LAYERED CORNBREAD SALAD
First grader Camilla Halls daddy told M.E. that she loves chocolate chip cookies. I think this is evident from her contribution to the cookbook her class made for their mothers.
CHOCOLATE CHIP COOKIES by Camilla Hall
1/2 bag of chocolate chips
1 whole loof of dough
First role out the dough. Then cut out a shape. Put chocolate chips on it. Bake for 3 minutes at 100 degrees. Let it cool for 1 hour.
CHOCOLATE CHIP COOKIES by Camilla Hall
1/2 bag of chocolate chips
1 whole loof of dough
First role out the dough. Then cut out a shape. Put chocolate chips on it. Bake for 3 minutes at 100 degrees. Let it cool for 1 hour.
The Recipe
Kaye Knipp was in my sisters class at Lincoln High School in Cambridge City, Indiana. She attends the Lutheran Church in Pershing, Indiana. Kaye fixed and took this wonderful salad for a mother and daughter salad bar last year and it was a big hit with everyone there. Obviously, this is great to take where there are lots of people to help dig in!
1 package Jiffy cornbread mix
l pound bacon fried, drained and crumbled
10 green onions, finely chopped, green tops included
1 medium green pepper, diced
1 can (15 oz.) whole kernel corn rinse and drain using paper towels
1 can (15 oz.) red beans rinse and drain, using paper toweling
1 C. light mayonnaise
1 C. sour cream
2 medium tomatoes seeded and chopped
1 C. shredded cheddar cheese
Bake cornbread and let cool. Crumble into a 2 quart bowl.
In small bowl, whisk mayo and sour cream.
Layer with bacon, onions, green pepper, corn and beans.
Spread mayo/sour cream mixture over top of beans.
Place a layer of tomatoes and then the cheese.
Cover and refrigerate until serving. Best if made at least 3 to 4 hours before serving.
NOTE: Have you discovered Red Gold peeled whole tomatoes? I use them all winter just as I would fresh tomatoes. Ah, that good, ol Indiana tomato taste is hard to beat even when it is in a can! m.e.
1 package Jiffy cornbread mix
l pound bacon fried, drained and crumbled
10 green onions, finely chopped, green tops included
1 medium green pepper, diced
1 can (15 oz.) whole kernel corn rinse and drain using paper towels
1 can (15 oz.) red beans rinse and drain, using paper toweling
1 C. light mayonnaise
1 C. sour cream
2 medium tomatoes seeded and chopped
1 C. shredded cheddar cheese
Bake cornbread and let cool. Crumble into a 2 quart bowl.
In small bowl, whisk mayo and sour cream.
Layer with bacon, onions, green pepper, corn and beans.
Spread mayo/sour cream mixture over top of beans.
Place a layer of tomatoes and then the cheese.
Cover and refrigerate until serving. Best if made at least 3 to 4 hours before serving.
NOTE: Have you discovered Red Gold peeled whole tomatoes? I use them all winter just as I would fresh tomatoes. Ah, that good, ol Indiana tomato taste is hard to beat even when it is in a can! m.e.
SALMON BISIQUE
