. olive oil
1 can tomato soup
1/4 c. vinegar
1/4 c. vegetable oil
1 tsp. salt
1 T. prepared mustard
1 tsp. Worcestershire sauce
1/2 c. sugar
Directions: Drizzle a pan with 2 T. olive oil and lightly saute carrots, onion and green bell pepper. Remove from heat while veggies are still crisp. Set aside to cool. In a bowl, combine remaining ingredients. Add the veggies and mix. Refrigerate for 8 hours and enjoy.
1 onion, diced
1 green bell pepper, diced
2 T. olive oil
1 can tomato soup
1/4 c. vinegar
1/4 c. vegetable oil
1 tsp. salt
1 T. prepared mustard
1 tsp. Worcestershire sauce
1/2 c. sugar
Directions: Drizzle a pan with 2 T. olive oil and lightly saute carrots, onion and green bell pepper. Remove from heat while veggies are still crisp. Set aside to cool. In a bowl, combine remaining ingredients. Add the veggies and mix. Refrigerate for 8 hours and enjoy.
Pumpkin Bread
4 eggs
2 cups sugar
2 cups pumpkin
1 1/4 cups oil
2 tsp. Cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. ginger
1 T. baking soda
1 T. baking powder
1 tsp. salt
3 cups flour
1 1/2 cups pecans, chopped
Directions: Beat eggs and sugar together. Add oil and pumpkin, mixing well. In a separate bowl, stir dry ingredients together. Combine the dry and wet ingredients. Add pecans last. Pour into greased and floured loaf pans. Bake at 350 degrees for about 1 hour. Make sure a toothpick comes out clean in the center of the loaf. Do not under cook.
2 cups sugar
2 cups pumpkin
1 1/4 cups oil
2 tsp. Cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. ginger
1 T. baking soda
1 T. baking powder
1 tsp. salt
3 cups flour
1 1/2 cups pecans, chopped
Directions: Beat eggs and sugar together. Add oil and pumpkin, mixing well. In a separate bowl, stir dry ingredients together. Combine the dry and wet ingredients. Add pecans last. Pour into greased and floured loaf pans. Bake at 350 degrees for about 1 hour. Make sure a toothpick comes out clean in the center of the loaf. Do not under cook.
Subscribe to:
Posts (Atom)