To prepare Tex-Mex cornbread add 4 oz. can chopped
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
ield: 24 servings.
This recipe may be cut in half
Mix all ingredients as you would a tossed salad.
Sprinkle with crumbled bacon.
Serves 6 to 8.
Recipe can easily be halved. Especially good with a vegetable soup or your favorite pot of beans.
Make cornbread using 2 cups meal according to directions on cornmeal package.
Using large bowl, layer cornbread, bacon, onions, peppers and tomatoes.
Sprinkle with salt, pepper and sweet pickles.
Make as many layers as possible.
Combine mayonnaise, pickle juice and sugar.
Blend well and drizzle over salad.
Toss lightly before serving.
Will keep several days.
efore putting it on the salad. Add more lemon juice if
Crumble cornbread and mix with chopped vegetables.
Mix remaining ingredients and stir into salad prior to serving.
Combine salad dressing mix, sour cream and mayonnaise.
Combine green pepper, onion and tomatoes.
Layer cornbread, pinto beans, vegetables, corn, dressing, cheese and bacon, making 2 layers.
Crumble cornbread. Add bacon, pepper, onion and Miracle Whip. Then add salt and tomatoes. Mix gently.
Bake your cornbread at 450\u00b0 until golden brown.
Cool your cornbread, then crumble into large mixing bowl.
Chop green peppers, green onions, cucumbers and tomatoes; mix all the ingredients together and pour dressing over top; stir well and chill.
rumble cornbread and set aside.
If making your own salad dressing
Cool bread and then break coarsely.
Mix together onions, tomatoes, peppers, eggs and bacon.
Add mayo, then cornbread, trying not to break cornbread too much.
Crumble the cornbread in a large dish. Add in layers, beans, peppers, onion, tomatoes and bacon.
Add a few sliced dill pickles on top of bacon.
ork in pan.
Make salad; Line crispy tortillas with romaine
Bake Homestead Yellow Cornbread (see recipe in this cookbook), crumble when cool in a 2-quart bowl.
Lightly brown onions and celery in margarine or butter.
Add eggs, pepper and poultry seasoning to the crumbled cornbread.
Add the onions and celery. Add chicken or turkey stock.
Stir and pour into a well-greased pan (6 or 8-inch square).
Bake at 350\u00b0 for 30 minutes or browned to your liking.
Layer cornbread, crumbled bacon, green peppers, chopped onions and chopped tomatoes. Sprinkle salt, pepper and sweet pickles over top.
Make cornbread according to directions.
Let cool and crumble. Add the rest of the ingredients and mix with enough Miracle Whip or mayonnaise to be moist.
Makes 6 servings.
Note:
Bake a pan of cornbread from recipe on bag of white, self-rising corn meal.
Make cornbread according to directions.
Crumble most of the cornbread in a 9 inch x 13 inch dish.
(Save some for the topping.)
Layer vegetables in order given above.
Then layer most of the bacon, saving some for top.\tMix mayonnaise, sugar, and salad cubes.
Spread on top
of dish.
Then sprinkle with remaining crumbled cornbread and bacon.
Prepare cornbread mix according to directions, cool.
Stir together salad dressing mix, sour cream and mayonnaise until blended.
Set aside.
Combine tomatoes and green onions; gently toss.
Crumble half the cornbread into a large salad bowl; top with half of each beans, tomato mixture, cheese, corn, bacon and dressing.
Repeat layers.
Cover and chill. Yield
10 to 12 servings.