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Rita's Recipes are included each week in Ron Wilson's 'In the Garden' email newsletter. |
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Rita
Heikenfeld, CCP: Macy’s Regional Culinary Professional /
Herbalist / Author / Local TV |
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Corn Bread Salad |
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This corn bread salad has a weird and long list of ingredients, but it goes together fairly fast, almost as fast as it disappears on the buffet table! Everyone who eats this asks for the recipe.
1 pkg., 8-1/2 oz, corn bread/muffin mix 1 can, 4 oz, chopped green chilies, undrained or 1-2 jalapenos, chopped 3/4 teaspoon cumin 1/2 teaspoon oregano 1 cup ea. mayonnaise and sour cream 1 envelope ranch salad dressing mix 2 cans, 15 oz ea. Great Northern beans, drained 2 cans, 15 oz ea. whole kernel corn, drained or equivalent frozen corn, thawed 4 good sized tomatoes, chopped 1 bell pepper, chopped 1 large bunch green onions, chopped 12 bacon strips, cooked and crumbled 3 cups shredded cheddar
Prepare corn bread according to package directions but stir in chilies, cumin, oregano. Pour into greased 8" square pan. Bake at 400 degrees for 20-25 minutes. Cool. Combine mayonnaise, sour cream and dressing mix; set aside. Crumble half the cornbread into a 13 x 9" pan. Layer with half of the beans, half of the mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers, ending with cheese. Cover and refrigerate for 2 hours. Serves 12-14.
Tips from Rita's garden:
Those
cool-weather loving herbs like chervil and cilantro may be bolting to flower
already. Although they don't take to pruning as well as hot-weather loving
annuals like basil and rosemary, go ahead and trim off the flowers for a
longer harvest. Use the flowers in salads, Southwestern and fish dishes. |
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